Landmark Vineyard Harvest Risotto Recipes

ORZO RISOTTO

Steps:

• Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
• Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.

SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)

Steps:

• 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
• 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
• 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
• 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
• 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

COCONUT RISOTTO

Steps:

• Preheat the oven to 350 degrees F.
• Line a deep baking sheet with aluminum foil.
• Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

BACON AND ONION RISOTTO

Steps:

• Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.

WANCHEESE FISHERMAN'S RISOTTO

Steps:

• Place a medium saucepan over medium-high heat. After the pan is hot, add the olive oil and bacon. Saute for 30 seconds, and then add the shrimp and scallops. Stir to keep from sticking, and cook for 1 1/2 to 2 minutes. Add the risotto, chicken stock, crabmeat, tomatoes, corn, spinach, salt and pepper. Delicately stir the ingredients together, best done with a wooden spoon. Now turn the heat to medium-low, and cook until the stock has cooked away, about 2 minutes. Add cheese and butter stir for 1 minute. Serve in a pasta bowl.