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Posts Tagged ‘risotto’

As I mentioned in my recent post, Nate needs carbs to fuel his long Sunday runs during his marathon training. Since I was kind of sick of making pasta, and you’re probably sick of seeing pasta recipes, I chose another tasty carbohydrate: rice.

I realized that I had leftover arborio rice, from when I made rissoto a while back, that was just dying to be cooked up. I wanted something different. It seems that all risotto recipes have mushrooms in them, but finally I stumbled across a Tomato, Oregano, and Feta Risotto that sounded amazing.

It called for Greek flavors and ended up being one of the most delicious meals I think I’ve ever made. The lemon zest made it really fresh tasting (luckily I didn’t have any zester accidents this time) and I loved the tomato base. It’s a completley vegetarian meal.

The only change I made to the recipe below was substituting Vermouth for the ouzo, since I didn’t have any. As with all risottos, it took over an hour to make and involved constant attention and stirring, but it was absolutely worth it!


Tomato, Oregano, and Feta Risotto

From The NY Times Diner’s Journal

Print this recipe!

serves 4-6

Time 1 hour and 15 minutes

Ingredients:
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Salt
2 garlic cloves, finely chopped
4 to 5 cups vegetable broth
1 cup Carnarolli or Arborio rice
1/3 cup ouzo (or vermouth)
1 1/3 cups grated ripe tomato (see Note *)
2/3 cup creamy feta, such as Dodoni or Cephalonia, or a French feta
2 tablespoons finely chopped fresh oregano leaves
Finely grated zest of a lemon
Freshly ground black pepper

In a large, deep skillet over medium-low heat, heat olive oil until shimmering. Add onion and a little salt and stir until soft, about 6 minutes. Add garlic and stir until tender, 1 to 2 minutes. Place broth in a small saucepan and bring to a simmer.

Raise heat to medium, and add rice to skillet. Stir until well-coated with olive oil and starting to soften slightly, 2-3 minutes. Add 1 cup of the simmering broth. Keep stirring gently until the rice absorbs all the broth. Add ouzo and stir until absorbed.

Add grated tomato and stir gently until the mixture is dense. Add remaining broth, 1 cup at a time, stirring until each addition is absorbed, until the rice is creamy but al dente, 25 to 30 minutes.

Add feta and stir until melted and risotto is creamy and thick. Stir in oregano and lemon zest, and season to taste with salt and pepper. Remove from heat and serve immediately.

*Note: To grate a tomato, halve crosswise and grate the cut side with a coarse grater over a strainer set over a bowl. Grate as close to the skin as possible, but discard the skin.

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Comfort food is such a wonderful idea. Food that seeks to elicit memories of times when you were young, happy, and carefree.  Or maybe just food that warms you up after a cold winter day. I think risotto falls into the latter category since I don’t remember my mom making it all that often when I was a kid.

Unfortunately, try as you might, comfort food doesn’t always make you comfortable.


Case in point: Nate threw his back out a few weeks ago. I felt so helpless in this situation. I pride myself on being a great girlfriend and love taking care of people, but there was absolutely nothing I could do to ease his pain. I catered to his every whim (when I was home), bringing him food and water, but nothing could really make him feel better except time.

So, I did the next best thing that I knew how: I cooked.


I wanted to make something easy for him to eat, but delicious. This satisfied on both accounts. And I think it may have made him forget about his back for at least the first few bites 😉


Sausage and Mushroom Risotto
From Bon Appetit (8/01)

Print this recipe!

Makes 8 1st course servings

Ingredients:
2 Tbsp olive oil
1 lb Italian sweet sausage, casings removed, crumbled into 1/2-in pieces (I used turkey sausage)
8 oz. portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 oz. fresh shiitake mushrooms, stemmed, diced
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 1/2 cups Madeira (or Sherry)
6 cups chicken stock
1/2 cup butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium grain rice (about 13 oz)
1 cup freshly grated Asiago cheese

Heat oil in large nonstick skillet over med-hi heat. Add sausage and saute until beginning to brown, about 3 min. Add all mushrooms, thyme and oregano and suate until mushrooms are tender, about 10 min.

Add 1/2 cup Madeira; boil until almost absorbed, about 1 min. Set aside.

Bring stock to simmer in large saucepan; remove from heat and cover to keep hot.

Melt butter in heavy large pot over med-hi heat. Add onion and garlic and saute until onion is translucent, about 5 min.

Add rice; stir 2 min. Add remaining 1 cup Madeira; simmer until absorbed, about 2 min. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 min.

Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 min.

Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.

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