Risotto x 2

I’m running behind this week. Sadly, this means anyone desperate for the next great “cooking is like writing” metaphor are out of luck. However, those of you who like yummy food that impresses people will get a double dose of risotto recipes.

I never had risotto until a few years ago, and frankly, I had no idea what I was missing. It’s a versatile food that can complement almost any flavors you wish, and, though it’s usually a side, it can even stand alone as a main dish.

Many people will swear up and down that their way is the only right way to make it. I have no such belief but hope you enjoy one of these risottos tailored to enhance your next Mexican or Italian dinner.

Mexican-Style Risotto

5–6 c. chicken broth

¾ c. white wine

5 T. olive oil

1½ c. diced onions

¾ T. basil

1 T. cumin

1 tsp. black pepper

1 tsp. paprika

1 tsp. onion salt

1½ Arborio rice

½ lb. ground sausage

1 c. chopped spinach (I used frozen)

15-oz. can chickpeas (aka garbanzo beans)

1 c. shredded provel cheese (or melty cheese of your choice)

Warm chicken broth in one pot and wine in another. Keep warm and covered. In a medium pot or Dutch oven, heat olive oil. Add onions and cook on medium heat. After 2 or 3 minutes, add leaf basil (fresh is best), cumin, black pepper, paprika, and onion salt, and continue cooking until onion is translucent. Stir in rice until glistening (add extra oil if needed), and cook 3 minutes, stirring often.

Meanwhile cook sausage on medium high heat in a skillet; when sausage is halfway done, mix in the spinach. Continue cooking until sausage is lightly browned. Then remove from heat.

So many pots, so little time!

Immediately after starting sausage, add warm wine to rice pot, keep stirring, and cook until liquid is nearly gone. Cooking on medium high, ladle in just enough chicken broth to cover the rice and cook until liquid is absorbed. Repeat this process.

After most of the broth (4 cups or so) has been absorbed, stir in the sausage mix, onion salt, and chickpeas and add in more broth. Before adding the last cup, check the firmness of the rice. Continue adding broth and letting it be absorbed until rice is chewy and tasty. Don’t overcook—if you don’t use all the broth, that’s just fine.

Stir in provel (and a little extra broth if you want it creamier). Taste, and if you wish, add more cumin, onion salt, or black pepper. Serve.

Italian Tomato and Bell Pepper Risotto

2 T. cream cheese

1 T. sour cream

5–6 c. chicken broth

¾ c. white wine

3 T. butter

1 c. finely chopped shallots

1 c. diced onions

4 cloves finely chopped garlic

1 T. oregano

1 tsp. coriander

1½ c. Arborio rice

1 T. butter (or olive oil)

1 c. bell peppers (1 ½ peppers)

1½ c. diced Roma tomatoes

1/3 c. brown sugar

1 T. sea salt

½ c. parmesan

sprinkling of paprika

Stir together cream cheese and sour cream, and put in fridge. Warm chicken broth in one pot and wine in another. Keep warm and covered. In a medium pot or Dutch oven, heat butter. Add shallots and onions and cook on medium heat. After 2 or 3 minutes, add garlic, oregano (fresh is best), and coriander and continue cooking until onion is translucent. Stir in rice until glistening (add extra butter if needed), and cook 3 minutes, stirring often.

Meanwhile heat a Tbsp. of butter or olive oil on medium high heat in a large skillet or sauté pan. Add in bell peppers. After 2 or 3 minutes, add in tomatoes and cook until peppers are just starting to soften (but are still firm). Stir in brown sugar and remove from heat.

Immediately after starting pepper-tomato pan, add warm wine to rice pot, keep stirring, and cook until liquid is nearly gone. Mix in the sea salt. Cooking on medium high, ladle in just enough chicken broth to cover the rice and cook until liquid is absorbed. Repeat this process until all but last cup or so has been added. Check the firmness of the rice. Continue adding broth and letting it be absorbed until rice is chewy and tasty. Don’t overcook—if you don’t use all the broth, that’s just fine.

Stir in pepper-tomato mix, cream cheese mix, and parmesan. Taste, and if you wish, add salt or more parmesan. Sprinkle with paprika. Serve.

Pre-paprika picture, but the one at the top of the post has the red stuff sprinkled

Jonathan Schkade is the author of six books for children, including Icky Sticky, Hairy Scary Bible Stories. He's also a  network co-representative for the Southern Illinois region of SCBWI. To learn more about Jonathan, you can read omens in scattered grains of rice or visit his site: www.jonathanschkade.com.