GOATS CHEESE AND ROASTED PEPPERS RISOTTO
Risotto is the ultimate comfort food; thick, creamy and warming. The blend of creamy goats cheese and sweet red peppers are devine!
Provided by Feed_Me
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Take the peppers and roast or grill them until the flesh is soft, the skin charred and they have a lovely smoky texture. Next put them into a food bag and seal tightly. As they cool the skin will become loose and be easy to peel off. Chop the flesh roughly and put to one side.
- In a saucepan, put olive oil, butter and the chopped onion and fry over a low heat until soft and translucent. While this is cooking, make up the stock, remembering to use boiling water.
- When the onions are cooked, stir in the risotto rice, making sure that it is becomes completely covered in oil. The grains should glisten. Allow the rice to toast for a couple of minutes and add the wine and a quarter of the hot stock. Stir and then bring the mixture to the boil, before reducing the heat so it bubbles contentedly.
- The secret to a good creamy risotto is to add the stock gradually, stirring the mixture occasionally until the liquid is absorbed and then adding some more. Continue in this way, until all the stock is used up and the grains still have a little bite to them.
- Finally stir in the desired combination of goats' cheese, roasted red peppers. Season to taste and transfer to a hot dish to serve.
Nutrition Facts : Calories 510.1, Fat 20.5, SaturatedFat 13.6, Cholesterol 52.9, Sodium 298, Carbohydrate 58.6, Fiber 3.4, Sugar 5.3, Protein 15.9
ROASTED RED PEPPER RISOTTO
This is a delicious, authentic, creamy risotto based on a recipe from chef Jackie Cipriano. It is a bit time consuming due to the caramelization of the veggies and the stirring process, but well worth it. If you have dinner guests, they can all take turns stirring for some interactive kitchen fun!
Provided by Tracy K
Categories Short Grain Rice
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Using a food processor, process the carrots and garlic together until finely minced.
- In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
- Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
- While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
- Add butter to caramelized veggies and let melt.
- Add rice, stirring to coat each grain.
- Cook 1-2 minutes.
- Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
- Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
- Do not add any additional liquid until the previous liquid has been absorbed!
- Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
- You may not need all of the stock mixture, or you may need to supplement with additional stock.
- Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
- When the rice is nearly done, add the vinegar.
- Adjust seasonings and add the oregano and tarragon.
- When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.
Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 22.6, Sodium 776.9, Carbohydrate 39.1, Fiber 2.6, Sugar 3.1, Protein 7.4
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