Friday, October 18, 2013

Parmesan Risotto


It was a spooky October evening with wispy clouds covering the moon as it faded in and out over the lake. 

The Autumn Villain

The villain crept by on the slant
towards the Southwest
and the sunset
With his shadow lengthening and following behind him


The brim of the enormous black hat he wore was pulled down
over his eyes, his nose, and his mouth
As if predicting
Days to come when he would have to travel
in almost total shadows
To make up for all his glaring summertime excesses
--Penance for both his suns and his sins


Big brim! It sloped down and even scraped the ground
And when the wind came, draped over the tops of trees


And an investigator
Trying to peer into his eyes
could see only falling leaves....

by Michael Bendikt
________________________________________________________________
I have always wished I had a Dutch oven. It would have been perfect for making this Parmesan Risotto dish. This recipe intrigued me because the risotto was baked rather than the traditional technique stirring it in a saucepan on the stove. 
I was surprised how good the results were substituting a baking dish covered in foil for a dutch oven or a pressure cooker.   
Parmesan Risotto
Cook's notes: Substitute cooking vegetarian stock for chicken broth or chicken stock for a vegetarian meal. Butternut squash can be added to the risotto.
In this photo dried cherries was added to the dish. 
Risotto 
Ingredients:
  • 1-1/2 cups dried Arborio rice
  • 4-1/2 cups cooking chicken stock that has been simmered or chicken broth
  • 1/2 cup unsweetened apple cider
  • 1 cinnamon stick
  • 1 cup fresh Parmesan cheese
  • 1/2 cup dry white wine
  • 2 TB butter
  • salt and ground pepper to taste  
Directions: 
  • In a baking dish add 4 cups hot chicken stock or broth and hot apple cider
  • Stir in Arborio rice and cinnamon stick
  • Add 1/2 cup grated Parmesan cheese
  • Cover with foil and bake at 350 for 55 minutes
  • Remove cinnamon stick 
  • Stir in wine, 1/2 cup grated cheese, butter,  and 1/2 cup hot chicken stock or broth, salt and pepper  
  • Mix well  and serve immediately with butternut squash
Roasted Butternut Squash
  • 3 cups prepared cubed butternut squash 
  • Line a cookie sheet with foil and spray with PAM
  • Spread out cubed butternut squash on foil
  • Drizzle with melted butter, sprinkle with cinnamon and brown sugar
  • Roast @ 425 for 20 minutes or until tender  

  


  

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