Smarter Living: Recipes

risotto

Photo: Sebastian Mary/Flickr

Peter Hoffman—chef, local food expert and owner of New York's Savoy and Back Forty restaurants—has graciously provided this recipe as a side for a Thanksgiving feast.

Ingredients

  • 1 cup Arborio or Carvanale rice for risotto
  • ½ cup (one half) White wine
  •  4 cup fish stock
  • ¼ one quarter tsp chili flakes
  • 1 lg clove of garlic thinly sliced
  • ½ cup scrubbed but not peeled Jerusalem artichokes cut in ½”
  • ½ lb squid cut in rings
  • 1 tbsp roughly chopped flat leaf parsley
  • 2 tbsp chives cut in 1” sticks
  • ½ cup chestnuts roasted and broken into bits for sprinkling as garnish
  • Olive oil

Method


Put some olive oil in a pan and quickly sauté the garlic. Add the chili flakes. Add the Jerusalem artichokes and stir for a few minutes. Add the rice. Stir over medium heat until the kernels are hot to the touch. Begin adding the liquids—first the white wine and then gradually add the fish stock, stirring constantly and never allowing the rice to get too dry or too soupy. The liquid should be just above the level of the rice. Once the rice has cooked partially and the rice kernel is still hard but not rock hard, add the squid pieces. Cook for one minute. Adjust the seasoning with salt, black pepper and parsley. Plate in a bowl and garnish with a quick salad made from the sautéed scallops, the chives, the crumbled chestnuts,  a bit of lemon juice and a little extra virgin olive oil.

To cook the scallops:
Turn the heat on your pan up to high. Add a little cooking oil.  Lightly season the scallops with salt and cracked pepper and add half of them to the hot pan. Allow the scallops to caramelize by not moving the pan for thirty seconds or so, then lightly shake for fifteen to twenty seconds longer allowing the golden fond (the oil with caramelized bits) to coat your scallops. Remove from the pan and set aside. Repeat with the second half of scallops and than place all of the scallops in the bowl. Toss as described above and top the risotto with this “salad”. Yumm!

last revised 8/9/2011

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