Chef Chuck's Risotto with Rosemary and Potatoes

 

Risotto con Rosmarino e patate

A creamy risotto made with diced potatoes, white wine and earthy rosemary.  While in Italy, I visited Canossa school in the Brescia area where the culinary students served me a wonderful lunch. One of the courses was this dish which I enjoyed very much, it was  an experience I will never forget.

Risotto with Rosemary and Potatoes

1 3/4 cup arborio rice or carnaroli rice

3 tablespoons butter

1 potato, diced

1/4 of a onion, diced

1/2 cup white wine

4 cups vegetable broth, warmed

3/4 cup parmigiano cheese, grated

2 teaspoons rosemary, chopped

1 tablespoon parsley, chopped

drizzle of olive oil

In a large pan heat half of the butter and saute potatoes and onions for a few minutes.  Add rice and toast for 2 minutes, slowly add broth one ladle at a time.  Always stirring, this process will take about 20 minutes.  Add the remaining butter, cheese, rosemary and parsley.  Drizzle with olive oil and serve.

Chef Chuck's Strawberry Risotto

Risotto alle Fragole

A surprisingly delicious strawberry risotto, yes strawberries, and its sweet and savory. The creamy arborio rice and salty parmigiano cheese complemented the sweet juicy strawberries, this is a favorite.
The rice takes on a reddish hue, so it's quite appealing to the eye.

Strawberry Risotto

1 cup arborio rice
1 tablespoon butter
1 tablespoon olive oil
1 small red onion, finely chopped
1 cup white wine
4 cups vegetable broth, warm
2 cups organic strawberries, chopped
1 cup parmigiano cheese, grated
-.salt

In order to make a traditional risotto, it takes about 25 minutes to prepare, so pull up a chair and enjoy. Prepare strawberries by washing, removing stems and core and cutting into small pieces, crush with a fork, set aside. In a large frying pan heat butter and olive oil, saute onions till translucent. On medium to low heat add rice and let it toast for a minute or two, stirring occasionally. Pour in wine and let it reduce for approximately 2 minutes. Start adding warm broth one ladle at a time and stir, when it almost dissipates add another ladle. When half the broth is used, add crushed strawberries continue with adding broth till it is finished. Sprinkle on parmigiano and salt, garnish with a strawberry or two and serve.

Chef Chuck's Rice Pudding

Budino di Riso


A creamy rice pudding, that can be served warm or cold. I used arborio rice which is an Italian short grain rice grown in northern Italy. Arborio rice needs to cook longer than other kinds of rice and it gives this pudding a bit of a chew.


Rice Pudding


3/4 cup arborio rice
3 cups whole milk
1/2 cup sugar
1 teaspoon vanilla,
or 1/2 vanilla bean
pinch of salt
2 eggs, beaten
2 tablespoons butter
cinnamon
raisins, optional


Heat milk, sugar, salt and vanilla to a simmer then add rice. Simmer for about 30 minutes, stirring often, add eggs and butter and cook an additional 5 minutes. If mixture is too thick you can add more milk. Sprinkle each serving with cinnamon and add raisins.

Chef Chuck's Roman Style Stuffed Tomato

Pomodori Ripieni di Riso


These Roman style tomatoes are stuffed with rice, garlic, herbs and capers. Drizzled with extra virgin olive oil and baked to perfection. The potatoes help keep the tomatoes in place. A delicious appetizer or a tasty side dish, these tomatoes can be served hot or cold.


Stuffed Tomatoes
4 organic tomatoes
1 cup rice, cooked al dente
1 garlic clove
1 tablespoon basil
1 tablespoon parsley
1 tablespoon capers
2 potatoes, peeled and sliced
salt and pepper
olive oil


Wash tomatoes cut bottoms off, using a teaspoon remove pulp. In a food processor combine pulp, garlic, basil and parsley, blend well. Place pulp in a bowl add cooked rice, capers, salt and pepper. Fill each tomato with rice mixture, place tomato lids on. Peel and cut potatoes, arrange around tomatoes, this will help the tomatoes stay in place. Drizzle olive oil over tomatoes and potatoes. Bake at 375 degrees for 45 minutes.

Chef Chuck's Lemon Risotto

Risotto al Limone

This Spring risotto had a light lemony touch that complimented the garden fresh parsley. The texture was so creamy due to the parmigiana cheese stirred in at the end. A wonderful and comforting meal to enjoy on a lovely Spring day.

