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!