{"id":3770,"date":"2013-10-16T14:20:20","date_gmt":"2013-10-16T14:20:20","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3770"},"modified":"2020-04-20T13:10:29","modified_gmt":"2020-04-20T20:10:29","slug":"risotto","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/risotto\/","title":{"rendered":"Risotto &#8211; COLLECTION"},"content":{"rendered":"<h2>Creamy Risotto<\/h2>\n<p>INGREDIENTS<\/p>\n<ul>\n<li>1\/2 C Arborio rice (or similar) &#8211; set aside<br \/>\nOther similar rices are Vilone Nano and Carnaroli rice &#8211; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/rice\/\">read more<\/a><\/li>\n<li>1 1\/4 C broth &#8211; set aside<\/li>\n<li>1\/2 C white wine &#8211; set aside<\/li>\n<li>3 TBL grated Parmesan, Gruyere or Padano cheese<\/li>\n<li>1 TBL EVOO and 1 TBL butter per person &#8211; set aside<\/li>\n<li>2 shallots &#8211; minced<\/li>\n<li>one bay leaf<\/li>\n<li>2 Mushrooms &#8211; Baby Crimini, Shitake, White or Porcini<br \/>\n&#8211; Reconstituted dry mushrooms are okay too, but fresh is better<\/li>\n<li>Scant rosemary and nutmeg<\/li>\n<li>Lemon zest from one lemon<\/li>\n<li>Grated celery root (optional finely diced celery)<\/li>\n<li>Garlic, salt and pepper<br \/>\nIf dried spices, let soak in broth 1 hour<\/li>\n<li>White wine to deglaze<\/li>\n<\/ul>\n<p>STEP BY STEP<\/p>\n<ol>\n<li>Dice shallots into the skillet and soften in the EVOO<\/li>\n<li>Add salt to taste and add broth<\/li>\n<li>Add arborial rice and heat just until it starts to smell toasty<\/li>\n<li>Add lemon zest<\/li>\n<li>Deglaze the pan with a splash or two or three of white wine<\/li>\n<li>Add stock a ladle at a time.&nbsp; Not too wet and not too dry. Stir gently.<br \/>\nNot enough to boil, but you don&#8217;t want it to fry and brown any more.<br \/>\nScrape the bottom with your spatula.&nbsp; If it leaves a dry path, it means you need to add more liquid.<\/li>\n<li>Taste occasionally and make sure the risotto is not &#8220;crunchy.&#8221;<br \/>\nAl dente is OK, but you don&#8217;t want any crunch in the rice.&nbsp; (about 25 minutes)&nbsp; It needs to be completely softened.<\/li>\n<li>As soon as any hint of crunch is gone, turn off the heat and add the butter.<\/li>\n<li>After butter has melted, stir in grated cheese, lemon zest and scant nutmeg.<\/li>\n<li>At this point, you can stir in chopped asparagus, chives, mushrooms, etc<\/li>\n<li>Optionally, sprinkle just a bit of rosemary, chopped parsley, grated celery root, garlic, salt or pepper over the top<\/li>\n<li>Thinly grate mushroom over the top:&nbsp; Truffle, Baby Crimini, Shitake, White or Porcini &#8211; Reconstituted dry mushrooms are okay too, but fresh is better<\/li>\n<li>Top with grated Parmesan cheese<\/li>\n<li>Serve family-style and it will stay creamier longer.<\/li>\n<\/ol>\n<hr>\n<h2><b>Lemon &amp; Chive Risotto<\/b><\/h2>\n<ul>\n<li>Make risotto as shown above, with these exceptions\n<ul>\n<li>At Step 4 use three lemons, rather than one.<\/li>\n<li>At Step 5 increase wine from 1\/2 C to 3\/4 C<\/li>\n<li>At Step 7 add Parmesan cheese rinds<\/li>\n<li>At Step 10 (above) add 1\/4 C chopped chives<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2><b>Butternut Squash Barley-Risotto<\/b><\/h2>\n<ul>\n<li><span style=\"font-family: Arial,sans-serif;\">1\/2 C pearl barley<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">2 shallots &#8211; finely chopped<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">1 clove minced garlic<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">1 small stalk celery &#8211; finely sliced<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">1\/2 carrot \u2013 julienne strips<br \/>\n<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">1\/2 tsp dried sage<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Zest and juice of 1 lemon<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">1\/2 small Butternut squash, peeled and chopped into 2 cm cubes<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: Arial,sans-serif;\">Spices for roasting<\/span><\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial,sans-serif;\">1 tsp coriander<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">&nbsp; scant cracked black pepper<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">1\/2 tsp salt<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">1 C vegetable stock * use scraps and trimmings to <a href=\"https:\/\/www.grandpacooks.com\/recipes\/meat-stock\/\">MAKE YOUR OWN<\/a><\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">1\/2 C dry white wine<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">2 TBL&nbsp; butter<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Italian grated hard cheese<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Black pepper<\/span><\/li>\n<\/ul>\n<ol>\n<li><span style=\"font-family: Arial,sans-serif;\">Pre-heat oven to 500\u00ba F<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Toss the butternut squash in olive oil<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Sprinkle with ground coriander, black pepper and salt. <\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Put onto large baking trays and roast on high shelf for 25 \u2013 35 minutes until slightly browned on the outside but still with quite a bite inside.