Well, I'm pretty sure I'm going to die. Full to bursting with risotto. Risotto accompanied by asparagus with lime and parmesan, roasted parsnips with cumin and rosemary, and cheesy garlic French bread.
It really was a day full of carbs. Those of you that know us know that we're very carb-conscious. But today was dedicated to carbo-loading for our half marathon tomorrow. It's the first one I've ever run, and it's Dave's first opportunity for a long run in a while (he's been working some pretty crazy hours!).
But we avoid wheat, so the regular pasta plan was just not gonna happen. Risotto seemed like a good way to get some serious carbs in while indulging since we're gonna be running for a couple of hours tomorrow.
For me, risotto always reminds me of my Auntie Carol, and visiting her out here in the Bay Area. I couldn't have been older than 12, but she made an amazing mushroom pancetta risotto that I just couldn't get over. I was worried what I would make would never measure up, but it really is easier than you think. Just make sure your arms muscles are in good shape because it's a lot of stirring.
I borrowed from a couple of online recipes to make up the one we had for dinner, so I'll do my best to describe my process here. Also, because the risotto takes so long, you have time to prep and cook the other things while you're waiting for it to finish. But first, ingredients!
2 medium fennel bulbs, with bottoms and fronds removed
3 small leeks, without greens
2 tbsp olive oil
1 1/4 cups arborio rice
3 cups chicken stock
1/2 cup dry white wine (we like pinot grigio)
3 slices bacon (try to the get meaty kind...super fatty just doesn't taste as good)
1 block parmesan
Salt and pepper to taste
First step is to dice up and cook down the leeks and fennel. Cut leeks in half lengthwise and then into 3/4" wide pieces. Cut the fennel in half and remove the core. But it into 1/8" wide strips. Throw all of this in a pan with the oil and cook until tender, about 10 minutes.
While you're cooking the veggies, trim the bacon and cut into small pieces and put that in a pan to fry. Put the chicken stock in a small pot and bring it up to a gentle simmer. You can drop the heat after that (you don't want it to evaporate), but it's better to keep it warm for mixing in with the risotto.
Once you get that cooked down, put the ride in the pan and stir to coat with oil. Drain off the bacon fat into another vessel to cool for disposal and throw the crispy bits in with the rice. Add your first 1/2 cup of stock, stirring constantly. Once the rice has absorbed the liquid you added, you can add another half cup. I added with wine 3rd, but you really can do it whenever you want.
Continue stirring and adding liquid (always waiting until the previous batch of stock has been absorbed) until you get the rice al dente. For softer rice, you will need a bit more time and a bit more liquid.
This will be a bit of an aside, but I just have to tell you about this amazing kitchen tool that Dave has. I think he got it from his parents a couple of years ago, but it's amazing. It's the shape of a traditional spatula, but made of soft silcone. It is double-ended so you can use it for a large pan or to scrape the last bits of something out of a food processor. Wonder tool! It's made by Chef'n, and this is the closest I could find online. Enjoy!
It really was a day full of carbs. Those of you that know us know that we're very carb-conscious. But today was dedicated to carbo-loading for our half marathon tomorrow. It's the first one I've ever run, and it's Dave's first opportunity for a long run in a while (he's been working some pretty crazy hours!).
But we avoid wheat, so the regular pasta plan was just not gonna happen. Risotto seemed like a good way to get some serious carbs in while indulging since we're gonna be running for a couple of hours tomorrow.
For me, risotto always reminds me of my Auntie Carol, and visiting her out here in the Bay Area. I couldn't have been older than 12, but she made an amazing mushroom pancetta risotto that I just couldn't get over. I was worried what I would make would never measure up, but it really is easier than you think. Just make sure your arms muscles are in good shape because it's a lot of stirring.
I borrowed from a couple of online recipes to make up the one we had for dinner, so I'll do my best to describe my process here. Also, because the risotto takes so long, you have time to prep and cook the other things while you're waiting for it to finish. But first, ingredients!
2 medium fennel bulbs, with bottoms and fronds removed
3 small leeks, without greens
2 tbsp olive oil
1 1/4 cups arborio rice
3 cups chicken stock
1/2 cup dry white wine (we like pinot grigio)
3 slices bacon (try to the get meaty kind...super fatty just doesn't taste as good)
1 block parmesan
Salt and pepper to taste
First step is to dice up and cook down the leeks and fennel. Cut leeks in half lengthwise and then into 3/4" wide pieces. Cut the fennel in half and remove the core. But it into 1/8" wide strips. Throw all of this in a pan with the oil and cook until tender, about 10 minutes.
While you're cooking the veggies, trim the bacon and cut into small pieces and put that in a pan to fry. Put the chicken stock in a small pot and bring it up to a gentle simmer. You can drop the heat after that (you don't want it to evaporate), but it's better to keep it warm for mixing in with the risotto.
Once you get that cooked down, put the ride in the pan and stir to coat with oil. Drain off the bacon fat into another vessel to cool for disposal and throw the crispy bits in with the rice. Add your first 1/2 cup of stock, stirring constantly. Once the rice has absorbed the liquid you added, you can add another half cup. I added with wine 3rd, but you really can do it whenever you want.
Continue stirring and adding liquid (always waiting until the previous batch of stock has been absorbed) until you get the rice al dente. For softer rice, you will need a bit more time and a bit more liquid.
This will be a bit of an aside, but I just have to tell you about this amazing kitchen tool that Dave has. I think he got it from his parents a couple of years ago, but it's amazing. It's the shape of a traditional spatula, but made of soft silcone. It is double-ended so you can use it for a large pan or to scrape the last bits of something out of a food processor. Wonder tool! It's made by Chef'n, and this is the closest I could find online. Enjoy!
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