Broccoli & Gruyere Risotto

Are you familiar with the ubiquitous broccoli and cheese casserole?  Growing up it was present at every family holiday; and actually it still is.  I'm sure there are a million versions floating around, and there's a recipe for this printed in every single church cookbook.  Broccoli, cheese, rice, cream-of-something soup.... While its definitely not the healthiest or most gourmet dish, it is super comforting, and it always hits the spot.  Our Thanksgiving, Christmas, and Easter tables would feel incomplete without my aunt's contribution.  It was always my favorite dish as a child, and it still holds a place in my heart/stomach.

I had that casserole in mind when I made this risotto.  It's got all the same ingredients, it's just a bit more refined and grown-up.  The casserole becomes a risotto, Gruyere cheese replaces the cheddar, and instead of the questionable cream-of-something soup, it gets it's creamy, comforting texture from the arborio rice and melted Gruyere.  The broccoli retains it's texture and bite since I just quickly steamed it, and the whole thing is still just as comforting, familiar, and delicious as the original casserole.  Only it's acceptable ... and even encouraged.. to pair this with a glass of wine.  Broccoli and cheese casserole is all grown up.

Broccoli and Gruyere Risotto

serves 3-4 as a main dish, 4-6 as a side

• 3 cups bite-sized chopped broccoli florets
• 1/2 cup water
• 1 Tbs olive oil
• 1/2 cup chopped onion or shallot
• 2 cloves minced garlic
• 4-5 cups chicken or vegetable broth
• 1 cup arborio rice (or other short-grained rice)
• 2/3 cup white wine
• 1 Tbs butter
• 1 cup shredded Gruyere cheese
• kosher salt and freshly ground black pepper

In a large skillet, combine the broccoli florets, a pinch of salt, and water, cover, and bring to a simmer over medium heat.  Cover and cook until the broccoli is bright green and just tender, about 5 minutes.  Remove from heat, drain the broccoli, and set it aside.

Wipe out the skillet and return to the stove over medium heat.  Heat the oil, then add the onion and sauté until softened, 3-5 minutes.  Add the garlic and 1/2 teaspoon of salt, and cook until the garlic is fragrant but not browned, about 1 minute.

Meanwhile, in a medium saucepan, bring the broth to a gentle simmer over medium-low heat.  Cover and allow to simmer continuously.

Add the arborio rice to the onions and garlic, and stir constantly until the edges of the grains are translucent.  Reduce heat to medium-low and stir in the wine, stirring continuously until it's almost absorbed.

Working 1-2 ladles at a time, add the broth to the rice, stirring constantly, until almost all the liquid has been absorbed. 

Continue adding liquid until the rice is cooked to al dente, about 20 minutes total.  Taste to check doneness.  When cooked to al dente, add 1 more ladle of chicken broth, and remove from heat.  Stir in the butter, Gruyere cheese, and steamed broccoli.  Taste and season with salt and pepper.

Corn Risotto-Stuffed Poblano Peppers

Oftentimes when I'm looking through a new cookbook or magazine, a recipe will jump out at me and I must.  Make.  Immediately.  Such was the case with these risotto-stuffed peppers.... except it's been 8 months since I first saw this recipe (you know, things happen.  Like giving birth to twins).  Corn, risotto, and roasted poblano peppers are some of my favorite foods, throw in Mexican beer, cilantro, and plenty of cheese, and it was a foregone conclusion that I'd love this dish.  There is really nothing like sweet summer corn.  It's truly one of the best foods in the world - while the recipe gives the option of fresh or frozen corn, using fresh corn at the height of the season really sets this meal apart.

I made this when we had our best friends over for dinner one night, and it was a great meal for entertaining - I roasted and prepped the peppers early in the afternoon, then just made the risotto and stuffed the peppers while we hung out in the kitchen chatting and snacking on chips, salsa, and guacamole.  I had actually planned to totally prep it ahead of time, cover, and refrigerate, but as it often does these days, the afternoon just got away from me.

