This week, stories from Cena and how to make a perfect risotto at home and what to do with the leftovers the next day.
RISOTTO
Heat over medium low heat
2 tablespoons of olive oil
Add
2 cups of rice: either Arborio or Vialenano or Carnaroli
Stir 3 minutes
Add 1/2 cup dry white wine, stir until evaporated, about i minute
Heat 3 cups of chicken broth,ladle 3/4 cup of broth at a time into the rice stirring until al dente,( firm to the bite) for 18 to 22 minutes
Off the heat
Add 2 tablespoons of butter
2 cups of Parmigiana
salt and pepper to taste
Cover, let sit for 5 minutes, stir and serve, add more broth if dry
RISOTTO VARIATIONS
Add ons: Sauteed Butternut Squash and Pancetta, poached dried mushrooms in light cream plus fresh sauteed slice mushrooms Stir fried or steamed vegetables such as asparagus, broccoli or spinach Baked fennel with lemon juice and zest, baked cherry tomatoes , shrimp saffron and clam juice.
LEFTOVER RISOTTO ARANCINI
Mix
2 cups leftover risotto
1 egg
Make into 2 inch ball using a ice cream scoop
Push a 3/4 inch cube of fresh mozzarella into the center of the rice ball and roll into Panko bread crumbs
Place on a baking sheet into 450 degree oven, turn once ,bake until golden about 10 to 15 minutes
Sprinkle with salt
Serve with Marinara sauce.
BRAISED RED POTATOES
Place small red potatoes cut in half in a large skillet cut side down
Add:
2 cups water
3 tablespoons of unsalted butter
3 peeled whole cloves of garlic
1 teaspoon dried thyme
3/4 teaspoon salt
Simmer covered over medium heat for 15 to 20 minutes
Remove garlic, mash into paste
Stir in 1 teaspoon of lemon juice
Set aside
Continue to cook potatoes till cut side starts to brown, about 5 minutes
Add garlic mixture,stir and service with chopped chives to garnish
STIR FRY ASPARAGUS
Mix:
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons brown sugar
2 teaspoons grated ginger
1 tablespoon sesame oil
In a large skillet or wok heat 1 tablespoon canola oil
Add 1 pound asparagus trimmed and cut into 21/2 inch pieces
Cook over high heat, 3 minutes , stirring
Add soy sauce mixture,cook 2 minutes
Asparagus should be crispy tender.
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