Need ideas for "fancy" risotto

DH absolutely loves risotto, and I will probably make that for him for Valentine's Day, but I don't know what kind to make to dress it up a bit.

Any ideas? (No seafood please!) TIA!

Re: Need ideas for "fancy" risotto

I love Giada's recipe for Dirty Risotto - it has pancetta & sausage, delicious!

Re: Need ideas for "fancy" risotto

Re: Need ideas for "fancy" risotto

My favorite is tomato and sausage rissotto.

http://smittenkitchen.com/blog/2006/11/alexs-restaurant/

I use canned whole san marzano tomatoes and crush them instead of diced tomatoes. I use amix of sweet and hot italian sausage. For the wine I use sauvignon blanc. And I top it with some fresh basil. I also find I have to cook it longer than they say on the recipe. It is very good!

Need ideas for

Risotto with Goat Cheese and Asparagus

Servings size: 1 ½ cups

Servings: 5



Ingredients:

1 bunch of fresh asparagus, washed with ends trimmed and cut into 1 – 1 ½ inch pieces.

3 tablespoons extra virgin olive oil, divided

1 medium onion, chopped

2 cloves garlic, minced

4 cups chicken stock (32 ounces or 1 QT)

1 ½ cup Arborio rice

¼ – ? cup goat cheese

½ cup freshly grated parmesan cheese

juice of ½ lemon

¼ teaspoon salt

¼ teaspoon fresh pepper

Directions:

1. In a large pan over medium to high heat saute asparagus in 1 tablespoon of olive oil until just tender but still a little crisp, 5-8 minutes. Set aside.

2. In a medium to large saucepan saute onions in the other 2 tablespoons of olive oil until just translucent, 4-5 minutes. Add the garlic and cook another 2-3 minutes or until the garlic becomes fragrant.

3. Add the rice and coat with the onions, garllic, and olive oil. Cook for about 2-3 minutes.

4. Add in broth ½ cup at a time. Stir consistently and make sure the broth is absorbed into the rice before adding more. The rice when it is done will be creamy with a little bit of a bite to it. The whole process takes around 20 – 25 minutes.

5. Stir in goat cheese, parmesan, lemon juice, salt, and pepper. Stir until goat cheese is melted. Start with ¼ cup of goat cheese then give it a taste. If you want more goat cheese flavor then add the rest.

6. Stir in the asparagus and serve.

This recipe is not recommended for freezer cooking but you can prep the asparagus, onions, and garlic ahead of time to shorten preparation time. Honestly, this recipe is so good you won’t even care about the extra love it takes to whip this together.

Enjoy!

Need ideas for

Champagne Risotto

Ingredients
4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions


Preheat the oven to 450 degrees F.



Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.



In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.



In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Re: Need ideas for "fancy" risotto

Re: Need ideas for "fancy" risotto

Oh yumm, thanks everyone!!

Re: Need ideas for "fancy" risotto

I've seen recipes for red wine risotto, too... I don't have one on hand that I've used, but the reddish/pinkish color could be a fun thing for Valentine's Day!

Re: Need ideas for "fancy" risotto

I love risotto with finely chopped (I use the alligator chopper for even sizes) onions, carrots and 3 different colored peppers (sometimes ill add zucchini and squash too for more color)

Cook onions and carrots in butter then add peppers, s ( I usu leave out bec of chicken stock later) & p and garlic add white wine...let it cook off a little....then add chicken stock 1-2 cups at a time stirring pretty much constantly...until it is almost all soaked up...do this until you have poured about 6 cups...

Right when it is almost done add some grated cheese...

Yummy!

Need ideas for

I make chicken and red pepper risotto all the time. Cook the risotto as you normally would and in a separate pan, cook 2 chicken breasts (cubed) in butter/oil with salt, pepper and fresh thyme. Once it's browned, add red peppers (sliced thin) and a cup (I add 2) of marsala wine. Let it reduce and add it to the cooked risotto.

Re: Need ideas for "fancy" risotto

We had an acorn squash risotto that was to die for at mim's and I harassed the waitress with questions to ask the chef to get the recipe lol. Awesome secret....replace half the broth with butternut squash soup. OMG is was amazing!!!

Re: Need ideas for "fancy" risotto

Re: Need ideas for "fancy" risotto

Re: Need ideas for "fancy" risotto

Posted by headoverheels

Posted by klingklang77

Posted by Little-J-Mommy

We had an acorn squash risotto that was to die for at mim's and I harassed the waitress with questions to ask the chef to get the recipe lol. Awesome secret....replace half the broth with butternut squash soup. OMG is was amazing!!!

Skinny taste has a recipe for this now on their website. I'm trying it this week, can't wait!

Sorry OP, I don't have any recipes for you, but maybe the ST one is a good idea based on the above?

I am totally going to make that for myself! DH is more of a meat guy