This was a fun spin on stuffed peppers - the poblano provided a good amount of heat, and the creamy, sweet risotto was the perfect counterpart.  I loved the crumbled cheese on top, and the whole thing was finished with a drizzle of lime crema.  I only made 4-5 peppers, so I just baked the remaining risotto in a small casserole dish for the kids (and subsequently for the adults who wanted seconds).  It worked out really well since the poblanos I used were actually quite spicy.

If you're someone who refuses to turn on your oven in the summertime, I urge you to make an exception for this recipe - it's totally worth it!


Corn Risotto-Stuffed Poblanos
barely adapted from The Smitten Kitchen Cookbook
serves 6-8

• 8 large fresh poblano peppers
• 6 cups chicken or vegetable stock
• 2 Tbs olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups arborio rice
• 3/4 cup beer, preferably a light Mexican beer (such as Corona)
• 2  cups fresh corn kernels (from 2-3 cobs)
• 1/4 cup chopped fresh cilantro, divided
• 1 cup grated Monterey Jack cheese
• 3/4 tsp kosher salt, plus more to taste
• freshly ground black pepper
• 1/3 cup crumbled queso fresco or feta cheese
• 3 Tbs sour cream or Mexican creme, mixed with the juice of 1/2 lime and a pinch of salt

Preheat the broiler and arrange the peppers in a  single layer on a baking sheet.  Broil, turning every few minutes, until the peppers are charred and blistered all over.  Transfer to a glass bowl, cover with plastic wrap, and set aside for 10 minutes.  When the peppers are cool enough to handle, gently rub off the skins, and cut a slit lengthwise in each chile.  Carefully scrape out the seeds and ribs (leave some in for a bit more spice).  Set the peppers aside while you make the risotto.

To make the risotto, heat the stock in a medium saucepan over medium-low heat, and bring to a bare simmer.

In a large skillet or saucepan, heat the olive oil over medium heat.  Add the onion and sauté until it's softened and translucent, 5-7 minutes.  Add the garlic and salt, and cook for 1 minute.

Stir in the rice and cook 2-3 minutes, stirring constantly, until it's lightly toasted.  Pour in the beer and scrape up any bits from the bottom of the pan.  Simmer until it's mostly evaporated, 1-2 minutes.

Ladle 1 cup of the warm stock into the rice mixture and simmer until it's been absorbed, stirring frequently.  Add the remaining stock, 1/2 cup at a time, allowing the stock to be absorbed into the rice before the next addition.  Continue to stir often.

The total cooking time should be 25-30 minutes.  Along with the last addition of the stock, add the corn.

Though risotto is traditionally very loose, this one should be a bit thicker, so it can be used to stuff the peppers.  

Remove the risotto from heat and stir in the Monterey Jack cheese and 3 tablespoons of the cilantro.  Taste and season with additional salt and pepper if necessary.

Carefully fill each chile with the risotto.  If the chiles tear or rip, it's no big deal - they'll still taste great.

Arrange the stuffed chiles in a single layer in a baking dish and sprinkle with the queso fresco.  

Bake 10 to 15 minutes, until golden-brown on top.

To serve, drizzle the chiles with the lime crema and sprinkle with the remaining tablespoon of cilantro.

Cauliflower Risotto

In my opinion, cauliflower is an incredibly under-appreciated vegetable.  And I think it's because so often it is relegated to being served steamed.  I know that it's the healthiest way to prepare most veggies, but it's also my least favorite.  Unless you season the beejesus out of them, they usually end up pretty bland.  And it's easy to overcook them and they become mushy.  Mushy vegetables = no bueno.  But roast some veggies and we're telling a different story.  You get beautiful caramelization, a good combination of crispy and soft textures, and the best flavor.  And roasted cauliflower is one of my favorite side dishes.

