Orange Saffron Chicken with Coconut Saffron Risotto

I've been in love with saffron in risotto since Ina's butternut squash risotto. Something about that combination is nothing short of fantastic to me. With a little leftover coconut milk, I was scouring my Google Reader subscriptions for ideas, and came across this dinner from Jenn Cuisine.



 I thought all the flavors in this dish came together nicely.  I especially liked the little bite from the toasted almonds (which I chopped since I didn't have slivered ones) among the soft spinach.  The coconut in the risotto is subtle, or perhaps mine was just overpowered by my heavy handed measure of saffron. ;-)


Coconut-Saffron Risotto
Source: Reworded from Jenn Cuisine

• 3 tbs. canola oil (EVOO may not mix well w/ coconut flavors)
• 1 shallot or onion, chopped
• 3/4 cup arborio rice
• splash of sherry
• 2 cups coconut milk
• 2 cups veggie broth
• 1/2 tsp saffron
• salt to taste

Directions:
1. In a pot with a large surface area, saute the onion in oil (med-high) until translucent. Then add in the rice for about 3 min until turns golden. Meanwhile, add coconut milk and broth to a saucepan and start it heating but keep it just under a boil so it is steaming.

2. Add in a splash of sherry to the rice and while stirring, let the sherry get absorbed into the rice.

3. Reduce heat down to medium. Add in 3/4 cup broth and saffron, stirring to let the rice soak up the broth until it is nearly all absorbed.  Repeat with remaining broth until the rice is plump and soft.  Add in salt to taste.


Orange Saffron Chicken with Orange and Almond Spinach
Source:  Jenn Cuisine

• 2 tbs. canola oil
• 1 lb. boneless, skinless chicken breasts
• 1/2 tsp. saffron
• 1 orange
• salt and pepper
• 1 lb. spinach
• 1/4 cup sliced toasted almonds

Directions:
1. Squeeze orange juice (don’t toss the orange just yet!) and saffron in a small pot, and heat for a few minutes (but don’t boil it like crazy, there isn’t much liquid).

2. Take off the burner and let cool a bit to near room temp. Then add the chicken in an airtight container and set in the fridge for a good half hour.

3. Meanwhile, saute the spinach with 2 tbs. canola oil in a skillet on med-high heat. Once wilted, add in meat of orange and toasted almond slices, salt and pepper to taste. Remove from burner and set aside.

4. Using same pan (adding more oil if needed), add chicken and orange/saffron juice to the pan at med-high heat. Saute until chicken is thoroughly cooked and browns on the outside.

To serve, plate risotto on the bottom, then top with spinach and chicken. I garnished with a couple of saffron threads, almond slices, and orange zest.

Sweet Potato and Pumpkin Risotto

One of the best parts about living in the northern suburbs of Chicago is a little gem called Vintner's Cellar Winery of Libertyville.  We have visited them a few times for wine tasting, and have always enjoyed the wines, atmosphere, and employees.  It's a welcoming little place, and from the tasting bar you can peak back towards the rear of the store and see their many different types of wine working away to become... well, wine!

A few weeks ago, I got an email from them that caught my attention, as it announced the return of Pumpkin Spice Chardonnay. In two years of living here, I don't know how I missed the previous offerings of this delightful sounding wine, but I certainly wasn't going to miss out this year!  I went right over after work and picked up two bottles.




We enjoyed that first bottle right away - and I made note of the strong clove flavor as I planned a meal go accompany the second bottle.  Eventually I decided on a Sweet Potato and Pumpkin Risotto, and Walnut Crusted Chicken with a Cinnamon Sage Sauce.  I was even able to use the wine in the dishes!  The meal turned out fabulous and was perfectly complemented by the wine!











Sweet Potato and Pumpkin Risotto
Serves: 4

• 1 medium sweet potato (about 8 ounces)
• 8 ounces pumpkin (not carving pumpkin) or 1 cup pumpkin puree
• extra virgin olive oil
• salt and freshly ground black pepper
• 3 cups low sodium chicken broth
• 2 tablespoon olive oil
• 1/4 cup minced shallot or white onion
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 1/2 teaspoon fresh sage, minced, or 1/2 teaspoon dried sage
• pinch ground nutmeg
• 1/4 cup grated parmesan cheese

1. Preheat oven to 400 degrees.  Meanwhile, cut pumpkin and sweet potato into 3/4" cubes, drizzle with evoo and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Place on a baking sheet and roast for about 30 minutes, or until very tender.
2. Meanwhile, bring chicken broth to a simmer in a stockpot.  Heat olive oil in a large skillet over medium-low heat.  Add shallot and saute until translucent, but not brown. 
3. Add rice, stir to coat the rice in the oil, then toast rice for about 2 minutes.  Add wine and simmer about 2 minutes, until most of the wine is absorbed.
4. Add 2 ladles worth of broth, plus sage, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg (add pumpkin puree now if you are using it).  Stir frequently for 5-10 minutes until broth is almost absorbed.  Repeat until broth is all used.  Remove from heat and stir in sweet potatoes, pumpkin and parmesan cheese, then serve.
   

