Asian Risotto With Pancetta And Mussels Recipes

ASIAN MUSHROOM RISOTTO

Steps:

• Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
• In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat. When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes. Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt. Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant.
• Add the rice to the pan; mix well to coat the grains in the flavorful oil. Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan. Simmer until the wine has almost completely evaporated, about 3 minutes. Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes. Add 3/4 cup broth and once again cook until evaporated, stirring constantly. Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total.
• Remove from the heat and stir in the sesame oil and Parmesan. Serve garnished with Parmesan, basil and pickled ginger.

PANCETTA AND LEEK RISOTTO FOR TWO

Steps:

• Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto.
• Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
• Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
• Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
• Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.

RISOTTO WITH CLAMS

Steps:

• Heat a Dutch oven over medium heat. Add the olive oil and pancetta and cook, stirring occasionally, until the pancetta is golden brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate and reserve.
• To the pan with the pancetta drippings, add the shallots, garlic and salt. Cook until fragrant, stirring with a wooden spoon, 2 minutes. Stir in the rice and coat with all the flavors of the pan. Toast the rice for 2 minutes. Deglaze with 1 cup of the prosecco and cook, stirring constantly, until the liquid is almost entirely absorbed. Add 1 cup of the clam juice and cook, stirring, until almost completely absorbed, 6 to 8 minutes. Continue adding the clam juice, 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes.
• Meanwhile, to a small saucepan, add the remaining 1/2 cup prosecco and the New Zealand clams. Cover the pan and place over high heat. Cook, shaking occasionally, until the clams have opened, about 4 minutes. Discard any clams that do not open. Set aside.
• To finish the risotto, stir in the Parmesan, butter, reserved pancetta and the chopped littleneck clams along with their juice. Cook until the clams are cooked through and the butter and cheese are melted in, an additional 2 minutes. The risotto should have some movement and not be too thick.
• In a small bowl, mix together the parsley and lemon zest. Stir half of the mixture into the risotto. Using a slotted spoon, scoop the steamed New Zealand clams over the top of the risotto and finish with the remaining parsley mixture.

ASIAN RISOTTO WITH PANCETTA AND MUSSELS

Steps:

• Combine 1 1/2 cups hot water and shiitake mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from water and squeeze excess liquid back into bowl. Cut out hard stems and discard. Thinly slice mushrooms.
• Pour mushroom soaking liquid into large saucepan, leaving any sediment in bottom of bowl. Add clam juice and 2 cups water. Bring to simmer. Reduce heat to very low and keep liquid hot.
• Heat oil in heavy large Dutch oven over medium-high heat. Add pancetta, ginger and half of green onions; stir until aromatic, about 2 minutes. Add mussels, cover and cook until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl (discard any that do not open). Cover bowl with foil.
• Add mushrooms and bok choy stems to Dutch oven; stir over medium-high heat 2 minutes. Add rice; stir 1 minute. Add vermouth; stir until absorbed, about 2 minutes. Add 1 cup hot liquid ; adjust heat so that rice simmers slowly. Cook until liquid is absorbed, stirring often, about 5 minutes. Continue cooking until rice is almost tender, adding 1 cup liquid every 5 minutes and stirring often, about 15 minutes longer.
• Mix bok choy leaves and snow peas into risotto and continue cooking until rice is just tender and mixture is creamy, adding liquid 1/2 cup at a time and stirring, often about 10 minutes longer . Mix in chopped cilantro and remaining green onions. Season with salt and pepper.
• Transfer risotto to large bowl. Arrange mussels around edge of bowl. Garnish with cilantro sprigs and serve.