So when I saw this recipe for cauliflower risotto, I knew it had potential, but needed a little work.  It's an interesting technique:  cauliflower is steamed and pureed, and that puree is mixed into the risotto to infuse the entire dish with cauliflower.  So you have cauliflower flavor in every bite.  In order to amp up the flavor even more, plus add some texture, I roasted some cauliflower and served it on top of the risotto. I also wish I had omitted the celery.  I'm not a fan of celery, so I don't know why I added it in the first place, but I ended up picking most of it out of my serving.  I don't think it added anything. I used fresh thyme, but I think rosemary would be great as well.

I'm not a fan of pureed cauliflower masquerading as mashed potatoes - cauliflower is cauliflower, and potatoes are potatoes. But the cauliflower puree in this risotto definitely adds a lot to the dish.  It gives the risotto a wonderful creaminess, but without having to add extra butter, cream, or gobs of cheese.  For such a decadent and elegant dish, this is actually pretty healthy.  And for the first time in 9 months, I got to enjoy a glass of wine while I stirred my risotto - one of my favorite rituals. :-)

Cauliflower Risotto
adapted from Everyday Food, October 2011
serves 4-6

• 1  head cauliflower, cored and cut into florets
• olive oil
• 6 cups low-sodium chicken or vegetable broth
• 1 Tbs butter
• 1 large shallot, minced
• 2 cloves garlic, minced
• kosher salt and freshly ground pepper
• 1 cup Arborio rice
• 1 cup dry white wine
• 1 tsp minced fresh thyme leaves
• 1/2 cup grated Parmesan, plus more for serving

Preheat the oven to 400 degrees.  Toss half the cauliflower with olive oil, salt, and pepper, and roast 15-20 minutes, until browned and cooked through, tossing once.  Remove from oven and set aside.

Steam the remaining cauliflower, then puree in a food processor until smooth.  Season with salt and pepper, and thin with about 2 tablespoons of chicken or vegetable broth.  Set aside.

Meanwhile, bring the broth to a simmer in a medium saucepan.  Reduce heat and cover to keep warm.

In a large, heavy-bottomed skillet, melt the butter over medium-high heat.  Add the shallot, reduce heat to medium, and cook until soft, 3-5 minutes.  Add the garlic and 1/4 tsp salt and cook until fragrant, about 1 minute.

Add the rice, and stir constantly until they are opaque around the edges, 2-3 minutes.  Add the wine and cook until it has mostly evaporated, about 1-2 minutes.

Pour 1 1/2 cups of the broth to the skillet.  Cook, stirring often, until most of the broth has been absorbed.  Repeat with the remaining broth, adding about 1/2 cup at a time and stirring constantly, until the rice is tender but still al dente and the sauce is creamy, about 20 minutes.

Add the cauliflower puree, thyme, and Parmesan and stir to combine.  Remove from heat and season with salt and pepper to taste.  Divide among plates, top with roasted cauliflower, and sprinkle with Parmesan.  Serve immediately.

Spring Vegetable Risotto

So I know I just posted another spring vegetable recipe last week, but I couldn't wait to share this one as well.  You all know I love risotto, and I've been looking forward to making a spring version since... well pretty much since last summer.  I've had my eye on Ina Garten's recipe, but then I saw this one from Cook's Illustrated.  Now Ina and Cook's Illustrated are probably my 2 favorite recipe sources, so I wasn't sure which one to use.  It pretty much came down to calories, and this version is lighter.  I also like how it uses the "refuse" of the veggies and herbs to create a flavorful broth.

Risotto is typically a very rich dish, but this risotto somehow still tastes light.  I added some seared scallops to Joey's, but I kept mine vegetarian.  It was without doubt the lightest and freshest tasting risotto I've ever made, and I was floored when Joey said it was his favorite.    And at under 400 calories per serving, I'll definitely be making this again and again this spring.


