Spring Vegetable Risotto

From the kitchen of One Perfect Bite...I feel almost guilty posting this recipe when so many of you are still buried in snow, but the blooms of daffodils and Thundercloud plum trees have announced the arrival of spring here the the Pacific Northwest and I wanted my kitchen to reflect the change of season. I decided to make this wonderful lemon flavored risotto, prepared with a handful of spring vegetables, to mark the occasion. This is one of my favorite dishes, and when I am home alone I can make a meal of it. When the Silver Fox is home, I'll make lamb chops to round out his plate and keep one of the world's most committed carnivores happy. While risotto is not hard to make, it demands some attention from the cook. The liquid must be added in stages and the rice must be stirred as it cooks, but once you've established a rhythm, those lovely grains will reward you with a delicious and savory treat. It is important to serve the rice just as it has finished cooking. This is not a dish that keeps well and the rice will become gummy if it sits and is allowed to cool. I do hope you'll give this flavorful spring risotto a try. Here is how it's made.

Ina's Chive Risotto Cakes

From the kitchen of One Perfect Bite...I finally got around to giving this Ina Garten recipe a try. It has been around for a while now, but for one reason or another, it has not been widely circulated on food blogs. Because the cakes are so delicious, I thought those of you who have not yet tried them might also be interested in the recipe. If you are looking for a side dish that you can use as a substitute for potatoes, you need look no further. These are wonderful. They must be mixed several hours before they can be fried and they should be eaten as soon as they come from the skillet, but they are so good you will consider those constraints a minor irritation. I served these rice cakes for brunch today and they were really well-received. They are also wonderful with plained grilled meat and poultry. I know that those of you who try the cakes will enjoy them. Here is Ina's recipe.

Chive Risotto Cakes...from the kitchen of One Perfect Bite courtesy of Ina Garten

Ingredients:
Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese dried bread flakes)
Good olive oil

Directions:
1) Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
2) Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
3) When ready to cook, preheat the oven to 250 degrees F.
4) Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Oatmeal Chocolate Chippers

Two Years Ago Today: Chocolate Cake

Three Years Ago Today: Stuffed Eggplant

Four Years Ago Today: Caramelized Pear and Cranberry Upside Down Cake

Lidia's Rice and Pea Soup

From the kitchen of One Perfect Bite...The days are getting shorter and nights here are cool enough to warrant bringing down comforters out of storage. That's a sure sign that its time to start working heavier food back into our diet. I do it by stages because I hate to let go of summer and its easy meals. Light soups, such as this one, appear on the table long before the heavier winter varieties are moved back into my recipe rotation. I came on this version of risi e bisi several weeks ago while doing some research on Lidia Bastianich for my blog. I have a simpler version of the soup that I make several times a year. I wanted to compare her version to my old standby, so, I did a side by side test of the two. To no one's surprise, her soup edged mine out. Both recipes are lovely, but my version is more like a risotto than a soup and it lacks the depth of flavor that the butter and celery give to hers. This is a really nice recipe. If you are looking for a light soup, I hope you'll consider this. It really is delicious. Here's the recipe..

Lidia's Rice and Pea Soup - Risi e Bisi...from the kitchen of One Perfect Bite courtesy of Lidia Bastianich

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced
2 cloves garlic, finely chopped
1-1/2 cups frozen peas, defrosted and drained
1/2 cup finely chopped celery
Salt
Freshly ground pepper
8 cups reduced sodium chicken broth
1 cup Arborio or other Italian short grain rice
1/2 cup grated Parmigiano-Reggiano cheese

Directions:
1) Heat olive oil and butter in a 4 to 5-quart pot over medium heat until butter is foaming. Stir in onions and cook, stirring, until light golden, about 8 minutes. Add garlic and cook until golden, 1 to 2 minutes. Stir in peas and celery, season vegetables lightly with salt and pepper and cook, stirring occasionally, until peas are softened, about 5 minutes. Add chicken stock and bring to a boil over high heat.
2) Adjust heat to simmering and cook until peas and vegetables are very tender, about 20 minutes.
3) Stir in rice and cook until tender, 12 to14 minutes, stirring occasionally. (For a firmer texture, cook rice a few minutes less.)
4) Remove soup from the heat and check seasonings, remembering cheese will add a little saltiness. Stir in grated cheese and serve immediately. Yield: 6 servings.









