Don't try to win a top chef challenge with these recipes! |
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It never fails: risotto just doesn't work in cooking competitions. This is often why so many people think it is difficult to make. It couldn't be further from the truth. Risotto is actually quite simple. It just has to be served right away, and with all the cameras, etc. that need to be reset before risotto can be eaten by judges, the rice has absorbed more liquid, and it's not as creamy as it was when it left the kitchen. The one thing most people don't realize, though, is that risotto is not actually a dish: it's a cooking technique where the grain is toasted and the liquid is added a little at a time. It can be used on any grain, though admittedly some work better than others. Long grain rices just don't work well - you need a medium grain rice like Arborio or Carnaroli, as these have a higher starch content. I've also found that quinoa just doesn't yield optimal results. But farro? Barley? Bring them on! |
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What is more luxurious than lobster? But for many of us, this is a very cost prohibitive ingredient. However, many grocery stores these days carry lobster bisque at a much lower cost. Since this creamy soup is made only with shells, not the meat, the manufacturers get a better "deal" on their ingredients because it's the leftovers essentially (ever wondered where the front of the lobster goes when you are just buying the tail? This is where it goes...). By using the bisque as part of the cooking liquid for the risotto, you get the flavor of the lobster without the price tag! Just make sure you thin it down with water or stock, or it will be too thick for the rice to properly absorb. |
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Serves 4 as a side dish or 2 as a main course Ingredients: 3 cups lobster bisque 2 cups water, seafood stock, or vegetable stock 1 Tablespoon olive oil 1 Tablespoon unsalted butter 3 scallions, thinly sliced, white and green parts separated (see how here) 1 cup Arborio or carnaroli rice 2 Tablespoons dry sherry or dry white wine 2 cups mustard greens, arugula, or thinly sliced swiss chard leaves ¼ cup parmesan cheese 1 tablespoon minced fresh dill (see the best way to mince here) Procedure: In a medium saucepan, combine bisque and water and bring to a simmer. Keep at a simmer the entire time. In a separate saucepan set on medium heat, add oil and butter. Add white parts of scallions and cook until softened. Add rice and toast until outer part of the rice grain is translucent. Add sherry or wine and cook until absorbed. Ladle in just enough bisque mixture to cover the rice. Stir until the liquid takes on a starchy appearance, then stop stirring. Allow to simmer until the rice is peeking through the liquid. Repeat this process until most of the liquid is absorbed. Check for desired doneness. When rice is almost cooked to desired doneness, add greens ensure they are heated through and wilted. When cooked all the way, remove from heat and parmesan, half the dill, and half the scallion tops. Adjust seasoning with salt and pepper and serve immediately, garnished with remaining dill and scallion tops. |
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Roasted Chicken and Mushroom Barley Risotto |
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We've all been suckered in by the beautiful roasted chickens already done at the grocery store (or Costco, or Boston Market, or even making one at home). But sometimes we don't finish all of it and don't feel like just eating it plain as leftovers the next day. Enter in this lovely risotto dish that pulls risotto from a side dish to the main course. Or, if you want to really elevate the dish, use duck confit in place of the roast chicken (and if you are so inclined, make your own duck stock to make it even more delicious). The great thing about this recipe is that it would work well with any grain (including arborio rice), but there is just something that the texture of the barley lends that is hard to replicate. |
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Serves 2-3 as a main course Ingredients: 5-6 cups chicken stock 1 Tablespoon Olive Oil ¼ cup minced shallot 1 ½ cups barley 2 cups cooked chicken meat, shredded 4 ounces wild mushrooms, chopped 3 Tablespoons unsalted butter, divided 3 Tablespoons parmesan cheese 1 Tablespoon Dijon mustard Kosher salt and freshly ground black pepper, to taste In a medium saucepan, bring stock to a simmer. Keep at a simmer the entire time. In a separate saucepan set on medium heat, add oil. Add shallots and sweat until translucent. Add barley and toast until parts start to turn golden brown. Ladle in just enough stock to cover the barley. Stir until the liquid takes on a starchy appearance, then stop stirring. Allow to simmer until the barley is peeking through the liquid. Repeat this process until most of the liquid is absorbed. Check for desired doneness. While the barley is simmering, heat a medium skillet on medium-high heat. Add 1 tablespoon butter. When melted, add mushrooms and season with salt. Cook, stirring infrequently, until golden brown and cooked through. Adjust seasoning with salt and pepper. When barley is almost cooked to desired doneness, add chicken and mushrooms to ensure they are heated through. When cooked all the way, remove from heat and add butter, parmesan, and mustard. Adjust seasoning with salt and pepper and serve immediately. |
