Good, filling risotto anyone?

Question

What's a good, filling risotto I can make to have as a meal on it's own (as in not as a side dish)?

Answer 1

Mushroom Risotto with Turkey and Sage

Makes 8 servings

Ingredients:

3 3/4 cups water
3 1/2 cups home made turkey stock (see recipe on Monday) or 1.5 ounces Roasted Turkey Stock Reduction reconstituted with 4 cups hot water
2 teaspoons soy sauce
2 bay leaves
4 sprigs fresh parsley
1 ounce dried mushrooms (porcini, morel, wild forest mix)
1 pound cremini mushrooms or small button mushrooms, stems removed, wiped clean and quartered
6 tablespoons unsalted butter
6 shallots minced
3 garlic cloves minced
1 cup dry vermouth
2 cups Arborio rice
1 teaspoon olive oil
1 1/2 cups cooked turkey meat shredded (leftovers)
1/2 tablespoon dried sage leaves crushed
1 cup Parmesan cheese freshly grated
2 tablespoons parsley leaves finely chopped
salt and pepper to taste

Preparation:

Combine the water, turkey stock, soy sauce, bay leaves, parsley and dried mushrooms into a medium size pot and bring to a boil. Reduce the heat and simmer 15 minutes or until the mushrooms are soft. Remove the bay leaves, thyme and parsley and strain the broth through a fine mesh sieve in to a bowl. Return the broth to the pot and keep warm over a low heat.

Mince the cremini and set aside.

Melt 2 tablespoons of butter in a saucepan over low heat and add the cremini mushrooms, 1/2 the shallots, salt and pepper to taste. Continue to cook and stir a few times until the liquid from the mushrooms has evaporated and the mushrooms have turned a deep brown color. About 7 to 8 minutes. Add garlic and cook for 1 minute. Remove from heat, place in a bowl and set aside.

Add quarter cup of vermouth to the pan and scrape the bits and pieces remaining and pour it into the pot with the broth.

Heat 3 tablespoons of butter in a large saucepan over medium heat. Add remaining shallots, salt and pepper to taste. Cook until the shallots become soft.

Add the rice to the pan and stir until the edges begin to turn translucent. Approximately 4 minutes. Slowly add the remaining vermouth to the rice stirring continuously until it is completely absorbed by the rice. Add the minced porcini and stir. Add 3 cups of the broth and continue stirring until it is absorbed, about 10 minutes. Slowly add the remaining broth, stirring until its absorbed by the rice. Approximately 10 minutes. Rice should be firm in the center.

Add the shredded turkey, remaining butter, cremini mushrooms with juices in bowl, sage, cheese and stir for one additional minute. Add salt and pepper to taste and serve.




Lobster and Lobster Mushroom Risotto

Makes 4 generous servings

Ingredients:

1/4 cup butter
1 tablespoon finely chopped shallots
1 tablespoon finely chopped garlic
1 medium carrot, finely diced
1 stalk celery, finely diced
6 ounces wild lobster mushrooms, finely diced
2 cups Arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces parmesan cheese, grated
salt and pepper to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley

Preparation:

In a large pan over medium to high heat, melt butter. When butter is melted add all vegetables and sauté until vegetables are soft. Add the rice and stir until all of the rice is coated with butter.

Add the sherry and cook until the wine has been almost totally absorbed. Add enough stock to cover rice and stir continuously to keep rice from sticking or burning.

As the stock is absorbed by the rice add stock 1/2 cup at a time to keep rice covered with liquid. Cook the rice uncovered for approximately 20 minutes making sure to stir. When the rice is tender remove from the heat and add the cheese, salt and pepper.

Garnish cooked risotto with lobster and chopped parsley.




Pork with Red Risotto

We are mostly familiar with risotto made with white wine; try this one for a change.

6 pork cutlets
3 cloves garlic, finely chopped
zest of 1 lemon
1-tablespoon lemon juice
2 tablespoons olive oil

Red wine risotto

750ml (about 3 cups) chicken stock
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 leeks, thinly sliced
1 bulb fennel, cored and thinly sliced
300g (about 10 ounces) Arborio rice
350ml (about 1-1/2 cups) red wine, such as cabernet
75g (5 tbsp.) grated parmesan
30g (2 tbsp.) unsalted butter
1 teaspoon grated lemon rind

Method:

Place pork cutlets in a glass or ceramic dish, combine remaining ingredients, pour over pork and turn to coat, then cover and refrigerate for up to 2 hours.

For red wine risotto, have stock simmering in a saucepan. Heat olive oil in a separate saucepan, add garlic and leek and stir over low heat for 10 minutes until leek is soft, then add fennel and cook for another 2-3 minutes.

Stir in rice and cook over medium heat for 2 minutes until lightly toasted. Add half the wine and stir constantly over medium heat until wine is absorbed, then add remaining wine and stir until wine is absorbed.

Stir in chicken stock, 1/2 cup at a time, stirring constantly, allowing each addition to be absorbed before adding more stock, or until rice is tender and liquid absorbed.

Stir in Parmesan, butter and lemon rind, season to taste and mix until well combined.

Pan-fry cutlets for 3-4 minutes each side until golden and tender. Serve red wine risotto with a cutlet to the side.