Bacon and Leek Risotto

Ready for spring?  I am.  The new Bon Appetit is getting me so excited for spring vegetables.  Here is the first recipe from this month's issue I tried and it is out of this world.  I don't eat much meat anymore, so this was a special treat with some bacon from the Takoma Park Farmer's Market.

Please, please try this.  I am strongly considering changing my blog to cover risotto exclusively because of how much I love making it! I'm sad I didn't take any pictures of this meal.  But, I guess that means I will have to make it again soon to share them with you. Also, this was our first meal of the season that we enjoyed in the backyard with a fire keeping us warm. Amazing.

Bacon and Leek Risotto (from Bon Appetit)

What You Need

- 6 large eggs
- 5 cups vegetable broth (recipe calls for chicken stock)
- 1 tablespoon olive oil
- 6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 large--which is a bit more than 2 cups but don't worry, use it all)
- 1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
- 3/4 cup dry white wine
- 3 tablespoons finely chopped fresh Italian parsley (from our containers here at home)
- 1 tablespoon butter
- 2 tablespoons finely grated Parmesan cheese (I used more, closer to 4)
- Fresh Italian parsley leaves (for garnish)
- Additional finely grated Parmesan cheese (for garnish)

What You Do

1. Bring broth to simmer in medium saucepan; cover to keep warm.
2. Heat oil in heavy large saucepan over medium heat.
3. Add bacon and cook until crisp, stirring occasionally.
4. Using slotted spoon, transfer bacon to paper towels to drain.
5. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes.
6. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish.
7. Add rice to pan; stir 1 to 2 minutes.
8. Add wine; stir until absorbed, about 2 minutes.
9. Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total.
10. Add bacon, chopped parsley, butter, and 2 tablespoons cheese.
11. Season to taste with salt and freshly ground black pepper.
12. Meanwhile, poach eggs.
13. Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

This recipe was wonderful and perfect for celebrating the beginning of spring.

Another Take on Risotto: Pie?

I've mentioned this before but it would be possible for me to rename this blog "Risotto Heaven" or "Risotto Fanatic" with the amount of time I dedicate to risotto recipes. But, I love it. Here is another one that was a huge hit at my birthday potluck dinner on Feb 4th. The recipe is a bit complicated because of its various components and dealing with filo dough (which I've only done once before for spinach pie). I made the huge mistake of forgetting to take the filo dough out of the freezer to allow it to thaw properly. This led to a frenzy when it was time to put all the pieces of the pie together. Without a microwave, I stuck the frozen dough into a warm oven and allowed it to warm up. It turned out wonderfully even with the chaos and I was left with only one piece by the end of the night. But, please, do not forget to defrost the filo dough!

Filo Risotto Pie (from Essential Vegetarian Cookbook)

What You Need
- 2 large red peppers
- 1 cup white wine
- 4 cups vegetable stock
- 2 tablespoons oil
- 4 cloves garlic, crushed
- 1 leek, sliced
- 1 fennel bulb, thinly sliced
- 2 cups arborio rice
- 2 oz freshly grated Parmesan cheese
- 10 sheets filo pastry (thawed)
- 1/4 cup olive oil
- 1 lb spinach (recipe says to blanch this, I sauteed it with olive oil very quickly instead)
- 8 oz feta cheese
- 1 tablespoon sesame seeds

What You Do
1. Cut the peppers in half lengthways and remove seeds. Cut into quarters.
2. Roast the peppers until skin blackens and blisters.
3. Put roasted peppers in a paper bag or cover with a towel and allow to cool.
4. Peel the peppers and cut into smaller pieces.
5. Begin making the risotto by warming up the vegetable broth.
6. Heat oil and garlic in a large-heavy based pan.
7. Add fennel and leek and cook over medium heat until lightly browned (5 minutes).
8. Add rice and stir for three minutes.
9. Add wine and stir until evaporated.
10. Add 1/2 cup vegetable broth to risotto at a time, stirring constantly until all the stock has been used. This will take 40 minutes.
11. Remove from heat and stir in the Parmesan cheese and season with salt and pepper. (Note: I prepared the risotto and peppers the night before and then started again the next day at #12)
12. Brush each sheet of filo with olive oil and fold in half lengthways.
13. Arrange like overlapping spokes on a wheel in a 9 inch springform pan with one side of pastry hanging over the side of tin. (This was not graceful for me because of my filo mess described above-- but don't worry too much about it)
14. Preheat oven to 350 degrees.
15. Spoon half the risotto over the pastry and top with half the red peppers, half the spinach, and half the feta cheese.
16. Repeat with the remaining ingredients.
17. Fold pastry over the filling and brush lightly with oil and sprinkle with sesame seeds.
18. Bake for 50 minutes or until pastry is crisp and golden and pie is heated through.

Yum! This was my first time cooking with a springform pan and it was very fun. Next use for the springform: cheesecake.

Beet Risotto

It's possible that I should change the title of the blog to something related to risotto because I've posted so many risotto recipes. But here is another great one! Beets! I found the recipe in one of my Food and Wine cookbooks and cut it in half (the original recipe called for 3 cups arborio rice, too much for me!).