Spiced Shrimp and Barley Risotto

After Christmas, I finally found time to organize my recipes. I came across a lot that I have been meaning to make, so I decided that I'd make new recipes every weekend to work through the list. This weekend, I pulled out my Better Homes and Gardens New Cookbook, Bridal Edition. I decided to go with a shrimp dish, and saw a recipe for spiced shrimp with rice. I didn't want or have long grain rice, but as I read through the directions, I thought it would be perfect as a risotto! I remembered seeing barley used in risotto recipes, and thought it would be a great way to use up some leftover barley.

I removed all the heat from the original recipe, so while it's not hot-spicy, it's still plenty flavorful. The five-spice powder and saffron play so well together! The green onion garnish adds a wonderful burst of bright flavor, so don't leave it out!


Spiced Shrimp Barley Risotto
Adapted from Better Homes and Gardens Bridal Edition

~3/4 pound fresh or frozen medium shrimp in shell, peeled and deveined
~1 teaspoon fresh grated ginger
~1 teaspoon ground coriander
~1/2 teaspoon 5 spice powder
~1/2 teaspoon paprika
~pinch of saffron threads, or 1/4 teaspoon ground tumeric
~3 tablespoons margarine or butter
~1 tablespoon cooking oil
~1/4 cup finely chopped onion
~3 cloves garlic, minced
~3/4 cup pearl barley
~6 cups water (with 1/2 teaspoon of salt) or chicken broth (I did 4 cups broth and 2 cups water)
~2 green onions, sliced

Directions:

In a large bowl combine ginger, coriander, five-spice powder, paprika, and saffron or turmeric. Toss the shrimp in the spices, and let stand at room temperature for up to 30 minutes. Heat the water or broth in a pot until simmering. Meanwhile, heat a large saucepan over medium heat. Add butter and oil and when butter is melted, add onion and garlic. Cook until onion is tender, about 5 minutes. Add barley and toss to coat, then heat 2-3 minutes in pan. Add a ladleful of water or broth and stir gently until almost absorbed. Repeat with remaining water or broth. When barley is fully cooked, stir in spiced shrimp and cook until shrimp turn opaque (about 5 minutes). Top with green onions.

Barefoot Bloggers: Butternut Squash Risotto

My former childhood self would be appalled at my present love for butternut squash. I could bear to stomach it as a child, and after learning a few different ways to prepare it, I fell in love! So, I was excited to see that the next BB recipe was Butternut Squash Risotto. This recipe did NOT disappoint, in fact, it's my favorite risotto to date! We LOVED this and I can't wait to make it again! I cut the recipe in half and it was enough as a side dish for 4 meals.

Butternut Squash Risotto
~1 butternut squash (2 pounds)
~2 tablespoons olive oil
~kosher salt and freshly ground black pepper
~6 cups chicken stock, preferably homemade
~6 tablespoons (3/4 stick) unsalted butter
~2 ounces pancetta, diced (omitted)
~1/2 cup minced shallots (2 large)
~1 1/2 cups Arborio rice (10 ounces)
~1/2 cup dry white wine
~1 teaspoon saffron threads
~1 cup freshly grated Parmesan

1. Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

2. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Chard, Walnut, and Gorgonzola Risotto

I had some gorgonzola cheese leftover from the Dinner Divas Chicken Cobb Burger, and didn't wait it to go to waste (as some cheese has, in the depths of that not-actually-so-deep cheese drawer). A quick googling brought me right to this amazing recipe. Not only to do I love risotto, but I had some chicken stock waiting to be used and this recipe brought a new challenge: chard. I have never cooked with (heck, eaten) chard, and truthfully didn't know it existed in the non-swiss variety. Thankfully, my local produce store is the BOMB and has everything under the sun. Finding chard was no problem (though now I have to figure out what do with the rest of it!).

This turned out much as I imagined. I couldn't really taste the chard, so I still don't really know what it tastes like, but still got the benefit of some vegetation in my carb heaven. The gorgonzola was a bit strong for someone who doesn't *love* it, but the toasted walnuts were such a wonderful addition. Since it's not really a strict recipe, and more a... handful of this and a hunk of that type recipe, I decided to measure along the way so I could remember how much of what I'd used. We paired it with some chicken breasts marinated in the lemon-rosemary paste from the Barefoot Bloggers Butterflied Chicken. :-)

Chard, Walnut, and Gorgonzola Risotto
from Cookthink

~1 quart (4 cups) of chicken broth
~2 tbsp extra virgin olive oil
~1/2 cup diced onion
~1 cup arborio rice
~3/4 cup dry white wine (if you notice were I said my grocery store is the "bomb," I'll give you one guess as to where the rest of the bottle went)
~1 cup of chopped chard, stems removed (I used about 4 good sized leaves to get about 1 cup chopped)
~1/2 cup of chopped walnuts, toasted (I pre-chop mine as soon as I buy them because I use them a lot in baking)
~2 1/2 ounces gorgonzola cheese
~salt and pepper to taste

Heat chicken broth in a saucepan and maintain at a simmer. Meanwhile, head the olive oil in a large saute pan. Add onion and cook to allow to soften, about 5 minutes. Add rice and toast it, while stirring, about 2 minutes. Add the wine, stirring to combine, cook for 2-3 minutes. Add simmering chicken broth, one ladle at a time, stirring constantly with each addition until broth is absorbed. About halfway through the broth addition, add the chopped chard. When all the broth has been incorporated, add the walnut and cheese, stirring an additional minute or so to allow the cheese to soften and melt. Add salt and pepper to taste.

