Browsing Category

Risotto

Karista's Kitchen Kid Friendly Life Around My Table Risotto Sassy Side dishes vegetarian

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Lemon Risotto with Crispy Mushroom and Mint Gremolata // the perfect spring meal from Karista's Kitchen

It’s the first full week of spring and my mint plant is blooming the prettiest Chartreuse green leaves. These gorgeous green leaves are inspiring a constant stream of recipe ideas like this Lemon Risotto with Crispy Mushroom and Mint Gremolata.  

I adore adding fresh mint to my recipes and I often add it to my quinoa salads, cucumber and papaya salsa, and even a few stir fry recipes. And now mint has made it’s way into my lemon risotto with a crispy mushroom and mint gremolata.

Mixing fresh herbs with sautéed mushrooms compliments a dish and gives it a little extra something special.  I like to combine fresh mint, parsley and basil in my gremolata because each of those herbs play so well together. Not to mention, the herbs compliment the lemon risotto so beautifully you’d think they were made for each other.

Lemon Risotto with Crispy Mushroom Gremolata // Karista's Kitchen

This lovely recipe is bright with flavor but still comforting in texture. Lemon risotto with crispy mushroom and mint gremolata highlights the dawn of a new season with  a playful twist of fresh ingredients.

This is a short, although delicious, post today but I’ll be back soon with more tempting recipes from a new kitchen!

Delicious Wishes and Loads of Love,

Karista

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Serving Size: serves 4 (recipe can be doubled)

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Ingredients

  • 2 tablespoons ghee or extra virgin olive oil
  • 1/2 - 3/4 cup diced yellow onion (about 1/2 of a large onion)
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4-5 cups warm vegetable broth (I like a creamy risotto so I use extra broth)
  • 1/4 cup grated parmesan cheese
  • 1 medium lemon zested
  • Salt and pepper to taste
  • 1-2 tablespoons extra virgin olive oil
  • 2 cups sliced assorted seasonal mushrooms
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1/2 tablespoon chopped fresh parsley
  • A squeeze of fresh lemon
  • Salt and pepper to taste

Instructions

  • To make the risotto add 2 tablespoons of ghee or olive oil to a large pot over medium heat. Add the diced onions and sauté until tender, about 2-3 minutes.
  • Add the rice and stir for one minute longer. Add ½ cup dry white wine and stir until absorbed, about 1 minute.
  • Next, stir in 1 cup of the warm broth and simmer until it’s absorbed, stirring frequently. Continue to add 1/2 cup of broth at a time, stirring often and allowing each addition of broth to be absorbed before adding the next 1/2 cup. Cook for about 20-30 minutes or until the rice is almost tender, al dente.
  • When the risotto is done, take it off the heat and stir in the Parmesan cheese and lemon zest. Season to taste with salt and pepper.
  • To make the gremolata, heat a skillet over medium heat and add the olive oil. When the oil is hot add the mushrooms and saute until slightly browned and a little crispy. Then stir in the minced garlic, fresh chopped herbs and squeeze of lemon. Take the skillet off the heat and season to taste with salt and pepper.
  • To serve the risotto, ladle risotto into individual bowls or one large serving bowl. Top the lemon risotto with the crispy mushroom and mint gremolata and serve with additional grated parmesan cheese.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/03/22/lemon-risotto-with-crispy-mushroom-and-mint-gremolata/

     

    Appetizers DaVinci Wine Recipes Karista's Kitchen Life Around My Table Risotto Seafood

    Feast of the Seven Fishes with DaVinci Wine

    Crab Stuffed Mushrooms for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    A holiday table set with seven fish dishes is a glorious sight to behold. Especially if you’re a lover of seafood but also enjoy the Italian holiday tradition, Feast of the Seven Fishes.

    Why seven fish dishes? The Italian tradition began as a religious observance when fish was served for Christmas Eve dinner. Some say the seven fish dishes were served to represent the seven sacraments or the seven virtues. Over the years however, Feast of the Seven Fishes has become a holiday celebration enjoyed by many here in the U.S., including my family.

    I read about Feast of the Seven Fishes years ago when studying culinary history and cultural food traditions. I found it so fascinating that I decided to implement something similar for my family’s celebrations of the holiday season.

