Caramelized Apple and Leek Risotto

 

A celebration of seasonal ingredients and comforting flavours come together in this luxurious risotto. Dishing a delightful balance of textures and tastes with all the creamy richness of a classic risotto. The hint of sweet and savoury from the apples and fennel blends harmoniously with the leeks and goats cheese, adding layers of flavour, making this a comforting and elegant meal that's ideal for any occasion or a cozy night in. 

Caramelized Apple and Leek Risotto

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2 large apples, peeled and cored

1 fennel bulb, trimmed and chopped

1 tablespoon olive oil

2 tablespoons butter

Kosher salt, to taste

fresh thyme 

1 3/4 cups Arborio rice 

2 tablespoons olive oil

1 tablespoon butter

1 leek, white and light parts only, thinly sliced

1 small onion, finely chopped

3 cloves of garlic, peeled and minced

5 cups low sodium chicken or vegetable broth, warmed

2/3 cups dry white wine

6 oz of goat cheese, crumbled

fresh chopped parsley, for garnish

To make the Caramelized Apple and Fennel: 

In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped apples and fennel and season with the Kosher salt. Cook over medium heat for about 20 minutes, stirring occasionally. Keeping an eye on the mixture after 10 minutes to prevent over-browning. 

Once the apple and fennel are tender and nicely golden brown, add a swish of wine, scrapping up any brown bits. Set aside.

To make the Risotto:

Clean the leek by cutting it lengthwise, then making a quarter turned slicing it again, leaving the root attached. Spread the layers and rinse under running water to remove any dirt. 

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and chopped onion. Sauté for about 5 minutes, until softened but not browned. Add the minced garlic and cook for another 2 minutes.

Stir in the Arborio rice and cook until the rice becomes translucent. Deglaze with the 2/3 cup white wine, stirring constantly until the wine is absorbed. Begin adding the warm broth, 2 - 3 ladles at a time, stirring continuously until the liquid is absorbed. Continue adding broth in this manner until the rice is el dente, about 18 - 20 minutes. When you can make a trench in the rice and it holds its shape for a few seconds, it's time to add the next ladle of broth. 

When you add the last ladle of broth, stir in the caramelized apple and fennel mixture. Cook until the stock is absorbed and the risotto is creamy and loose, like oatmeal. 

Stir in 2 tablespoons of butter until melted. Add the 6 oz of crumbled goats cheese and stir until creamy and well combined. Season with salt and pepper to taste.  Serve with chopped fresh parsley and crumbled goat cheese. 

Leftovers #53 ~ Ham and Mushroom Risotto

Leftover ham can be added to so many things like eggs, salads, pasta dishes and rice dishes. One dish I enjoy making is risotto; I sum it up to the attention to detail and standing over the stove  with a watchful eye, seeing everything come together to create a delicious nourishing meal. Also risotto recipes are great for using up leftovers; can be made and enjoyed anytime during the year and are the perfect side dish or main meal, depending on what you add to it. It's just a matter of having some key ingredients on hand, using leftovers and possibly resorting to picking up just a few ingredients.    

Hope everyone had a nice weekend, we did. - JD 

Risotto

Another item on my comfort food list is risotto. Perfect as a side or marvellous on it's own. This mushroom risotto with the addition of dry salami adds a pleasant smoky flavour. 

Mushroom Risotto with Mini Chipotle Dry Salami 

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4 cups no salt vegetable stock, room temperature

1 tablespoon olive oil

3 tablespoons butter

1 small onion, finely chopped

1 pint of brown mushrooms, washed and sliced

1 1/2 cups risotto rice

1 cup dry white wine

1-2 mini chipotle dry salami sticks, sliced 

3/4 cup grated parmesan cheese

salt and pepper

Heat the olive oil with 2 tablespoons of butter in a deep large frypan over medium heat until the butter has melted. Stir in the onions and mushrooms and cook, stirring frequently, for about 5 minutes, until the onion and mushrooms are soft and nicely golden. Do not brown.

Reduce heat, add the rice into the fry pan, mix to coat. Cook stirring continuously, for 2 to 3 minutes or until the rice is translucent. Add the wine and cook, stirring continuously until the wine has reduced.

Gradually add in the room temperature stock, a cup at a time. Stirring continuously and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid simmers. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy but still firm. Gently fold the sliced salami into the risotto's last 5 minutes of cooking time. 