Spring Vegetable Risotto
adapted from Cook's Illustrated, Light and Healthy

Gremolata

• 2 Tablespoons minced fresh parsley, stems reservd
• 2 Tablespoons minced fresh mint, stems reserved
• 1/2 teaspoon grated lemon zest

Risotto

• 1 bunch asparagus (about 1 pound), ends trimmed and reserved, spears cut on the bias into 1/2-inch pieces
• 1 pound leeks, greens reserved, white and light green parts halved lengthwise, sliced thin, and rinsed (about 4 cups)
• 4 cups low sodium vegetable broth
• 3 cups water
• 1 Tablespoon canola oil
• salt and pepper
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• 1 ounce Parmesan cheese, grated (about 1/2 cup)
• 1 Tablespoon unsalted butter
• 2 teaspoons fresh lemon juice

Combine the minced parsley, minced mint, and lemon zest in a small bowl; set aside.

Combine the vegetable broth and water in a medium saucepan, and turn to medium-high heat.  Chop the tough asparagus ends and leek greens into rough 1/2 inch pieces.   Add to the broth, along with the reserved mint and parsley stems, and bring to a boil.  Reduce heat to medium-low, partially cover, and simmer for 20 minutes.

Strain the broth through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible.  Discard the solids, and return the broth to the saucepan.  Set over low heat and cover to keep warm.

Heat 2 teaspoons of the oil in a large skillet or dutch oven over medium heat until shimmering.  Add the asparagus, 1/8 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring often, until crisp-tender, 4 to 6 minutes.  Add the peas, and continue too cook until heated through, about 1 minute.  Transfer the vegetables to a plate and set aside.

Combine the remaining 1 teaspoon of oil, leeks, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the pot.  Cover and cook over medium-low heat, stirring occasionally, until softened, 8-10 minutes.  Uncover and increase the heat to medium.  Stir in the garlic, and cook until fragrant, 30 seconds.

Add the rice and cook, stirring constantly, until the ends of the kernels are transparent, 2-3 minutes.  Stir in the wine, and cook, stirring often, until it has been completely absorbed, another 3 minutes.

Stir 3 cups of broth and continue to simmer, stirring every few minutes, until the liquid has been absorbed and the bottom of the pot is almost dry, 12 minutes.

Stir in 1/2 cup more broth every few minutes, as needed to keep the bottom of the pot from drying out.  Continue cook, stirring often, until the rice is al dente, 10-12 minutes.

Remove from heat, and vigorously stir in the cheese, butter, and lemon juice, then gently fold in the reserved asparagus and peas.  Season with salt and pepper if necessary, and serve immediately, sprinkling each portion with the gremolata.

Chicken Cacciatore Risotto

Anytime the word 'risotto' is mentioned, I wax poetic about how much I love it, how great it is, etc etc.  Well I realized a few weeks ago, that I was certainly talking the talk, but I hadn't posted a new risotto recipe since October!!  So I added risotto to the menu for the week, and starting thinking.  I really enjoyed the Marsala Risotto, so I thought it would be fun to deconstruct another popular dish into a risotto.  I did a little research, and chicken cacciatore recipes are all different.  Some use red wine, some use white, different veggies are used in each, etc.  So I just kind of came up with my own based on what I had on hand.

I think it turned out great!  I have really been enjoying chicken thighs lately, and the red wine gave the risotto a nice deep flavor.  We served this with a side salad and some ciabatta bread, and we were both happy campers.

Chicken Cacciatore Risotto
serves 3-4 as a main dish

• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 2 teaspoons Herbes de Provence
• kosher salt and freshly ground black pepper
• 2 Tablespoons butter, divided
• 1 cup arborio rice
• 3/4 cup red wine
• 3 cups chicken broth
• 1 15-ounce can diced tomatoes, undrained
• 1 shallot, minced
• 2 cloves garlic, finely minced
• 6 ounces cremini mushrooms, sliced
• 1 red bell pepper, cut into strips
• 3/4 cup grated Parmesan cheese
• fresh parsley, minced

Season the chicken thighs with salt, pepper, and Herbes de Provence.   Heat a large skillet over medium heat, and coat with 1 teaspoon olive oil.  Add the chicken and cook 5-7 minutes per side, or until cooked through.  Remove chicken and set aside.