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Venetian Risi e Bisi - Rice and Peas - Easter 2011

From the kitchen of One Perfect Bite...I had gone to market in search of English peas and while there I happened on a display of large canned hams that I hadn't seen in years. They were a feature of holiday meals and throughout the 50's and 60's you'd be hard pressed to attend a party where they weren't served. The hams were usually topped with rings of pineapple and studded with maraschino cherries before being glazed and warmed for service. They weren't bad and they fit the lifestyles of woman trying to cast off years of rationing and cooking that kept them in the kitchen for hours at a time. The women who emerged from the war loved the simplicity of Danish modern furniture and the ease of frozen food. A company ready ham that need only to be warmed was perfect for their needs. That ubiquitous ham was part of Easter dinner in many homes across the country. Strange as it seems, while the food was simple, the holiday itself seemed more important then it does today. The Easter bunny was on a par with Santa and egg hunts replaced the magic of empty stockings miraculously filled by elves or angels. In those simpler times, Easter really did mean bonnets and parades, and to the delight of little girls, the holiday came with new outfits that included shinny Mary Janes.

It was also a more overtly religious holiday than it appears to be today. We spent a lot of time in church during Holy Week, but it wasn't as oppressive as you might think. I will forever be moved when I hear the "Exultet" and the "Alleluia" from the Easter vigil services and I'm so grateful they were part of my childhood. While Easter may have no meaning for many, it's my hope that we all believe in new beginnings and the triumph of good over evil. So, whatever your beliefs, I hope you all bask in the sun of this new day.

After that introduction, I was sorely tempted to make a canned ham and share it with you, but then I realized you'd probably stone me and I wanted no part of that. So, I'm heading back to the peas with which I began this post. “Risi e bisi” (rice and peas) is a classic Venetian dish. While many think it is a risotto, it is actually a very light soup. There should always be just enough liquid in the bowl to require a spoon for eating. It is very easy to make and you'll love it as long as you don't overcook the rice. The soup can be table ready in half an hour and it is a perfect light meal to break a fast or settle an uneasy stomach. The soup will absorb liquid as it sits, so it's best to serve it as soon as the rice is ready. If you have leftovers you will have to add stock when you reheat the soup. I think you'll really like this one. Here's the recipe.


Risi e Bisi...from the kitchen of One Perfect Bite courtesy of Saveur

Ingredients:
3 tablespoons butter
1 yellow onion, peeled and finely chopped
3 pounds fresh peas, shelled to yield 3 cups
Pinch of salt
1 cup Chicken Stock
1 cup arborio rice
2 tablespoons chopped fresh flat-leaf parsley
Grated parmigiano-reggiano

Directions:
1) Melt butter in a medium saucepan over medium heat. Add onions and cook for 5 minutes. Add peas and salt, and cook, stirring constantly, for 2 minutes.
2) Add chicken stock and 2 cups water, and bring to a boil. Stir in rice and parsley, reduce heat to medium-low, cover, and cook, stirring occasionally, until rice is al dente and peas are very soft, about 20 minutes.
3) Adjust seasonings and serve immediately before rice absorbs liquid. Top with grated parmigiano-reggiano, if you like. Yield: 4 to 6 servings.

Cook's Note: While this dish is best made with fresh peas, 3 cups of frozen peas can be substituted.








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Pumpkin-Peanut Risotto

From the kitchen of One Perfect Bite...This lovely risotto is really a perfect dish for Meatless Mondays. It has wonderful color and a flavor profile that is sure to please. The recipe was developed at the Culinary Institute of America and it is nearly foolproof to make. You must, however, be careful not to over cook the arborio rice, and make sure that the risotto is served while it is piping hot. The rice gets gummy as it cools and it does not reheat well. If you do have leftovers, plan to use them to make risotto cakes or use them as a binder in chopped or ground meat. I use canned, unseasoned puree to make this, though I'm sure the risotto would be even better made with fresh pumpkin or squash. I made no changes to the recipe, save for the addition of salt and a pinch of nutmeg. I like this well enough to incorporate it into our Easter dinner. I have yet to decide if I'll serve it as a separate course or use it as a side along with other dishes. All the ingredients needed to make the risotto can be found in any well-stocked grocery store. Here's the recipe which I first found at The Peanut Institute.