Remove the risotto from the heat and add the remaining, 1 tablespoon of butter. Mix well,  then stir in the Parmesan cheese until it melts. Season with the salt and pepper, if you wish. Serve.

Notes: You may heat up the vegetable stock and add that to the risotto, instead of it being room temperature. Although it may pose some benefit however by the end of the recipe, I think, either room temperature stock or boiled stock create the same taste. So I go with less dishes and use room temperature stock.     

    

Hope everyone a nice long weekend. - JD 

Food Photo of the Day ~ Mushroom and Spinach Risotto

Mushrooms and spinach are great together... add some Arborio rice, wine, vegetable stock, and parmesan cheese and they make one very delicious risotto that compliments just about any meal. I enjoy making risotto because of the multi facet of layers... steps that go into this dish; and how everything comes together so beautifully and taste great. 

Hope everyone had a great weekend! - JD 

Broccoli Cheese Risotto

Serving up something cheesy always has it's advantages. This risotto is easy and comforting, to say the least. To make this simple yet satisfying dish you will need the following...

1 white onion, diced

a crown of broccoli, raw and chopped

2/3 cup parmesan cheese, grated

1/4 cup asiago cheese, grated

1/2 cup old farmer's cheddar cheese, grated

3 tablespoons of olive oil

2/3 cup dry white wine

3 cups low sodium vegetable stock

1-3/4 cups risotto rice (Italian or arborio)

   

First you want to heat the olive oil in the saucepan. Add the onion and cook over low to medium heat. Stir occasionally for about 10 minutes or until soft. Then add the broccoli and cook for a few minutes.  

When the broccoli has turned a nice bright green colour, stir in the rice. Stir and cook for at least 1 minute or until the rice is translucent. Whatever remaining oil that is left in the pan will coat the rice.  

Pour in the wine and simmer for 1 minute, stirring until all the wine has been absorbed. Gradually adding the stock. You do not have to pour all the stock in at once... gradually and slowly. Reserving half of the stock until most of the liquid is absorbed from the first addition. Add the remaining stock. Increase the heat so that the liquid simmers. Simmering for about 15-20 minutes or until all the liquid has been absorbed. You want the rice to be creamy however firm to the bite. With this recipe the rice should not be mushy.

Once all the stock has been absorbed remove from heat and add the cheese. Gently stir until all the rice has been coated. You may season with salt and pepper if you wish. Serve immediately. 

Hope everyone is having a good week! - JW 

Risotto with Saffron and Black Truffle Oil

Decadent as this sounds the flavour was subtle. However it made for a lovely side dish with fish. To make this risotto all you need are the following ingredients.

1 tablespoon olive oil

1 tablespoon black truffle oil

1 white onion, chopped

1 red pepper, chopped

4 tablespoons Vermouth or white wine

3 cups of low sodium chicken stock

A pinch of saffron

1 1/2 cups of aborio rice (Italian risotto rice) 

1/2 cup grated parmesan cheese

First pre-chop the the onion and red pepper. Set those aside. 

Heat the oils in the pan over medium heat.

Add the onion to the pan. Stir and until the onion becomes soft. 

Now it's time to add the rice...

Place the rice in and stir. Let the onion and rice cook together, stirring frequently. 
In the meantime warm up the chicken stock. You can pop it in the microwave for 2 minutes checking at the 1 minute mark to avoid splattering. Nobody likes extra mess in the kitchen then there needs to be. You can also warm up the chicken stock in a pot on the stove. When the stock is warmed add the saffron to it. Give it a stir and let stand for a few minutes. By warming up the chicken stock it is easier for the saffron to bleed out. Enhancing the stocks flavour and colour.   

When the rice becomes opaque and white, about 5-10 minutes. Add the Vermouth or white wine. Stir and let simmer until the liquid is absorbed.  

Add the red pepper and stir. 

Now add the chicken stock with the saffron to the pan. Stir and let simmer until all the liquid is absorbed. Stir frequently. If you need to add more liquid then do so by adding water or more chicken stock. When all the liquid is absorbed and the rice is firm but not too squidgy, remove from heat and add the parmesan cheese. Stir to coat. Serve immediately. 

The great thing about risotto is as long as you have the base ingredients rice, chicken stock, white wine and cheese you can essential add just about anything else you want to flavour this lovely dish. Try different veggies, oils, and spices. 

Have a good weekend everyone! - JW