Add 1 Tablespoon of the butter to the skillet.  When melted, add the shallot, and cook until softened, 3 minutes.  Add the garlic, and cook until fragrant, 30 seconds.

Meanwhile, in a medium saucepan, bring the chicken stock and diced tomatoes to a simmer.  Cover and allow to simmer continuously.

Add the rice to the skillet, and cook, stirring continuously, until the edges are translucent.  Decrease the heat to medium-low.  Add the red wine, and stir continuously, until it is mostly absorbed.

Working 1-2 ladles at a time, add the chicken broth/tomato mixture to the rice, stirring constantly, until almost all the liquid has been absorbed.  After about 12 minutes, add the peppers and mushrooms to the rice mixture.

Continue adding liquid until the rice is cooked to al dente, about 20 minutes total.  Taste to check doneness.  When cooked to al dente, add 1 more ladle of chicken broth, and remove from heat.  Stir in the remaining Tablespoon of butter, Parmesan cheese, and fresh parsley.

Shred the chicken into bite sized pieces, and add to the risotto.  Divide evenly among serving plates, and top with more cheese and parsley.  Serve immediately.

Risotto Marsala

In case you haven't noticed, i have become slightly obsessed with making risotto. There are just so many variations and flavors to play around with. I'll try not to wax poetic, but just believe me when I say that it is pretty much my favorite thing ever.

So on to this risotto... I have to say, it might just be my favorite risotto ever. A title previously held by the seafood risotto. I really like Chicken Marsala, and I had been thinking of making a risotto with those flavors. This turned out so so good - slightly sweet, earthy, creamy.... pretty much perfect in my very humble opinion. I served this as the main dish, and I guess you could serve it on the side, but I love risotto too much to share it with other foods.


Risotto Marsala
A Pink Parsley original
serves 2 as a main course, 4 as a side dish.

• 2 Tablespoons unsalted butter
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon tomato paste
• 3/4 cup Arborio rice
• 1 cup Marsala wine, divided
• 3-4 cups low-sodium broth (chicken or vegetable)
• 2 cups cremini mushrooms, sliced
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons fresh basil, minced
• kosher salt and fresh ground pepper

Melt 1 tablespoon of butter in a large heavy-bottomed skillet over medium heat until foaming subsides. Add shallots and saute until soft, 2-3 minutes. Add garlic, tomato paste, and 1/4 teaspoon each of salt and pepper and stir to combine. Cook until fragrant, 1 minute.

Meanwhile, heat the chicken stock in a medium saucepan until simmering.

Add the Arborio rice and toast until opaque around the edges, 3-5 minutes. Add 3/4 cup of the Marsala wine and cook, stirring often, until absorbed, 5 minutes or so.

Stir in 1 cup of the chicken broth, and stir occasionally until almost absorbed, 8-12 minutes. Working 1 ladle of broth at at time, continue to add broth, stirring constantly. Add the next ladle when the broth is almost completely absorbed.

After you have been cooking the risotto for 10 minutes, stir in the mushrooms. Continue to cook risotto, stirring constantly, until it is al dente, for a total of 20-25 minutes.

Remove from heat, and stir in remaining 1/4 cup of Marsala wine, Parmesan cheese, basil, and remaining butter. Add salt and pepper if necessary and season to taste. Serve immediately.

Butternut Squash Risotto

Its no secret that I love risotto. I just love the creamy texture, smooth flavor, and the endless possibilities for mix-ins. I also think its so relaxing and therapeutic to just stand at the stove and stir, stir, stir.

