Squash Risotto (Risotto Alla Zucca) →

Creamy, savory Pumpkin Risotto (Risotto alla Zucca) is a popular autumn dish in northern Italy. In Italian, “zucca” can mean either “pumpkin” or “squash”. Here in the United States, because it’s difficult to find the variety of pumpkin grown in Italy, Honey Nut or Butternut squash are commonly used as substitutes in “risotto alla zucca”. Some recipes call for roasting a Sugar pumpkin, while others just call for using canned pumpkin puree. One recipe I read even called for baby yams. I prefer to see pieces of tender, orange squash floating in a savory sea of creamy rice. I also add a touch of nutmeg and some diced fried crispy pancetta to the dish as a counterpoint to the tender creamy rice and squash. Omit the pancetta to keep the dish vegetarian. However you choose to enjoy it, Buon Appetito!

Squash Risotto
Serves 4-6

INGREDIENTS

• 1 ½ cups Carnaroli or Arborio rice

• 1 pound (about 2 cups ½ inch dice)  Honey Nut Squash (Butternut is ok)

• ½ a  medium yellow onion chopped

• 6- 6 ½ cups chicken or vegetable broth (store-bought ok)

• ½ cup  Parmigiano Reggiano cheese

• 5 ounces of pancetta sliced approximately ½ inch long  x ¼ inch thick

• ½  cup dry white wine

• ¼ cup butter

• black pepper to taste

• fine salt to taste

• 1 tablespoon of extra virgin olive oil

• 1 tablespoon of finely sliced sage

• generous pinch of fresh ground nutmeg (optional)

• freshly chopped parsley for garnish 

PREPARATION

1. Add the olive oil to a non-stick skillet over medium-high heat until shimmering. Add the pancetta and fry, stirring until it is brown and crisp. Remove the pancetta and any brown bits. Pour off the grease and wipe with a paper towel.

2. Add half the butter to the same skillet and melt until just beginning to brown. Add the diced squash and sauté stirring until it is almost tender with some resistance when pierced with a fork. (about 5 minutes) If the butter begins to get too brown and burn, lower the heat to medium. Add the chopped onion and continue to cook until the onion is tender. Scrape the squash-onion mixture into a bowl and reserve.

3. Wipe the skillet dry, add the rice, and toast it over medium-high heat; stirring often so the rice doesn’t brown or burn. (2-3 minutes) Note: toasting the rice yields a nuttier flavor to the risotto, but some cooks choose not to toast the rice. It’s a matter of preference.

4. Add the wine and continue stirring until the wine has evaporated.

5. After the wine has evaporated, lower the heat to medium-low and add ½ cup of hot broth, stirring gently until the broth has been absorbed. Continue to add ½  cup of broth at a time stirring until absorbed.

6. After you have added 3 cups of broth, add the squash-onion mixture along with the sliced sage. Continue to add ½ cup of broth at a time, stirring until absorbed and the rice is al dente and creamy. The total process takes approximately 15-20 minutes. Towards the end of cooking, season with salt and pepper and nutmeg if using. The risotto is done when the rice is tender with a bit of bite and the mixture has the consistency of a loose porridge. 

7. Remove the skillet from the burner, and add the remaining butter and grated Parmesan cheese. Mix, then add a final ladle of broth if you prefer a looser, creamier risotto. Let it rest for a minute before serving. 8. Serve immediately on a warm plate. Garnish each plate with a sprinkle of chopped parsley and a few pieces of fried pancetta. (Extra points if you fry one large sage leaf for each plate.)

Left-over risotto can be kept closed in an airtight container in the fridge and is best eaten within 1-2 days. Add a little broth or water when reheating.

Wine pairing: Soave and Vernaccia are popular white wines in northern Italy. An Austrian Grüner Veltliner, Chablis, or Rosé would also work, or you could try a young Beaujolais.

Chinese Fried Rice with Sweet and Spicy Shrimp →

If you are a fan of Chinese Shrimp Fried Rice, but you would like to try something new, you can kick-it-up-a-notch and impress friends and family with this easy colorful and delicious recipe. The addition of some crisp-crunchy slab bacon adds texture and a slightly smokey flavor to the rice, and the addition of tangy Sweet and Spicy Shrimp takes this popular fried rice recipe to a whole new level. Give it a try, you’ll be glad you did!

