Mock Risotto Recipes

MOCK RISOTTO

Steps:

• Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
• Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
• 3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

MOCK RISOTTO

Steps:

• Heat oil in a large nonstick skillet over medium-low heat.
• Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.
• Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
• Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
• Remove cover and spread asparagus and bell pepper on top of the simmering rice-do not stir into the rice mixture.
• Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
• Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
• Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
• Stir in 1/2 cup Asiago (or Parmesan).
• Serve topped with chives (or scallions) and additional grated cheese.
• Note: For Vegetarian use only the vegetable broth.

MATZOH CRUSTED PORK CUTLETS AND MOCK CORN RISOTTO

Steps:

• In a food processor crumble matzoh crackers until course. Put in a dish and set aside. Crack eggs and beat in a bowl. In another dish season the flour with salt, pepper, garlic powder and oregano. Dredge pork cutlets in flour mixture, then egg wash and then matzoh crumble. Heat the oil in a skillet and pan fry.
• In a saucepan bring the water to a boil. Add the rice and turn off the flame. Put the oil in a skillet and saute the onion until it appears to be translucent. Add the cream of corn, bring to a simmer and the rice. Season with salt and pepper.
• After the removing the pork cutlets from the skillet, deglaze with white wine. Reduce by half. Add the 3 packets of duck sauce and season with salt and pepper. Use this mixture as a sauce for the risotto.