Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves for a #SundaySupper Where We Use Veggies As A Main

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For those of you in the United States, I hope you had a wonderful holiday this past Thursday. As I stated in my preview, I find this week's #SundaySupper theme of Veggies As A Main refreshing because it could have easily contributed to the noise of Thanksgiving leftover ideas.

I last made a point of addressing the topic of vegetarian dishes earlier this year when I had the opportunity to work with Karen Page and Andrew Dornenburg to promote their most recent book, The Vegetarian Flavor Bible. In it, Ms. Page makes a strong case for those that have chosen to eat a plant-based diet be it environmental, medical or ethical reasons and I highly recommend it even for meat eaters because it is helpful in dish composition.

Inspiration Behind the Dish

As I looked over my previous posts, I have found many vegetarian dishes here. Many are salads but I would estimate more are Italian primi dishes, which is the case here. I actually find it difficult to incorporate meat into pasta dishes unless we're discussing fillings. Costs aside, flavor is considered first when choosing the ingredients to use in a dish, then whether or not the dish is in season before science (i.e. yeast to make bread, deglazing with fluid, etc.). Since butternut squash is in season, I decided to use it in a risotto dish. The Vegetarian Flavor Bible listed butternut squash as pairing well with risottos, sage and nutmeg which is how I composed this dish.

Dish Details

I adapted Ree's recipe to the fried sage leaves found on epicurious.

Ingredients

Vegetable oil for frying
1 bunch fresh sage leaves
Kosher salt
2 tablespoons unsalted butter
1/2 butternut squash, peeled, seeded and cut into a 1/2-inch dice
Freshly ground black pepper
1 tablespoon olive oil
1 yellow onion, chopped
1 cup Arborio rice
1/2 cup white wine
5 to 7 cups chicken stock, brought to a low simmer in a saucepan
1/4 cup crème fraîche
1/2 cup freshly grated Parmesan cheese
2 teaspoons nutmeg

Method

1. Fry the sage. In a small saucepan or small skillet, add enough vegetable oil to achieve a depth of 1/2-inch and place over medium high heat. Once the oil is hot, fry the sage in batches, 3 to 4 leaves at a time for 5 seconds each, removing them with a slotted spoon to a paper towel lined plate, then season with kosher salt. Set aside to cool. This can be done a day ahead. Once cool, store the leaves in an airtight container.

2. Prepare the squash. Melt the butter over medium heat in a large skillet. Add in the squash cubes, then season with salt and pepper. Sweat the squash until lightly browned and tender but not falling apart. Remove the squash from the skillet to a bowl, set aside and reserve.

3. Apply the risotto method in the same skillet where the butternut squash was prepared by following the method in step two of a risotto I published previously.

4. Finish the dish. Once the rice is al dente, stir in the reserved butternut squash, crème fraîche, parmesan and nutmeg using more or less crème fraîche until the desired consistency has been achieved. Adjust the seasoning as needed with salt and pepper. Serve in warmed bowls garnished with the sage leaves.

Final Thoughts

With the holiday this week, I didn't get the opportunity to perfect the dish because the night I prepared it, I added too much crème fraîche. Mrs. Stuntman also thought the dish was too sweet so I'll need to play around with spices to balance out the flavors.

Meanwhile, please view these other dishes offered for this week's #SundaySupper:

• Baked Eggplant Parmesan by The Crumby Cupcake
• Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
• Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
• Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
• Easy Veggie Bake by Confessions of a Cooking Diva
• Eggplant Rollatini by A Day in the Life on the Farm
• Eggplant Rollatini by That Skinny Chick Can Bake
• Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
• Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
• Greek Stuffed Baked Zucchini by The Weekend Gourmet
• Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
• Moroccan-style Lentil Chickpea Stew by Food Lust People Love
• Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
• Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
• Portobello Stack by The Freshman Cook
• Pumpkin Cake Cheesecake by gotta get baked
• Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
• Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
• Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
• Stuffed Butternut Squash by Life Tastes Good
• Vegan Sandwich with Fresh Veggies by Healing Tomato
• Vegetable Pizza by Feeding Big and more
• Vegetable Strudel by Palatable Pastime
• Vegetarian Chili by Wholistic Woman

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Risotto with Mascarpone and Prosciutto

Risotto with Mascarpone and Prosciutto

A couple of weeks ago, I asked my facebook friends' favorite risotto flavors. Parmesan was a popular flavor. Mushrooms was also fairly common. I was a little surprised by the answers given primarily because they're ubiquitous. Furthermore, I examined several Italian restaurant menus but I didn't find much more creativity with their risottos.

