La Platicona Habla: Tastes, Passions and Pursuits

Labels: risotto, swiss chard

I was asked for an asparagus recipe, and I apologize for the delay. Although this is an advanced recipe, the directions for cooking the asparagus itself are quite simple (I promise - just try it, and post a comment if it turns out wrong). Oh, and Happy Birthday Auntie Bee - I promise to come home this weekend and cook for you.

Asparagus is part of the lily family, and is green or white depending on the growing conditions. Like cauliflower, white asparagus is grown by covering the plant, but instead of leaves, the plant is buried underneath soil and then harvested when mature. In New Mexico, asparagus grows wild in the spring time along the acequias and small creeks, providing a special seasonal treat. I like to eat asparagus as simply as possible to enjoy its full flavor. The focus here is how to simply cook asparagus and not end up with a mushy brownish green mess in the pan.

You will need: ingredients for saffron risotto (minus the shrimp, add chopped italian parsley at the end though, and don't forget the peas) as posted on 01/08/06 and shown again on 03/03/06; 1 bunch of skinny asparagus stalks; 1/3 c of water; 2 tblsp of olive oil; sea or kosher salt and pepper to taste.

Step One: Cook the risotto according to the directions as posted on January 8, 2006. Add italian parsley at the end when it is done cooking and set aside in a bowl with a foil cover.

Step Two: Take your bunch of asparagus and rinse it. The asparagus should be as skinny as possible - the larger stalks are tough and fibrous and are not as tasty. Cut the bottom 2-3 inches off with a knife, slicing along the diagonal for presentation.

Step Three: Place asparagus in a medium saute pan with water and olive oil. Cover pan with foil and cook on medium-high for 3-5 minutes or until just bright green and tender. I like my asparagus hot, but you can plunge the cooked asparagus into a bath of ice water and serve over greens for a salad too. Mmm.

Step Four: Place asparagus on top of risotto, drizzle with olive oil and salt & pepper to taste. It is a wonderful combination; for the vegans, vegetarians who don't eat seafood, and gluten free eaters, it is an impressive looking and tasting meal.

Labels: asparagus, risotto, saffron

This recipe is a follow-up to the Saffron Shrimp and Pea risotto posted on 1/8/06. This version contains no meat and is perfect for the fungus lover among us. This post also features a step-by-step demonstration of the cooking stages for risotto that will help the cooking impaired better grasp the steps for cooking this dish.

Risotto, as I mentioned previously, is made in Italy from native medium-grain varieties of rice that can tolerate the rigorous method of cooking that removes the starch from the rice and becomes the thickening agent of the dish giving it the creamy texture that makes it famous.

You will need:

- 2 c of dry risotto (don't buy a oartially cooked brand)

- 1/4 c of minced shallots or white onion;

-3 cloves of crushed garlic;

- 1 c of chopped cremini and chitake mushrooms;

- 1 small handful of dried porcini mushrooms;

- 3 tsp of truffle oil;

- 3/4 c of grated parmesan (fresh!);

- 1 c of sweet peas (optional);

- olive oil; salt.

For the broth: 1 washed and halved potato, 1 quartered zuccinni; 1/2 white onion; 1 carrot. Substitute this broth for 3 c of chicken stock, 3 cups of vegetable broth, and 1 c of water.

Step One: In a stock pot, combine 6 cups of water, 1 c of white wine, and potato, zuccinni, carrot and onion. Bring to a boil.

Step Two: In a separate large saute pan, combine risotto, onions, garlic, and 3 tblsp of olive oil over high heat. Stir constantly for 2 minutes.

Step Three: ladle in 2 cups of liquid from boiling cup of broth. Stir until liquid is absorbed by rice. The rice should slowly thicken from this repetative process. You will repeat this step for 18 minutes, being sure to only ladle in a cup or two at a time until it is absorbed, and stir constantly. In total, you will have added about 6-8 cups of liquid, depending on your high heat temp on the stove and altitude.

Step Four: Add mushrooms and peas. Cook for another 4 minutes.

Step Five. Remove from heat, place in a large mixing bowl and add cheese and salt. Stir in truffle oil. serve over spinach.

Labels: mushrooms, risotto

Risotto is an Italian rice that cooks up very creamy and can be served as a main course. This recipe was taken from a mini cooking lesson I had at a chef's Christmas party. The chef in the kitchen was from Milano, Italy, and told me that rice is a more common dish in Milano than pasta. His cooking technique proved true when I tried making the dish at home.

Risotto comes in various lengths and varieties, the most common of which is "carnaroli" a short grain. I bought two brands, both of which worked fine. My suggestion is that you buy an Italian imported brand or make sure the rice is for risotto specifically. You should also eat this dish as soon as it is prepared in order to insure that the temperature remains hot and that the rice doesn't dry out. The consistency should be creamy and cooked through without being mushy.

You will need:
- 2 c of risotto (this yields about 5 cups of rice so if you are alone, do 1 c);
- a stock pot full of water (about 6 cups) and 1 c of white wine, a quartered potato, 1 rough chopped zuccini, 1/2 onion, 2 cloves of garlic, 2 tsp of sea salt;
- 3/4 c of grated parmesan (fresh, not in a Kraft brand can);
- 3 tblsp of minced onion; 1 clove minced garlic; olive oil;
- 1 c of frozen sweet peas;
- 1 c of rock shrimp (or any other fish you like);
- 1/2 tsp of saffron threads; sea salt; white pepper.

Step one: In a large stock pot, place water, wine, and veggies listed above in a pot and bring to a boil. Reduce heat after this begins boiling and leave at medium high.

Step Two: In a large sautee pan, place minced onion and garlic with 2 dashes of olive oil. Heat this over high heat stirring constantly. Once cooked (translucent), cool off with a dash of white wine.

Step Three: Add your risotto and toss around stirring constantly for about 2 minutes.

Step Four: Maintain high heat and ladle in enough water from the stock pot to cover the rice about 1/2 inch in liquid. Stir constantly in order to ensure all the rice is being exposed to liquid and heat evenly. As this liquid is absorbed, keep laddeling in the liquid to maintain the same level of liquid over rice. You will repeat this process for about 15 minutes stirring all along (ratio is for 2 c of rice, 31/2 c of water).

Step Five: Add saffron, seafood, and peas. Maintain liquid level and cook for another five minutes. Total cooking time for risotto should be no more than 20 minutes. Rice should be creamy, literally much more starchy than a normal rice.

Step Six: Pour rice into a bowl, stir in grated parmesan (again, this should be fresh not from a can), salt to taste, and 1/4 c of olive oil. This step is done off of the heat in order to prevent overcooking.

Serve and enjoy alone or with a veggie side with a nice glass of white wine.

Labels: peas, risotto, shrimp