Simply Risotto
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / cce.cornell.ed u/ m onroe
Simply Risotto!
with Chef Gary Piazza, Chef/Owner Gray Ghost Gourmet May 6, 2013 6:00 – 8:00 p.m.
Saffron Risotto
(serves 6)
6 cups chicken broth, simmering 2 tbl olive oil 2 diced shallots 1 1/2 c arborio rice 1/2 c white wine Fresh dill A few stems saffron 1 diced tomato 1 can quartered artichoke hearts Heat oil and shallots in saucepan. Over medium heat add rice and stir til sizzling. Add wine, stir till absorbed. Add chicken stock 1/2 cup at a time. Add saffron stems. Stir til absorbed and mixture is soft and creamy. Add dill, tomato, and artichoke hearts.
Spring Risotto
(serves 6)
6 cups simmering chicken broth 2 tbl olive oil 2 shallots diced 1 1/2 cup arborio rice 2 cups white wine Salt/ pepper 2 tbl butter 1/4 cup grated parmesan cheese 1 bunch fresh asparagus 1/2 pound fresh peas 6 ounce sliced mushrooms 1 bunch arugula Heat olive oil and shallots in saucepan. Over medium heat add rice, stir til sizzling. Add wine, stir till absorbed. Add chicken broth 1/2 c at a time. After each addition stir till rice is soft and creamy Add salt, pepper, butter, parmesan cheese Heat 1 tbl olive oil in sauté pan Add chopped asparagus, peas, mushrooms Sauté til just cooked. Add arugula Stir til wilted Toss veggies into finished risotto
Farro Risotto
(serves 6)
3 cups boiling water 1 1/2 cups faro 1/3-1/2 cup chopped onion 1 tbl olive oil 1 clove garlic minced 8 oz crimini mushrooms sliced 6 oz shiitake mushrooms sliced 1 tbl fresh rosemary 1 cup white wine 1/4 cup grated parmesan cheese Add farro to boiling water. Reduce heat to med low. Cover and cook til water absorbed. About 15 min Sauté onions in olive oil til just brown. Add mushroom til just cooked. Add wine and rosemary Reduce til syrupy. Toss mushrooms into cooked farro.
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / cce.cornell.ed u/ m onroe
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / cce.cornell.ed u/ m onroe
Simply Risotto!
with Chef Gary Piazza, Chef/Owner Gray Ghost Gourmet May 6, 2013 6:00 – 8:00 p.m.
Saffron Risotto
(serves 6)
6 cups chicken broth, simmering 2 tbl olive oil 2 diced shallots 1 1/2 c arborio rice 1/2 c white wine Fresh dill A few stems saffron 1 diced tomato 1 can quartered artichoke hearts Heat oil and shallots in saucepan. Over medium heat add rice and stir til sizzling. Add wine, stir till absorbed. Add chicken stock 1/2 cup at a time. Add saffron stems. Stir til absorbed and mixture is soft and creamy. Add dill, tomato, and artichoke hearts.
Spring Risotto
(serves 6)
6 cups simmering chicken broth 2 tbl olive oil 2 shallots diced 1 1/2 cup arborio rice 2 cups white wine Salt/ pepper 2 tbl butter 1/4 cup grated parmesan cheese 1 bunch fresh asparagus 1/2 pound fresh peas 6 ounce sliced mushrooms 1 bunch arugula Heat olive oil and shallots in saucepan. Over medium heat add rice, stir til sizzling. Add wine, stir till absorbed. Add chicken broth 1/2 c at a time. After each addition stir till rice is soft and creamy Add salt, pepper, butter, parmesan cheese Heat 1 tbl olive oil in sauté pan Add chopped asparagus, peas, mushrooms Sauté til just cooked. Add arugula Stir til wilted Toss veggies into finished risotto
Farro Risotto
(serves 6)
3 cups boiling water 1 1/2 cups faro 1/3-1/2 cup chopped onion 1 tbl olive oil 1 clove garlic minced 8 oz crimini mushrooms sliced 6 oz shiitake mushrooms sliced 1 tbl fresh rosemary 1 cup white wine 1/4 cup grated parmesan cheese Add farro to boiling water. Reduce heat to med low. Cover and cook til water absorbed. About 15 min Sauté onions in olive oil til just brown. Add mushroom til just cooked. Add wine and rosemary Reduce til syrupy. Toss mushrooms into cooked farro.
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / cce.cornell.ed u/ m onroe
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / cce.cornell.ed u/ m onroe
