David and Nicole’s Recipes

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Feb 10, 2009 1

Curry zucchini Risotto

  • 3 1/2 cups chicken stock
  • 2/3 cup dry sherry
  • 1/4 tsp saffron
  • olive oil
  • butter
  • 1 shallot,minced
  • 3 garlic cloves, minced
  • 1 cup arborio rice
  • 1 zucchini, diced small
  • curry powder
  • Parmesan
  • sea salt
  1. In a saucepan combine chicken stock, the dry sherry, and the saffron and bring to a low simmer.
  2. Heat 2 tbsp olive oil with 1 tbsp butter in a large pan.  Add the shallot and saute until tender.
  3. Add the garlic and 1/2 tbsp curry powder. Saute 1 min.
  4. Add the rice and stir well.
  5. Stir in the stock mixture over the next 18 minutes.
  6. Meanwhile heat 1 tbsp olive oil in a skillet and saute the zucchini until tender.  Sprinkle with salt and curry powder.
  7. Stir in 1 tbsp butter and the zucchini into the risotto.  Add grated parmesan to taste.  Season with salt to taste.  Serve.

Oct 29, 2008 1

Savoury Coconut Risotto

  • 1 tbsp olive oil
  • 1" ginger, peeled, grated
  • 2 cup arborio rice
  • 1 cup sake
  • 3 cups chicken stock
  • sea salt
  • cracked pepper
  • 1 scallion, minced, green part only
  • 1 tbsp cilantro, minced
  • 1/2 cup coconut milk
  1. Heat the olive oil in a large pot.
  2. Add the ginger and saute 1 minute.
  3. Stir in the rice and saute 2 minutes.
  4. Pour in the sake and stir until absorbed.
  5. Stir in the chicken stock slowly over 18 minutes.
  6. Season with salt and pepper.
  7. Stir in the coconut milk, cilantro, and scallion.  Cover, turn off the heat, and let stand 1 minute.
  8. Check seasoning.  Serve.

May 4, 2008 1

Arugula and Pea Risotto

  • 1 tbsp olive oil
  • 1 tbsp butter
  •  1 large shallot, minced
  • 1 cup arborio rice
  • 3/4 cup dry white wine
  • 3 to 4 cups chicken stock
  • 1 cup frozen peas
  • 3 cups arugula
  • 1/2 cup grated parmesan
  • sea salt
  1. Combine the olive oil and the butter in a large pot.
  2. Saute the shallot until tender.  Add the rice and stir 3 minutes.
  3. Pour in the wine and stir until absorbed.
  4. Over the next 13 minutes, slowly add the chicken stock, stirring to absorb.
  5. Add the peas.
  6. Keep adding chicken stock and stirring for another 5 minutes.
  7. Add the parmesan and stir in the arugula until wilted.
  8. Season to taste.

Apr 5, 2008 1

Citrus Mascarpone Risotto

  • the zest of 1 lemon
  • the juice of half a lemon
  • the juice of half a lime
  • 3 1/2 cups chicken stock
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 heaping tbsp mascarpone
  • 1/3 cup grated parmesan
  • 1 shallot, minced
  • 1 cup arborio rice
  • sea salt and cracked pepper
  1. Melt the butter with the olive oil in a large pan.  Add the shallot and lemon zest and saute until tender.
  2. Add the rice and stir for 4 minutes.
  3. Squeeze in the lemon and lime juices.
  4. Stir in the chicken stock over the next 18 minutes.
  5. Season with salt and pepper.  Stir in the mascarpone and parmesan.
  6. Serve.

Jan 11, 2008 1

Leek Risotto

  • 1 tsp olive oil
  • 2 tbsp butter
  • 1 stalk celery, minced
  • 1 large leek or 2 small, white and light green parts only, minced
  • 1 cup dry champagne
  • 3 cups chicken stock
  • 1 cup arborio rice
  • cracked pepper
  • sea salt
  • 2 tbsp heavy cream
  • 1/4 cup grated parmesan
  1. Heat the olive oil in a dutch oven with the butter.
  2. Add the celery and leeks and saute until softened.
  3. Add the rice and stir well for 2 minutes.
  4. Add the champagne and stir until absorbed.
  5. Stir in the chicken stock over the next 18 or so minutes.
  6. Add cracked pepper and sea salt.
  7. Stir in the heavy cream and parmesan.
  8. Serve.

Jun 29, 2007 1

Chipotle Risotto

  • 4 cups chicken stock
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup arborio rice
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 tbsp white wine vinegar
  • 3 tbsp heavy cream
  • cracked pepper
  • 2 canned chipotles in adobo sauce, minced
  • 1/4 cup grated parmesan
  1. Heat the chicken stock in a small saucepan on the stove.
  2. Melt the butter with the olive oil in a dutch oven.
  3. Add the shallot and the garlic and saute 2 minutes.
  4. Stir in the rice for about 3 minutes.
  5. Add the vinegar and stir until evaporated.
  6. Slowly stir in the stock over the next 20 minutes.
  7. Turn off the heat and stir in the cream, chipotle, parmesan, and cracked pepper.
  8. Serve.

