Tag Archives: Risotto

al fresco dining under the NY[City] stars…

Tonight started off with a much needed happy hour in the infamous Meatpacking District. After a few drinks with a dear friend, it was time to move on to dinner reservations at Crispo. Upon arrival, we were whisked away to a tucked away outdoor area to enjoy an amazing dining experience! Choices were not easy to make thanks to a scrumptious menu, but the waitress would not have that!
To start the dinner off, I ordered us three different appetizers. First were mozzarella risotto balls, fried to a golden hue and served with classic marinara sauce. The first bite was a crunchy surprise that revealed a silky, creamy interior. Our second was a childhood favorite, eggplant caponata. A wonderful mixture of eggplant, green olives, capers, pine nuts and other lovely flavors married in to a medley of deliciousness. Our third appetizer was an amazing crispy pork belly served with figs and bitter greens… Need I say more! For my main course I ordered bucatini alla amatriciana.
This dish was classic Italian… a fresh spicy tomato sauce mixed with guanciale (cured pig jowl), chilies covered with a flurry of pecorino cheese! Smokey, slightly sweet and just an all around hearty dish with rich flavors!
After eating this masterpiece, there was no room left for dessert… perhaps something sweet will make its way into my belly tomorrow night!

at a low simmer…
-R

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how do you spell decadence… R I S O T T O

Sometimes you need a bit of luxury in more than just your life… so tonight that is just what I did with dinner!
I took my regular risotto and elevated it to something spectacular. Tonight was my first try at lobster risotto! This dish is not very different than my usual risotto, just the addition of lobster meat makes it a bit sweeter and much sexier.
I started by sautéing onions in some butter, then coating the arborio with the butter and onions. Next, I added some white wine, stirred the arborio and reduced. Then it was time to start with some serious elbow grease… ladles of warmed chicken stock, stirring, more stock and more stirring! All of this consistent stirring creates a creaminess, while the stock adds the flavor and cooks everything through.
Once the risotto is done, I add in a good helping of pecorino romano for some tanginess and then last, but not least the chopped lobster meat is gently incorporated…
Topped off with some extra lobster meat and dinner was served! I could eat this all the time…

at a low simmer…
-R

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twist on risotto…

Tonight I decided to put a twist on one of my favorite dishes… risotto! Instead of using arborio, I substituted with farro, but used the same elements as when making my usual risotto; onion, garlic, sliced portabello mushrooms, parsley, white wine, chicken stock and pecorino romano cheese.
Started by sautéing the onion, mushroom and garlic. Once softened, I added some white wine and reduced, then began adding the stock and stirring the farro like I normally would in a traditional risotto. This exact step continued until all of the stock was gone and the farro was creamy and cooked through. Off the heat, a healthy addition of the pecorino romano was whipped in, along with the parsley.
This was a far out risotto, but wait more like ‘farrotto’…

at a low simmer…
-R

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