Red Lentil Risotto with Chorizo
My friends at Explore Cuisine have just released a new product, Red Lentil Risoni, an orzo made exclusively of red lentil flour. It is produced in Italy, and has 13 grams of protein and 3 grams of fiber per 2 oz. serving, it’s organic and gluten-free too.
I am excited to be joining them again this year, at Natural Products Expo West in Anaheim, California on March 7, 8, and 9 to help debut this terrific product. Please stop by Booth #4906 to sample this uber-tasty risotto in a rotation with Edamame Spaghetti with Pesto, Green Lentil Lasagne, Brown Rice Noodle Pad Thai, Black Bean Black Sesame Fettuccine, Edamame Ramen and more. Most of the dishes will be vegan or vegetarian, all are gluten-free.
For this dish, the classic risotto cooking method is applied to the rice-shaped lentils. The result is a creamy high-protein lentil dish masquerading as rice, flavored with spicy pork sausage (handmade by my San Pedro butcher). Just add a green salad for a wholly satisfying meal.
Red Lentil Risotto with Chorizo Recipe
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Smoky Pumpkin Risotto with Burrata
Crumbled Fried Sage
Happy Halloween! The culinary SORCERESS has a real TREAT to share in the SPIRIT of the holiday…a SMOKY creamy pumpkin risotto in which she BURIES a MONSTROUS wedge of burrata. This TRICK she learned from gastronomic WIZARD two-star Michelin chef Julian Serrano. He SUBMERGES burrata under his BLOOD-RED Risotto Al Vino Rosso at restaurant Lago in Las Vegas.
BEWARE, this dish is only for those with a GHOULISH ATTRACTION to fresh mozzarella cheese stuffed with heavy cream, aka burrata. Topped with crumbled fried sage, it is a BEWITCHING seasonal risotto and so FRIGHTFULLY good.
Smoky Pumpkin Risotto Recipe
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Meyer Lemon Risotto Balls with Parmesan and Mascarpone
Edible Flower Confetti
Crispy on the outside – warm, creamy, cheesy, and lemony on the inside – these little risotto balls (arancini in Italian) are simply irresistible. And if the texture and flavor aren’t enough to make you swoon, I’m dressing them up with pretty flower petal confetti and lacy Parmigiano-Reggiano. Serve them with your favorite Italian white wine and enjoy happy hour!
Meyer Lemon Risotto Recipe
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Carrot, Cumin, Vodka, Creme Fraiche
Parmesan, Nasturtium Blossom
I just happened to be thinking about making risotto while reading the Proud Italian Cook’s fabulous new ebook, Italian Sauces My Way (highly recommended and available here). In her book, my friend Marie has a recipe for Vodka Cream Sauce which she recommends spooned over steamed mussels, ravioli, gnocchi, or the classic penne pasta. It’s not a complicated sauce but the vodka makes it fancy, taking her delicious basic marinara to another level. Anyway, her wonderful sauce got me thinking about pairing vodka and risotto.
Other than tomato, what vegetable would pair well with vodka? Beet, celery, and carrot all sounded right. I decided to make the first trial with carrot. I added a kiss of cumin and a some creme fraiche for the creamy element. The color was so incredibly lovely, I didn’t want to detract from it. So the dish was finished with a nasturtium flower from the garden, keeping that monochromatic look.
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Spinach Mushroom Risotto with Toasted Pecans
Chiffonade of Fresh Spinach Garnish
Combining two favorite risotto dishes – spinach risotto and mushroom risotto, into one – and adding toasted pecans plus an unexpected garnish of fresh spinach ribbons equals one bright and satisfying vegetarian meal. Crunchy toasted pecans contrast the creamy risotto, earthy caramelized mushrooms complement tender wilted baby spinach. A sprinkle of Parmesan and glass of wine were the only accompaniments.
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