Beet Risotto (adapted from Food and Wine)

What You Need
- 3-4 cups vegetable stock
- 3 tablespoons unsalted butter
- 1 medium sweet onion, finely chopped
- 2 beets , peeled and coarsely shredded, plus thinly sliced beets for garnish
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 3/4 cup young pecorino cheese, freshly grated (I used parmesan)
- 2 teaspoons poppy seeds, plus more for garnish (I didn't have any, but I think it would be nice looking with them)

What You Do
1.In a saucepan, bring the stock to a simmer; cover and keep warm.
2. In a medium enameled cast-iron casserole, melt the butter.
3. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.
4. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.
5. Spoon half of the beets into a small bowl.
6. Add the rice to the casserole and stir.
7. Add white wine and cook, stirring until wine is gone (2 minutes).
8. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed.
9. Continue adding the stock 1 (or half) cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.
10. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds (if you have them).
11. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.
12. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.

Crazy color! But delicious.

Pumpkin Risotto

Not like I need another thing to love about Thanksgiving, but in addition to all the glory that is the Thanksgiving holiday, my mother also sends me home with plenty of food. Not just leftovers, but also extra ingredients. This year, like all others, I made out like a bandit: brown sugar, stuffed grape leaves, cheese, pie, and pumpkins! A whole pumpkin and also a container of pumpkin puree. I was excited to try uses for my pumpkins and thought of pumpkin risotto and -wow- it is amazing!

Pumpkin Risotto with Roasted Vegetables (adapted from Straight from the Farm)

What You Need

- 3-4 cups vegetable stock (you can also use chicken stock)
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 1/2 cup aborrio rice
- 1/2 cup white wine
- 1/2 teaspoon finely minced fresh rosemary
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cup pumpkin puree
- 2 cups roasted vegetables (I used a combination of sweet potato, carrots, and orange cauliflower sprinkled with olive oil and salt and roasted at 400 degrees for 25 minutes)
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons heavy cream
- freshly ground black pepper and salt to taste

What You Do

1. If you need to, first prepare your pumpkin puree (see here: The Pioneer Woman)
2. Cut up your vegetables and toss with olive oil and some salt.
3. Put vegetables in a pre-heated 400 degree oven and roast for 25 minutes.
4. While the vegetables are roasting, begin to work on the risotto.
5. Put the vegetable stock in a medium saucepan over low heat to come to a simmer.
6. Melt the butter in a large heavy saucepan over medium heat.
7. When it is melted, add the onion and cook until translucent, about 4 minutes.
8. Add the rice and stir for about two minutes so it can absorb the butter and toast a bit.
9. Add the wine and let everything simmer for another minute or two until the wine is absorbed.
10. Set a timer for 18 minutes. Add about half a cup of hot stock to the risotto and stir constantly until it is absorbed.
11. Add another half cup of stock and repeat this process until 18 minutes is up.
12. Add the pumpkin puree, nutmeg, rosemary and a final half cup of stock and stir vigorously to combine.
13. When risotto has once again become thick and creamy (don't worry, this does happen!), add the roasted veggies and grated cheese and stir again to combine.
14. Finally, finish the risotto by stirring in the heavy cream and adding pepper and salt to taste.
15. Serve immediately while hot, garnishing with addition grated cheese and a sprig of rosemary on each plate if you have it.

This was a great meal to help me transition from the Thanksgiving holiday to the final three weeks of the semester.

Mushroom Risotto Cakes

So, after you enjoy the mushroom risotto I posted in my last post, you may be bored with eating it a couple days in a row (well, not really but we can pretend). I have a different issue. I moved into a new house and no longer have a microwave, so reheating the risotto became an issue. Instead, I found a recipe for risotto cakes in my Gourmet Today Cookbook . It was delicious and I will definitely be using this recipe again for left over risotto.

Mushroom Risotto Cakes (adapted from Gourmet Today)

What You Need:

- 3 cups chilled mushroom risotto
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2 cups coarse fresh bread crumbs (the recipe calls to do this from about 4 slices firm white sandwich bread, but I just used breadcrumbs from a box)
- 6 tablespoons olive oil

What You Do:

1. Put oven rack in middle position and preheat oven to 350°F.
2. Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands.
3. Put flour, eggs, and bread crumbs in 3 separate shallow bowls.
4. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper.
5. Repeat with remaining cakes.
6. Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total.
7. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven.
8. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.

ENJOY and share with loved ones and friends, they won't know that they are eating leftovers!

Mushroom Risotto

This is one of my favorite recipes and there is an exciting twist on what to do with the leftovers:

Mushroom Risotto (adapted from Bittman's How to Cook Everything)

What You Need:

- 3-5 cups chicken or vegetable stock, or water
- 2 T butter
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2-3 cups fresh mushrooms (any variety), chopped
- 1 ½ cups Arborio rice
- Salt & pepper to taste
- ½ cup dry white wine
- Some freshly grated parmesan cheese

What You Do:

1. Place the butter in a large saucepan and turn the heat to medium.
2. When it’s hot, add the onion and garlic and cook, stirring occasionally, for 1 minute.
3. Add the fresh mushrooms and cook, stirring frequently, for another 5-7 minutes.
4. Continue to cook, stirring occasionally, for about 3 minutes; do not let the mushrooms brown.
5. Add the rice and stir until it is coated with butter.
6. Add a little salt & pepper, then the wine.
7. Stir and let the liquid bubble away.
8. Begin to add the stock, ½ cup at a time, stirring after each addition and every minute or so.
9. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium-high, and stir frequently (constant stirring is not necessary-- even though I tend to do this).
10. Begin tasting the rice 20 minutes after you add it to the pan; you want it to be tender but with still a tiny bit of crunch. NOTE: It could take as long as 30 minutes to reach this stage (mine usually does).
11. When it's done, add the parmesan and remove from the heat. Check the seasoning, adjust if necessary, and serve immediately.

See next post for what to do with leftovers....