I don't know about you, but I get bored with common flavors. It's the reason why I've profiled one with Japanese ingredients, one where I substituted red wine for white and not one but two versions where I replaced the Arborio rice with another starch.

You might be curious to note that I used rather pedestrian flavors but I didn't prepare this risotto to demonstrate interesting ingredient pairings for the sake of taste. The reason I'm presenting this dish to you is due to it's viscosity. A risotto is normally finished off with butter and parmesan but in this case, gruyere and mascarpone is substituted for the parmesan which resulted in a creamier consistency. In addition, the prosciutto also added a contrast in texture because it is crispy, when prepared in the manner the recipe suggests. Other than tasting it for seasoning after the herbs and cheese have been added, I didn't alter this dish from foodnetwork.com so I kindly request you go there for it.

Successful?

I'm happy to report that this risotto has replaced the one with peas and bacon as Mrs. Stuntman's new favorite. In fact, I have a funny feeling this dish will be making a encore appearance on my dinner table sometime soon. I can only conclude that there is something to these vanilla flavors after all. Whew knew?

Miso Risotto for a #SundaySupper On The Hunt

Miso Risotto for a #SundaySupper On The Hunt

One difference between where I lived in California and where I live in Washington is the number of ethnic grocery stores. They're more common in the San Francisco Bay Area. I can understand that demand drives their numbers so I had to look to find a supermarket that stocks imported Asian ingredients when I needed them for this dish. How does this fit in with this week's #SundaySupper theme of On The Hunt? Well, the ingredients used may either be sourced through traditional hunting methods, foraged (mushrooms, for example), or hunted down online or at far away ethnic supermarkets. For me, I chose option C because I imagine I'd be just as bad shot as Dick Cheney and didn't know where to begin foraging for other items. I went to a local chain called Uwajimaya for my miso paste and mirin.

Let's discuss the dish. Definitely a fusion concept applying Japanese ingredient substitutions to the Italian risotto method, but would it taste good? I've profiled the risotto method here several times in the past so there's nothing new from an execution standpoint however I was intrigued.

The Challenge

Successfully combine a Japanese flavor profile into an Italian dish.

The Source

I adapted the dish from Foodista

Ingredients

5 to 6 cups water
3 tablespoons white miso paste
2 tablespoons peanut oil
1 shallot, chopped
1 tablespoon fresh ginger, minced (approximately 1-inch piece ginger root, peeled)
1 cup Arborio rice
Green leaves from 2 baby bok choy, julienned
1/2 cup mirin
1 tablespoon soy sauce
Freshly ground black pepper
2 tablespoons slivered almonds
2 green onions, sliced thin

Method

1. Combine the water and miso in a saucepan over medium heat and bring to a light simmer. Stir to dissolve the miso, then reduce the heat to keep warm.

2. Pour the oil in a skillet and place over medium heat. Once hot, sweat the ginger and shallots in the oil then add the rice to toast. Add the bok choy leaves and stir until wilted. Deglaze the skillet with the mirin, stirring until it evaporates. Add in the miso water, 1/2 cup to 1 cup at a time (eyeball it), stirring continually until each addition has been absorbed before adding another. Keep adding miso water and stir until the rice is al dente. (Start tasting the rice after three or four additions.)

3. Once the rice is cooked, stir in the soy and black pepper. Adjust the seasoning, if necessary, with more salt. Serve in warmed bowls garnished with green onions and almonds.

Successful?

Before I proceed, let me first thank Stacy of Food Lust People Love and Tara of Noshing with the Nolands for hosting this week's event!

I made a few ingredient substitutions of my own. I substituted soy sauce for tamari, which is similar to soy, but milder and gluten-free. I also increased the amount of water because I know that three-and-a-half cups of water is insufficient to fully cook 1 cup of Arborio rice. I also found baby bok choy were a little more forgiving when julienned and did not need to remove the white stems.

From an execution standpoint, I found that, as the water evaporated during the process of stirring, the miso remained and became difficult to stir which prevented the grains of rice from cooking as evenly as I would have liked. I would recommend it only for those who are experienced with preparing more traditional risotto flavors. I recommend this more traditional preparation of risotto if you want to prepare risotto and have never done so. Ultimately Mrs. Stuntman only ate about half and quipped "Next time, just prepare my favorite. You know, the one with bacon and peas." I must admit, the dish was reminiscent of a poorly prepared fried rice.