Chinese Fried Rice with Sweet and Spicy Shrimp
Serves 4

Marinate the shrimp-

Ingredients:

• 16 large shrimp (21-25 count), peeled and deveined

• 1 teaspoon garlic, minced or grated

• 1/2 teaspoon ginger, minced or grated

• 4 tablespoons honey

• 2 tablespoons soy sauce

• ½ teaspoon chili-sesame oil (Note: if you don’t have chili-sesame oil, use ½ teaspoon of sesame oil and ¼ teaspoon of red pepper flakes.)

• 2 teaspoons lemon juice

Preparation:

1. Mix the ingredients and marinate the shrimp in half of the sauce for about 30-40 minutes, reserving the other half to drizzle over the cooked shrimp and rice.

While the shrimp marinate, make the fried rice-

Ingredients:

• 4 cups left-over, or cooked and cooled long-grain rice

• 2 garlic cloves, minced

• 2 teaspoons grated fresh ginger

• 2 large eggs

• 2 tablespoons vegetable or canola oil

• ½ cup chopped onion

• ½ cup cooked fresh or thawed room-temperature frozen peas

• ¼ cup diced carrot (about the same size as the peas)

• 2 scallions thinly sliced, white and green parts separated

• 1 tablespoon dry sherry

• 3 tablespoons soy sauce

• 1 teaspoon oyster sauce

Preparation:

1. Beat one of the eggs in a small bowl with a pinch of salt.

2. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan and add the beaten egg. Swirl the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, using a rubber spatula, roll up, and slide the egg onto a plate. Cut into thin strips and set aside to use as a garnish.

3. Add a tablespoon of oil to a hot wok or large non-stick skillet over medium-high heat. Swirl the oil until it shimmers.

4. (Optional) Fry the diced bacon until crisp; remove and set aside. Remove all but about 1 tablespoon of oil from the wok.

5. Add the carrots and onion and sauté for 1-2 minutes; add the ginger, garlic, and peas and continue to cook, stirring occasionally, until the carrot and onion are crisp-tender, 1-2 minutes. Add the sherry and mix until most of the moisture has evaporated.

6. Move the vegetables to one side and pour in the remaining egg whisked; stir to scramble the egg and then mix with the vegetables.

7. Add the bacon and thin-sliced white parts of the scallions to the vegetable-egg mixture and mix well.

8. Immediately add the rice, soy sauce, chili-sesame oil, and oyster sauce (if using), and stir everything, breaking up any clumps of rice, until well combined.

9. Fry for another 3-4 minutes pressing down on the rice and scooping it over 3 or 4 times until the rice is hot and beginning to crisp on the bottom.

10. Set aside and cover while you cook the shrimp.

Cook the shrimp and serve:

1. Remove the shrimp from the marinade and discard the marinade.

2. Add 1-2 teaspoons of canola or other neutral oil to a hot cast-iron or other heavy bottom skillet. Working in two batches, add half the shrimp to the hot skillet and sear for 1 minute on each side. The marinade on the shrimp will caramelize while the shrimp cook. For added flavor, rub the shrimp in the caramelized sauce as you remove them from the skillet.

3. Serve the cooked shrimp atop the fried rice and drizzle with reserved marinade sauce; garnish with thinly sliced scallion greens and the reserved thin strips of egg pancake.

Wine pairing: although beer is a traditional beverage to serve with this dish, a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement the fried rice.

Marinated shrimp recipe adapted from: https://thecookingjar.com/honey-garlic-shrimp-skillet/

Chinese Style Fried Rice →

Here’s an easy riff on Chinese take-out fried rice. The addition of some crisp-crunchy slab bacon adds texture and a slightly smokey flavor to the rice. You can add your protein of choice to this basic fried rice recipe, or if you want to kick-it-up-a -notch, serve it topped with Sweet and Spicy Shrimp for a tasty new version of Shrimp Fried Rice. Enjoy!

