Dirty Risotto

Once upon a time I was afraid of making risotto.  You see, I had heard many horror stories about how hard it was to make.... so for the longest time I did not make it, yet I dreamt about making it.  Finally my curiousity won out and I decided to go on the hunt for the perfect risotto recipe, Magic Risotto, if you will.  I decided that for my first attempt at risotto I wanted it to be a meal in itself, and not just a side dish, that way I could concentrate on the risotto itself, rather than split my attention.  I can multitask, but I prefer not to when I'm trying out a completely new and involved cooking method.  My search lead me to a Giada De Laurentis recipe for dirty risotto- risotto with hot Italian sausage, pancetta, red peppers, and mushrooms?  Yes please!

When I actually made it, I found that risotto is not difficult at all.  Yes, it does involve constant stirring, and adding of broth slowly, but I actually find it to be meditative and soothing.  Yes, my arm does tend to get a little tired, but I look on the bright side, and consider that my exercise for the day.  (Today I also got some exercise in as I worked on planting my new plants in containers- there will be pictures tomorrow!)  So I absolutely recommend this recipe!!  It will take a little time, but it is worth it, and while you stir you will inhale the delicious aroma of the risotto for about a half hour straight, which makes the stirring that much better.

Dirty Risotto
Serves 4-6


Ingredients:
5 cups reduced sodium chicken broth
2 tbsp butter
2 ounces pancetta, or bacon, chopped
1 link (about 6 ounces), spicy Italian sausage, casing removed
3/4 cup onion, finely chopped
1 cup red bell pepper (about 3/4 of a med-large pepper), chopped
4 ounces button (or cremini) mushrooms, coarsely chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups Arborio or medium grain white rice
3/4 cup dry white wine
1/2 cup Parmesan, freshly grated
1 tbsp fresh Italian parsley, chopped

Directions:
1. Heat the chicken broth in a medium saucepan over medium high until simmering, then reduce heat to low and cover to keep warm.
2. Heat a large heavy saucepan, or Dutch oven, over medium heat.  Add butter, and when melted, add pancetta (or bacon) and sausage.  Stir frequently, breaking up sausage, and cook until browned, about 5 minutes.
3. Add the onion, red pepper, and mushrooms.  Cook until the veggies are tender, stirring often, about 8 minutes.  Add salt and pepper.
4. Add rice, and stir into veggie/meat mixture.  Add white wine, and cook about 1 minute, until the wine is mostly evaporated.
5. Add 1/2 cup of the chicken broth, stir constantly until the liquid is absorbed, about 2 minutes.  Repeat with remaining broth, adding 1/2 cup at a time, and stirring constantly until absorbed.  It'll take about 2-3 minutes each time.  Do this until the mixture is creamy, and the rice is tender but still firm to the bite- about 25-30 minutes.  In my experience, it'll take the full amount of chicken broth.
6. Remove from the heat, add 3/4 of the grated Parmesan, and stir.  Either transfer to a serving dish, or serve from the pan.  Garnish with remaining Parmesan and fresh parsley.


Source: Giada De Laurentis via foodnetwork.com


Notes:

• As I listed in the ingredients, the original recipe calls for pancetta and button mushrooms.  I think bacon is fine substitution because I usually have bacon in my apartment, but I don't think I've ever bought pancetta- maybe next time.  Darn you budget!!  Also, I substituted cremini mushrooms because I like them better, and I think they have a little more flavor- so there!!  But button mushrooms would be fine, as would shitake I'm sure. 
• Ummm, so I used regular chicken broth instead of low-sodium because I always forget that low-sodium is the way to go.  If you are like me and do this, the addition of salt when the veggies are cooking may not be necessary, unless you like things extra salty that is.  
• Once again I served this straight from my Dutch oven - no need to make extra dishes dirty right?  Also, this recipe says to serve immediately, and that I did, but I have to say from experience, that this risotto makes excellent leftovers.
• Now I feel that I must branch out and try making some other risottos- I think wild mushroom risotto should be next because I love me some mushrooms.

