Read Online Giada's Kitchen: New Italian Favorites by Giada de Laurentiis - Free Book Online Page B
Authors: Giada de Laurentiis
Tags: Reference, Non-Fiction
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tablespoons chopped flat-leaf parsley
In a medium saucepan, bring the broth and ¼ cup of lemon juice to a simmer. Cover the broth and keep hot over low heat.
In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and remaining ¼ cup of lemon juice and simmer until it has almost completely evaporated, about 3 minutes. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, ½ cup of the Parmesan, and the mascarpone cheese, lemon zest, and the salt and pepper. Sprinkle with the remaining 2 tablespoons of Parmesan, garnish with the parsley, and serve.
Note: To serve the risotto in a lemon cup, cut ¼ inch off the bottom of 6 lemons so they stand upright. Slice 1 inch off the stem end. Using a grapefruit spoon, scoop out the flesh of the lemon and discard. Fill each lemon with about ½ cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of grated Parmesan and serve.
Butternut Squash and Vanilla Risotto
I first tasted a risotto similar to this one in South Africa and though at first the idea of adding vanilla to a savory dish sounded a bit odd, I found the flavor combination irresistible. The vanilla adds a lovely aromatic finish but not a lot of sweetness. I consider this the perfect fall dish.
4 entrée servings or 8 side-dish servings
4 cups vegetable broth
1 large vanilla bean
3 cups butternut squash cut in 1-inch squares (about 12 ounces)
3 tablespoons unsalted butter
¾ cup finely chopped onion (from 1 onion)
1½ cups Arborio rice or medium-grain white rice
½ cup dry white wine
½ cup freshly grated Parmesan cheese
½ teaspoon salt
2 tablespoons finely chopped fresh chives
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them and the bean to the broth. When the broth comes to a simmer, reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Use a slotted spoon to transfer the cooked squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean.
Turn off the heat under the risotto (and the remaining broth, if any). Gently stir in the butternut squash, Parmesan cheese, the remaining tablespoon of butter, and the salt. Transfer the risotto to a serving bowl and sprinkle with the chives. Serve immediately.
This variation on my favorite arugula and shrimp salad—served over pasta—tastes as good as it looks. If you keep frozen shrimp in the freezer, a practice I always recommend, this is actually a quick pantry meal, perfect for those late winter/early spring days when everyone wants to start eating a bit lighter.
4 to 6 servings
Lemon Oil
½ cup extra-virgin olive oil
Zest of 1 lemon
Pasta
1 pound linguine
2 tablespoons olive
In a medium saucepan, bring the broth and ¼ cup of lemon juice to a simmer. Cover the broth and keep hot over low heat.
In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and remaining ¼ cup of lemon juice and simmer until it has almost completely evaporated, about 3 minutes. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, ½ cup of the Parmesan, and the mascarpone cheese, lemon zest, and the salt and pepper. Sprinkle with the remaining 2 tablespoons of Parmesan, garnish with the parsley, and serve.
Note: To serve the risotto in a lemon cup, cut ¼ inch off the bottom of 6 lemons so they stand upright. Slice 1 inch off the stem end. Using a grapefruit spoon, scoop out the flesh of the lemon and discard. Fill each lemon with about ½ cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of grated Parmesan and serve.
Butternut Squash and Vanilla Risotto
I first tasted a risotto similar to this one in South Africa and though at first the idea of adding vanilla to a savory dish sounded a bit odd, I found the flavor combination irresistible. The vanilla adds a lovely aromatic finish but not a lot of sweetness. I consider this the perfect fall dish.
4 entrée servings or 8 side-dish servings
4 cups vegetable broth
1 large vanilla bean
3 cups butternut squash cut in 1-inch squares (about 12 ounces)
3 tablespoons unsalted butter
¾ cup finely chopped onion (from 1 onion)
1½ cups Arborio rice or medium-grain white rice
½ cup dry white wine
½ cup freshly grated Parmesan cheese
½ teaspoon salt
2 tablespoons finely chopped fresh chives
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them and the bean to the broth. When the broth comes to a simmer, reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Use a slotted spoon to transfer the cooked squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean.
Turn off the heat under the risotto (and the remaining broth, if any). Gently stir in the butternut squash, Parmesan cheese, the remaining tablespoon of butter, and the salt. Transfer the risotto to a serving bowl and sprinkle with the chives. Serve immediately.
This variation on my favorite arugula and shrimp salad—served over pasta—tastes as good as it looks. If you keep frozen shrimp in the freezer, a practice I always recommend, this is actually a quick pantry meal, perfect for those late winter/early spring days when everyone wants to start eating a bit lighter.
4 to 6 servings
Lemon Oil
½ cup extra-virgin olive oil
Zest of 1 lemon
Pasta
1 pound linguine
2 tablespoons olive
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