Posts Tagged risotto

Lox and Cream Cheese Risotto

risotto recipe

Lox & Cream Cheese Risotto

We’ve made so very many great friends in the past year or two.  We love sharing our passion for food and wine with you.  This recipe was inspired by our friends Carlton and JoEllen who gifted us with a most amazing piece of smoked salmon.  Thanks, Joey & Carlton!

Lox and Cream Cheese Risotto
Make with Morovino Pinot Grigio/Serve with Morovino Barbera

1 c. Arborio rice
3 c. low fat chicken broth
1T olive oil
1/2 c. Pinot Grigio or other dry white wine
1/2 red onion, finely chopped
4 ounces delicious smoked salmon from Joey & Carlton – or equivalent :)
2T capers
1/4 c. reduced fat cream cheese
zest of 1 lime

I like to make Risotto in my non-stick sautese (saute pan with tall sides).  It just seems to cook better in there. Put the chicken broth in a 4 cup pyrex measuring cup and heat in the microwave for 3 minutes (or put it in a small saucepan and heat it on the stove on low until it is warm).  Heat the oil over medium heat until it starts to shimmer.  Add the diced onion (reserve 2 T for garnish) and saute for 4 or 5 minutes until translucent (not browned).  Add the Arborio rice and saute for another 2 – 3 minutes until the rice turns opaque.  Coincidentally most standard ladles hold 1/2 cup.  This comes in very handy when making Risotto as you add the warm broth and wine 1/2 cup at a time.  SO, using your ladle, add 1/2 c. Pinot Grigio to the rice and onion.  Stir until the wine is absorbed.  Then add the broth 1/2 cup (one ladle full) at a time, letting each ladle full absorb before you add the next.  It should take you about 25 minutes to add all the broth – if it takes less than that, your heat is turned up too high.

When you get to your last ladle full of broth, add it to the pan.  Add the 1/4 cup cream cheese and the lime zest at the same time to finish the risotto.  Let the broth absorb and cheese melt for 3-4 minutes.  Taste a couple of grains of the rice – they should be al dente – not hard or chewy but still have a bit of texture to them.

While the risotto is finishing, dice the salmon.  Put the risotto in 2 pretty bowls.  Top each bowl with half the salmon, then 1 T of capers, 1T of red onion.  Yes, it’s a large serving of risotto, but it’s relatively healthy and oh, so delicious.

Risotto is my ultimate 30 minute comfort food.  And it serves as an amazing canvas for . . . . any flavor.  Making it is a minor skill that is totally worth mastering.

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Rotisserie Chicken & Mushroom Risotto

Make and serve with Morovino 2009 Gold Medal Winning Barbera

1 each 1/2 ounce package dried Porcini mushrooms
1 C. Arborio rice
3 C. chicken broth (or a bit more)
1 C. ’09 Barbera
1 t. butter
2 ribs of celery, finely diced
½ white onion, diced
1 package sliced baby Portabella mushrooms (or white button mushrooms)
¼ t. dried thyme
½ C. shredded Parmesan Cheese
2 T olive oil (divided use)
2 t. White Truffle oil
½ rotisserie chicken, meat removed from bones, cubed

Mrs. Vino doesn’t understand why people think Risotto is hard to cook. This is her favorite “ready in a half hour” comfort food. While this recipe very nearly violates Mrs. Vino’s two pot rule (never cook anything that requires more than 2 pots going at once), it is absolutely earthy and delicious. In pan #1, over medium heat,  brown fresh mushrooms, celery and garlic in 1T olive oil. This will take 3 or 4 minutes—stir often! Remove pan from the heat when done. In pan #2, lightly saute chopped onion in 1T olive oil and 1 t. butter over medium heat (about 3 minutes). We aren’t trying to carmelize—just soften. And now for the cheating step that keeps us from needing a 3rd pan. In a 4 C. glass measuring cup, microwave 3C. chicken broth and the dried porcini mushrooms for 2 minutes. We want them warm, but not boiling.

Back to pan 2. Add the Arborio rice to the onion and oil, stir to coat, and continue stirring over medium heat for about 2 minutes or until rice is well coated and turns slightly opaque. Add 1 C. of Barbera—yep, this turns the entire risotto pink—don’t worry, it will turn brown as it cooks. If you just can’t handle pink risotto, use ½ C Barbera and ½ C white wine. Continue to saute until thee wine absorbs into the rice. Using your kitchen ladle (which is conveniently about ½ C in volume), add the warm broth and dried mushroom mixture, slowly, ½ cup at a time to the rice mixture. Let each ladle full of broth absorb completely before adding the next ladle full. When you get to your last ladle full, add the broth, and add the sauteed mushrooms, thyme and the Rotisserie chicken bits, too. When we have a chicken, we usually end up with a breast, leg and thigh left over—so that is what I use. I usually keep some of the skin on when I chop the chicken—It gives a nice saltiness to the risotto. When the last ladle of broth is absorbed, add the White Truffle Oil and the shredded Parmesan and stir. You can add a little more water or broth if it looks too gummy. Top with a sprinkle of Parmesan. Serve in a bowl with a big green salad on the side.

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