Pumkpin and Goat Cheese Risotto Balls

I was doing some preliminary googling for Platinum Chef Challenge #7*, and stumbled (no, I don't know how, given the ingredients) across this website with a recipe for pumpkin and goat cheese croquettes with maple mascarpone sauce. I immediately thought about twisting the recipe into risotto balls, since I'd seen them here and had them on my list of things to try.

These were amazing! I was a little light on seasoning, so I've increased that in the final recipe here.

Pumpkin and Goat Cheese Risotto Balls
For the risotto:
~1/2 of 15 ounce can Pumpkin
~1/4 cup minced shallot (prefered, I didn't have it so I used white onion)
~2 Tbsp butter
~drizzle of extra virgin olive oil
~1 cup arborio rice (about 200 grams)
~2 tsp dried sage
~3/4 cup dry white wine
~1 quart low sodium chicken broth
~1/4 cup goat cheese

1. Bring the chicken stock to a boil, then reduce to a simmer.
2. Heat 1 Tbsp of the butter in a saucepan. Add the minced shallot, cook until tender. Add the pumpkin and sage, stir to combine with the shallot.
3. At this point the butter will be gone, push aside the pumpkin and add a drizzle of oil to the pan. Add the rice, coating it with the oil. Toast the rice, while stirring, about 2 minutes, then combine with the pumpkin/shallot mixture.
4. Add the wine, stirring to combine, cook for 2-3 minutes.
5. Add broth, one ladle at a time, stirring constantly with each addition until broth is absorbed. When finished, the rice should be tender, but firm to the bite.
6. Remove from the heat and stir in the goat cheese and remaining 1 Tbsp of butter.

You can save all of it for risotto balls, or reserve 2 cups of risotto and eat the rest. :-) The remainder of the recipe is based on 2 cups of risotto.

For the risotto balls:
~2 cups risotto, chilled
~2 eggs, lighty whisked
~1/2 cup panko (I ended up using breadcrumbs because I was low on panko and wanted it for rolling)
~3 or so ounces of goat cheese, cut into small squares
~additional 1 cup panko or breadcrumbs for rolling
~1 tsp dried sage
~oil for pan frying

1. Combine the risotto, eggs, and 1/2 cup panko. In a separate bowl, combine the 1 cup panko and sage, for rolling.
2. Form a ball in your hand with a scoop of risotto, indent it in the middle and place a piece of goat cheese there. Wrap the risotto around the cheese to close it up into a ball, and roll in the panko/sage mixture. Place on a parchment lined baking sheet (or other tray). (I got about 11 LARGE risotto balls out of this.)
3. Chill in a refrigerator (I'd say at least an hour, I had them in there for over 2 hours).
4. Heat oil in a sautepan (I just used enough to liberally cover the bottom), and fry risotto balls until golden brown on each side. Be careful not to crowd the pan. Drain on papertowels and sprinkle with salt.

For the mascarpone sauce:
~1/2 cup mascarpone
~1/4 cup heavy cream
~1.5 tbsp maple syrup

1. Stir to combine mascarpone, cream, and syrup. This is half the original recipe, and found it to be a good amount for the 11 risotto balls that I made (plus, I only had 1/2 cup of mascarpone left). :-)


*I have it as #7 in my book, and if I make this one #6 I will have two #6s and that bothers me!

Champagne Risotto

I've been flexing my baking wings, so to speak, with the Tuesdays with Dorie group and I thought it was time to try cooking something new. I have always been intrigued (ok not always, really just since that aweful-but-addictive Hell's Kitchen) by risotto and the fear that it is difficult to make (quickly followed by the "oh, but it's really sooooo easy!"). Such things never end up being easy for me, but the arborio rice has been sitting in my cabinet for over a week and is too expensive to let waste away!

So, off I went to the Food Network for some inspiration. It didn't take long before I stumbled across Giada's Champagne Risotto. The (now flat) leftover prosecco in my refrigerator had a new purpose! I was VERY excited to make this, and it did NOT disappoint! It came together surprisingly easy, and I am very impressed that I mananged to not screw it up. It was ridiculously good and I can't wait to make risotto again!!

Champagne Risotto

4 thin slices prosciutto (omitted)
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces (replaced with about 1/2 cup frozen peas)
2 tablespoons butter,divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Just look at that creamy goodness... :-)