Product Description
Having your friends over is no big deal when you have the
perfect recipe, one that's not only foolproof but simple and that
fits into your hectic schedule. In Perfect Recipes for Having
People Over, Pam Anderson shares nearly 200 perfectly convenient
dishes, including:
* Lacy Cheddar Crisps--An irresistible one-ingredient hors
d'oeuvre, ready in 10 minutes.
* Oven-Barbecued Pork--Slow-cooked for 10 to 12 hours. You
literally make this one in your .
* Creamy Baked Macaroni and Cheese -- When kids are coming, why
not serve the best version of their favorite?
* Shish Kebabs--Satisfy every guest, from vegetarians to
carnivores, in the same meal. Six exciting flavoring pastes offer
all the variety you need.
* Easy Baked Risotto--Elegant and effortless, with many sumptuous
variations, including seafood and vegetarian. You socialize while
it cooks.
* Orange-Glazed Asparagus--One of the most versatile side dishes
imaginable. Ready in 8 relaxed minutes.
* Molten Chocolate Cakes--15 minutes to oozy decadence.
Every recipe comes with helpful suggestions on what to serve with
the dish, how to vary it, how to take shortcuts, and how to make
it ahead.
From Perfect Recipes for Having People Over: Easy Baked
Risotto
Risotto is perfect for an elegant dinner party, but most
people don't want to spend nearly an hour stirring it. Unless you
drag someone into the kitchen to keep you company, you'll miss a
good chunk of your party. But placing a sheet of heavy-duty foil
directly over the risotto's surface and double-sealing the pot
with the foil and a lid reduce the cooking time and eliminate
most of the stirring. Although you could halve the recipe and
decrease the cooking time by 5 to 7 minutes, I wouldn't: the
Risotto Cake recipe (to follow) is exceptional for leftovers.
Ingredients
* 3 tablespoons olive oil, butter, or rendered bacon
if using bacon
* 1 small onion, cut into small dice
* 2 ounces prosciutto, bacon, or pancetta or 4 ounces ham, sliced
and cut into small dice (optional)
* 2 cups Arborio rice
* 1/2 cup dry white wine
* 1 quart chicken broth
* 1 cup grated Parmesan cheese
* 4 ounces (1 cup) frozen green peas and/or 2 tablespoons chopped
fresh parsley
* Flavoring Ingredients (see next list; use a total of 1 pound;
optional)
Flavoring Ingredients
For sauteed flavoring ingredients, choose 8 ounces (heaping 2
cups) of one of the following:
* Winter squash, cut into 1/2-inch dice
* Fennel, halved lengthwise, cored, and thinly sliced
* Mushrooms, thinly sliced
* Cabbage, thinly sliced
Flavoring ingredients that are added during the last 5 minutes
of cooking: * Asparagus spears, tossed with 1 tablespoon olive
oil, sprinkled with salt and pepper, and roasted on a baking
sheet in a 450-degree oven for 5 minutes, then cut into 1-inch
lengths.
* Baby spinach or arugula
* Bay scallops
* Medium shrimp, peeled
Directions
1. Adjust oven rack to middle position and heat oven to 450
degrees. Prepare flavoring ingredients, if using (for sauteed
flavoring ingredients, you will cook them in step 2). 2. Heat
oil in a heavy-bottomed Dutch oven or large ovenproof (12-inch)
skillet over medium-high heat.Add onion, prosciutto, if using,
and any ingredients to be sautéed and sauté until tender, 4 to 5
minutes. Stir in rice.
Risotto can be made to this point up to 2 hours in advance and
covered. 3. Add wine and simmer until evaporated. Add chicken
broth and 2 cups water. Cover pot with a sheet of heavy-duty
foil, pressing down so that it rests on broth, crimp foil around
edges of pot, and cover pot with lid for a tighter seal. Set pot
in oven and cook for 25 minutes.
4. Remove from oven and carefully remove lid and foil. Set pot
on low heat. If you've chosen flavoring ingredients that are to
be added at the end of cooking, stir them in now. Cook, stirring,
until rice is cooked but still a little chewy at center, liquid
is creamy, and flavors have blended, about 5 minutes. Stir in
Parmesan and peas and parsley (if using) and serve.
When Should I Serve It?
As a first or main course at a dinner party in spring, winter,
or fall.
As a simple supper with family and friends
Any Shortcuts?
Stick with flavoring ingredients that need little or no
preparation—sliced mushrooms, prewashed baby spinach, scallops,
or peeled shrimp, for example.
How Can I Vary It?
With this formula, you can create whatever flavor risotto you
like.
Suggested Combinations:
Risotto with scallops, spinach, and bacon
Risotto with fennel and scallops
Risotto with shrimp, asparagus, and prosciutto
Risotto with winter squash and prosciutto
Risotto with asparagus and ham
Risotto with cabbage and bacon
Risotto with mushrooms and cabbage
What About Leftovers?
Just add a little chicken broth to loosen the rice and heat
slowly, stirring occasionally, on the stovetop.
If you have 2 cups leftover risotto, make Risotto Cakes (see
below).
RISOTTO CAKES
Ingredients * 2 cups leftover risotto, chop any large flavoring
ingredients into small chunks
* 1 beaten egg
* 3/4 cup dry bread crumbs
* 2 tablespoons oil
Directions
1. Stir 1 beaten egg into the 2 cups leftover cold risotto. 2.
Measure 3/4 cup dry bread crumbs into a pie plate. Drop 1/4 cup
risotto into crumbs, covering risotto mound with crumbs and
twirling it to coat completely. Pick up risotto mound and form it
into a patty, then drop it back into crumbs to coat again.
Transfer to a plate.
3. Repeat to make 8 cakes. Heat a generous 2 tablespoons oil in
a 10-inch skillet over medium heat until hot. Add cakes (8 fit
perfectly) and fry until golden brown, about 2 minutes per side.
Serve on or alongside a bed of vinaigrette-tossed baby greens
sprinkled with crumbled goat or feta cheese.