Cheese Risotto

My "Impress You" dish. Don't you have one of those? I use it on everyone - dates, best friends, family, potential in-laws, for bribery, etc. I make this dish (usually with roasted chicken with thyme or rosemary and a nice salad) anytime I want to make absolutely sure that my food will impress and/or please. I like to make it with different cheeses - sometimes because I want to use up what's in my fridge, because a particular cheese is on sale, or because goat cheese makes it such a pretty white! BUT, my absolute favourite cheese to use is Asiago. And not that stuff from your average grocery store (although it will taste fine), it's too expensive and it doesn't have the same depth of flavour, the same nuttiness, or the right level of stink (that good cheese stink is the one I'm referring to here!). Try an Italian market or cheese counter - even Costco!

The first time I made risotto I used a recipe that called for lots of butter. However, since we are adding cheese to this at the end, I don't use any butter. I like to start with extra virgin olive oil instead. If you don't want to use cheese just add a tablespoon or so of butter at the end to get that optimal creaminess that is associated with risotto.

One more thing before the recipe: for rice use Arborio, Vialone Nano, or Carnaroli. Honestly, I have only ever used Arborio and this is mainly because it is easy to find and I think (could be wrong) cheaper than the other two. I have been able to find Scarpone's Arborio at Co-op stores. However, if you can't find these rices you can use short grain white rice. I find it takes a little longer to cook, but it works. You're looking for a high starch content here; it's very important to the final product.

And here's the recipe:

Cheese Risotto
Serves 6-8 as a side dish

• 900 ml chicken or vegetable broth (one tetra pack or better yet, homemade!)


• 1 cup Arborio rice (or other as described in post above)


• 3-4 Tbsp extra virgin olive oil


• 3 cloves garlic, minced


• 1 small to medium sized onion, finely chopped (optional)


• 1/2 cup white wine


• 1/2 cup to 3/4 cup freshly grated Asiago (you can use more or less depending on your preferences.


• 2 Tbsp fresh, chopped parsley

Heat broth in a saucepan and keep it at a low simmer on the side - you will need the stock to be hot when you add it to the Arborio rice.

In a large heavy-bottomed skillet heat the olive oil over medium heat (not higher or else it wills smoke!). Sauté the onions for a few minutes, or until the onions are soft, then add the garlic and Arborio rice, stirring to coat with oil. Stirring often, let it cook for about 2 minutes or until you see a white spot in the middle of the grains of rice. Pour in the wine, letting it bubble away until the wine is absorbed.

Add a ladle full of broth and let it cook until it is absorbed, stirring occasionally to ensure it doesn't stick. Add another ladle full of broth and again let it absorb, again stirring to ensure it doesn’t stick. Repeat.

After about 20-25 minutes of cooking time taste the Arborio rice to see if it is al dente (tender, but still slightly firm to the bite). If it not yet al dente, continue cooking, stirring and adding broth until it is. If you run out of broth you may use hot water, but you need not use up all the hot broth if the rice is done.

Remove from heat and stir in the cheese. Sprinkle with the parsely, serve immediately and Enjoy!

Lamb and Lima Bean Stew

Winter clings on here in Calgary so it is not yet time to relinquish hot and comforting foods! I am still enjoying roasting vegetables and meat but soon it will be time for fresh produce and grilling! For those of you that are still dealing with the snow and slush here's a stew recipe to keep you and your kitchen warm.

Lamb & Lima Bean Stew

Lima beans are a throw back to childhood for me. I have rarely cooked them as an adult and I don't know why. It might be the growing tendency in me to shy away from canned beans with all their wicked sodium, but in reality, I rarely think ahead enough to soak beans and often don't end up eating until 8:00 on weeknights as it is! Is this a reason to not enjoy beans?? Heck no! I plan to eat more Lima beans in the future because they make me happy - canned or dried!

Ingredients:

• 6 to 8 ounces lamb, leg or shoulder, trimmed and cubed (shoulder is cheaper and works good for stew, it will just require a little more prep time)
• 1 can lima beans
  
• 1 cup butternut squash, diced
  
• 2 medium tomatoes, diced (feel free to used canned tomatoes if that's what you have)
  
• 1 large onion, diced
• 3 cloves garlic, diced
• 2 cups beef or vegetable stock
  
• 1 cup mushrooms, diced
• herbs (oregano, thyme, rosemary) 2 tsp dried, or 2 tbsp fresh
• flour
• salt and pepper
• extra virgin olive oil

Heat about 1 tbsp olive oil in a large heavy bottomed skillet or pan (I used a Le Creuset dish). Lightly dredge the lamb chunks in the flour and add to the hot oil. Depending on the size of your pan, you may have to do this in batches. If you overcrowd the meat it will not brown. Cook on both sides and remove from pan and set aside.

Add a little more oil to the pan and once hot add the onions, squash and mushrooms. Sauté until golden brown. Add the tomatoes, lima beans, stock and garlic. Let simmer until squash is tender and liquid has reduced to a pleasent stew-y consistency.

Flavour with salt and pepper and the herbs, let simmer for another 5-10 minutes. Taste and add more salt and pepper if needed.

Serve with some fresh bread and for wine try a merlot, shiraz/syrah, Chateauneuf de Pape or a dry rosé if you don't like red.

Enjoy!