    I started out strong the first year. I put my heart and soul into that event – although I can’t quite remember all the dishes I prepared. I just remember how fun and delicious the evening had been. Each year since, I’ve continued the tradition of fish on Christmas Eve. Some years I go all out with an impressive spread of seafood dishes and other years it’s as simple as a Lobster alla Arribiata with braised Chard and homemade Focaccia or a large pot of seafood stew.

    This year I was asked by the amazing team at DaVinci Wine to create a Feast of the Seven Fishes to pair with the DaVinci Chianti and the DaVinci Pinot Grigio. Two of my favorite Italian wines.

    I have to admit, I was thrilled. Not only was I going to have the opportunity to play with food (which is a favorite part of my job) and create gorgeous, mouth-watering recipes, but because I have a giant heartfelt adoration and deep attachment to everyone involved in creating this approachable yet lush wine. I feel like part of the DaVinci family.

    To begin, I created two sumptuous starters to set the festive mood and tantalize the palate.

    The first appetizer is a simple crab stuffed mushrooms recipe filled with a fluffy and flavorful mixture of cream cheese, crab, fresh herbs, garlic, lemon and Parmesan cheese. Then topped with breadcrumbs for a slightly crisp finish.

    The second seafood dish is another lovely nibble prepared with smoked salmon lox and an herb and lemon ricotta on garlic crostini.   The creamy herb ricotta creates a gorgeous backdrop for the smoked salmon and of course pairs beautifully with the crisp, clean flavors of DaVinci Pinot Grigio.

    Smoked Salmon Crostini with Herbed Ricotta for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    For the next course, I created a gorgeous Insalata Frutti de Mare (an Italian seafood salad) filled with marinated and poached baby octopus along with additional treasures from the sea and paired with the fresh and distinct flavors of fennel and orange – two of my favorite combinations to pair with seafood.

    This lovely seafood salad reaches absolute perfection when served with DaVinci Pinot Grigio.

    Insalata Frutti di Mare for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    The last two dishes we paired with the crisp, clean flavors of the DaVinci Pinot Grigio is the Seafood Risotto and Pesce all’ Acqua Pazza (Fish in Crazy Water).

    Seafood Risotto for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    The Fish in Crazy Water is not only tantalizing in flavor but a gorgeous and impressive dish to serve your guests.

    A whole fish, pan seared and then poached in flavorful aromatics, creating a lush entrée for your holiday celebration.

    Fish in Crazy Water for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    These four fish recipes served with DaVinci Pinot Grigio will captivate your guests and create a memorable holiday celebration.

    You will find these little lovelies HERE on the DaVinci Wine Facebook page. I’ll be posting soon about the next three fish recipes that I’ve paired with the lush DaVinci Chianti.

    Wishing you and your family a most joyous and delicious holiday season!

    Loads of Love,

    Karista

    Karista's Kitchen Kid Friendly Pasta Risotto vegetarian VRAI Magazine

    Roasted Pumpkin Risotto

    Roasted Pumpkin Risotto // Karista's Kitchen and VRAI Magazine

    Risotto is true comfort food.  Just the act of preparing risotto feels comforting, soothing somehow.  Maybe it’s because when I make risotto I like to turn on old Italian music and channel my inner Italian; or maybe it simply reminds me of time spent in Italy with the most wonderful and delightful people.

    Although risotto feels like comfort food, it also feels lush.  A bit decadent and a bit indulgent.  That could be another reason I love preparing risotto for my family – tossing in and adding seasonal ingredients like roasted pumpkin to create an even greater indulgent experience.

    If you’ve never prepared risotto or you’ve prepared it and it didn’t quite turn out the way you anticipated, you are going to love this Roasted Pumpkin Risotto post.  I’ve created this post for the October issue of  VRAI Magazine.  Head on over and check out this easy and fun pictorial as well as all the fabulous articles about lifestyle, travel, DIY, fashion and more food!  Click HERE for the recipe.

    Roasted Pumpkin Risotto // Karista's Kitchen

    I just want to say a HUGE thank you for reading Karista’s Kitchen and following Karista’s Kitchen on Facebook, Instagram, Pinterest and Twitter.  I truly appreciate and value your time spent browsing and reading – and my hope is that each and every recipe inspires you.