I'm also a big fan of butternut squash, so its no surprise that this risotto is a winner in our house. You even get another hit of squashy flavor by simmering the fibers and seeds with the chicken broth. While this adds an additional few steps, the result is well worth it. This recipe uses a slightly different technique, adding 3 cups of the chicken broth at the onset instead of over time in more increments. Whether or not this made a difference in the flavor, I couldn't tell, but it did save a little time and effort in cooking. The only changes I made to the original recipe was to use shallots instead of onions, and to add a pinch of saffron threads. I just really like shallots in risotto, and I thought saffron would add a nice depth of flavor.

The only complaint I have is that we are apparently not fans of sage, and will be omitting it next time. Joey said he felt like he was eating a Christmas tree. He did manage to eat around it, but I wasn't a huge fan either. Cook's Illustrated also gives a variation of adding spinach and toasted pine nuts, and I think I'll try that next time we have this.

Butternut Squash Risotto
adapted from Cook's Illustrated
serves 4 as a main course, 6-8 as a side

• 2 Tablespoons olive oil
• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2 inch dice. (about 3 1/2 cups). reserve fibers and seeds
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 4 cups low-sodium chicken broth
• 1 cup water
• 4 Tablespoons unsalted butter
• 3 large shallots, diced ver fine (about 1 cup)
• 2 cups Arborio rice
• pinch of saffron threads
• 1 1/2 cups dry white wine
• 3/4 cup finely grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 2 Tablespoons minced fresh sage leaves

Heat oil in a 12-inch skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in an even layer. Cook for 4-5 minutes without stirring. Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook an addtional 5 minutes, or until squash is tender and browned, stirring often. Transfer to a small bowl and set aside.

Lower heat to medium and add squash fibers and seeds to the skillet, and any leftover diced squash you might have. Cook, stirring frequently to break up the fibers, until lightly browned, about 4 minutes. Transfer to a medium saucepan and add chicken broth and water. Cover and bring to a simmer. Allow to simmer at a bare simmer over low medium-low heat.

Melt 3 Tablespoons of butter in the skillet over medium-high heat. When foam subsides, add shallots, garlic, and remaining salt and pepper. Cook until shallots have softened, 3-4 minutes. Add rice and saffron to the skillet and toast, stirring often, until the grains are translucent around the edges (about 3 minutes). Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.

While wine is evaporating, strain the hot broth through a fine-mesh strainer set over a medium bowl.. Press on solids to extract as much liquid as possible. Return broth to saucepan, and set over low heat to keep broth hot.

When wine has been completely absorbed, add 3 cups of hot broth and half the cooked squash to the skillet. Simmer, stirring every few minutes, until liquid has been absorbed and the bottom of the pan is almost dry, about 12 minutes.

Add 1/2 cup of broth at a time and cook, stirring constantly, until absorbed between each addition. Repeat 2 or 3 more times, or until rice is cooked to al dente. Remove from heat and stir in remaining Tablespoon of butter, Parmesan, sage, and nutmeg. Gently fold in the remaining squash. If needed, add an additional 1/4 cup of broth to loosen the texture of the risotto. Serve immediately.

Seafood Risotto

I have expressed my love for both risotto and Cook's Illustrated in previous posts, so imagine my excitement when I came across a recipe for risotto from Cook's Illustrated! And it has shrimp! And scallops! And wine! And I can use tomatoes and basil from my garden! The excitement was exhausting.

This was a fairly quick weeknight dinner, and since risotto is basically a one-pot meal, clean up is a breeze as well. In fact, the shrimp and scallops are essentially poached in the risotto; seriously, it doesn't get any easier.

This had a great seafood flavor without being overly fishy. The saffron gave it a nice depth of flavor, and the clam juice reinforced the seafood taste without being overpowering. I used bay scallops instead of cutting up sea scallops. I also used a shallot instead of onion... because it just seemed like the right thing to do. The only other change I would make would be to add a squirt of lemon juice when serving. I felt like it would have benefited from the acid and brightness.

