Pasta & Risotto

By Kate Zeller

Love Pasta but need some new ideas?
Love Risotto but think it’s too much work?
Cooking for two but need some help getting the serving size right?
It’s easy – all of it. 29 easy pasta recipes, 21 easy risotto recipes (great for leftovers), for two (or more – easy to double or triple). Simplify your time in the kitchen with delicious results.

• Language: English
• Publisher: Kate Zeller
• Release date: Nov 23, 2014
• ISBN: 9781310695759

Kate Zeller

American expat, restoring an old farmhouse in France; cooking, blogging, stumbling thru French life. To keep wine on the table I do a weekly menu planning site. The hubs hammers and saws; I cook and garden. Cooking for two can be a challenge - it's easy to make too much food, then eat it! My efforts, (and his efforts) and recipes are chronicled in my blog. All my recipes use fresh, seasonal ingredients. Healthy food for a healthy life. We left Minnesota in the late 90's in search of... better weather? It's a big world, we decided to explore it. After 1 year in Ireland and 7 years in Andorra we are now firmly settled in the-middle-of-nowhere, France. We are restoring a big, old stone farmhouse and raising 2 big puppies. Why, you ask? We don't know... But here we are.

Book preview

First: Risotto is easy, no special skills required.

Second: Risotto can (and should) be healthy.

I’ve been making risotto for years. When I started I used the recipes in Risotto by Judith Barret and Norma Wasserman. I learned from their book that risotto does not have to be decadent to be delicious.

When I saw chefs on TV stir butter into risotto to make it creamy I was appalled.

Yes, risotto is supposed to be creamy. In Italy it’s normally served in a soup plate and eaten with a spoon. But it’s not extra butter that makes it creamy and luscious.

I also learned that risotto does not have to be stirred constantly. I think this is one of those myths perpetuated by the same TV chefs to make it seem too challenging for the home cook.

It does have to be stirred frequently, and vigorously, but not constantly. How would one get anything else done tied to a pot? Italian home cooks are just as busy as the rest of us.

And risotto is home-cooking. It’s a great way to clean out the fridge and / or use leftovers.

As to the Pasta…..

What can I say? Most people cook pasta and know it’s easy.

But most cooks can always use new pasta recipes

For both I try to keep the recipes healthy using fresh ingredients.

Final notes:

My recipes are a bit non-traditional in that I tend to use more vegetables and meat than pasta or rice. My husband is a T1 Diabetic, and controlling carbohydrates is essential.

It’s important to serve risotto immediately (that’s what keeps them creamy). If, for some reason, you have to wait before serving, turn it off before it’s fully cooked and finish at the last minute.

The risotto recipes call for Arborio rice but you could use any other rice specifically for risotto such as Carnaroli or Vialone Nano).

The recipes in this book are for 2 (unless otherwise noted). Simply double or triple for more.

If you prefer not to cook with wine, substitute stock or broth.

For Prosciutto you can substitute any dry-cured ham, regular ham or bacon.

For the lasagne I use no-cook noodles. This is meant to be a book of easy recipes, after all.

But for the serious cook I did include a recipe for making pasta from scratch.

Risotto

Risotto with Red Beets

Ricotta Risotto

Sage Risotto

Risotto al Salto

Tuna, Caper and Feta Risotto

Scallop and Saffron Risotto

Risotto with Salmon, Artichoke Hearts and Capers

Chicken and Snap Pea Risotto

Risotto with Chicken and Artichoke Bottoms

Turkey, Red Pepper and Olive Risotto

Turkey Risotto with Summer Squash

Risotto with Duck Confit and Beluga Lentils

Risotto alla Osso Buco

Beef and Spinach Risotto

Risotto with Asparagus, Veal and Peas

Pork and Fennel Risotto

Butternut Squash, Sage and Ham Risotto

Risotto con Fagioli or Prosciutto & White Bean Risotto

Risotto with Feta, Ham, Peas and Carrots

Sausage, Mushroom and Red Wine Risotto

Ragù Bolognese

Risotto Bolognese

Risotto with Red Beets

The bright red beets add a lovely color to this risotto. It would be a fun addition to a holiday table but is delicious anytime – and a sneaky way to get more vegetables.

Serves 4 as a side dish or first course

Total time: 30 minutes

Ingredients:

2/3 cup (4.2 oz, 125 gr) Arborio rice

1/2 cup (4 oz, 120 ml) dry white wine

2 - 1/4 cups (18 oz, 540 ml) chicken broth

1 medium onion, chopped

1 tbs olive oil

3/4 cup (2 oz, 60 gr) Parmesan cheese, freshly grated

Condimenti:

1 - 1/2 cups red beets (beetroot), cooked, diced about 2 medium

2 tsp dried parsley

1 tsp dried marjoram

2 tbs Greek or plain yogurt

Instructions:

Heat broth and keep hot over low heat.

In medium sauce pan heat oil over medium heat. Add onion and sauté until tender.

Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.

Add white wine and stir.

When rice has absorbed most of the wine add 1/3 cup of broth, stir.

Add the beets and herbs, stir

When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.

Before adding the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more broth is needed add 2 tbs at a time, wait until almost completely absorbed and test again.

At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.

Add the Parmesan, yogurt, and stir well.

Spoon into a bowl or risotto platter and serve.

Note: If serving as a traditional Italian separate course serve immediately. If serving as a side dish let rest 5 minutes to absorb more liquid.

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Ricotta Risotto