Chinese Style Fried Rice
Serves 4
Ingredients:

• 4 cups left-over, or cooked and cooled long-grain rice

• 2 garlic cloves, minced

• 2 teaspoons grated fresh ginger

• 2 large eggs

• 2 tablespoons vegetable or canola oil

• ½ cup chopped onion

• ½ cup cooked fresh or thawed room-temperature frozen peas

• ¼ cup diced carrot (about the same size as the peas)

• 2 scallions thinly sliced, white and green parts separated

• 1 tablespoon dry sherry

• 3 tablespoons soy sauce

• 1 teaspoon oyster sauce (optional)

• 2-3 tablespoons slab bacon diced to ¼ inch

Preparation:

1. Beat one of the eggs in a small bowl with a pinch of salt.

2. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, using a rubber spatula, roll up and slide the egg onto a plate. Cut into thin strips and set aside to use as a garnish.

3. Add a tablespoon of oil to a hot wok or large non-stick skillet over medium-high heat. Swirl the oil until it shimmers.

4. (Optional) Fry the diced bacon until crisp; remove and set aside.

5. Add the carrots and onion and sauté for 1-2 minutes; add the ginger, garlic, and peas and continue to cook, stirring occasionally, until the carrot and onion are crisp-tender, 1-2 minutes. Add the sherry and mix until most of the moisture has evaporated.

6. Move the vegetables to one side and pour in the remaining egg whisked; stir to scramble the egg and then mix with the vegetables.

7. Add the thin-sliced white parts of the scallions to the vegetable-egg mixture and mix well.

8. Immediately add the rice, soy sauce, and oyster sauce (if using), and stir everything, breaking up any clumps of rice, until well combined.

9. Fry for another 3-4 minutes pressing down on the rice and scooping it over 3 or 4 times until the rice is hot and beginning to crisp on the bottom. Add the bacon and stir to mix well.

10. Garnish with the sliced strips of egg and thinly sliced green parts of the scallions.

Wine pairing: although beer is a traditional beverage to serve with this dish, a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement the fried rice.

Risotto Cakes →

I’m a serious risotto lover. There’s something very gratifying about taking the time to stir rice in broth to gradually realize the beautiful creamy richness of risotto. But, what to do with the sticky pasty left-over risotto once it has cooled? It’s a sin to throw away left-over risotto! Here’s an easy recipe you can prepare in a few minutes that solves the problem of what to do with the leftovers of that fabulous risotto you so lovingly prepared last night. With a crunchy crust and creamy center, these risotto patties might even be more popular with your family than the original risotto. They’re great with a green salad for your next light meal. Top with a tomato relish with red onion, capers, chopped olives, basil, olive oil, and a splash of wine or sherry vinegar and you have an excellent starter for a big meal. I like to think of it as a “twofer”.

Risotto Cakes
Ingredients:

• left-over risotto (I used Lemony Mushroom Risotto from this site, but any left-over risotto is fine.)

• 1 tablespoon olive oil

• Panko bread crumbs (optional for added crunch value)

Preparation:

1. Using about a 1/3 of a cup of cold risotto, gently compress the sticky risotto to form patties (like hamburger patties) about 1-1 ½ inches thick. (See *Note below)

2. Optional: spread some Panko crumbs on a plate and carefully press the risotto patty onto the crumbs to coat; repeat with the other side.

3. Preheat a heavy bottom skillet over medium-high heat and add the olive oil.

4. Once the oil starts to shimmer, gently place the risotto cakes on the skillet and don’t move them for 2 minutes. At this point check for the desired golden-brown crust; if it hasn’t reached a golden-brown, continue to cook for another minute. Gently turn over the cakes and cook for another 2-3 minutes.

*Note: if you don’t want to handle sticky cold risotto, using a 2 or 3-inch cookie-cutter as a mold and parchment paper on a flat surface, press the risotto into the round until you have the desired thickness for your patty. Use your fingers or a spoon to carefully push the perfectly formed risotto patty out of your cookie-cutter mold.

