Poor Mans Risotto Recipes

"POOR MAN LOBSTER" AND SHRIMP RISOTTO WITH TRUFFLE ESSENCE

Steps:

• To make the tomato sauce: In a large soup pot, heat the oil over high heat until smoking. Add the lightly floor cubed monkfish and cook for about 2 minutes, stirring frequently. Remove the fish and set aside. Add the onion, carrot and celery cook for another 5 minutes. Add the garlic, tomato and tomato paste cook for another 5 minutes. Deglaze the pan with brandy then white wine. Reduce by half and add 1cup of water (or chicken broth). Add thyme and bay leave, season with salt and pepper. Bring to a boil and reduce heat. Simmer for 15 minutes. Add the cream brings back to a boil; simmer for another 5 minutes. Check the seasoning. Set aside.
• To make the risotto: In a medium saucepan, melt the butter. Add the onion and cook for 2 minutes. Add the rice and cook for 1 minutes stirring frequently. Add a cup of the liquid, cook and stir until all the liquid has been absorbed. Repeat the procedure until you have used all the liquid. Add the diced shrimp and the monkfish. Add some of the tomato sauce and cook for another 5 minutes (add more sauce as needed) the risotto should be creamy but not to liquid. Serve immediately in soup bowls and garnish with one of the whole shrimp, your favorite herb, and drizzle with the truffle oil.

POOR MAN'S PAELLA

Steps:

• 1. Place the tomato, onion, bell pepper, and garlic in a food processor and puree until semismooth.
• 2. Set the chicken on a cutting board, pat dry with paper towels, and season with 1/2 teaspoon of the salt and the pepper. Heat the oil in a large skillet over low heat. Place the chicken and sausage in the pan and cook on both sides until browned, 8 to 10 minutes. Use a slotted spoon to transfer the chicken and sausage to a plate and set aside. Add the shrimp to the pan and cook just until they begin to curl and color on the bottom, 1 to 1 1/2 minutes. Quickly transfer them to the plate with the meat.
• 3. Pour the vegetable puree into the pan and cook, stirring often, until the puree turns a dark red-orange and turns into a semithick saucy paste, 5 to 8 minutes. Stir in the lemon zest, paprika, turmeric, and the remaining 1 teaspoon salt and then mix in the rice. Cook for 2 minutes and then pour in the broth and water, stirring and scraping any bits from the bottom of the pan. Raise the heat to medium and bring the liquid to a simmer, then reduce to medium-low. Gently simmer for 10 minutes, then remove the cover and place the chicken legs on top of the rice. Replace the cover and continue to simmer until all the liquid is absorbed, about 10 minutes more or until a crust forms under the rice.
• 4. Turn off the heat, uncover the pan, and add the sausage, shrimp, and shellfish. Pour the lemon juice over the top and cover. Let the pan sit until the shrimp have finished cooking through and the shellfish have opened, about 5 minutes. Serve.

POOR MANS RISOTTO

Steps:

• Dry fry the bacon until the fat starts to come out. add mushrooms and up the heat a little fry until the mushrooms are golden.
• remove from heat and keep warm.
• Heat the oil and fry the onion until soft. Add the garlic, stir and add the rice and stock. Cook until almost all the liquid is gone remove from heat, stir and leave to stand covered for 5 minutes.
• Stir cheese through pasta and top with mushrom mix.

POOR MAN'S PAELLA

Steps:

• Heat oil in a 12-inch skillet with high sides. Add the smoked sausage to the pan and brown. Removed from the pan and set aside.
• Pat chicken breasts dry and season with salt and pepper on both sides. Over medium-high heat, brown both sides of the chicken breasts. Remove from the pan and tent with foil.
• Add the onion and all the peppers and cook, scrapping up the brown bits from the pan. Cook until the vegetables have softened.
• Add the garlic and cumin, paprika, and cayenne; cook until fragrant, about a minute. Add the tomatoes and rice and stir until coated.
• Pour in the chicken broth and add the bay leaf and bring to a boil. Cover and reduce heat to simmer. Cook until the rice is tender (roughly 20-30 minutes, try to leave covered.).
• Once the rice is cooked, add salt and pepper to taste. Dice the chicken into 1-inch pieces and add it and the smoked sausage to the pan.
• Stir in the parsley and peas and cover, continue to cook over low heat until the any pink that might remain is cooked from the chicken and the chicken and sausage is heated through.