For the record, Uwajimaya is about 8 miles away from my front door, but it's about a twenty minute drive without taking freeways, whereas the closest Asian supermarket from my previous residence was about half in distance and travel time. So despite my troubles with it, I am thankful for this dish because it presented the opportunity to explore my neighborhood and become more familiar with it.

Before you go, please review the other more successful #SundaySupper dishes that also feature ingredients that have been obtained on the hunt:

Spread it on Thick

• Homemade Mascarpone from That Skinny Chick Can Bake
• Sugar Plum Fairy Jam from What Smells So Good?
• Porcini Compound Butter from Nosh My Way

Nibbles and Sides

• Baked Rice with Mushrooms from Basic N Delicious
• Brie Blackberry Bites from Family Foodie
• Foie Gras Bites from Jane's Adventures in Dinner
• Miso Risotto from Crazy Foodie Stunts

The Main Event

• Bourbon Butter Venison Bites from The Life and Loves of Grumpy's Honeybunch
• Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
• Korean-style Tripe from kimchi MOM
• Lapin au Cidre - Cider Braised Rabbit from Food Lust People Love
• Maple Bison Blueberry Burgers from Noshing With The Nolands
• Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
• Spicy Sausage Pasta Skillet from Nik Snacks
• Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
• Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
• Wild Boar Pacific Rim Sliders from Peaceful Cooking

Sweet Treats

• Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
• German Fruit and Nut Bars from Magnolia Days
• Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
• Lemon Blueberry Scones from Killer Bunnies, Inc
• Raspberry Muffins from Cindy's Recipes and Writings
• Pumpkin Spice Puppy Chow from Pies and Plots
• Ultimate Chewy Brownies from The Perfect Brownie
• Vanilla Poached Tamarillos from Manu's Menu
• Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
• Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Bloody Rice for a Halloween #SundaySupper

Bloody Rice

No, I didn't actually cook rice in blood, but 'fess up and admit that I provoked you to click on my link out of curiosity, huh?

This week's #SundaySupper event has taken on a Halloween theme and is being hosted by Kathia of Basic N Delicious. I thought I'd get into the spirit by renaming my red wine risotto. In discussing risotto with some other food blogger colleagues, I have found a love/hate relationship with the dish. They either love preparing it or are scared of it. You might note where my allegiance lies with my numerous risotto dishes I've published already. It isn't a difficult dish to prepare; it just requires constant attention so a completed mise en place is essential before beginning.

The Challenge

Risotto doesn't get more basic than this version. Could the flavor of the wine stand alone?

The Source

I used Chef Fabio Viviani's recipe I found on his website.

Ingredients

1 quart chicken stock
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 cup Arborio rice
1 cup red wine
1/3 cup shredded parmesan plus more for garnish
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon fresh tarragon, chopped for garnish

Method

1. Place the chicken stock in a medium saucepan and bring to a gentle simmer. Heat the olive oil in a large skillet over medium heat. Once hot, add the onions to the oil and sweat them until softened, approximately 5 minutes. Add in the rice to toast and stir so that each grain of rice is coated in the oil. Deglaze the pan with red wine and stir the rice continually to loosen any fond until most of the liquid has been mostly absorbed. Add one ladle of the simmering chicken stock to the rice and stir continually until it has been absorbed. Continue the process of adding stock and stirring until absorbed until the rice is al dente and the mixture is creamy. Periodically taste the rice after the first two or three additions of stock to determine when the rice has cooked through. You may or may not need all of the stock. Once the rice has cooked, remove from heat and stir in the butter and parmesan, then season with salt and pepper to taste. Spoon into warmed bowls and garnish with extra parmesan and tarragon.

Successful?

I've documented the risotto process in my other dishes, but I wanted to share the striking photo I took when I deglazed the rice.

Despite it being a rather plain dish, the red wine in addition to the other seasonings made the dish flavorful. I especially liked the tarragon garnish because it provided a contrast in flavor, however I think I might try some additional flavors next time. This dish is also reminiscent of a risotto bianco that can be found on page 121 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher. Chef Chiarello recommends using this it as a base and then stirring in sauces such as pesto or Bolognese to add flavor.