Saffron Rice (Arroz Amarillo) →

Serves 4
Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon butter

• ¼ cup shallot

• 2 cloves garlic, minced

• ¼ cup chopped sweet red pepper (optional)

• ½ cup green peas (optional)

• 1 cup of chicken broth

• 1/2 teaspoon salt or to taste

• 1 teaspoon saffron threads

• ½ teaspoon turmeric

• 1 cup extra-long-grain white rice

• cilantro or flat-leaf parsley for garnish

Preparation:

1. In a large heavy-bottom saucepan that has a close-fitting lid (a small dutch oven is perfect if you have one) melt the butter with the olive oil over medium heat.

2. Add the garlic, shallot, red pepper, and long grain rice. Stir the rice mixture until fragrant. (about 2-3 minutes)

3. After toasting the rice mixture, add the chicken broth, salt, saffron, and turmeric to the pan. Bring to a boil over medium-high heat.

4. Once the mixture comes to a boil, cover with a lid and reduce the heat to a low simmer and let cook for about 20 minutes. Do not stir.

5. During the last couple of minutes of cooking, take off the lid, stir in the peas, and cover again for the remaining time. Once the rice is tender, remove from heat and fluff with a fork. Cover the pan with a clean dish towel and place the cover back on the keep warm. The towel will absorb the remaining steam so the rice doesn’t continue to cook.

6. Garnish with chopped cilantro or flat-leaf parsley.

*Note: make this a one-pot dish by adding fresh shrimp and/or chorizo sausage the last five minutes of cooking the rice.
To give this recipe extra zip, add a seeded and chopped jalapeno pepper. Add this ingredient, when sautéing the onion, garlic, and rice.

Rice Pilaf with Cumin, Carrots, Pecans, and Parsley →

Photo c. foodblogchef 2020

Rice Pilaf is a dish that probably originated in India and then spread to the Indus Valley and Persia (Iran) along with the proliferation of rice cultivation throughout South Asia and the Middle East sometime between 2000 B.C. and 500 B.C. Combining vegetables, herbs, spices, and nuts, Rice Pilaf is an easy versatile alternative to simple steamed or boiled white or brown rice. The Bon Appetit Test Kitchen article link below gives a very good introduction to making rice pilaf using a variety of aromatics: rice, onion or shallot, veggie of your choice (carrots, fennel, etc.), spice (cumin, coriander, turmeric, curry powder...your choice), herb of choice (cilantro, fennel fronds, parsley, chives), and nut of choice (pecans, pine nuts, almonds, etc.) The message is “Don’t be afraid to experiment.” I made this dish to serve with Bacon Wrapped Barbecue Shrimp, but it would complement many chicken or pork dishes. Enjoy!

4-6 servings
Ingredients:

• 2 tablespoons canola or olive oil

• 1 cup basmati rice (long-grained rice)

• 1 small to medium onion, chopped

• 1 ½ cups chicken broth (or water)

• 1 teaspoon cumin

• 1-2 carrots chopped

• ½ cup chopped pecans

• ½ cup chopped parsley

Preparation:

1. Saute the onion, cumin, and chopped carrots in a saucepan with a heavy bottom and snug-fitting top.

2. Once the onion is translucent, add the rice and stir over medium heat to cover the rice with the flavored oil. Continue stirring until the rice turns translucent and begins to smell toasty (about 3 minutes)

3. Stir in the chicken stock and bring to a boil uncovered. Once boiling, turn the heat to low and cover the pot, cooking until the rice has absorbed all the liquid. When done the rice should be chewy, not crunchy (undercooked) or mushy (over-cooked). (about 12-15 minutes)

4. Fluff the rice with a fork, cover the pan with a clean dish towel, and place the top back on the pan. The towel will absorb moisture from the steam and keep your rice fluffy, not over-cooked and mushy. Let sit covered for 5 minutes.

