a pretty good start for our first saturday night cooking party

a pretty good start for our first saturday night cooking party

Who has time to make risotto?

I guess we do.  What better way is there to procrasinate doing our homework?  Jenna came over to lend her culinary talents to the kabocha squash risotto pot.  While she began to saute the shallots with olive oil, Emre started the hellish task of peeling the kabocha squash.  We seriously need to buy a vegetable peeler.  I cut the squash into cubes, boiled them for a few minutes, drained them and put them into the blender.  

Ok, so risotto really does need to be eaten right when it is ready, otherwise it turns kinda sticky and starchy.  Does anyone know how to increase the window of time that you can eat it when it is at that creamy stage?  Even though we waited a little too long, it was still delicious with the shaved parmesan and parsley on top.

We were too hungry to wait for the chicken to be done roasting so we ate the risotto first as an appetizer.  Then we started the white wine sauce.  For that:

1. Saute a shallot in butter.

2. Add 1 c. cream, 3/4 c. dry white wine (we used Rioja), a pinch of salt, and 2 tsp. flour.

3.  Let it reduce down for a few minutes.  Then add a squeeze of lemon, a crack of pepper, and some fresh marjoram leaves.  Right before you are ready to serve add some chopped italian parsley.

It was a progressive meal but we had a good time listening to oldies and dirtying up the kitchen.  Contributing chefs: Jenna, Emre and David

There was about 2 cups of leftover risotto so today  I made little fried risotto cakes called arancini.   Each one is stuffed with a little cube of mozarella and fresh basil pieces.  They are breaded in flour, then egg, then bread crumbs (with grated parmesan).  I pan fried them in about 1/4 of olive oil. They are amazingly easy and fast to make.  I topped them with parmesan and basil.

 

golden brown, crispy on the outside, creamy on the inside

golden brown, crispy on the outside, creamy on the inside

 

that would be the mozzarella center

that would be the mozzarella center

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