Cornmeal Shrimp with Butternut Squash Risotto

Cornmeal Shrimp with Butternut Squash Risotto
4-6 Servings

1 2-pound butternut squash
1.5 lbs uncooked large shrimp, peeled, deveined
3 1/2 tablespoons extra-virgin olive oil, divided
3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped
1.25 cup cornmeal
salt and pepper
6 cups low-salt chicken broth
1 medium chopped onion
4 teaspoons finely chopped fresh thyme, divided
2 cups arborio rice
1/2 cup dry white wine
.5 lbs Brussels sprouts, shredded and sauteed
1/2 cup freshly grated Parmesan cheese

Preheat oven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve some cubes for later).
Coat Shrimp in seasoned cornmeal. Saute and set aside.

Make standard risotto, until 95% done.

Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and brussels sprouts and remaining 2 teaspoons thyme. Season with salt and pepper.

Divide risotto among bowls. Top with shrimp and serve

Fig and Radicchio Risotto

Fig and Radicchio Risotto
Serves 4

3 tablespoons unsalted butter
1 onion, minced
2 garlic, minced
1 cup arborio or carnaroli rice
1.25 cups red wine
2 head radicchio, cut into chiffonade (*or even better marinated)
1.5 cups figs, chopped
6-8 cups warm chicken broth + water
2/3 cup Parmigiano Reggiano
finely minced fresh rosemary
1 lbs shrimp, cleaned

Place the chicken stock into a medium saucepan and heat. Keep warm.
Heat 2 tablespoons of the butter in a large saucepan over medium-low heat. When the foam subsides, add the onions and cook for 10 minutes, or until tender. Add the rice, increase the heat to medium and cook, stirring occasionally, for 5 minutes, or until translucent. Season with salt and pepper. Add the wine and cook until reduced to a glaze. Add the radicchio and the figs and stir until the radicchio has wilted.
Make risotto. Once almost done, quickly saute the shrimp with a little garlic, salt, pepper, and chili flake. Add to the risotto and mix through.
Remove from the heat, and stir in the remaining butter and the grated parmesan cheese. Add more stock if it's too thick.

Marinated Radicchio
4 heads radicchio
3 cups water
1 cup white wine vinegar
2 tablespoons sugar
1 cinnamon stick
½ tablespoon salt
½ teaspoon juniper berries
1 teaspoon black peppercorns
1/3 cup extra virgin olive oil

Cut the radicchio into quarters. Combine the remaining ingredients, except the olive oil, in a large pot. Bring to a boil over medium high heat and cook 5 minutes. Reduce the heat to low, add the radicchio, cover, and cook for 8 minutes, or until a sharp knife cuts easily through the root. Drain.
Mix with the olive oil, refrigerate, and allow to sit for at least 6 hours, and up to 1 week.

Chorizo, Mushroom, and Pea Risotto

Chorizo, Mushroom, and Pea Risotto
Serves 4

2 cups/1 lbs Arborio rice
olive oil
1 onion, diced
2 cloves garlic, minced
8oz mushrooms, sliced thick
1 lbs chorizo, sliced
1.5 cups peas
6c hot chicken stock
parmsesan
cilantro

Brown chorizo in a little oil, and reserve.
In the same pan, fry onions and garlic for 2 minutes. Season with salt, pepper, and paprika. Add the rice and cook for a few minutes.

Make risotto.

Once almost done, add in chorizo and peas, and heat through. Finish with a handful of Parmesan, some cilantro, and some olive oil.

Risotto with Chicken and Fennel

Risotto with Chicken and Fennel
Serves 3

1.5c Arborio rice
8oz chicken breast
Oregano, salt, pepper
1 small onion, small dice
3 cloves garlic, minced
2 Tbs butter
1/4c white wine
Chile flakes
1 smaller fennel, sliced thin
4oz mushrooms, sliced
4 cups chicken stock
Balsamic, Parmesan, Parsley

Season the chicken with s/p and oregano, cut into bit sized pieces.
Make risotto: Sweat the onion, fennel and garlic with butter and salt and chile flakes, and then add the rice. Saute for a few minutes, and add the wine and one mushroom fine diced.
Add stock and chicken and start making risotto. At about 20 minutes of elapsed stir time, add mushrooms.
Once risotto is at proper done-ness and creaminess, finish with a bunch of parmesan, a splash of balsamic, and some parsley.

