last night’s recipes

I am still basking in risotto glory.  And for anyone who is hesitant to stand in front of a pot of risotto stirring constantly for at least 20 minutes, it’s worth it. Trust me.  Your taste buds will thank you.  So will your biceps, mine are looking pretty strong today!

Before getting to the recipes, I wanted everyone to know that Henry is doing great.  He is still getting used to being in a new place and has spent some time barking at the neighbors dog, but other than that he is doing awesome.  I think he knows we are here to stay and are not giving him away.

For the risotto here is what you will need (this recipe is from The Sunset Cookbook)

Caramelized Carrot Risotto

Serves 6 to 8 as a side dish

2 tbs vegetable oil, divided

3 tbs. unsalted butter, divided

6 medium carrots, diced small

1/2 tsp salt, plus more to taste

1 tsp sugar

5 cups reduced-sodium chicken broth

1/3 cup minced onion

1 1/2 cups risotto rice

1/2 cup dry white wine

1/4 cup mascarpone cheese or heavy whipping cream (we used the cream)

3/4 cup finely shredded parmesan cheese, divided

2 tbs finely chopped parsley

1 tsp roughly chopped thyme leaves

1/8 tsp white pepper to taste

1.  Heat 1 tbs oil and 1 tbs of butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated.  Add 1/2 cup water, salt, and sugar;

cover and cook until tender, about 5 minutes.  Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more.  Reserve half of carrots.  in a blender, puree other half of carrots with 3/4 cups hot water.

2. In a medium pan, bring broth to a simmer and keep at a simmer, covered, over low heat.

3. Heat remaining 1 tbs oil and 2 tbs of butter over medium heat in same unwashed pot used for carrots.  Add onion and cook, stirring, until translucent, about 3 minutes.  Add rice, stirring with a wooden spoon to coat with butter and oil, 1 minute.  Add wine and cook, stirring until wine is absorbed.  Add carrot puree and cook, stirring, until mixture no longer looks soupy.

4. Add hot broth 1/2 cup at a time; cook, stirring after each addition, until broth is almost absorbed.  Continue adding broth, stirring until each addition is absorbed before adding the next, until rice is tender to the bite.  (about 20 minutes; reserve 1 cup broth)

5. Fold in reserved carrots (save 2 tbs for garnish) mascarpone/cream, 1/4 cup parmesan, 1 tbs parsley, and the thyme.  Add up to 1 cup additional broth (1/4 cup at a time) if risotto is thicker than you want it to be.  Season with salt to taste and white pepper.

6. Divide risotto among bowls and sprinkle with remaining parm, parsley, and reserved carrots.  Enjoy!

My mom’s chicken thighs with lemon and garlic (adapted from The Best Ever Mediterranean Cookbook)  goes a little something like this:

2 1/2 cups chicken broth

20 large garlic cloves

2 tbs butter

1 tbs olive oil

8 chicken thighs

1 lemon, peeled, pith removed and sliced thinly

2 tbs flour

2/3 cup dry white wine

salt and pepper

chopped fresh parsley

1. Bring stock to a boil, add garlic.  Cover and simmer for 40 minutes.  Heat butter and oil in a saute pan, add the chicken thighs and cook gently on all sides until golden brown.  Transfer them to an ovenproof dish.  Preheat oven to 375.

2.  Strain stock and reserve it.  Distribute the garlic and lemon slices among the chicken pieces.  Add the flour to the fat in the pan in which the chicken was browned, and cook, stirring for 1 minute.  Add the wine, stirring constantly and scraping the bottom of the pan, then add the stock.  Cook, stirring until the sauce has thickened and is smooth.  Season with salt and pepper.

3.  Pour sauce over the chicken, cover, and cook in the oven for 40-45 minutes.  Enjoy!

 

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6 Responses to last night’s recipes

  1. Sue says:

    Thanks for the carrot risotto recipe. Will most definitely try it! Looks delicious. Just wondering why the photos do not show more ‘carroty’ color – maybe the cheese etc. has something to do with it..

    Glad Henry is ok. He looks fine now. You might be living in a more populated neighborhood than back East, right? That’s why he has more dogs to bark at?

    • drealieberg says:

      Glad you are going to try this! I think the color isn’t so ‘carroty’ because I added 1/4 cup heavy cream and that diluted the color. Plus the photo quality isn’t that good. I did something to my camera and am trying to fix it.

      There are definitely more dogs around here. He is not used to that. We took him to the dog park yesterday for the first time. He did really well, but he still gets pretty scared when he sees another dog from afar. maybe he got attacked by a dog at some point. He is still such a mystery to us. But he is doing great, and my parents are really enjoying him too!

  2. Dorothy says:

    Your “On the Road” posts have been marvelous. So good that Henry is feeling comfy. Curious about his photo- there’s a golden glow on his white fur – perhaps he’s sitting in front of a fireplace?
    Am very impressed that you’ve done a risotto – Not for the faint of heart! But your recipe & directions are very clear, so you’ve given me courage to try it – Thanks! The carmelized carrot component is a very interesting idea. Do you think this recipe would adapt well with an additional ingredient, like mushrooms?

    • drealieberg says:

      The road trip was so fun. Henry is doing great, although I think that picture is taken in weird lighting and that’s why his face looks golden. We have been enjoying a lot of fires in the fireplace lately though. I love the winter

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