Other Sunday Supper Participants



And finally, please check out this week's other Sunday Supper contributors:

COCKTAILS

• Bloody Mary by La Cocina de Leslie
• Head Will Roll Cocktail by Noshing with The Nolands
• Wicked Sangria by The Messy Baker

SWEETS AND DESSERTS

• Snickers Fudge by I Run for Wine
• Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
• White Chocolate Monster Munch by That Skinny Chick Can Bake
• Soft and Chewy Chocolate Candies by What Smells So Good?
• Candy Corn Puppy Chow by Pies and Plots
• Pumpkin Dirt Pudding Graveyard Parfaits by Neighborfood
• Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
• Snickerway Truffles by Peanut Butter and Peppers
• Homemade Peanut Butter Cups by The Texan New Yorker
• Jack Skellington Oreo Pops by Big Bear’s Wife
• Halloween Crunch Truffles by The Weekend Gourmet
• Frozen “Boo” Nana Pops by Momma’s Meals

CUPCAKES, COOKIES AND MORE

• Bourbon Caramel Glazed Pumpkin Donuts by Girl in the Little Red Kitchen
• Candy Corn White Chocolate Pretzels by Alida’s Kitchen
• Soft Apple Cider Cookies by Killer Bunnies, Inc
• Spooky Cookies by Basic N Delicious
• Pumpkin Bomb Cupcakes by My Other City By the Bay
• Cinnamon Rolls à la Great Pumpkin by Ninja Baking
• Candy Corn Parfait by The Urban Mrs.
• Trick or Beet Brownies by Foxes Love Lemons
• Caramel Surprise Witches’ hat Cupcakes by Hot Momma’s Kitchen Chaos
• Dark and Stormy Gingerbread by girlichef
• {flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
• Monster and Mummy Cupcakes by Hip Foodie Mom
• Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
• Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
• Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
• Zombie Cupcakes by Treats & Trinkets

APPETIZER, MAIN MEALS

• Shrek’s Dirty Q-tips by Shockingly Delicious
• Green Tomato Chilli by Jane’s Adventures in Dinner
• It’s the Great Stuffed Pumpkin by Bobbi’s Kozy Kitchen
• Mummy Calzone by Curious Cuisiniere
• Pumpkin Soup by Juanita’s Cocina
• Pizza Bones by Cindy’s Recipes and Writings
• Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
• Spooky Stew by Happy Baking Days
• Bloody Rice by Crazy Foodie Stunts
• Ghost Flatbread Pizzas by Family Foodie
• Witch Hats by A Kitchen Hoor’s Adventures

Pea and Bacon Risotto

Pea and Bacon Risotto

As I was reviewing some photographs on my hard drive recently, I noticed one that I took a couple of months ago but forgot about it. I remembered my original plan was to use it as a ruse discuss the recent cases of cyber-bullying that many food bloggers have experienced, but I will instead defer to my friends, Nancy of gotta get baked and Dianne of Will Write for Food who have so eloquently wrote about the topic earlier this year. If I may summarize, I think I speak for most food bloggers when I say that we would be happy if you shared our work so long as you ask permission first.

The Challenge

About a year ago, I wasn't satisfied with a risotto that I published so I wanted to clean it up and refine it. Had I published it when I first prepared it, it would have been a seasonal dish with fresh peas but I prepared it again over the weekend using the frozen variety because I remembered it was so flavorful.

The Source

I adapted this dish from Food & Wine magazine's website.

Ingredients

6 ounces (approximately 6 slices) bacon, cut into batons
2 cups frozen baby peas, thawed
2 tablespoons olive oil
1 onion, chopped fine
2 cups Arborio rice
1/2 cup dry white wine
7 cups chicken stock
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese plus more for garnish
Juice from 1/2 lemon
Kosher salt and freshly ground black pepper

Method

1. Finish the mise en place: In a small saucepan, bring the chicken stock to a gentle simmer. Combine 1 cup baby peas with 1 cup water in a blender. Purée and reserve. In a large skillet, render the bacon over medium heat until crisp, approximately 6 minutes. Remove bacon to a paper towel lined plate to drain and reserve approximately 1 tablespoon bacon fat.

2. Start the risotto: In the same skillet the bacon was cooked, add the olive oil over medium heat. Once hot, add the onion and sweat to soften, approximately 5 minutes. Stir the rice into the onions, ensuring each grain of rice is coated in oil evenly. Deglaze with the white wine and stir the rice until it has evaporated. Add enough stock (one or two ladels) to cover the rice and stir continually until all the stock has been adsorbed. Repeat the process of adding more stock and continually stirring until adsorbed until the rice is al dente and creamy, approximately 25 minutes.

