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Archive for the ‘Risotto’ Category

Butternut Squash Risotto

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The original recipe called for four and a half cups of squash, but that seemed like too much so I ended up using about four. Still too much squash for the risotto ratio. ESC still loved it anyway, but she’ll say anything for more veggies. I was a little worried this might turn out disastrous because I’d never cooked butternut squash another way other than roasting in the oven. Luckily, it all worked out to be tasty and delicious.

Cook the risotto as normal, but just after adding the first cup or so of broth to the rice, also add the squash. It gets cooked by the steaming and heat produced by cooking the rice all around it. It ends up being a nice slightly mushy consistency very similar to the cooked rice.

Butternut Squash Risotto

Butternut Squash Risotto - Yummy Mushy

1 large clove garlic, mashed
1 cup uncooked Aborrio Rice
3 cups vegetable broth
3 cups uncooked, peeled Butternut Squash (~1/2 a large squash)
1/2 cup chopped celery
2 teaspoons Italian spices
salt & pepper to taste

Makes ~4 servings. 5 minutes prep, 20 minutes cooking. ~$1/plate. Starches and some veggies, not too bad!


Written by Brent

January 17, 2011 at 12:18 pm

Posted in Risotto

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Shrimp and Gouda Risotto is-ah Very Good-ah… Har Har Har!

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Happy December everybody! For those in colder places than San Diego (read: everywhere else), this will surely warm your hands and your bellies. Risotto isn’t quite a rice and not quite a pasta – it’s a …. wait for it… rista! There are so many variations on risotto it’s ridiculous. Chipotle Risotto, Risotto Cakes, and now this! This lovely dinner was served with perfectly cooked Green Beans and a beautiful salad. ESC’s been getting bored with the regular lettuce and dressing, so she added some cucumber, brown-sugar bacon bits, mini heirloom tomatos, raspberry-walnut dressing, raisins, and more! MMmmmmmmm… Jealous?

Shrimp Gouda Risotto


The green beans and salad are easy enough, but the risotto might be a little tricky to get just right. Heat olive oil in a large sauce pan on medium-high for a minute or two, until just about to start smoking. Add the rice and stir/shake/rattle making sure it doesn’t burn. Add garlic and stir some more. Saut√© until the risotto turns to sort of a translucent and just start to have a hint of browning. Dial down the heat to medium-low and add broth 1/2 cup at a time stirring frequently. The goal is to get all of the broth absorbed into the rice and not boil it away. After a few minutes add your assorted spices. Total time for absorption is usually 15-20 minutes. Taste often to make sure it’s done (shouldn’t be too crunchy, and definitely shouldn’t be super mushy). When the risotto is 2 minutes from being done, add the shrimp, green onion and fresh cilantro and mix well. Top with a couple bits of green onion and cilantro for good presentation, serve piping hot.

2 tbsp Olive Oil (or Butter)
1 Cup Aborio (risotto) rice
1 lg Clove Garlic, mashed
2 1/2 Cups Chicken/Veggie Broth
20 thawed cooked shrimp, de-veined and shelled
2 tbsp Italian seasonings (my favorite spices!)
Salt & Pepper
1 handful cubed smoked gouda
2 tbsp chopped green onion
1 tbsp chopped cilantro leaves

Makes ~3 large servings. 5 minutes prep, 20 minutes cooking. ~$3/plate – shrimp & cheese the most expensive parts. Using olive oil instead of butter helps keep this a healthier dish, but the cheese & shrimp add too much flavor to not use! Probably fairly high in carbs, eat with veggie sides. ūüôā

Written by Brent

December 7, 2010 at 12:09 pm

Red Wine Raspberry Sauce & Fried Risotto Zucchini Cakes – Awesome.

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It was a night of adventure with disaster looming around the corner. Having never truly fried ANYTHING before and having no idea what to do with the chicken for such an awesome sounding sauce, starvation may have happened. Luckily I had a fantastic sous chef and Rex-Goliath on my side.

