Risotto with Mushrooms and Red Wine
(serves 4)

2 tablespoons butter
1 tablespoon olive oil
4 cups mixed fresh mushrooms, sliced. (I used shitake and cremini)
2 teaspoons dried thyme (substitute 1 tablespoon fresh if you have it)
salt and pepper
1 medium shallot, minced
2 cloves garlic, minced
1 cup arborio rice
1/2 cup red wine
~ 1 litre chicken or vegetable stock, warm
1/4 cup Parmagianno Reggiano, grated

First you want to brown the mushrooms. You can use the same pot to cook the risotto if you want but you will need the mushrooms to all fit in one layer so they can brown. They won’t brown if they are crowded. Heat a heavy wide pot to medium and add butter. When it stops foaming add mushrooms (or half of the mushrooms if you are doing it in batches) and stir. Add a pinch of salt and pepper as well as the thyme and saute until the mushrooms start to brown. Remove from heat and repeat with the second batch.

When all the mushrooms are nice and brown remove to a bowl and get out your risotto pot. You want a heavy pot, I usually use a dutch oven. Add olive oil and put on medium low heat. Add shallots and cook for 3 minutes, stirring regularly. You want it to sweat not brown so if the heat is too high reduce it a bit. Add garlic and cook for another minute. Add rice and cook, stirring constantly for 2 minutes then add wine. Continue to stir the rice regularly until the wine is mostly evaporated. Start adding your warm stock about 1/2 cup at a time. Add the mushrooms and stir them into the rice. Stir the rice regularly to help it cook evenly. Continue adding stock as it evaporates.

You want to slow down the addition of liquid when the rice starts to soften, so test it often. When it is just al dente remove from heat and stir in cheese. Test it for seasoning and adjust if necessary.

Asparagus, Pea, and Lemon Risotto Recipe
(serves 2-4)

2 tablespoons butter, divided
1 tablespoon olive oil
1/4 cup finely minced shallot
1 clove minced garlic
1 cup arborio rice
1 cup white wine, room temperature if possible
~ 1L chicken or vegetable stock (give or take)
2/3 cup fresh shelled or frozen peas
2 cups fresh asparagus (1 average bunch size)
salt and pepper
1/4 grated Parmesan cheese
6 large fresh mint leaves, chiffonaded

In a heavy pot melt half the butter over medium heat and add olive oil and shallot. In a separate pot heat the stock to medium. Sweat shallot for about 2 minutes then add garlic for another minute. Add rice and cook, stirring regularly for 2 minutes. Add white wine and stir until the rice has absorbed then start adding stock a few ladlefuls at a time until absorbed. Continue stirring regularly.

This is a great time to prepare your vegetables and grate your cheese. To prepare the asparagus first wash it. Then break off ends and cut into 1/2 pieces.

When risotto is almost done (still a firm bite). Stir in asparagus for 3 minutes then add peas. Keep stirring and adding stock as necessary. Start tasting and adjusting your seasoning. When just al dente stir in mint, cheese and remaining butter. Taste and correct again. Serve immediately.

Risotto with Brussels Sprouts and Mushrooms
(serves 3-4)

3 tablespoons olive oil, divided
2 tablespoons butter, divided
2 cups Brussels sprouts
4 cups mushrooms
1 teaspoon fresh thyme
1/2 white onion, diced
1 clove garlic, minced
1 cup arborio rice
1 glass white wine
~ 4 cups chicken stock
salt and pepper
1/4 cup grated Parmaggiano Reggiano cheese
2 tablespoons minced parsley

In a large skillet add 1 tablespoon of olive oil and heat to medium.  Meanwhile trim Brussels sprouts. Cut small sprouts in half, and bigger ones slice in thirds so they are at most 3/4 cm thick.  Add to skillet with a big pinch of salt and give it a shake. Allow the Brussels to caramelize on one side before flipping, check every 3 minutes. Once nicely browned, flip and do the same to the other side. Remove to a plate.

Reduce heat of skillet to medium low. Add another tablespoon of olive oil to the skillet and add mushrooms. Saute until fragrant and browning. Remove to your Brussels sprouts plate.

In a large dutch oven add the last tablespoon of oil and 1 tablespoon of butter over medium low heat. Add onion and sweat for 5 minutes. Add garlic and stir for one minute. Add arborio and stir constantly for 2 minutes, then add white wine and bring to a gentle simmer. Cook until wine is mostly evaporated. Add about 3/4 cup of stock, and stir in. Once mixture is simmering and most of stock has evaporated add more and also add sprouts and mushrooms. Continue stirring and adding stock as necessary until rice is soft but still has the teeniest bite to it.

Remove rice from heat and add cheese, and parsley. Season to taste and serve immediately.

