Gorgonzola Mushroom Risotto

This was a rummage meal that I never intended on posting. Last weekend we were running low on groceries, and had no desire to go out in the rain (LA shuts down when it's raining). Giada's commercial advertising her cooking line caught my attention. Her Gorgonzola Mushroom Risotto sounded unique and elegant, and we already had most of the ingredients at home! I braved the rain for some gorgonzola and mushrooms, and was pleasantly surprised when Brent responded with an "Ohhhh yeah!" after his first bite. How can I not blog this dish with that kind of comment?

Ingredients:
4 cups low-sodium chicken stock
12 ounces mushrooms
3 tablespoons butter
1 medium onion, diced

1/3 cup of frozen corn, thawed (optional-adds some color and texture)
1 1/2 cups Arborio rice or farro
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
In a medium saucepan, heat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and cook until the onions are tender but not brown, about 3 minutes. Add the mushrooms. Cook for 5-6 minutes, until all liquid has evaporated. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add a ladle of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding a ladle-ful (is that a word?) at a time, and allowing each spoonful to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, corn, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately. Makes 4 servings.

Pumpkin Farro Risotto

This funny looking fall experiment turned out to be a tasty twist on classic risotto. The pumpkin, parmesan and goat cheese resulted in creamy comfort. Risotto often gets a bad rep for taking a long time to cook, and requiring a lot of patience. I found the experience quite pleasant. I got on the phone with Mama and just chatted and stirred, and by the end of the conversation dinner was ready. Also, farro works beautifully as a replacement for arborio rice in risotto recipes. It feels a bit more exotic, and has more health benefits. If, however, you are attached to arborio rice, or can't find farro, go ahead and use arborio instead. My only complaint about this dish is that the original recipe said this would make six servings. Maybe six small children? Brent, Marta and I were scrapping the pot for more.

Ingredients:
4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
1 cup canned pure pumpkin
2 tablespoons butter
1 leek (white and pale green part), thinly sliced
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 1/2 cups farro
2/3 cup dry white wine
1/2 cup freshly grated Parmesan
1/3 cup chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon (generous) freshly grated nutmeg
1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

Directions:

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.

Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the farro and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the farro, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the farro is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.

Divide the risotto among shallow bowls. Sprinkle each with goat cheese and remaining parsley and serve.

Adapted from Giada Laurentiis

Black Rice Risotto

Black Rice, not to be confused with wild rice, was called forbidden rice in ancient China because legend had it only emperors were allowed to eat it. This makes me wonder if the Chinese emperors were selfishly trying to hide the health benefits of this grain. Black rice, often labeled as a superfood, is a whole grain and contains an antioxidant called anthocyanin. This antioxidant, also found in purple and reddish fruits such as blueberries and grapes, has been linked to the development of a stronger memory, decreased risk of cancer and heart disease. When cooked black rice is chewy in texture, has a nutty flavor and develops a beautiful purple color. Although this Ellie Krieger (registered dietitian and Food Network chef) dish is time consuming to prepare, it is delicious, nutritious and unique. Black rice can also be difficult to find, but it is worth the search. In Washington DC I've found it at Harris Teeter and Whole Foods.

Ingredients:
6 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 medium onion, finely diced
1 1/2 cups black rice
1/2 cup dry white wine
Kosher salt and freshly ground pepper
3/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced

Directions:
Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes. Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, about 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes. Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup Parmesan. Divide among bowls. Top with the remaining 1/4 cup Parmesan and the basil.

Mushroom Pea Risotto

One thing that annoys me is going to a restaurant, enjoying a delicious meal, and feeling like I can’t recreate it at home. I hate accepting that a restaurant can prepare something better than I can. Back in May, Carmen organized my bachelorette weekend in New York City. The weekend started with a food tour of Greenwich Village, where we sampled delicious food from well-known New York City restaurants. The Mushroom Pea Risotto at Centro Vinoteca was memorable, and this past weekend I was determined to recreate the dish at home. Although I could not compete with Centro Vinoteca’s truffle butter, my risotto was smooth, creamy and comforting. Yes, I spent a good 30-40 minutes stirring on the stove, but it was well worth the wait.

centro vinoteca's risotto

my risotto

Ingredients 

6-8 cups low sodium chicken broth 

1/2-ounce dried porcini mushrooms 

1/4 cup unsalted butter 

2 tablespoons olive oil 

2 cups finely chopped onions 

10 ounces white mushrooms, chopped 

2 garlic cloves, minced 

1 1/2 cups Arborio rice

2/3 cup dry white wine 

3/4 cup frozen peas, thawed

2/3 cup grated Parmigiano-Reggiano

Salt and freshly ground black pepper

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over low heat. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Move the porcini mushrooms to a cutting board. Chop the mushrooms and add to the saucepan. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3-5 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmigiano-Reggiano. Season with salt and pepper, to taste.

Adapted from Giada De Laurentiis.