3. Finish the risotto: Once the rice is al dente, stir in the reserved bacon, pea purée and the remaining thawed peas until warmed through. Remove from heat and stir in the parmesan, reserved bacon fat and butter. Season with salt and pepper to taste. Served in warmed bowls and garnish with additional parmesan.

Successful?

I slightly overcooked the rice in the risotto I prepared this past weekend, but the flavors work well with each other.

Mushroom Risotto

Mushroom Risotto

The first anniversary of my first post was this past Saturday, so I thought I'd go back to basics to commemorate it. It's also a little ironic because I was a little reluctant to publish my previous risotto dish because I was apprehensive it wasn't crazy enough for this website. The dish I published this past summer used an altered method so I wanted to demonstrate the fundamentals, partially to take the mystery out of the dish.

So let's discuss a basic risotto method because this is a dish that requires some attention. Before you start, place stock in a medium saucepan and bring to a simmer, then reduce heat to low to keep warm. Heat fat (usually olive oil or butter) over medium heat in a flat-bottom skillet and add in some chopped onions or shallots to sweat. Toss the rice into the onions and stir to toast, then deglaze with white wine stirring until absorbed. Then add in 1 ladle of stock, continually stirring until it is absorbed. Continue to add stock, 1 ladle at a time and continually stirring before adding more stock. About half of the way through the stock, start tasting the rice. The rice won't be fully cooked yet, but keep adding stock until it's al dente. Once the rice reaches this consistency, add your flavorings, shut off the heat and stir in a thickening agent (usually butter and/or cheese).

The Challenge

Demonstrate the process of making a basic risotto.

The Source

Page 163 of the recipe guide of Top Chef University DVD set.

Ingredients

2 tablespoons vegetable oil
2 medium shallots, chopped and divided
1 clove garlic, minced
3 cups assorted wild mushrooms, (such as chanterelles, shitakes, creminis, etc.) cleaned, trimmed and coarsely chopped
1/2 cup plus 2/3 cup dry white wine, divided
3 tablespoons extra-virgin olive oil
1 cup Arborio rice
6 cups chicken stock, warmed as described above
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/4 cup fresh Italian parsley, chopped
1/4 cup Parmigiano-Reggiano, freshly grated

Method

1. In a large sauté pan, heat the vegetable oil over high heat. Once hot, add garlic and half of the chopped shallots. Cook until translucent, approximately 3 minutes. Add the mushrooms and cook until wilted. Deglaze with 1/2 cup white wine and season with salt and pepper. Continue to cook over high heat until the wine has absorbed. Remove from heat and set aside.

2. In a large flat-bottomed skillet, heat the olive oil over medium high heat. Once hot, add the remaining shallots and sweat until translucent. Add the rice to toast, ensuring the rice is coated in the oil. Deglaze the rice with the remaining white wine and continually stir until evaporated.

Once the wine has been absorbed, add 1 ladle of stock to the rice, continually stirring until it has absorbed before adding another ladle, as described above until the rice is al dente. All of the stock may or may not be needed. Fold in the mushrooms and parsley, then remove from heat. Add in the butter and stir to melt, then season with salt and pepper to taste. Garnish with the Parmigiano.

Successful?

On the surface, this dish appears to be rather pedestrian, but it yielded incredible flavor. I've also had issues in the past with the consistency of risotto but this time it was very creamy, and it spread once it was plated into my bowl.

On a side note, I grew up (and still live) in Silicon Valley and have been a San Francisco 49ers fan for 30+ years, so you can imagine my disappointment with the outcome of this past Sunday's game. I spent the afternoon with friends but did not attend empty-handed. I adapted Chef Marcela Valladolid's ceviche recipe using cod to be eaten salsa style with tortilla chips.

Riso alla Pitocca: Traditional Rice and Chicken

Riso alla Pitocca: Traditional Rice and Chicken

Did I mention how much I love braises in cold weather? This would be the fourth braised dish I've published this month (the third with chicken) so I'm declaring December the month of braising here at Crazy Foodie Stunts. This one caught my eye when I was preparing the polenta for the chicken cacciatore dish because it was on the opposite page from the polenta recipe. It uses Arborio rice in a way that I've never seen before (namely, risotto or arancini).

