Stu- Pen- Di- Ca Risotto
Comfort is in my definition this - Time spent with good friends or family surrounded by great food with familiar flavors and thoughts of warmth! Last weekend, we got to spend some "Comfort" time with some great people. The meal was great and the company was fantastic. The conversation never strays too far away from food though and, as a food guy, I appreciate that. Risotto is amazing and can take on so many different flavors. Here is a simple, yet, elegant version to share with you all.
Cheers to you on your "Comfort" this cold winter!
Quinney
Roasted Cauliflower, caramelized onion and aged cheddar Risotto
Roasted cauliflower
1 head cauliflower (chopped)
1/4 c. Olive oil
1 t. Cajun seasoning
kosher salt and ground black pepper (2-3 pinches)
1/4 t. red pepper flakes
Caramelized onions
1 yellow onion(large)(shaved thin)
3 T. Olive oil
1/4 c. sugar
kosher salt and ground black pepper (pinch)
Risotto
1 small yellow onion (diced)
4 c Arborio rice (risotto)
2 T. butter(salted)
2 qt. chicken stock(fresh if possible)
kosher salt and ground black pepper (pinch)
1 pint heavy cream
1 c. shredded sharp aged white cheddar cheese
1/4 c. grated Romano cheese
Method for cauliflower:
1.preheat oven to 350 degrees.
2.lay cauliflower on cookie sheet and coat with olive oil and seasonings.
3.roast in oven for 20-25 minutes or until cauliflower is golden brown and caramelized. reserve.
Method for caramelized onions:
1.in saute pan on low heat cook onions with olive oil, sugar, salt and pepper.
2.cook until onions are translucent on medium-low heat.
Method for risotto:
1.heat chicken stock in stockpot.
2.in large saute pan, heat butter and diced onions on medium heat to brown onions.
3.add rice and stir; toasting rice for 30-40 seconds.
4.turn heat to low and add chicken stock in ladles (enough to submerge all rice at first)
5.continue to stir regularly on low heat adding chicken stock as needed for 20 minutes or until rice is just al dente.
6.add in cream, salt, pepper and cheeses. stir constantly.
7.add in cauliflower and onions.
8. serve and enjoy!
Cheers to you on your "Comfort" this cold winter!
Quinney
Roasted Cauliflower, caramelized onion and aged cheddar Risotto
Roasted cauliflower
1 head cauliflower (chopped)
1/4 c. Olive oil
1 t. Cajun seasoning
kosher salt and ground black pepper (2-3 pinches)
1/4 t. red pepper flakes
Caramelized onions
1 yellow onion(large)(shaved thin)
3 T. Olive oil
1/4 c. sugar
kosher salt and ground black pepper (pinch)
Risotto
1 small yellow onion (diced)
4 c Arborio rice (risotto)
2 T. butter(salted)
2 qt. chicken stock(fresh if possible)
kosher salt and ground black pepper (pinch)
1 pint heavy cream
1 c. shredded sharp aged white cheddar cheese
1/4 c. grated Romano cheese
Method for cauliflower:
1.preheat oven to 350 degrees.
2.lay cauliflower on cookie sheet and coat with olive oil and seasonings.
3.roast in oven for 20-25 minutes or until cauliflower is golden brown and caramelized. reserve.
Method for caramelized onions:
1.in saute pan on low heat cook onions with olive oil, sugar, salt and pepper.
2.cook until onions are translucent on medium-low heat.
Method for risotto:
1.heat chicken stock in stockpot.
2.in large saute pan, heat butter and diced onions on medium heat to brown onions.
3.add rice and stir; toasting rice for 30-40 seconds.
4.turn heat to low and add chicken stock in ladles (enough to submerge all rice at first)
5.continue to stir regularly on low heat adding chicken stock as needed for 20 minutes or until rice is just al dente.
6.add in cream, salt, pepper and cheeses. stir constantly.
7.add in cauliflower and onions.
8. serve and enjoy!