Lemon Risotto
1 cup arborio rice
2 tablespoons butter
2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
zest of 1 lemon
2 teaspoons lemon juice
4 cups vegetable broth
1 cup parmigiana cheese, grated
salt and pepper to taste


In a large frying pan heat butter and olive oil saute onions for a few minutes, then stir in garlic. Add rice and toast for 2-3 minutes, stirring. With the heat on low, slowly add a little of the broth at a time when liquid is almost gone add a little more. This process should take about 20-25 minutes. Stir in lemon zest and juice, then add cheese, salt and pepper. Serve immediately, serves 4.

Chef Chuck's Shrimp and Rice Soup

Minestra di Riso e Gamberi

These succulent shrimp have the saltiness flavors of the oceanic waters. Shrimp and rice soup is a unique way to enjoy soup. The shrimp were so plump and tender and the parsley added some garden freshness.

Shrimp and Rice Soup

1 pound shrimp, shells on
2 tablespoons olive oil
2 garlic cloves, crushed
1/3 cup shallots, chopped
2 carrots, chopped
2 tablespoon tomato paste
1 cup white wine
1 cup shrimp broth
3 cups vegetable broth
2 tablespoons fresh parsley, chopped
cooked rice


Peel shrimp, wash and set aside. Place shells and 1 cup water in a small sauce pan season with salt and pepper and simmer for 15 minutes. Strain and reserve liquid, this will be the shrimp broth. In a large pot heat olive oil and season the oil by cooking the garlic for 1-2 minutes, remove and discard. Then cook tomato paste for about 4 minutes. Add sun dried tomatoes, shallots and carrots and saute for a few more minutes. De glaze pan with the white wine and cook wine for a 2 minutes. Pour in shrimp broth, cover and simmer 15 minutes. Add whole shrimp cover for 3 minutes toss in parsley. Serve over rice.
Serves 4.

Chef Chuck's Sausage and Red Pepper Risotto

Salsiccia e Peperoni Risotto

Sausage and red pepper risotto, is a supreme comfort food on a chilly evening. Pull up a chair and sit for 20-25 minutes to make this meal in one pan. Risotto needs your constant attention to achieve a creamy smooth consistency. The wait is well worth it.

Sausage and Red Pepper Risotto

1 cup arborio rice

3 hot Italian sausage links

4 cups beef broth

1 onion, chopped

1 red pepper, chopped

2 tablespoons olive oil

1 tablespoon butter

1 cup parmigiano cheese, grated

2 teaspoons dried oregano

salt and pepper to taste

Cut open the sausage to remove the meat, in a large frying pan heat olive oil and butter add onions and peppers for about 3 minutes. Add sausage and brown the meat. If needed add a little olive oil then add rice and toast for 2 minutes, stirring. Slowly add broth a little at a time till all is absorbed, add oregano. Sprinkle the cheese over the risotto and salt and pepper to taste.

Chef Chuck's Risotto Milanese

Risotto alla Milanese

Risotto Milanese is a rich and creamy rice dish with lots of saffron. Making risotto is a very relaxing cooking experience, to make it properly, it will take up to half an hour. A great meal in itself or a delicious side dish.

1 cup arborio rice
1/4 cup extra virgin
olive oil
1 onion, chopped
1 teaspoon saffron threads
1/2 cup white wine
3 tablespoons butter
1 cup parmigiano cheese, grated
4 cups organic chicken broth
salt to taste


In a large frying pan heat olive oil and saute onions for about 3 minutes. Add rice and coat with oil, toast for 2 minutes, slowly add wine. Place saffron threads in the warm chicken broth and ladle in a little at a time and allow the rice to absorb it before adding more. This will take about 25 minutes. Add grated cheese, salt and butter.

Chef Chuck's Barbecue Pork Ribs

Rosticciana

Italian style barbecue pork ribs, cooked slow on the grill over a low heat with homemade barbecue sauce. This is the perfect weekend recipe to enjoy with your family. Served over a bed of rice.


Pork Ribs
2 pounds pork baby back ribs
salt and pepper

Wash and pat dry ribs, remove any white skin on the back of ribs. Lay on a baking sheet and season heavily with salt and pepper on both sides. Cover with plastic wrap and leave on counter for 1 hour, this will bring meat to room temperature.
Prepare grill on low heat 225 degrees to 250 degrees. Place ribs on aluminum foil on the top rack for 1 1/2 hours. Turn over and cook ribs another 1 1/2 hours. Baste the last 15 minutes with barbecue sauce. This recipe can also be cooked in the oven at 250 degrees for 1 1/2 hours then turning ribs over and cook another 1 1/2 hours.