Jan 7, 2007 0

Risotto with Acorn Squash

  • olive oil
  • 1/2 onion, minced
  • 1 small acorn squash, peeled, seeded, diced small
  • 1 1/4 cups arborio rice
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 7 cups water, mixed with 5 tsp chicken oxo
  • butter
  • 1/2 cup parmesan, grated
  • maldon salt
  • cracked pepper
  1. Heat 3 tbsp of olive oil in a dutch oven on medium heat.
  2. Saute the onion and the squash for 10 minutes. 
  3. Set the water mixed with oxo to simmer on the stove beside the pot.
  4. Add the rice to the onion mixture and stir 4 minutes.
  5. Pour in the wine and the 1 cup of chicken stock.  Stir until absorbed.  Add ladlefuls of the simmering liquid, stirring until absorbed between each addition over about 18 minutes.
  6. Remove from the heat and stir in 3 tbsp of butter.  Sprinkle in the parmesan.
  7. Season with cracked pepper.
  8. Check seasoning and sprinkle on maldon salt to taste.

Nov 11, 2006 1

Zucchini Risotto Cakes with Chili Mayo

  • 3 tbsp olive oil
  • 3/4 cup minced onion
  • 3 garlic cloves, crushed
  • 1 cup raw Arborio rice
  • 1/2 cup dry white wine
  • salt and pepper
  • 3 1/4 cups water, kept at a low simmer
  • 1 zucchini, grated
  • 1/2 cup parmesan, grated
  • 1/4 cup mayo
  • 1 tsp sambal oelek chili sauce
  1. Make sauce: combine the mayo and the sambal oelek and chill.
  2. In a dutch oven heat 1 tbsp olive oil on medium-high.  Add the onion and saute until tender.  Add the garlic and the rice, and stir 2 minutes.
  3. Add the wine and stir until it is absorbed,
  4. Add water 1/4 cup at a time over 20 minutes until it has all been absorbed.  After 10 minutes of this stirring time has passed add the zucchini.
  5. Remove the risotto from the heat and stir in the parmesan.  Season to taste with salt and pepper.
  6. Chill 1/2 an hour or longer.
  7. Make into 4 cakes. 
  8. Pan fry in remaining 2 tbsp of oil on both sides.  Serve with sauce. 

Nov 10, 2006 0

Wild Mushroom Risotto

  • 3 cups chicken stock
  • 2 tbsp olive oil
  • 2 shallots, minced
  • 1 celery stalk, minced
  • 1 cup raw Arborio rice
  • 1/2 cup dry white wine
  • 1 tsp ground coriander
  • sea salt and cracked pepper
  • 8 oz. mixed wild mushrooms, sliced
  • 2 tbsp creme fraiche
  • 2 tbsp parmesan
  1. Bring the stock to a boil and keep at a low simmer.
  2. Heat 1 tbsp olive oil in a dutch oven. Saute shallots 3 minutes.  Add the celery and cook 2 minutes.  Add the rice and cook, stirring to coat, 2 minutes. 
  3. Pour in wine, and stir until absorbed.
  4. Add stock 1/4 cup at a time, stirring after each addition until the liquid is absorbed over 20 minutes.  Season to taste with salt and pepper.
  5. Saute the mushrooms in 1 tbsp olive oil.  Stir through risotto.  Add the creme fraiche and sprinkle with parmesan. 
  6. Serve

Nov 10, 2006 1

Mozzarella Risotto with Shrimp

  • 1/2 cup mozzarella, cubed
  • olive oil
  • butter
  • 1 cup raw Arborio rice
  • 1/3 cup dry vermouth
  • 3 1/2 cups chicken stock
  • 1/4 cup parmesan cheese, grated
  • 1/2 lb shrimp, raw, deveined, shelled, rinsed in water, drained
  •  the juice of 1/4 lemon
  • 1 shallot, minced
  • 2 garlic cloves, crushed
  • 1/2 tsp cayenne
  • cracked pepper
  • sea salt
  1. Heat 1 tbsp butter with 1 tbsp olive oil in a dutch oven.  Add the garlic and shallot and saute until tender.  Stir in the rice.  Saute 4 minutes
  2. Add the vermouth and stir until absorbed
  3. Heat the stock.  Add to the rice gradually over 20 minutes, stirring until absorbed after each addition. 
  4. Add the cheeses. 
  5. Meanwhile, heat 2 tbsp butter in a skillet and saute the shrimp.
  6. Sprinkle with cayenne and season with sea salt and cracked pepper.
  7. Serve the risotto, topped with the shrimp.    Serve.

 

September 2010
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