Tag Archives: risotto

Goat Cheese and Radicchio Risotto

Whoa baby is it cold outside!  I think most of the country has been hit with some kind of cold snap over the last week – DC certainly has.  I may have grown up in Boston but I have lived down here long enough to become a complete wimp when it comes to the cold.  I just want to snuggle by our fireplace with a kitty and a nice glass of red.  This quick dinner is perfect for a cold night when you want some comfort food.  Sure you have to stand over the pan the whole time but think of it as a way to warm you up!  If you have forgotten, here are my risotto rules.  This version includes two of my favorite things – goat cheese and a bitter lettuce, namely radicchio.  The two really play off of each other nicely and if you add some chives at the end you can get red and green for the holidays!  Thankfully we haven’t had to shovel yet (eek!) but I think this would be a great way to defrost after doing so.

 

TITLE (printable version at the end of the post)

Inspiration:
Special Equipment:  none

  • 6 cups of chicken or veggie stock
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 shallots, chopped
  • 1 cup aborio rice
  • 1/2 cup white wine
  • 5 ounces goat cheese
  • 1/2 head of radicchio, thinly sliced
  • chives

Add the stock to a small saucepan and warm over low heat.  In a high sided skillet or larger saucepan melt the butter over medium heat with the olive oil, then add the shallots and cook for 5 minutes.  Add the rice and stir it around until all the grains are coated in the butter.

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Reduce the heat to medium low.  Splash in the wine and use your spoon to stir the rice.  Once almost all of the wine has cooked off you can start ladeling in the stock.  Add 1 ladelful at a time, stirring near constantly.

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Once the rice starts looking dry add in another ladelful.  After about 25 minutes I start checking the doneness of the rice but usually it will take closer to 30 or 35 minutes to cook.

 

Once the rice is done (its tender with just a little bit of bite to it) stir in the goat cheese and radicchio and cook for another minute or two more, allowing the radicchio to wilt and the goat cheese to melt in.  Sprinkle with chives and season with salt and pepper.

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Goat Cheese and Radicchio Risotto

  • Servings: 4
  • Print

Special Equipment:  none

  • 6 cups of chicken or veggie stock
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 shallots, chopped
  • 1 cup aborio rice
  • 1/2 cup white wine
  • 5 ounces goat cheese
  • 1/2 head of radicchio, thinly sliced
  • chives

Add the stock to a small saucepan and warm over low heat.  In a high sided skillet or larger saucepan melt the butter over medium heat with the olive oil, then add the shallots and cook for 5 minutes.  Add the rice and stir it around until all the grains are coated in the butter.  Reduce the heat to medium low.  Splash in the wine and use your spoon to stir the rice.  Once almost all of the wine has cooked off you can start ladeling in the stock.  Add 1 ladelful at a time, stirring near constantly.  Once the rice starts looking dry add in another ladelful.  After about 25 minutes I start checking the doneness of the rice but usually it will take closer to 30 or 35 minutes to cook.  Once the rice is done (its tender with just a little bit of bite to it) stir in the goat cheese and radicchio and cook for another minute or two more, allowing the radicchio to wilt and the goat cheese to melt in.  Sprinkle with chives and season with salt and pepper.

 

 

Chicken Marsala Risotto

One pot dishes are made for the winter time – they are so warm and comforting (and easy cleaning goes with every season).  I love a good risotto but it can seem like a lot of starch to constitute an entire meal so I decided to think of a way to incorporate some leftover chicken I had.  By using marsala wine instead of the normal white wine and adding in sautéed mushrooms, this easy weeknight risotto becomes plenty filling.  The basics are all the same (in case you need my risotto rules again here they are).  One deviation is stirring in some extra marsala at the end of the cooking.  I found that too much of the flavor was lost when you just use it at the start and by adding a dash at the end you get that sweet savory wine flavor burst.  And remember, don’t scrimp on the fresh grated parmesan at the end!!

Chicken Marsala Risotto (printable version at the end of the post)

Inspiration: all in one meal
Special Equipment:  none

  • 8 ounces of cremini mushrooms, cleaned and chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 shallots, chopped
  • 1 cup aborio rice
  • 1 cup marsala wine
  • 6 cups chicken stock, warming over low heat
  • 1 cup grated parmesan cheese
  • 2 roasted chicken breasts

Over medium high heat in a large saucepan melt the butter.  Add the mushrooms and season with pepper (but not salt).  Cook for 5 minutes or so until the mushrooms have softened and are beginning to brown.

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Spoon out the mushrooms and set aside.  Add the olive oil to the same pan and heat over medium.  Add the rice and stir it around until all the grains are coated in the oil.  Reduce the heat to medium low and add 1/2 cup of the marsala wine.  Use your spoon to stir the rice as well as deglaze the bottom of the pan.  Once almost all of the marsala wine has cooked off you can start ladeling in the stock.  Add 1 ladelful at a time, stirring near constantly.  Once the rice starts looking dry add in another ladelful.  After about 25 minutes, add the mushrooms and chicken to the pot and start checking the doneness of the rice.  It will probably take another 5 minutes to cook.  Once the rice is done (it’s tender with just a little bit of bite to it) stir in the remaining 1/2 cup of marsala and cook it for 1 minute more so most if not all of the wine is absorbed.  Take it off the heat and stir in the parmesan.  Check for seasoning and add salt and pepper if needed and serve immediately.

