Risotto With Roasted Shallots Portabella Radicchio And Parmesa Food

ZUCCHINI RISOTTO

Steps:

• Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
• Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
• When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

RISOTTO WITH ROASTED SHALLOTS, PORTABELLA, RADICCHIO AND PARMESA

Steps:

• Preheat oven to 350. Trim ends of shallots. Peel off outer brown layer and cut in half. Coat with 1T olive oil and sprnkle lightly with salt and pepper.
• Wrap shallots in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve.
• In large saute pan over medium heat, heat remaining oil and butter. Add mushrooms and onions and saute for 2-3 minutes, stirring frequently.
• Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently.
• Carefully add wine (it will steam up when poured into pan!) and simmer to evaporate. Start adding stock in 1/2 cup increments and slowly stir until mostly evaporated.
• Cook until al dente.
• Stir in radicchio and tomatoes.
• Cook for 1-2 minutes more to wilt radicchio slightly.
• Stir in parmesan.
• Serve very hot, harnished with shallots and minced chives.

SPINACH RISOTTO

Steps:

• Cook spinach according to package instructions and drain well. Cool spinach completely and squeeze dry by handfuls.
• In a saucepan bring broth and water to a simmer and keep at a bare simmer.
• In a large saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in rice, stirring until each grain is coated with oil. Add wine or vermouth and cook, covered, over moderately high heat, stirring, until wine is absorbed. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.
• Stir spinach and Pernod into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining 1/4 cup Parmesan.