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Many people these days are trying to cut down on their starch consumption. Enter in cauliflower. Cauliflower is definitely having a moment right now - it's being used in many dishes, from pizza crusts to grilled "steaks". It is also commonly used as a rice replacement, which is what I did here. You can either buy already "riced" cauliflower fresh or frozen, or you can easily make your own by just using a food processor with a shredding blade or a good old-fashioned box cheese grater (how I generally do it). The extra bonus of this recipe is that you use white beans to mimic the creaminess usually formed by the grain itself. White beans not only add protein, but they also function as a carb blocker for the majority of humans. A healthy dish that doesn't taste healthy? Win-win in my book. I also intentionally left this recipe basic. Left alone, it is a side dish that complements any meal. Alternatively, add roasted veggies, leftover meat... the possibilities are endless. Then it becomes a filling main course! |
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Serves 4 as a side dish or 2 as a main course Ingredients: 15 oz can of white beans (cannellini, navy, etc.) 1 cup vegetable stock 1 Tablespoon olive oil ½ cup diced onion (learn the quick and easy "hack" to do this here) 2 ½ cups riced cauliflower 1 Tablespoon Dijon mustard 1 ½ teaspoon lemon zest (learn how to do this here) ¼ cup parmesan cheese, plus additional for garnish if desired ¼ cup chiffonade of basil (learn what that means here) Procedure: Combine beans and stock in a food processor or blender and process until smooth. Set aside. In a medium saucepan set over medium heat, add olive oil. Add onion and cook until translucent, about 3 minutes. Add cauliflower, season lightly with salt, and cook until softened, approximately an additional 3-5 minutes. Add bean mixture and bring to a boil. Reduce to a simmer and cook until heated through and slightly reduced, 1-2 minutes longer. Remove from heat and stir in mustard, zest, cheese, and half of the basil. Serve, garnished with remaining basil and additional cheese, if desired. |
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The only thing that is difficult about risotto is that the leftovers just never taste quite... right. Reheat it and all the liquid that makes it creamy is gone. Add some liquid to offset that and the rice (or other grains) can get overcooked. What to do? Why, make risotto cakes of course! In Italian restaurants, they use their leftover risotto to make little stuffed balls of goodness called arancini that are deep fried. By making them in to a cake rather than a ball, you can pan fry them, which is much easier for home cooks. For these particular risotto cakes, I used some leftover risotto from my corn newsletter. Because it already had goat cheese in it, I didn't need to add anything, but you are welcome to view these as a "blank slate" and add whatever you like. They make great appetizers, side dishes, or even the base of a benedict for brunch. The link to the newsletter with the goat cheese and corn risotto is below. | | |
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Serves 4 as a side dish Ingredients: 2 eggs 2 cups leftover risotto, cold 2 Tablespoons minced fresh herbs, optional ¼ cup shredded or crumbled cheese, optional 1 1/4 cup panko breadcrumbs ¼ cup All-purpose flour Kosher salt and freshly ground black pepper, to taste Canola or vegetable oil for frying Procedure: In shallow dish or pie pan, scramble eggs (learn the best way to crack them here). Measure out 1 Tablespoon of egg into medium bowl, then add 1 Tablespoon water to remaining egg and mix well. Into bowl containing 1 Tablespoon egg, add risotto, along with herbs and cheese, if using. Season with salt and pepper. Mix well. Add flour and panko to their respective shallow dishes or pie pans and season each with salt and pepper. Using ¼ cup risotto mixture at a time, form patties, squeezing firmly. Dip first in flour, then egg/water mixture, then panko, shaking off excess after each dip. Set on plate until all patties are formed/breaded. In a large skillet set over medium heat, add enough oil to come halfway up the thickness of your patties. When oil is hot (learn how to test your oil temperature here), add patties, loading from the back to the front, ensuring patties are not touching. Cook until golden brown on one side, then flip. Continue cooking until second side is golden brown. Remove from oil and drain on a cooling rack set over a sheet tray (see how and why this is the best way here). Season lightly with salt and serve immediately. |
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