WEEK 40
Your Best Risotto (Savory)
Some people consider making creamy, perfectly al dente risotto one of the greatest cooking challenges there is. But patience and attention can lead to greatness. This week, share your best risotto recipe with us. The sky's the limit in terms of grains and additions, but please no sweet risottos!
60 entries
About the
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Contest Slideshow
Your Best Risotto
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Starting at 12 o'clock, butter, fennel, mascarpone, shrimp, preserved lemon, mint, peas, garlic, rosemary, asparagus, arborio rice, lemon, Pernod and onion.
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The shrimp are deveined but the shells are left on, a preparation called "cleaned for grilling." We had it done at a local fish shop -- and we recommend doing the same!
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Regular lemon, and preserved lemons.
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You want to scrape out the belly, or flesh, of the preserved lemon and discard it before chopping the rind.
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The marinade for the shrimp: olive oil, Pernod, rosemary, garlic, lemon zest, salt, and pepper.
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Perfectly blanched asparagus!
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For this dish, it helps to have everything prepped and ready by the stove before you begin cooking.
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After sauteeing the fennel, onion and garlic, you pour in the rice and then stir it around, doing your best to toast it.
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Rather than wine, you add Pernod (an anise-flavored liqueur) and lemon juice.
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Then chicken broth, ladleful by ladleful.
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Fresh peas!
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After the peas go in, you add the preserved lemon, butter and mascarpone.
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Which makes it looks creamy like this.
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Don't forget the shrimp, which have been marinating all this time. Place them under the broiler for one minute, and off you go!
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Contest Slideshow
Your Best Risotto
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Amanda inspects the parsley carefully. It passes muster.
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On to mushrooms. We used a combination of baby bellas and shiitakes.
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Pancetta, olive oil and butter. Need we say more?
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In go the mushrooms, to brown and crisp along with the pancetta.
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At this stage, you remove the mushrooms and pancetta with a slotted spoon -- setting them aside for later.
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In goes a bit more olive oil and some shallots.
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Abra Bennett calls for carnaroli rice, which we immediately fell in love with. Toast it for a few minutes before adding liquid.
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Next, you add some red wine, which turns the rice a lovely shade of pink.
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To cook the rice, you gradually add a mixture of beef and chicken stock.
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The mushrooms and pancetta go back in just before the rice is cooked, so that the rice takes on some of their hearty, earthy flavor.
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A little butter, some parmesan and a sprinkling of parsley, and we're finished!
All Entries
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Shrimp and Grits Style Risotto
added by ENunn
about 3 years ago -
Spring Asparagus Risotto with Shrimp and...
added by Annelle
about 3 years ago -
Creamy Lobster Risotto
added by Food Blogga
about 3 years ago -
Pesce Risotto with Saffron
added by TheWimpyVegetarian
about 3 years ago -
Dirty Rotten Roman Risotto
added by pierino
about 3 years ago -
Risotto with Tomato Confit, Goat Cheese...
added by brooke's kitchen
about 3 years ago -
Orange Fennel Risotto Cakes
added by Sodium Girl
about 3 years ago -
Pressure Cooker Saffron and Artichoke Risotto...
added by Margy@hidethecheese
about 3 years ago -
Smokey Red Pepper Risotto with Pimentón
added by PhoebeLapine
over 3 years ago -
Vietnamese Caramel Chicken Risotto
added by CamsKitchen
about 3 years ago -
Rabbit Risotto
added by TPot
about 3 years ago -
Lemon & fennel risotto
added by Londonfoodieny
about 3 years ago
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