Pumpkin-Peanut Risotto...from the kitchen of One Perfect Bite, courtesy of the Culinary Institute of America

Ingredients:
2 tablespoons unsalted butter
1 tablespoons peanut oil
1/3 cup onion, finely minced
1-1/2 cups arborio rice
5-1/2 cups chicken or vegetable broth
1 cup canned unsweetened pumpkin puree
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon unsalted butter
1/4 cup parmesan cheese, grated
1/2 cup peanuts, toasted
Pinch of nutmeg
Salt to taste

Directions:
1) Heat butter and peanut oil in a heavy 4-quart casserole over moderate heat. Add onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
2) Add rice to onions and stir for 1 minute, using a wooden spoon to make sure all grains are well coated. Bring the broth to a steady simmer in a saucepan on top of stove. Begin to add simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding next 1/2 cup, reserving about 1/4 cup to add at end. Stir frequently to prevent sticking.
3) When rice is tender but still firm, about 18 minutes, add reserved broth, pumpkin, lemon juice and parsley. Turn off heat and immediately add butter and Parmesan and stir vigorously to combine with rice. Garnish with peanuts. Serve immediately. Yield: 4 servings.

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Butternut Squash Risotto - So Easy, So Tasty
Turkey Mushroom Risotto - Simply Recipes
Fresh Corn Risotto - Culinary in the Desert
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This post is being linked to:
Smiling Sally - Blue Monday

Risotto with Smoked Salmon, Spinach and Peas

From the kitchen of One Perfect Bite...This is a light and lovely entrée that's packed with flavor. It is perfect for Meatless Monday or any day you are looking for something that can be quickly made and is easy on the palate. I normally serve risotto as a side dish, but the addition of smoked salmon and loads of vegetables gives this dish enough heft to serve as a delicious one-dish meal. The intense flavor of the the salmon permeates the rice and produces a wonderfully flavorful meal in about 30 minutes. I wanted to begin the new year with a series of recipes that included something old, something new, something borrowed and something blue. This is my offering for the "something old" in that equation. The recipe I've adapted was developed about 20 years ago by Marian Burrows, a cookbook author and journalist who is a senior staff write at the New York Times. I make this recipe at least once a year for my family who really enjoy it. I think you might like it, too. The ingredients, as listed below, will produce three meal-size servings. Here's the recipe.

Risotto with Smoked Salmon, Spinach and Peas...from the kitchen of One Perfect Bite inspired by Marian Burrows

Ingredients:
1 clove garlic, minced
1 cup minced onion
1 tablespoon olive oil
5 cups low-sodium chicken broth
1 cup arborio rice
1/2 cup dry white wine or dry vermouth
4 to 5 ounces baby spinach washed, stemmed and torn or cut into smaller pieces
3 ounces smoked salmon, diced
1 cup frozen peas, thawed
1 cup grated Parmigiano Reggiano cheese
2 teaspoons lemon juice

Directions:
1) Heat oil in 2-quart pot. Saute garlic and onion in hot oil until they begin to take on color.
2) Meanwhile, pour chicken broth into a separate pot and bring to a simmer.
3) Add rice to garlic and onion mixture, stirring until well coated. Add wine and cook until liquid has almost evaporated, about 2 minutes.
4) Add 1 cup of hot broth to rice and cook over high heat, stirring very often until liquid has been absorbed. Repeat procedure two to three times, or until rice is almost cooked.
5) Add final cup of broth to pot along with spinach, salmon and peas. When rice is tender and some liquid remains, add rice and lemon juice. Stir well. Serve immediately. Yield: 3 servings.