Avocado, Mango, and Beef Risotto

Avocado, Mango, and Beef Risotto
Serves 6

Risotto:
1 lemon
6 cups chicken broth
1.5 lbs grilling steak
salt, pepper, cumin, allspice
2 shallots
1 fresno, 1 poblano chile
3 cloves garlic
Scant 1 cup white wine
2 cups risotto rice
Parmesan

Salsa:
4 smaller avocados
2 mangoes
Juice of 2 limes
1 shallot
3 fresno peppers
1/3 bunch cilantro

Cut the peel off the lemon, and add it to the broth as it gets hot.
Season steak with salt pepper and spices. Brown in a large skillet or pan.

In the same pan, make risotto with the remaining ingredients.

Blend up the salsa to a moderately chunky level. Finish the risotto with salsa, cilantro, and cheese.

Fennel and Sausage Risotto

Fennel and Sausage Risotto
Serves 4

3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removeda
1 large fennel bulb, thinly sliced
chicken stock
1 small onion, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper
1 1/2 cups arborio rice
Pinch of saffron threads
1/2 cup white wine
1/2 cup Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley

Cook the sausage halfway. Add the fennel, and reserve both once things are cooked.
Make risotto.
At the end, add everything in, and finish with butter and herbs.

MIso Risotto

Miso Risotto
Serves 4

Ingredients:

7-8 cups water
6 Tbl White miso
4 Tbl Peanut oil
3 Minced shallot
1/2 inch ginger. minced
2c/1lbs Arborio rice
<1 Lb bok choy leaves, julienne (or other)
1/3 lb Edamame, frozen
1 Cup Mirin (or wine + some sugar)
4 Tbl soy sauce
pepper
4 Green onions, thinly sliced


Make miso soup in a saucepan - dissolve miso into water.

In separate saucepan, heat oil over medium-high heat. Add shallot and
ginger and stir until softened, but not browned. Add rice and stir for a
minute or two to coat with oil. Pour in mirin and stir until dissolved.
Cook via standard risotto method using broth. Add greens and edamame at appropriate
time.

Stir in soyand pepper. Adjust seasoning and remove from heat.Garnish
with green onions and furikake.

Somewhat Fusioned Risotto

Risotto with Edamame and Mushrooms

1oz Dried Mushrooms
2 cups hot water

3 cups chicken stock
2 shallots, fine chop
1 clove garlic, minced
2T butter + 2T Olive oil
Zest of 1/2 Lemon
1.5 cups Arborio Rice
1 cup white wine

~4oz Arugula, chopped. (Whole if baby arugula)
1 package Edamame, cooked
Juice of 1/2 lemon
Salt, Pepper
Parsley
Parmesan

Bring mushrooms and water to a boil, and steep off the heat for 10 minutes. Remove mushrooms and roughly chop. Pour the liquid into a pot with the stock, and keep hot.
Make risotto with next ingredients, until it needs maybe 1 more ladle of liquid.
Add edamame and mushrooms, and mix.
After a few minutes, add arugula and stir until it wilts. Finish with parsley and parmesan.

Risotto Verde

Risotto Verde - Green Risotto. Good for summer.

Risotto Verde
Serves 4

Ingredients
6 cups spinach leaves firmly packed with stems removed
3 cups arugula leaves firmly packed
1 cup lightly packed flat-leaf parsley leaves
4 1/2 cups chicken or vegetable stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 shallots, minced
1 clove garlic, peeled and minced
1 1/2 cups Arborio rice
1 cup dry white wine
1 teaspoon salt
1/2 cup peas
Salt and pepper to taste

1. Wash the spinach and arugula leaves separately to remove all the grit and sand.

2. Heat a 10- to 12-inch skillet and add the washed spinach leaves. Sauté for several minutes, stirring, until wilted, then chop.

3. Drain the arugula leaves and roughly chop. Wash and drain the parsley leaves and roughly chop.

4. Place the stock in a saucepan and bring to a boil. Reduce the heat to a high simmer. Skim off any scum that rises to the surface.

5. In the risotto pan, melt the olive oil and butter. Add the shallots and garlic and stir over low heat for 2 minutes. Add the rice and continue stirring for another minute or until the rice is translucent. Add the white wine and cook over medium heat until all the liquid has been absorbed. Continue to make the risotto via the standard method, until it is done.

6. Stir in the chopped spinach, chopped arugula, chopped parsley, and peas. Cook for a few minutes, stirring occasionally until arugula is wilted. Remove from the heat and stir in 1/4 cup of the Parmigiano. Season and serve immediately, passing the remaining Parmigiano separately.

Add a light protein on top like seared scallops if you wish...