Dinner Staple - Basic Risotto

Recipe from Everlasting Meal

The recipe for this risotto is a base .The book recommends it is served topped with simple roasted beets that are tossed in a little bit of olive oil and red wine vinegar and salt/pepper - it is a very simple and perfect meal
Recipe starts toward the bottom of the first photo/page below

the recipe in the book has no measurements... and it forced me to review other recipes I have used successfully and the directions on the bag of risotto rice... but the book really does describe it all the est.

I would recommend a loose interpretation of the book's recipe to be:

• 1 c rice
• 2 to 3 cups broth -- I think i used about 2 cups broth and a cup of water (warmed, nearly hot)
• half an onion, chopped (dice to the smaller side)
• handful of Parmasan cheese (shreeded/shaved/grated/etc) --> about 1/2 cup at least
• 1/4-1/3 c white wine
• 2-3 T butter

The key is really the constant stirring... takes at least 25-30 min

when it tastes done (about al dente rice cooked), stir in the cheese, turn heat off, cover the pot, and leave it to sit at least 5-10 min

At this point you can add other bits if you want to add seasonal flavots

• spring
• add 1/2 cup frozen peas, stir
• add handful of asparagus, chopped in large chunks, UNCOOKED, sitr in, it'll cook off enough from the rice heat if the veg is not too cold
• summer
• corn 
• halved cherry tomatoes
• chopped spinach
• fall & 
• winter
• sauteed chopped mushrooms, add toward the beginning
• if you use dried porcinis, strain the liquid and add to the hot broth 
• use red wine instead of white
• or
• roasted butternut squash
• chiffonade kale or other sturdy green

Weeknight Waste-Not-Want-Not -- Greens Grantin

Recipe from one of my favorites - Everlasting Meal: Cooking with Economy and Grace

Recipe calls for 2 c of stems from greens -- its ideal for when you have random stems or greens leftover. Ela wanted beets, I wanted to use the beet greens and the stems.

I had approx 2 c. greens and stems, I think this could work with up to twice as much greents/stems. I used the recommended 6"x4" dish, and with how much the greens cooked down I might double the recipe or at least double the greens.

Keep it simple and follow the recipe, or double the greens...
if you want to add complexity:

• add a minced garlic clove to the bechemel in the last 5-10 min
• add some fresh ground (or not fresh ground) nutmeg -- maybe 1/4 tsp
• top with the Parmesan and some breadcrumbs or torn bits of leftover bread

this is really tasty on its own, but I imagined it woul dbe really tasty...

• tossed with pasta -- i would use penne or other shaped pasta and add a little bit of pasta water so that you end up with a alfredo like sauce with the greens
• as a base with some poached eggs on top
• served over some quinoa or cous cous or other pasta/grain (with the egg)
• added to a pasta sauce (or that tomato soup base!) and
• tossed with pasta
• used as a base for poaching eggs
• served on toasted fresh bread....

Weeknight Quickie - Milk Bar Life's Tomato Soup

Recipe taken from Milk Bar Life -

Scroll down for photo of recipe from the cookbook to follow original guidelines



Modifications: (I try to stick to the recipe the first time I make it, and I didn't do that here...)

• I used a 28 oz can of diced tomatoes, so I doubled the recipe
• it was too rich and thick - I think would have been better keeping everything the same and using a 28oz can instead of 14 oz can
• I used very chunkily diced tomatoes -- Ela didn't like them, I should have pureed it (ideally with the immersion blender, because using a regular blender would be extra)

I had leftovers... here's what I did:

• I had ~8oz left over, I reheated it with ~ 2 spoons (regular spoon you have in your drawer and set the table with-- whatever those are called) of tomato paste and 1.5 c water, about 1/2 tsp salt, result was more what I think I would have wanted in the first place

When I make this soup next time...

• Keep amount of roux (1 T flour + 1 T butter)
• cut sugar by 1/2
• double tomatoes to 28 oz can
• either puree, or use "petite diced" style tomatoes
• consider adding 1 T tomato paste

Cooking this soup took about 5-10 minutes, super fast 

In reviewing recipes of tomato bisque (see below for recipe from Food Network), it is not a ton different, so to make the soup extra fancy or add some levels of complexity without adding a ton of extra time... 

• cook the roux longer, to get a more complex and deeper flavor
• add a clove of garlic, chopped or pushed through one of those garlic masher things (make sure you let it cook at least 5-10 with this so it doesn't taste raw)
• add fresh basil or other fresh herbs
• I don't think it needs the cream called for in the recipe below
• top with some bacon
• if you use the Ruhlman method of cooking your bacon, you'll have rendered bacon fat -- if you start with this, you can use bacon fat instead of butter for your roux
• you can top with the bacon, or just start it with the bacon and its fat as long as you don't want the bacon crispy on top
• you can top it with a dollop of mascapone or sour cream ormaybe even greek yogurt

https://www.foodnetwork.com/recipes/food-network-kitchen/tomato-bisque-recipe-2011496

Ingredients

4 tablespoons unsalted butter

1 tablespoon minced bacon (about 1/2 ounce)

1 Spanish onion, chopped

1 carrot, chopped

1 stalk celery, chopped

4 cloves garlic, minced

5 tablespoons all-purpose flour

5 cups chicken broth, homemade or low-sodium canned

1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

3 parsley sprigs

3 fresh thyme sprigs

1 bay leaf

1 cup heavy cream

1 3/4 teaspoon kosher salt

Freshly ground black pepper

Directions

1. Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
2. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
3. When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
4. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.