How To Cook Risotto Recipes

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Meyer Lemon Risotto Recipe Recipe

Meyer Lemon Risotto Recipe

03.07.13 by Jackie

This is the time of the year when my husband Lulu brings me lots and lots of citrus from our garden. I'm always most excited about the lemons from our Meyer lemon tree. If you go to the market, you'll notice how expensive this variety of lemon is. It was such a treat when Lulu came inside a couple of days ago with about 50 Meyer lemons. It’s a small dwarf tree and hasn’t produced nearly as much in the past, but boy did it make up for it this year!

In honor of our bounty, I have a few recipes I’m going to dust off and make, such as Meyer lemon mousse, lemon curd, lemon cake and a few jars of marmalade. I also tried to  think of a savory dish I could make, and Lulu suggested I adapt the lemon pasta sauce I made in the past (that recipe in turn was from Ina Garten) and turn it into a risotto

This evening, I made the Meyer lemon flavored risotto and it was such a hit. I used a combination of garlic, shallots, butter and half and half in the dish, so really, how could it go wrong?


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Sweet Potato Risotto Recipe Recipe

Sweet Potato Risotto Recipe

01.23.13 by Jackie

With Valentine's Day coming up soon, I thought I'd share with you an easy gourmet potato dish. This recipe didn't make it to my "Haute Potato" cookbook, but it is one of my favorites, nonetheless.

Sweet potatoes are roasted then added to pre-cooked Arborio rice. The finishing touch fot his risotto is a dollop of truffle butter. I recently discovered Thierry Farges' Aux Délices des Bois brand of truffle butter at the Fancy Food Show, and it's amazingly flavorful. You should definitely give this a try! 


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Roasted Red Pepper Risotto (Ajvar Recipe)  Recipe

This risotto recipe gets its rich flavor and color from ajvar, a Serbian mix of puréed roasted bell peppers, eggplant, garlic and chiles. It’s very versatile, easy to make and stores very well.

I prepared the sauce a day in advance. You'll likely have some leftover ajvar after making the risotto, which can be used on toast or as filling in puff pastry appetizers. 

 


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Oven Roasted Tomato Risotto Recipe Recipe

The summer weather in the Bay Area hasn't been so great this year, and on top of that, an infestation of gophers in our garden forced us to grow fewer tomatoes in small planters this year. Not only are there fewer varieties, but because of the lack of heat the plants have not been all that prolific. I gathered a couple of handfuls of the few ripe cherry tomatoes I could find and I was determined to do something special with them.

To start, I slowly roasted them in the oven. I could have stopped there and just served them in a salad, but I opted to make my husband's favorite comfort food: risotto. Risotto is extraordinarily versatile (I've developed multiple variations) and perfect for any occasion. For this version, I used Carnaroli rice, which holds its shape better than Arborio rice. For a bit more texture, I mixed in melon-seed macaroni (similar rice-shaped pasta). The combination has a creamy mouthfeel, so no heavy cream is necessary. I colored the dish with sharp yellow Cheddar cheese and served it to all the vegetarians in the house. I think it ended up being a perfect send off for the fruits of our labor.


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Tomato Risotto Recipe Recipe

Tomato Risotto Recipe

12.21.10 by Jackie

This version of tomato risotto has a decidedly Indian sensibility. I flavored the rice with tomato chutney as I recently did with an Indian-inspired asparagus pie. The flavors from the chutney are so bold that no other spices and very little salt are needed. I just added chopped sun-dried tomatoes as garnish.

Making risotto takes a little bit of practice to begin with, but once you've worked on your fundamentals, you can start to use the basic recipe and create dozens of different variations. I've stuffed artichokes with risotto, paired pistachio pesto with celery risotto, stuffed it in zucchini flowers, made a roasted beet and ricotta cheese version, and also a rather unconventional risotto with bamboo; the list of adaptations is truly endless.


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