I served this with a nice dry rose' and a crusty baguette, and it was a great summer meal.

Seafood Risotto
adapted from Cook's Illustrated

• 1 3/4 cups low-sodium chicken broth
• 1 (8-ounce) bottle clam juice
• 2 tablespoons unsalted butter
• 1 shallot, minced (1/3 cup)
• salt and ground black pepper
• 2/3 cup Arborio rice
• pinch of saffron threads
• 1/2 cup dry white wine
• 8 jumbo shrimp, peeled, deveined, and tails removed, each cut into 3 pieces
• 6 ounces bay scallops (about 1 cup scallops)
• 1 tomato, cored, seeded, and chopped
• 2 Tablespoons chopped fresh basil
• lemon wedges, for serving
  

Combine the chicken broth and clam juice in a medium heat proof bowl. Cover, and microwave until hot, 1 to 3 minutes.

Melt 1 Tablespoon of the butter in a 10-inch skillet over medium heat. Add the shallot and 1/4 teaspoon salt. Cook, stirring occasionally, until shallots have softened, 1-3 minutes. Stir in the rice and saffron and cook until the ends of the rice are transparent, stirring often, about 2 minutes. Stir in the wine and cook until it is completely absorbed, 1-2 minutes.

Add 1 cup of the hot broth mixture and simmer, stirring frequently, until all the liquid has absorbed, and the bottom of the pan is almost dry. This will take close to 10 minutes.

Adding broth 1/2 cup at a time, and stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is al dente, about 10-15 minutes. You may not use all the broth. I just began tasting after about 10 minutes, and kept adding broth and stirring until it was done.

Vigorously stir in the remaining 1 Tablespoon of butter until it has melted. Gently fold in the shrimp, scallops, tomatoes, basil, and 1/3 cup of the broth mixture. Cover the skillet, reduce heat to low, and cook until the seafood is cooked through, 6 to 8 minutes. Stir once halfway through cooking. Season with additional salt and pepper to taste, and serve immediately with lemon wedges.

Triple Tomato Risotto with Zucchini

I have to admit that one of my favorite dishes to make is risotto. I just love all the combinations and flavors you can play with, and there is something relaxing about standing at the stove just stirring and stirring. Maybe its because I take that as an opportunity to drink a glass of wine while I cook?

Anyway, my inspiration for this risotto was the abundance of beautiful summer vegetables we have access to right now. Vine-ripe tomatoes and herbs from my garden, and the zucchini and yellow tomatoes I picked up at a farmers' market today. Either way, this was such a wonderful side dish, but I think it would be a great main course if you add some salmon or grilled Italian sausage.

Triple Tomato Risotto with Zucchini
basic method for risotto from Giada de Laurentiis

• 2 Tablespoons unsalted butter, divided
• 1 Tablespoon extra virgin olive oil
• 1/2 sweet yellow onion, diced
• 3/4 cup Arborio rice
• 3/4 cup dry white wine
• 3 cups low-sodium chicken stock
• 1 zucchini, quartered and sliced
• 2 teaspoons each mixed herbs (I used basil and oregano)
  
• 1/2 cup low sodium tomato juice
• 1/2 yellow tomato, seeded and diced
• 1/2 vine-ripe tomato, seeded and diced
• 1/2 cup freshly grated Parmesan cheese

Heat chicken stock in a small saucepan until simmering.

Melt butter and heat olive oil in a large, heavy bottom skillet. Add the onion, and cook until transluscent, about 3-4 minutes. Add the rice and toast, stirring constantly, 2-3 minutes. Pour white wine into rice and allow to almost completely evaporate.

Add about 3/4 cup chicken stock to risotto, and stir constantly until the liquid has almost completely been absorbed. Continue to add the chicken stock and stir until the rice is cooked through, but still slightly al dente, about 20 minutes total.