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Chicken Marsala Risotto

  • Servings: 4-6
  • Print

Special Equipment:  none

  • 8 ounces of cremini mushrooms, cleaned and chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 shallots, chopped
  • 1 cup aborio rice
  • 1 cup marsala wine
  • 6 cups chicken stock, warming over low heat
  • 1 cup grated parmesan cheese
  • 2 roasted chicken breasts

Over medium high heat in a large saucepan melt the butter.  Add the mushrooms and season with pepper (but not salt).  Cook for 5 minutes or so until the mushrooms have softened and are beginning to brown.  Spoon out the mushrooms and set aside.  Add the olive oil to the same pan and heat over medium.  Add the rice and stir it around until all the grains are coated in the oil.  Reduce the heat to medium low and add 1/2 cup of the marsala wine.  Use your spoon to stir the rice as well as deglaze the bottom of the pan.  Once almost all of the marsala wine has cooked off you can start ladeling in the stock.

Add 1 ladelful at a time, stirring near constantly.  Once the rice starts looking dry add in another ladelful.  After about 25 minutes, add the mushrooms and chicken to the pot and start checking the doneness of the rice.  It will probably take another 5 minutes to cook.  Once the rice is done (it’s tender with just a little bit of bite to it) stir in the remaining 1/2 cup of marsala and cook it for 1 minute more so most if not all of the wine is absorbed.  Take it off the heat and stir in the parmesan.  Check for seasoning and add salt and pepper if needed and serve immediately.

Apple and Cheddar Risotto

Last day of apple week – I hope you guys enjoyed it.  Today’s recipe is inspired by a dish I saw on a menu years ago.  My brain is full of half baked ideas like this, that I glean from long forgotten sources.  I do remember thinking how unusual cheddar sounded in a risotto but now I am sad I didn’t try it earlier!  The tradition is parmesan of course, but cheddar has the same salty, nutty goodness and melts well right into the rice.

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To add some crunch I sprinkled the top with toasted walnuts which keeps the whole thing from tasting like baby food.  Also the apple sauteed in with the shallots adds some sweetness and heft to the dish.  If you have forgotten the risotto rules they are right here –  but go ahead and break some for good measure.  I did here when I already had some chopped onion and used that instead of the shallot.  We had this with a nice green salad (and ate all 4 portions between the 2 of us!) but I think it would make a really nice starter for a fall dinner party, then it would likely serve 6.  Have a great long weekend!

Apple and Cheddar Risotto (printable version at the end of the post)

Special Equipment:  none

  • 6 cups of chicken or veggie stock
  • 2 tablespoons butter
  • 3 shallots, chopped
  • 1 apple, chopped (small dice)
  • 1 cup aborio rice
  • 1/2 cup white wine
  • 1 cup grated cheddar cheese
  • 1/3 cup chopped walnuts, toasted

Add the stock to a small saucepan and warm over low heat.  In a high sided skillet melt the butter over medium heat, then add the shallots and apple and cook for 5 minutes.  Add the rice and stir it around until all the grains are coated in the butter.  Reduce the heat to medium low.  Splash in the wine and use your spoon to stir the rice.  Once almost all of the wine has cooked off you can start ladeling in the stock.

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Add 1 ladelful at a time, stirring near constantly.  Once the rice starts looking dry add in another ladelful.  After about 25 minutes I start checking the doneness of the rice but usually it will take closer to 30 or 35 minutes to cook.  Once the rice is done (its tender with just a little bit of bite to it) take it off the heat and stir in the cheddar.  Check for seasoning and add salt and pepper if needed.  Top with chopped walnuts and serve immediately.

Apple and Cheddar Risotto

  • Servings: 4
  • Print

Special Equipment:  none

  • 6 cups of chicken or veggie stock
  • 2 tablespoons butter
  • 3 shallots, chopped
  • 1 apple, chopped (small dice)
  • 1 cup aborio rice
  • 1/2 cup white wine
  • 1/2 cup grated cheddar cheese
  • 1/3 cup chopped walnuts

Add the stock to a small saucepan and warm over low heat.  In a high sided skillet melt the butter over medium heat, then add the shallots and apple and cook for 5 minutes.  Add the rice and stir it around until all the grains are coated in the butter.  Reduce the heat to medium low.  Splash in the wine and use your spoon to stir the rice.  Once almost all of the wine has cooked off you can start ladeling in the stock.  Add 1 ladelful at a time, stirring near constantly.  Once the rice starts looking dry add in another ladelful.  After about 25 minutes I start checking the doneness of the rice but usually it will take closer to 30 or 35 minutes to cook.  Once the rice is done (its tender with just a little bit of bite to it) take it off the heat and stir in 3/4 cups of the cheddar.  Check for seasoning and add salt and pepper if needed.  Top with chopped walnuts and the remainder of the cheddar and serve immediately.

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