Risotto

I’m on a Risotto kick.  I think it began when I got a new cookbook for Christmas.

I love this new cookbook…  I actually always love new cookbooks- especially for the first few months of owning them :).  This cookbook has a few different Risotto recipes in it.  What I learned after making Risotto for the first and now second time is that the “KEY” to a good creamy Risotto is to add the broth slowly as you cook it.  This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don’t rush this step. Ideally, you want to use just enough broth to cook the rice and no more.  One thing is crucial for a good risotto: have everything ready before you step up to the stove. That include the rice, the wine, your add-ins and the bowls to serve it in.   Don’t be afraid to make it, it really is not that hard if you follow the directions :).

The first one we tried was the “Fall Vegetable Risotto with Blue Cheese”  It was AWESOME… I’ve included the recipe below…  After learning how to make Risotto I made it a second time just adding ingredients we had around the house.  I followed the same Risotto directions that are listed here.  Prior to making the Risotto, however, I did sauté some shrimp in garlic & butter.  I set it aside while I made the Risotto using onion, baby bella mushrooms, and scallions.  When the risotto was just about finished I added some fresh spinach, the shrimp, and a bit of parmesan cheese.  YUMMY!

Williams Sonoma’s Fall Vegetable Risotto with Blue Cheese

5 cups (40 fl. oz./1.25 l.) low-sodium chicken or vegetable broth (I used Organic Vegetable Broth by Simply Organic)

10 oz. (315 g.) Brussels sprouts, ends trimmed, quartered lengthwise

2 Tbs. olive oil

1 large onion, finely chopped

1/4 lb. (125 g.) shiitake mushrooms, stems removed, sliced

Coarse kosher salt and freshly ground pepper

1 1/2 cups (10 1/2 oz./330 g.) arborio rice

1/2 cup (4 fl. oz./125 ml.) dry white wine

1/2 cup (3 oz./90 g.) gorgonzola or other blue cheese, crumbled

In a saucepan, bring the broth to a boil. Add the Brussels sprouts and cook until bright green and almost tender, about 4 minutes. Using a slotted spoon, transfer the Brussels sprouts to a bowl and set aside. Reduce the heat to low.

In a heavy medium saucepan over medium-high heat, warm the oil. Add the onion and saute until golden brown, about 5 minutes. Add the mushrooms, sprinkle with salt and pepper, reduce the heat to medium, and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the rice and stir until opaque, about 1 minute. Add the wine and stir until absorbed. Add about 3/4 cup (6 fl. oz./180 ml.) of the broth, and adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until the liquid is absorbed. Continue cooking, add the liquid about 3/4 cup at a time and stirring frequently, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes. Mix in the Brussels sprouts, blue cheese and a generous amount of pepper. Taste and adjust the seasoning.

Spoon the risotto into warmed shallow bowls or plates, and serve right away. Serves 4.