Before the final addition of cooking liquid, add the zucchini and herbs. After all the chicken stock has been added, stir in the tomato juice, and allow to evaporate slightly. Mix in the diced tomatoes, remaining tablespoon of butter, and parmesan cheese. Serve immediately.

Anniversary Dinner - Salmon on Puff Pastry and Champagne Risotto

Our second annivesary fell on a Tuesday. Instead of arranging a sitter, fighting traffic, and being out late on a weeknight, we opted to stay in and enjoy a nice dinner. I greeted Joey at the door with a scotch on the rocks and a platter of proscuitto wrapped melon for him to munch on while I finished dinner. I turned to Giada De Laurentiis for inspiration for a romantic modern Italian meal. I finally decided on Salmon with Puff Pastry and Pesto and Champagne Risotto.

The salmon was absolutely delicious. The combination of the smooth salmon with the fresh pesto and the flaky puff pastry was to die for. Add some toasted almonds for a nice crunch and a sliced tomato to tie it all together, and you have a great meal. This would be a great meal for entertaining. It presents elegantly, but is very simple to throw together. You could make it even easier by buying prepared pesto. The recipe serves 4, but I halved it for just the 2 of us.

The risotto was by far my favorite part of the meal. The creamy texture of the rice, the salty parmesan cheese, crunchy asparagus, and crispy and salty proscuitto all came together for a really fantastic dish!

This meal really put a new spin on the traditional salmon and asparagus!

Salmon with Puff Pastry and Pesto

• 1 sheet frozen puff pastry, thawed
• 2 (10-12 oz) center-cut salmon filets
• salt and pepper to taste
• 1/4 cup sliced almonds
• 1/4 cup pesto
• 2 tomatoes, sliced

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment.
2. Unfold the puff pastry sheet on a cutting board and use a sharp paring knife to cut 4 4 1/2 inch squares. Prick each square all over with the tines of a fork. Arrang ethe squares on one end of a baking sheet about 1 inch apart.
3. Cut the salmon filets crosswise to make 4 pieces about 3 inches square. Season with salt and pepper and arrange on the other end of the baking sheet.
4. Sprinkle each filet with 1 Tablespoon of the sliced almonds.
5. Bake 10-12 minutes, or until the pastry is puffed and golden brown and the salmon is firm.
6. Place a piece of pastry on each plate. Top with 1 Tbsp of the pesto. Arrange 2 slices of tomato over the pesto and top with the salmon. Serve immediately.

Champagne Risotto

• 4 thin slices proscuitto
• 3 cups low sodium chicken broth
• 12 asparagus spears, cut diagonally into 1-inch pieces
• 2 Tbsp unsalted butter
• 1 shallot, finely chopped
• 3/4 cup Arborio rice
• 3/4 cup champagne
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp salt
• 1/2 tsp freshly ground pepper

1. Preheat the oven to 450. Place the proscuitto slices on a lightly greased baking sheet. Bake until they are almost completely crisp, 6-8 minutes. The slices will crisp up even more as they cool. Set aside.
2. In a medium saucepan, bring the chicken broth to a boil. Reduce heat and simmer the broth.
   
3. Blanch the asparagus spears in the broth for 2 minutes. Remove with a slotted spoon. Set the asparagus aside and keep the broth at a low simmer.
4. In a large, heavy bottom skillet, melt 1 Tbsp butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat inthe butter. Continue toasting the rice, stirring constantly, about 3 minutes.
5. Add the champagne and simmer until the liquid is almost evaporated, about 3 minutes.
6. Add 1/2 cup of the broth and stir until almost completely absorbed by the rice, about 2 minutes.
   
7. Continue cooking the rice, adding broth 1/2 cup at a time, stirring constantly and allowing each additon of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from heat.
8. Gently stir in the asparagus, the remaining tablespoon of butter, the Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp proscuitto into smaller pieces over the risotto.