Penne alla Vodka

Last night's dinner started a little rocky.  There I was, following instructions to a tee, and my out of whack burners once again got the best of me.  I've mentioned that they run hot right?  Well, that's something I just can't seem to learn from... maybe it's because I like to think that this time, maybe they'll behave themselves.  Bad burners!!!!  Anyway, I had only just gotten started with the meal- all I needed to do was heat up some oil, and start cooking some onions, along with some tomato paste.  I added the onions to the oil- I saw that maybe they were cooking a little fast, but thought, hey, no big deal, but then came the addition of the tomato paste, and this my burner did not like.  Immediately it started sputtering, tomato paste and hot oil flying everywhere.  I tried to get close to the pot to stir the blackening mixture, but it was angry, and I was soon coated in the burnt mess.

I took the pot off the stove, wept a little (inside), and then decided that it wasn't salvageable, and I needed to start over.  And start over I did.  This time I decided medium heat would be just high enough- I also used a different pan- my dutch oven (which probably wasn't the best to use for this dish anyway) was mad at me.  This time it was smooth sailing, and delicious eating.  This is the first time I've ever made my own Penne alla Vodka, and boy was it incredible.  The recipe that I used, from Annie's Eats, was just right.  Creamy and filling, but it didn't seem too heavy.  The amount of vodka was perfect, not too strong and not too weak.  Just amazing!

Penne Alla Vodka
Serves 4


Ingredients:
16 oz. Dried Pasta
1 (28-oz.) can whole tomatoes, drained, liquid reserved
2 tbsp olive oil
1/4 cup onion, minced
1 tbsp tomato paste
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 to 1/3 cup vodka
1/2 cup heavy cream
1/4 cup reserved pasta water, if needed
2 tbsp finely chopped fresh basil leaves
Freshly grated Parmesan cheese, for serving

Directions:
1. Bring a large pot of salted water to a boil.  When boiling, add the pasta, and cook until just shy of al dente per the package instructions.
2. While the water is coming to a boil.... If you'd like your sauce chunky, divide the tomatoes in half.  Add half to a blender or food processor and puree until smooth, and coarsely chop the other half. (Discard the seeds for the chopped tomatoes.)  Combine the pureed and chopped tomatoes in a measuring cup.  If less than two cups, add the reserved tomato liquid to reach 2 cups.  If you'd like your sauce smooth (like my boyfriend), puree all the tomatoes.  Then add enough reserved tomato liquid to make 2 cups.
3.  Heat the olive oil in a large sauce pot over medium heat (or medium high if you are brave, and your burners work properly), until shimmering.  Add onions and tomato paste and cook about 3 minutes, until the onions begin to soften.  Add garlic and red pepper flakes and cook about 30 seconds, until fragrant.
4.  Add tomato mixture and salt.  Remove pan from heat and add vodka.  Return pan to heat, and simmer on medium about 8-10 minutes, until the alcohol flavor is cooked off.  Stir frequently, and if it is simmering too vigorously, lower heat.  If you are cooking it on medium (versus medium high), it probably won't need to be lowered.
5. Add the cream and cook about 1 minute, until heated through.  Be careful not to cook the cream too long, or the sauce will separate.
6. When the pasta is done, reserve a 1/4 cup of the cooking liquid before you drain it, and then drain the rest. Add the pasta to the sauce (in the sauce pan) and cook 1-2 minutes, until the pasta is done cooking and has absorbed some of the sauce.  If it gets too thick add some of the reserved pasta water, until it reached your desired consistency.
7. Add the basil.  Taste the pasta, and adjust seasoning as needed.
8. Serve with freshly grated Parmesan cheese.

Source: Annie's Eats, originally from Cook's Illustrated

Notes:

• I thought the pasta was great with the all the tomatoes being pureed, but I am a fan of tomatoes so I think I personally would have enjoyed it even more had there been tomato chunks.  My boyfriend however dislikes tomato chunks, so he thought it was just perfect the way it was.
• Keep a close eye on the sauce especially in the beginning stages when you are cooking the onion, and then the garlic.  It may take less time than the instructions say depending of the heat of your stove, and it can burn quickly, as mine originally did.
• I'm thinking that this would be an awesome dish to add shrimp, or crab, or lobster to... I'll have to try that sometime!