March 19, 2014 § 73 Comments
Here is delicious spring risotto recipe. Crispy fennel, sweet nutty cremini mushrooms, garlic and spring leeks all together with creamy Parmigiano-Reggiano risotto and an egg on top. My last recipe I posted had an egg on top too! Must be the warm spring air and the thought of chicken’s laying fresh eggs giving me inspiration. Or maybe it’s because I have cut back a bit on my meat consumption and the eggs are a source of protein I so often crave. Whatever the reason it doesn’t matter because honestly, the egg was a love match with this risotto. A perfect union.
Risotto can seem so daunting to prepare. Standing over a pot midweek and continuously stirring for twenty minutes can seem a bit much for some. However, once all the ingredients are chopped and prepped it is quite effortless. There is something to be said about being organized in the kitchen. It certainly makes for a much better cooking experience and this goes together quite smoothly when you gather all your ingredients and prep them before heating your pot.
Refashioned from Bon Appétit… serves 4, generously.
I n g r e d i e n t s
- 1 tablespoon distilled white vinegar
- 4 large fresh eggs
- 6 cups chicken stock
- 2 tablespoons unsalted butter, divided
- 1/4 pound crimini mushrooms, quartered
- 2 tablespoon olive oil
- 2 large leeks, white only, chopped
- 1 fennel bulb, chopped
- 4 garlic cloves, finely chopped
- 2 cups arborio rice
- 1 cup dry white wine
- handful of baby spinach leaves, cleaned and dried
- 2 cups of fresh or frozen (thawed) peas
- 2 tablespoons greek yogurt
- 1 1/2 cups finely grated Parmigiano-Reggiano, plus more for shaving
- 1/4 cup fresh chives, snipped
- Freshly ground black pepper
M e t h o d
Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 3 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water.
Bring stock to a simmer in a saucepan over medium heat. Reduce heat to low and keep warm. Melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl.
Heat oil and remaining 1 tablespoon butter in same pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes. Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by ladlefuls, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total. Add spinach, greek yogurt, 1 1/2 cups grated Parmigiano-Reggiano, snipped chives, peas and mushrooms to risotto. Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes. Season risotto with salt. A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute. Divide risotto among bowls and top with eggs, shaved Parmigiano-Reggiano, chives, and pepper.
May 24, 2013 § 48 Comments
In a previous post I mentioned my admiration for Tessa Kiros and her fine cookbook Apples for Jam. I adore this cookbook and in my opinion it is written for me. My particular copy is far from being gently used. The dust cover is tattered and torn and many of its pages are a bit warped and spattered with the ingredients the recipe is calling for. I thought about picking up a nice new crisp copy, but then realized I couldn’t possibly replace my characterized volume. On a visit to the library the other day I acquired another one of Tessa’s cookbooks, Venezia. Looking through the recipes I stumbled upon this vegetable risotto. With all ingredients in season I decided we would have this for dinner. Being a borrowed book from the library I just better keep the pages clean!
This risotto recipe was terrific. It had all the substantial textures and flavor you want from a spring vegetable risotto. The crispy artichoke was a impressive way to top it off. When you prepare the artichokes I found it is very important to make sure you completely cut the tough parts of the leaves off. Next time I prepare this I will use baby artichokes if they are in season. I treasure baby artichokes because the whole globe is tender therefore no need to cut so much away and the hairy choke is nonexistent.
- 1 bunch of asparagus (about 12)
- 5 cups of hot vegetable broth
- 1 large artichoke (6 baby artichokes)
- juice of 1/2 lemon
- 4 tablespoons olive oil
- 1 small white onion, chopped
- 3 or 4 young zucchinis, sliced
- 1 cup fresh or frozen peas
- 1 cup arborio rice
- 1/2 cup white wine
- 2 tablespoons butter
- 4 tablespoons freshly grated parmesan
- 2 tablespoon chopped parsley
- all-purpose flour, for coating
- light olive oil
- handful of mint sprigs
To prepare the artichoke, trim away the tough outer leaves and slice off the top. Halve the artichoke and remove the hairy choke. Cut into thin slices. Place in a bowl with cold water and lemon juice to prevent them from darkening.
To simplify the process, have all your ingredients prepared and measured before you start cooking the risotto.
Heat the olive oil in a large deep skillet and sauté the onion until softened. Add the asparagus, zucchini and peas and sauté on high heat for a few minutes. Add the rice, mix through the vegetables to coat well. Season with salt and pepper, add the wine and allow it to bubble away. Add 2 cups of hot broth, lower the heat and simmer for about 10 minutes until the broth has been absorbed. Add another cup of hot broth, stirring gently. Do not allow the risotto to get too dry. Continue to add a cup of hot broth when necessary as it is absorbed, for about 20 minutes, or until the rice is tender. Remove from heat and gently add butter, parmesan and parsley.
Just before your risotto is ready, drain the artichokes, pat dry with paper towels and lightly dip each side in flour. Using a non stick skillet cover the bottom with olive oil and fry artichokes until golden and crisp on both sides. Transfer onto paper towels to s0ak off excessive oil.
Serve the risotto with a heap of fried artichokes, fresh mint and extra parmesan.