<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Put <a href=\"https:\/\/www.grandpacooks.com\/recipes\/meat-stock\/\">VEGETABLE STOCK<\/a> into a pan under medium-low heat<br \/>\n<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\"> Cover with lid.<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Sautee the onions in a deep pot using EVOO over medium heat<br \/>\n<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Add carrot and celery when onion has softened<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Add white wine and set to medium-low<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Add garlic and sage, keep stirring for further 5 minutes.<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Add barley to the pan and stir fry for 5 minutes.<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Now add the stock to the pan and stir, <\/span><span style=\"font-family: Arial,sans-serif;\">bring to boil<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Turn down to medium heat, and let it all simmer until almost all the liquid is absorbed. <\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Add more stock if necessary, simmer, stir, etc. \u2013 you don\u2019t need to stay with it all the time <\/span><span style=\"font-family: Arial,sans-serif;\">but keep on stirring very frequently, always scraping the bottom of the pan<\/span><span style=\"font-family: Arial,sans-serif;\"> \u2013 you want to cook it slowly.<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">If you run out of stock you can add water<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Once the barley looks swollen add zest a well washed lemons, their juice, salt and cracked pepper to the pan.<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Now add and stir in.<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Then add Italian style hard cheese (finely grated stuff).<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Taste, add more salt if necessary.<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Add the roast butternut squash.<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Serve topped with chives or parsley<\/span><\/li>\n<li><span style=\"font-family: Arial,sans-serif;\">Refrigerates well.&nbsp; Reheat at 400\u00ba covered on <\/span><span style=\"font-family: Arial,sans-serif;\">middle shelf<\/span><\/li>\n<\/ol>\n<hr>\n<h2>Mushroom Risotto<\/h2>\n<ul>\n<li>1\/2 onions \u2013 finely chopped<\/li>\n<li>1\/2 carrots \u2013 peeled and sliced<\/li>\n<li>1 stalk celery \u2013 washed and finely sliced<\/li>\n<li>1 clove minced garlic<\/li>\n<li>1 bay leaf<\/li>\n<li>Rind from washed lemons<\/li>\n<li>3-5 mushrooms \u2013 sliced roughly<\/li>\n<li>Pearl Barley \u2013 1\/2 C<\/li>\n<\/ul>\n<ol>\n<li>In a medium sized pan (can be a steel one) pour vegetable stock.<\/li>\n<li>Cover and bring to boil.<\/li>\n<li>In yet another medium sized pan heat up olive oil until very hot and fry the mushrooms on a high heat until browned. Repeat process until all mushrooms are cooked. Put aside.<\/li>\n<li>In a large pot, pour in olive oil and fry the onions until transparent.<\/li>\n<li>Add the garlic and the celery, and carrots.<\/li>\n<li>Turn heat up.<\/li>\n<li>Once sizzling, turn heat to medium and cover with lid and let vegetables sweat for 15 minutes. Stir occasionally.<\/li>\n<li>Zest the lemons with a grater (finely) and add, with the thyme and bay leaves to the pan.<\/li>\n<li>Turn up heat.<\/li>\n<li>Add the barley to the pan and stir well.<\/li>\n<li>Add stock<\/li>\n<li>NOTE:&nbsp; For the next 30 \u2013 40 minutes you have to stay close by the pan to avoid it all getting stuck. If you need to leave the pan \u2013 turn off heat.<\/li>\n<li>Once the barley has absorbed most of the liquid, add more, stirring most of the time. Keep on adding and stirring until the barley is all thick and chunky, chewy when tasted, but soft.<\/li>\n<li>The whole risotto should be porridge like in consistency \u2013 on the runny side.<\/li>\n<li>Use water if you run out of stock<\/li>\n<li>Add all the mushrooms to the big pan. Stir in.<\/li>\n<li>Add cracked pepper to the pan. Stir in.<\/li>\n<li>Now add 2 tabs of butter to the large pan and stir in.<\/li>\n<li>Then add Italian grated hard cheese (the parmesan like cheese in red and green plastic bags) and stir in.<\/li>\n<li>Taste and see whether risotto needs more salt.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Creamy Risotto INGREDIENTS 1\/2 C Arborio rice (or similar) &#8211; set aside Other similar rices are Vilone Nano and Carnaroli rice &#8211; read more 1 1\/4 C broth &#8211; set aside 1\/2 C white wine &#8211; set aside 3 TBL grated Parmesan, Gruyere or Padano cheese 1 TBL EVOO and 1 TBL butter per person &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/risotto\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Risotto &#8211; COLLECTION&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,196],"tags":[],"class_list":["post-3770","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-collection-index"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3770","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3770"}],"version-history":[{"count":11,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3770\/revisions"}],"predecessor-version":[{"id":19422,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3770\/revisions\/19422"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}