Caramelized Leek Risotto Recipe
(serves 2-4)

2 tablespoons butter
1 large leek
salt and pepper
3/4 cup arborio rice
3/4 cup white wine
~3-4 cups chicken or vegetable stock
1/2 cup grated Romano (Parmesan can be substituted)
1 tablespoon freshly minced chives

Trim off the dark green part of leek, you can reserve it for a future use. Cut remaining leek in half lengthwise then into 1/3″ half moons. Clean thoroughly. In a heavy bottomed pot melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. Let the leeks lightly brown evenly, you can turn it down a bit if you like as you don’t want them to burn. It should take about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding chicken stock in large ladelfuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat and stir in cheese and chives. Taste and correct for seasoning.

Squash Risotto with Blue Cheese and Crispy Sage Recipe
(serves 4)

1 kabocha squash
1 teaspoon olive oil
salt and pepper
1 tablespoon butter
1 cup diced leeks
1 cup arborio rice
1/2 cup white wine
4 -5 cups warm chicken or vegetable stock
2 tablespoons butter
1 dozen sage leaves
1/4 cup blue cheese ( I used a stilton but Gorgonzola would be lovely)

Preheat oven to 350F. Cut squash in half and scoop out seeds. Rub inside with olive oil and sprinkle with salt and pepper. Put skin side down into a baking dish and bake for 40-60 minutes or until nice and tender. Scoop out flesh & roughly chop.

In a medium skillet over medium to low heat melt 1 tablespoon butter. When melted and foaming subsides, add sage and fry until lightly browned and crispy on both sides. Remove from heat, pat dry with paper towels and set aside.

In a heavy bottom pot or dutch oven melt butter over medium low heat, add leeks and a pinch of salt. Sweat for 5 minutes stirring regularly. Mix in rice and cook for 3 minutes, stirring regularly. Add white wine and bring to a very low simmer, stirring constantly until wine is almost evaporated. Start adding in broth a ladleful at a time, stirring until cooked in. When the rice starts to soften up add the squash and break up any large pieces. Continue cooking, adding broth and stirring as necessary until rice is cooked with just a teeny bite left. Taste and correct for seasoning.

Serve hot with blue cheese and sage leaves crumbled on top. Serve extra at the table.

Butternut Squash Risotto with Sage
(serves 4)

1 small butternut squash
2 cloves garlic, minced
a dozen large fresh sage leaves, finely chopped
olive oil
salt and pepper
2T butter
1 small onion
1.5C arborio rice
1 small cup white wine
1L chicken or vegetable stock
1/2C Parmesan cheese, grated

Preheat the oven to 350F. Cut the squash in half and scoop out the seeds. Cut into wedges and arrange on a baking tray or roasting pan. Sprinkle the garlic, and half the sage on the squash. Add a healthy grinding of pepper and salt. Drizzle the olive over the squash and use your hands to rub the squash and distribute. Roast for 30-40 minutes or until tender. When it has cooled slightly take about half of the squash, remove the peel and add it to a bowl. Gently mash to soften but allow it to retain some texture. Set aside.

Start the risotto (you can do this as your squash is cooking).Put the stock in a sauce pan over low heat. In a heavy saucepan or Dutch Oven add 1T butter and onion over medium low heat. Sweat until soft. Increase the heat to medium. Add the rice and cook, stirring constantly for about 2 minutes. Add the wine and cook stirring regularly until mostly absorbed.

Start adding stock a ladle or two at a time, stirring regularly while it absorbs. For every ladle of stock add a few spoonfuls of the squash. Continue until your rice is just lightly al dente. Peel and roughly chop the remaining squash. Stir in the Parmesan and remaining butter and sage. now add the remaining squash. Taste and adjust for seasoning. I find in this sort of dish the seasoning you need changes dramatically depending on what kind of stock you use.

Fennel Risotto with Goat Cheese
(serves 4)
Adapted from Jaime’s Italy

2 cloves garlic, minced
2 medium fennel bulbs, sliced with herby tops saved
1 tablespoons butter
1 cup onions, chopped
2 small dried chiles, crumbled
1.5 cups arborio rice
1 glass white wine
1 litre chicken stock, approximately
2 tablespoons butter
½ cup freshly grated parmesan
1 lemon, zest and juice
4 tablespoons soft goat cheese

1. In a large skillet add a few glugs of olive oil over medium heat and saute the garlic until soft then add the fennel and a pinch of salt and pepper. Cook, stirring regularly over medium low heat until fennel is soft – about 20 minutes.