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Wild Mushroom Risotto - Bunky Cooks
Butternut Squash Risotto - So Tasty, So Yummy
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Southwestern Cilantro Rice Salad

From the kitchen of One Perfect Bite...I first had this salad in New York City at a restaurant called Arizona 206. Chef Brendan Walsh was head of the kitchen at that time and one of the restaurant's signature dishes was this lovely cilantro rice. I had the rice so often that I was able to reconstruct it in my own kitchen from taste memory. I liked it then, and I like it now, because it's an easy and inexpensive way to feed a large number of people. It's also a wonderful accompaniment to Southwestern or Mexican meals. While I doubt this will become your favorite rice dish, it's great for church suppers, block parties and other large gatherings where refrigerator and oven space space is at a premium. This rice salad is one of those rare dishes that is actually better when served at room temperature. The version of the recipe I have in my files feeds 36 people. I re-sized it earlier this week to serve with a Southwestern-style meal I had planned for four people. I thought you might like to have a copy of the smaller recipe for your files. Without further ado, here's how we make Southwestern Cilantro Rice Salad. Oh, and should you like the recipe for 36, multiply all ingredients, save the lime zest, by four.

Southwestern Cilantro Rice Salad...from the kitchen of One Perfect Bite, inspired by Brendan Walsh

Ingredients:
2 cups cold water
1 cup long grain or basmati rice
1 teaspoon kosher salt + salt to taste
3/4 cup chopped fresh cilantro
1/2 cup diced red bell pepper, cut in 1/4-inch dice
1/2 cup diced yellow bell pepper, cut in 1/4-inch rice
1/4 cup olive oil
3 tablespoons tablespoons fresh lime juice
Zest of 1 lime
Freshly cracked pepper to taste

Directions:
1) Bring water to a boil in a 3-quart pan set over high heat. Stir in rice and salt and bring back to a boil. Immediately cover pan and lower heat. Simmer for 20 minutes. Remove from heat. Let rice sit, covered, for another 10 minutes.
2) Transfer rice to a large pan. I use a roasting pan to assure enough space to thoroughly mix rice with other ingredients. Add cilantro, red and yellow peppers, olive oil, lime zest and juice and salt and pepper to taste. Mix well. Serve immediately or cover and let sit at room temperature until ready to serve. Yield: 4 servings.

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Shrimp Risotto - Daring Bakers - Blue Monday

From the kitchen of One Perfect Bite...The March Daring Cooks challenge was hosted by Eleanor of Melbourne Food Geek and Jess of Jess the Baker. They challenged the Daring Cooks to make risotto. While they provided great instructions for the various components of risotto, leeway was also given to use another recipe, as long as the parameters of the challenge were followed. They requested that stock be homemade and the elements of their risotto base be honored. It happens that I have a wonderful risotto recipe that met those requirements. The original recipe came from Bon Appetit magazine a decade ago, and while it has been changed and massaged over the years, that recipe is the inspiration for today's shrimp risotto. If you like shrimp and risotto, I think you'll love this recipe.

Shrimp Risotto...from the kitchen of One Perfect Bite, inspired by Bon Appetit magazine

Ingredients:
Shrimp
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked peeled shrimp deveined and shelled (reserve shells)
1/2 cup vermouth or dry white wine
Shrimp Stock
5 cups chicken broth
1/4 cup white vermouth or dry white wine
Shrimp shells from 1/2 pound shrimp
Risotto
4 tablespoons butter
3/4 cup finely chopped onion
1 teaspoon minced garlic
1-1/2 cups arborio rice
2 tablespoons + 2 teaspoons chopped fresh parsley

Directions:
1) Bring broth, shrimp shells and 1/4 cup vermouth or white wine to a simmer in a medium saucepan. Simmer gently for 15 minutes. Remove shells. Keep stock warm.
2) Warm olive oil in a skillet over medium heat. Saute garlic and red pepper flakes until garlic is fragrant. Add shrimp and saute just until shrimp begin to color, about 2 minutes. Add vermouth or white wine and simmer for 2 minutes longer. Drain shrimp reserving liquid. Drain shrimp, reserving cooking liquid.
3) Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and saute until limp and a pale golden brown, about 4 minutes. Add garlic and saute until garlic is fragrant. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total time. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
4) Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley. Yield 2 to 4 servings.

You might also enjoy these recipes:
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This post is being linked to:
Smiling Sally - Blue Monday