Wednesday, September 13, 2006

No More Crunchy Risotto!

My inspiration for this dish? How to get rid of this sad bag of frozen chopped spinach I had in the freezer for too long. Risotto is a big fear of mine since it always turns out mushy on the outside and crunchy on the inside for me. But it actually came out really yummy. I've been trying to get more greens into Sam's diet so I thought I'd try it. I served it with sauteed chicken breast.

I couldn't stop thinking about how perfect Kate's dish of sausage and cinnamon risotto was. Maybe it was the pot I've been using or the heat I was cooking it on. I tried using a similar pan. She used a Le Creuset braising pan. So all I have close to that is an All-Clad saucier pan. I was nervous that the heat was either too low or too high. I was lucky this time. Hopefully, my next batch will be just as good as this one.

Spinach Risotto
5 c. chicken broth
2 T. olive oil ( I used butter instead)
1 medium onion, diced
1-2 strips bacon/pancetta
1 c. Arborio rice
1 bunch of fresh spinach or 1 box of frozen spinach(squeeze all liquid out once thawed)
1/2 c. parmesan, grated
1/8 t. ground nutmeg

Bring chicken broth to simmer during the entire process.
Saute onion and bacon until bacon is translucent.
Add rice and stir until grains are chalky on outside.
Add one ladle of chicken broth. Stir until all liquid has been absorbed. Keep heat at a simmer throughout the cooking process.
Continue adding ladle by ladle. Then the rice is soft on the outside but hard in the middle, add spinach.
Continue adding broth until risotto is done. (20-40 min) Season with s+p. Turn off heat. Add in parmesan and nutmeg.

Do you guys have tips on making risotto? I'm all ears! Cath, I'm actually looking forward to eating these as leftovers. What a great meal to start the fall season. I can't stop posting. I've missed sharing with you guys and know that you are all making more than just a box of Mac and Cheese at home like I had been for my first trimester. Looking forward to reading your postings.


Blogger Kate said...

This is a good way of getting greens into them. Mushrooms are all over the markets again so I did a risotto with them for the children and they loved it i may steal this one for the spinach.
Glad the pan worked...have you done anything with all your excess pans yet or are you finding it hard to part?

14 September, 2006 09:28  
Blogger Elaine said...

I should try mushrooms. I don't know if Mike will be happy but I miss mushrooms in our repetoire. I sold 2 pans, a mandoline, and a couple other cooking tools. I pawned off a couple of things to my sister and mom.

14 September, 2006 10:14  
Blogger Jer said...

Reminds of the butternut squash with spinach risotto we made with Anne Burrell. Man, that was good and so perfect for the fall. I do alot of risotto and have found that a very low heat in a thick Le Cruesset pot with more liquids/stock on the side than you think you need is what does the trick. And a really good final whip at the end when you put in your parm/regg and/or splash of cream.

And make sure you don't use any bagged spinach until we know its safe :-)

If you want to indulge with a mushroom risotto ... spend an afternoon making your own beef stock with good marrow bones and some regular bones. Really makes a difference in flavor. After the stock is done roast your bones in the oven. Pan roast assorted wild mushrooms T. Colichio style in an all clad with shallot, garlic, parsley, butter and o.oil. When you're ready to add the mushrooms to your finished rice, also add the bone marrow from the roasted bones that you used to make your stock. Drizzle with some black truffle oil and parsley when you serve. Oh my heavens. This meal is glorious and isn't all that much work on a cold fall Saturday.

I need to get back to my cooking. Its been three months out of the kitchen and I'm dying here ...

16 September, 2006 01:55  
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