2. Meanwhile start the risotto. Melt 1T of butter in a heavy casserole pot (I like enameled cast iron) over medium low heat. Meanwhile put the stock in another pot over low heat. Add chiles and onion and sauté until soft, about 5 minutes – don’t let it brown. Add the rice and stir it all together allowing the rice to absorb the moisture of the butter. Cook, stirring constantly for about a minute, don’t let it stick. Add the wine and continue stirring until absorbed, about 2 minutes. Add stock by the ladle until it has been absorbed stirring constantly. After your second addition of stock has been absorbed add the cooked fennel.

3. Once you risotto is just lightly al dente add the parmesan, remaining butter and lemon zest. Check the seasoning and add the lemon juice, tasting to make sure you don’t add too much. Stir in the herby fennel fronds.

4. Serve hot with crumbled goat cheese on top.

Zucchini and Lemon Risotto (serves 2-4)

4T butter
1 small onion, diced
1 garlic clove, minced
1/2t red pepper flakes, or 1 dried red chile crushed
1 medium zucchini, grated
1 small lemon, zested and juiced
1C arborio rice
1/2C white wine
~1L chicken stock (or vegetable stock)
1/2 Parmesan, grated
1T fresh parsley, minced
salt and pepper

Melt 1T of butter in a heavy casserole pot over medium low heat. Meanwhile put the stock in a pan over low heat. Add garlic, pepper flakes (or chile) and onion and sauté until soft, about 5 minutes – don’t let it brown. Add zucchini, lemon zest, a few grinds of fresh pepper and 1/2t salt. This will draw the water out of the zucchini. Turn the heat up to medium and cook until the water comes out of the zucchini and evaporates again, stirring regularly.

Move zucchini to the sides of pan and add another tablespoon of butter, allow it to melt and start sizzling. Add the rice and stir it all together allowing the rice to absorb the moisture of the butter and vegetables. Cook, stirring constantly for about a minute, don’t let it stick. Add the wine and continue stirring until absorbed, about 2 minutes. Add stock by the ladle until it has been absorbed stirring constantly. After your first addition of stock has been absorbed add 1T of lemon juice with the next round of stock.

When the rice is almost done but just slightly al dente take the heat off the bottom of the pot and stir in remaining butter, cheese and parsley. Taste for seasoning. Add another tablespoon of lemon juice and stir into the risotto.

Savoy Cabbage and Pancetta Risotto
(serves 2-4)

1 small onion, finely diced
1/2C pancetta or bacon, cut into thin strips
1T veg oil
3T butter
1 Savoy Cabbage, stalk removed, finely shredded.
Meat broth, simmering
1 1/2C arborio rice
1/2C parmesan, grated
salt and pepper

1. In a large dutch oven melt 2T of the butter with the oil over medium heat. Add the onion and the pancetta and cook until the onion is lightly browned, do not let burn.
2. Add the cabbage and turn the heat down to medium low. Turn a few times and cover. Cook until the cabbage becomes “colored a rich nut brown” stirring every few minutes to prevent burning.
3. Add the rice to the pot, turn the heat back up to medium and stir quickly, start adding ladlefuls of broth one at a time as they get absorbed. Stir continuously. Continue doing this until the rice is soft but still a little al dente.
4. Remove from the heat and stir in the remaining butter, parmesan and season to taste.

Eggplant and Spinach Risotto
(serves 2-4)

1 Japanese eggplant, diced
1 bunch fresh spinach, well washed, roughly chopped
½ onion, diced
1 stalk celery, finely diced
1 small carrot, finely diced
1 cup arborio rice
1 cup white wine
chicken or vegetable stock
3 cloves garlic, finely chopped
1 clove garlic, sliced
butter
olive oil
2 cup romano cheese, grated

1. Dice eggplant and soak in 4C water & 2 Tablespoon salt for 30 minutes. Drain really well.
2. In a large saute pan over medium high heat saute eggplant in 1/3C of oil. Watch carefully to prevent burning. Stir if necessary. You want to cook until tender – with a small dice and a Japanese eggplant it took about 5 minutes total. Allow to cool and set aside.
3. To begin the risotto saute the onion for 3 minutes in a pat of butter and 2T of olive oil. Add the carrot and celery and sauté until soft. Add the minced garlic and cook another minute. Add the rice and saute for ~2 minutes stirring frequently. Add the cup of wine and cook until wine is cooked off stirring continuously.
4. Start adding broth ~1 1/2C at a time until most of the previous douse of broth is absorbed. Continue.
5. When the rice is almost done cook the spinach. In a sauté pan over medium heat saute the garlic slices in 3T of oil until slightly browned. Add spinach and a pinch of salt and cook for 3 minutes, stirring.
6. Fold eggplant and spinach into the risotto, Continue cooking until eggplant is hot. Fold in Romano and a pat of butter and stir until melted. Season and serve.