The Challenge

Using an alternate method to prepare an ingredient

The Source

Adapted from page 90 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup onion, coarsley chopped
1 cup carrot, coarsley chopped
1 cup celery, coarsley chopped
2 large cloves garlic, peeled
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1 bay leaf
1 cup dry white wine
5 cups turkey stock, hot
2 cups Arborio rice
2 tablespoons butter
3 tablespoons, fresh Italian parsley, chopped
1/2 cup freshly grated Parmigiano, plus more for garnish

Method

1. Combine the onion, carrots, celery and garlic in a food processor and pulse to mince into a mirepoix.

2. Heat the olive oil in a saucepan over medium-high heat. Add the mirepoix and 1 teaspoon salt. Cook, stirring frequently, until the mirepoix has adsorbed the liquid, about 5 minutes. Add the chicken with the bay leaf and season with the remaining salt. Stir occasionally until the chicken has browned and caramelized on all sides, about 4 minutes.

3. Raise the heat and deglaze with the white wine, scraping any fond on the bottom of the pan, cooking until the wine has almost evaporated. Stir in the hot stock and add the rice. Bring to a boil, then cover and reduce heat to so the rice is bubbling gently. Cook until the rice and the chicken have cooked through and the consistency is creamy, about 14 minutes. Remove from heat and add the butter. Stir vigourously until melted. Stir in the parsley and 1/2 cup grated Parmigiano. Serve immediately in warmed pasta bowls.

Successful?

Despite a some flaws in execution (I'd use less mirepoix), I was very satisfied with this dish. It reminded me of risotto but a far easier preparation method.

Caramelized Onion Risotto with Bacon

Caramelized Onion Risotto with Bacon

Have I backed myself into a corner?

The morning I prepared this dish, I noted on my facebook timeline that I was trying to adapt this risotto to the standards appropriate for this publication. My foodie friends inquired: Heidi of Young Grasshopper asked, how could it NOT be blog worthy? Willow of Will Cook for Friends suggested perhaps you could fancy it up by serving it with something else more blog-worthy? I've actually profiled three other risottos in the past and am pretty familiar with the concept, so I needed to find a way to try something new.

I shouldn't be so hard on myself. I've seen seasoned chefs fail at this dish on popular TV shows. (Jyll of the seventh season of The Next Food Network Star, Tre on season 8 of Top Chef, in addition to countless victims...uh, I mean, contestants on Hell's Kitchen come to mind off the top of my head.)

I've been craving risotto over the past few weeks and my wife is trying to get her own food blog started and noted she wanted to learn how, so she bought some arborio rice over this past weekend.

As I was looking through risotto possibilities waiting for a revelation, I noticed a lot of risottos with bacon. This recipe caught my eye because it combined a one of my wife's favorite ingredients of one of my first success as a food blogger: a Barbecued Tri-Tip with Caramelized Red Onions with bacon.

The Challenge

Successfully fuse American flavors into an Italian dish while using a slightly altered risotto method.

The Source

A risotto normally starts out by sweating onions or shallots, adding the rice to toast, deglazing with white wine, before adding the stock and finishing with parmesan and butter. This recipe from Food & Wine Magazine alters this process slightly.

Ingredients

1/2 pound thickly sliced meaty bacon (approximately 8 slices)
1/4 cup extra-virgin olive oil, divided
2 large onions, halved lengthwise and thinly sliced crosswise
2 quarts chicken stock or low-sodium broth
2 garlic cloves, minced
2 cups arborio rice
1 teaspoon coarsely chopped thyme
1/2 cup freshly grated Parmesan cheese, plus more for serving
kosher salt and freshly ground pepper

Method

1. In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Transfer to paper towels to drain, then crumble.

2. In a large saucepan, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes. Transfer the onions to a plate. Rinse out the saucepan.

3. Bring the stock to a boil in a medium saucepan. Cover and keep hot over low heat. Heat the remaining 1 tablespoon of olive oil in the large saucepan. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the rice and cook, stirring, for 2 minutes. Add enough hot stock to cover the rice, about 1 1/2 cups, and stir constantly over moderate heat until the stock has been absorbed. Continue adding stock, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more. The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.

4. Remove the pan from the heat and stir in the onions, bacon, thyme and 1/2 cup of Parmesan. Season with salt and pepper. Spoon the risotto into bowls and serve with additional Parmesan.

Successful?

No, I haven't backed myself into a corner. My wife enjoyed the flavors of the dish because there was nothing left on her plate, however the risotto was a little too stiff for my taste but strangely, still creamy.