Sauce

8 ounces tomato sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon fresh oregano, chopped
1 teaspoon stone ground mustard
1/2 teaspoon paprika
3 garlic cloves, minced
1/2 teaspoon salt
pepper to taste


In a small pot, combine all ingredients and cook on low heat for 15 minutes. Makes about 1 cup and will cover 2 pounds of ribs.

Chef Chuck's Risotto alla Primavera

Risotto all Primavera


Risotto alla Primavera, is an Italian creamy rice dish, with tender spring vegetables. Arborio rice is used, because of it's high starch content. The rice is soft on the outside yet firm on the inside. Organic vegetables are always the best choice and organic broth. A healthy alternative for a dinner or a side dish.


Risotto Primavera
1 cup arborio rice
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 onion, diced
1 celery stalk, diced
1 carrot, diced
1/2 pound asparagus, cut in 1" pieces
1/2 red bell pepper, diced
4 cups vegetable broth
1 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped


In a large frying pan heat olive oil with butter saute onions, celery, carrots, (soffritto) and bell peppers for 3 minutes. Add rice and cook for 2 minutes to coat each grain, stirring occasionally. Slowly add about 3 ounces of broth and gently stir till almost absorbed. Continue to add a little broth at a time and wait until each addition of broth is absorbed before adding more. This process takes about 25 minutes. Add asparagus towards the end of the cooking then add parmigiano cheese and parsley.

Chef Chuck's Risotto Spinach Soup

Minestra di riso e spinaci

What a healthy, quick, simple and inexpensive soup to make. This soup was so comforting since there is still a chill in the air, on this Saturday, in mid March. I used fresh organic baby spinach and arborio rice for this dish. I grew these organic carrots in my greenhouse so tender and tasty. The essence of Italian cooking, has always been simplicity, so here we go.

Risotto Spinach Soup

1/2 pound fresh organic baby spinach

3 to 4 tablespoons extra virgin olive oil

1 small onion, finely chopped
1 carrot, finely chopped

2 garlic cloves, chopped
1 cup arborio rice

6 cups organic vegetable broth

1/4 cup pecorino cheese, grated

salt and pepper to taste

optional: red hot pepper flakes

Wash and place spinach in a large pan drizzle with olive oil, salt, pepper and cook on low heat. Turn spinach leaves till they wilt, remove from heat and place on cutting board, reserving any liquid. Chop spinach finely, set aside. In a large pot heat about 3 tablespoons olive oil and gently cook onions, carrots and garlic for 3 minutes. Add rice and coat with vegetable mixture, then add broth and any spinach liquid, bring to boil, cover and simmer 10 minutes. Add the spinach, salt and pepper to taste, partially cover pot and simmer another 5 minutes, until rice is tender. Drizzle extra virgin olive oil over soup and grate pecorino cheese on top and serve. Serves 4

Chef Chuck's Arancini

The word "arancini", in Italy, actually means little oranges! Arancini are an ancient treasure found all over Italy. These wonderful bundles of flavor have been around for over 1,000 years. Traditional arancini were made cone shaped, although I make mine into little balls. Enjoy as a tasty antipasto or snack.

Arancini are made with arborio rice do to its high starch content that releases slowly to make a cream risotto.

Ancient Arancini Recipe

1 cup arborio rice
4 cups stock (vegetable, beef, or chicken)
2 tablespoons olive oil
1/3 cup finely chopped onion
1 tablespoon butter
2 eggs
1/2 cup breadcrumbs
1/4 cup parmigiano reggiano
mozzarella cubes and pea's
vegetable oil for frying
salt and pepper to taste

Heat olive oil in a large saucepan over medium heat. Add onions and cook for about 2 minutes. Add rice and stir in for 3 minutes. Slowly add stock and about 1/3 cup at a time until all liquid is gone. This may take about 20-25 minutes. Stir in butter, salt, pepper, and cheese. At this time you can add any sort of fillers (I suggest using one or two of these: mozzarella, peas, proscuitto, cherry tomatoes, mushrooms, parsley, etc.) Transfer to a bowl and let cool for 5 minutes. Add 1 beaten egg. Form rice balls. You may press a small filling into the center. Coat with flour, shaking off any excess and then dip into beaten egg, followed by breadcrumbs. Heat oil for frying (350 degrees) and fry in small batches. Drain in paper towels and ENJOY!