The meal:
Chicken cutlet fillets smeared with a Red Wine-Raspberry reduction, Risotto Zucchini Cakes, Steamed green beans and HRM (His Royal Majesty) Rex-Goliath.

3 pans and 16 utensils later, finally got things working right

Making the Raspberry Sauce — After cooking all pieces of chicken, remove and set aside to keep warm. Mash about 3 ounces of raspberries with the back of a spoon into a bowl until almost liquified. Add a cup of red wine, half cup of water, mashed raspberries, and a spoonful of thyme to the pan keeping medium heat. As the sauce reduces and the water boils away add a bit of brown sugar to sweeten things up a bit. The raspberries can be pretty tart. It’ll take ~10 minutes to reduce down… there should be about 1/3rd cup of sauce to drizzle on the fantastic pieces of meat.

Making the Risotto Zucchini Cakes — While cooking the risotto as normal, grate the zucchini into a bowl and set aside. Once the risotto is cooked dump zucchini and a spoonful or two of corn starch to thicken our gooey cakes to be. Mix well. We tried a couple different methods for forming the actual cakes, as using our hands wasn’t quite what we envisioned while drinking the blood of Rex Goliath. Dirty hands mean dirty glasses! Using both a wooden and slotted spoon, my sous chef was able to squish out some remnant liquid. We didn’t want our cakes falling apart in the vat’o’oil.

The Legend of Rex-Goliath — At the turn of the century, HRM (His Royal Majesty) Rex Goliath was a treasured circus attraction. Weighing in at 47lbs (holy crap!!!), Rex was billed as the “World’s Largest Rooster.” Our wines are a tribute to Rex’s larger than life personality with big, fruit0forward flavors sure to please. ¬†Our hearty Cabernet is dark and intense – it’s long on fruit and short on attitude.


That's Rex-Goliath there in the bottle.

Red Wine Raspberry Sauce
~3oz Raspberries
1 cup Red Wine (HRM Rex-Goliath)
4 Dashes of thyme
Chunky Chicken Pan Bits. From the pan. Scrape Scrape Scrape!

Risotto Zucchini Cakes —
1/2 cup uncooked risotto
2 Fresh Zucchinis
italian spices

Total Time ~45 minutes if you know how to fry things and make cake style things. This time around was almost an hour and a half.

Serves two, no leftovers. Total cost per plate: ~10$

Written by Brent

February 2, 2010 at 12:35 am

Posted in Chicken, Risotto, Side Dish

Let proof of the scrumptious meals begin!

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Steak? Baked Beans & Chipotle Risotto

This was a dinner I made a couple weeks ago I randomly decided to take a picture of.  That night I thought it might be fun to record my adventures for some sort of posterity when I become old and famous from a cooking blog. HA!

So, without further ado, I believe what we have here is a Rib-Eye Steak pan fried in sauteed garlic & thyme alongside a heap of baked beans (canned goodness in your mouth) and a spoonful of Chipotle Risotto.

I typically pat the meat with a dry rub of salt, pepper, thyme, and a mixture of the “I’m feeling lucky!” button from the spice cabinet. Possibilities may include cumin, creole spice, sweetened cinnamon clumps,¬†Aleppo¬†pepper.

I’ve been making risotto for some time now and I’ve experimented a decent amount, however I have two favorites so far: ¬†Cubed Cheese Risotto and Chipotle Risotto. ¬†The chipotle flavor comes from a couple dashes of Smoked Chipotle Tabasco sauce near the end of the cooking. ¬†Be sure to add a myriad of other spices to the broth as you pour in!

Served with a chillaxed Red Stripe.

Pictures will continue to be included in future posts per the¬†temperament¬†of my BlackBerry’s camera.

Written by Brent

January 6, 2010 at 9:08 am

Posted in Red Meat, Risotto

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