Scott Conants Ramp Risotto Recipes

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RISOTTO WITH GUANCIALE, BRUSSELS SPROUTS AND PARMIGIANO



Risotto with Guanciale, Brussels Sprouts and Parmigiano image

Provided by Scott Conant

Categories     main-dish

Time 7h25m

Yield 3 to 4 servings

Number Of Ingredients 22

2 1/2 tablespoons extra-virgin olive oil
8 Brussels sprouts, quartered (about 2 cups)
2 ounces guanciale, julienned
3 tablespoons brunoise shallots
1 1/2 teaspoons brunoise garlic
1 1/2 teaspoons fresh thyme leaves, chopped
Crushed red pepper flakes
Kosher salt
1 1/2 cups vialone nano rice
1/2 cup dry white wine
6 to 8 cups Capon Mushroom Stock, recipe follows
2 tablespoons cold butter
1/2 cup grated Parmigiano-Reggiano
2 tablespoons chopped chives
5 pounds capon bones
6 stalks celery, halved
4 medium Spanish onions, quartered
3 medium carrots, halved
2 heads garlic
1/4 bunch fresh rosemary (about 6 stems)
1/4 bunch fresh thyme (about 6 stems)
1 cup dried porcini mushrooms

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 1 tablespoon of the oil in a medium ovenproof saute pan set over medium heat. Add the Brussels sprouts and cook until just starting to brown, 4 to 5 minutes. Transfer the pan to the oven and cook until just tender, 5 minutes. Set aside and keep warm for a later use.
  • In a 4-quart saucepan, heat 1/2 tablespoon of the oil over medium heat. Add the guanciale and cook until crispy. Remove the guanciale with a slotted spoon and drain on paper towels, and reserve the rendered fat in the saucepan.
  • Discard all but 3 tablespoons of the rendered guanciale fat and heat the saucepan over medium-low heat. Add the shallots, garlic, thyme, some crushed red pepper and a pinch of salt. Cook, stirring, until fragrant, 8 to 10 minutes. Remove from the heat if the garlic starts to brown.
  • Add the rice and cook, stirring constantly, to lightly toast, 2 minutes. Increase the heat to medium, add the wine and cook until it mostly evaporates. Add 1 cup of the Capon Mushroom Stock and cook, stirring until the liquid is absorbed. Add another 1 cup of the stock and increase the heat to a gentle bubble (the agitation helps release the starch as the rice cooks). Add another 1 cup of the stock and continue to cook, stirring. To see if it's time to add more stock, drag a spoon through the rice; if liquid doesn't immediately fill in the space, it's time to add more. Continue cooking, adding stock as needed, up to 8 cups, until the risotto looks creamy but the rice is still al dente, about 18 minutes.
  • Remove the risotto from the heat. Add the remaining 1 tablespoon oil and the butter, and mix, then add in the cheese. Taste and adjust the salt. Divide the risotto into serving dishes and top with Brussels sprouts, crispy guanciale and the chopped chives to serve.
  • Place the bones in a large stockpot and cover with cold water. Bring to a boil then reduce the heat to a simmer, skimming off the scum that comes to the surface. Add the celery, onions, carrots and garlic. Return to a boil, and then reduce the heat to a simmer for 4 to 6 hours, breaking up the bones and skimming the fat throughout.
  • Add the rosemary and thyme in the last hour of cooking. Add the dried porcini and steep for the last 15 minutes of cooking. Strain the stock into a large bowl set over an ice bath and reserve. Yield: 4 to 5 quarts.

RISOTTO WITH EGG AND PARMIGIANO



Risotto with Egg and Parmigiano image

Provided by Scott Conant

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

5 cups chicken stock, preferably light in color
5 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
2 shallots, brunoise (diced fine)
3 cloves garlic, brunoise (diced fine)
Red pepper flakes
Leaves from 5 to 6 sprigs of thyme
Kosher salt
1 1/2 cups Vialone Nano rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
3 large egg yolks

Steps:

  • Heat the chicken stock in a large pot with an 8-ounce ladle.
  • In a 4-quart pot, heat 3 tablespoons of the oil and 1 tablespoon of the butter over medium heat. Add the shallot, garlic, red pepper flakes to taste, the thyme leaves and a pinch of salt and cook, stirring, until fragrant, about 1 minute. (Take the pan off the heat if the garlic starts to brown.) Lower the heat to medium-low and cook, stirring occasionally, until the shallot is very tender, about 5 minutes.
  • Add the rice and 1 tablespoon of the oil to the pot, stirring for about 3 minutes to toast it lightly. Increase the heat to medium, add the wine and cook until most of the wine is gone but the bottom of the pot is not dry. Season the stock with salt if necessary, then add 1 cup of the warm chicken stock and cook, stirring, until the liquid has been absorbed and evaporated. Add another cup stock and increase the heat so that there is a fair amount of bubbles on the surface and cook until the liquid is once again absorbed (this agitation helps release the starch as the rice cooks). Add the remaining 1 tablespoon oil and another cup or so of stock and continue to cook, stirring, until the liquid is absorbed into the rice, adding more stock as needed and stirring. To see if it's time to add more liquid, drag the spoon through the rice; if the liquid doesn't immediately fill in the space, it's time to add more. Continue to cook, adding broth as necessary, until the risotto looks creamy but the rice is still al dente, about 18 minutes.
  • Take the risotto off the heat. Add the remaining 3 tablespoons butter and the cheese and stir well. At this point, you can add the egg yolks and stir them in until well combined. Serve immediately.

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