5. Stir in the pecans and parsley and serve.

Adapted from: https://www.bonappetit.com/test-kitchen/how-to/article/rice-pilaf by Claire Saffitz

Mixed Grains and White Rice →

Photo: c. foodblogchef 2019 - Mixed Grains and White Rice. Celadon Bowl by Guy Matsuda, Plainfield Pottery, Plainfield, MA.
Copy and paste to print the recipe

MIXED GRAINS AND WHITE RICE
Serves 4-5
Ingredients:
2 cups white rice
½ cup Sukoyaka 8 Grain mix
3 cups of water

Preparation:
1. Add 5 ounces of water to ½ cup of Grain Mix and soak for 30 minutes.
2. Add the white rice to your rice pot and rinse and drain twice.
3. Add 3 cups of water to the white rice.
4. Drain the Grain Mix and add it to the white rice.
5. Cover the rice pot and bring to a boil over medium heat; lower the heat to low and simmer for 25 minutes or until the water is absorbed.
6. Remove from heat and allow to stand covered for 15 minutes; fluff the rice-grain mix with a fork and serve.

Our friend Guy Matsuda at Plainfield Pottery introduced us to this rice dish. The rice-grain mixture is more interesting and nutritious than plain white or brown rice. It produces a dish that is chewy from the whole grains, but still neutral enough in flavor to not compete with what else you’re serving with the rice. The grains in the Sukoyaka Grain Mix include Sprouted Brown Rice, Hulless Barley, Rye Berries, Whole Oats, Red Rice, Purple/Black Barley, Wild Rice and Bamboo Rice. Must be healthy, right? I found it locally in an Asian market. It’s really worth checking out as a great alternative to plain white rice.

Serves 4-5

Ingredients:

• 2 cups white rice

• ½ cup Sukoyaka 8 Grain mix

• 3 cups of water

Preparation:

1. Add 5 ounces of water to ½ cup of Grain Mix and soak for 30 minutes.

2. Add the white rice to your rice pot and rinse and drain twice.

3. Add 3 cups of water to the white rice.

4. Drain the Grain Mix and add it to the white rice.

5. Cover the rice pot and bring to a boil over medium heat; lower the heat to low and simmer for 25 minutes or until the water is absorbed.

6. Remove from heat and allow to stand covered for 15 minutes; fluff the rice-grain mix with a fork and serve.
   
   *Note: if you can’t find Sukoyama 8 Grain Rice Mix locally, do an online search; you can find it on Amazon.com.

Lemony Wild Mushroom Risotto →

Full of creamy umami goodness, this risotto balances the creamy richness with a hint of lemon. Use any combination of wild mushrooms. It can be served as a first course, or add spicy grilled shrimp to make it a main course.

Serves 4

Ingredients

• 6 cups chicken broth, divided

• 3 tablespoons olive oil, divided

• ¾ pound assorted wild mushrooms (crimini, oyster, beech, shiitake)

• 2 shallots, diced

• 1 1/2 cups Arborio rice

• 1/2 cup dry white wine

• sea salt to taste

• freshly ground black pepper to taste

• 3 sprigs of fresh thyme (or 1 tsp dried thyme) plus a teaspoon of fresh thyme leaves (¼ tsp dried).

• ¼ cup lemon fresh juice

• 1 tablespoon grated lemon zest

• 4 tablespoons butter

• 1/3 cup freshly grated Parmesan cheese

Preparation:

1. In a saucepan, warm the broth and thyme sprigs over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until beginning to brown. Stir in the teaspoon of thyme leaves (or ½ tsp dried thyme) and remove mushrooms from heat, tent and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes, until rice is opaque.
4. When the rice turns opaque, pour in the wine, stirring constantly until the wine is fully absorbed.
5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (tender and chewy), about 15 to 20 minutes. There should be a thick soupy sauce at this point. If the rice is dry, continue adding a small amount of broth, stirring constantly until you have a thick, soupy sauce.
6. Remove from heat, and stir in the butter and parmesan, stirring until the butter is melted.
7. Stir in the mushroom/thyme mixture, lemon juice, and lemon zest, and season with salt and pepper to taste.
8. Plate the risotto and garnish with grilled shrimp, or garnish of choice.

*Note: depending on your own preference, this recipe pairs well with a crisp Sauvignon Blanc, or for something less minerally, try a Viognier.