    As well, thank you so much for following and reading VRAI Magazine!  I am so proud and feel so honored to be part of such a talented team of professionals.

    Delicious Wishes and Loads of Love,

    Karista

     

    Karista's Kitchen Life Around My Table Pasta Risotto Sassy Side dishes

    Chianti Risotto

    Chianti Risotto with DaVinci Chianti

    Chianti Risotto tastes like one giant food hug.

    Fall of 2013, I was in a whirlwind of excitement and slowly coming down off my travel and culinary cloud after being in Italy for two weeks.  I think in all that excitement I failed to post this lovely dish.

    I originally created this gorgeous Chianti Risotto for DaVinci Wine . I was one of four very lucky bloggers to join the DaVinci Wine team in Vinci, Italy to learn all about Chianti wine-making. It. Was. Glorious.

    Naturally, I had to pair these two ingredients together, making one very cozy and gorgeous looking dish.

    This Chianti Risotto is one of those special recipes I reserve for a weekend when everyone is home and gathered in the kitchen.  We take turns stirring the risotto, chatting, sipping wine, nibbling on bruschetta and savoring the precious moments together.  You can certainly make this on a weeknight (and I do that as well) but it’s such an indulgent and rich dish I love to sit and relish the dish over a long weekend evening.

    Risotto is a staple in most Italian kitchens and it’s served in many forms. Which is truly the beauty of risotto.  It travels through seasons adapting to a multitude of ingredients, never wearing out its welcome on the dinner table.

    I adore the subtle fruitiness of the DaVinci Chianti and I thought it would make a lovely addition to risotto. Top with crispy fried sage, fresh grated parmesan or shaved pecorino and this is comfort food at its most delicious.  For a heartier version of this deeply colored risotto, I topped it with a farm fresh fried egg.

    Delicious Wishes and Loads of Love,

    Karista

     

    Chianti Risotto

    Serving Size: 2-3 as an entree, 4 as a side dish

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 medium shallot, finely diced (about 2-3 tablespoons)
    • 1 cup Arborio or Carnaroli rice
    • 1 cup DaVinci Chianti
    • 4 -5 cups beef broth, warmed
    • Knob of unsalted butter
    • ¼ cup grated parmesan cheese
    • Salt and pepper to taste
    • 6-8 large sage leaves
    • Shaved pecorino
    • Optional: top each serving with a fried egg

    Instructions

  • In a large pot over medium high heat add the olive oil. When the oil is hot but not smoking add the shallots and sauté for just a minute or two and then add the rice. Stir the rice for about 2 minutes and then add the cup of DaVinci Chianti and stir until the wine is absorbed.
  • Turn the heat down to medium or medium low and stir in 1 cup of the warm beef broth. Simmer until the broth is absorbed, stirring frequently. Repeat this process with about ½ cup of broth at a time and continue to cook until the rice is almost tender.
  • Be sure to allow each addition of broth to be absorbed before adding the next. This takes about 20 minutes. When the rice is done, add additional broth if you feel the risotto is too thick. I like a thinner risotto.
  • Stir in the parmesan cheese and a knob of butter and season to taste with salt and pepper. Let the risotto rest while you prepare the sage leaves and/or fried eggs.
  • In a small sauté pan heat some olive oil and when the oil is very hot add the sage leaves, turning them in the oil as they brown. Once crispy, take the pan off the heat and set the fried sage on a paper towel lined plate.
  • Place the risotto in individual serving bowls and garnish with a fried sage leave, shaved pecorino, and if you wish, a fried egg.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2014/09/20/chianti-risotto/

     

    Karista's Kitchen Kid Friendly Life Around My Table Risotto Sassy Side dishes vegetarian

    Fresh Spinach, Arugula and Lemon Risotto

    spinach, arugula and lemon risotto

    Fresh Spinach, Arugula and Lemon Risotto

    One of my chicken gals laid an egg today!  Yes, I splattered the good news all over facebook, instagram, and twitter.

    After my little social media blitz, I joyously announced the good news to my two sassy gals.  To which the reply was less than enthusiastic.

    One of my sassy gals gets a pass on enthusiasm as she’s still recovering from surgery, but I thought my youngest gal would be a little more thrilled about the good news.  I was on the receiving end of “that’s nice Mom”.

    chicken egg

    Our first egg

    I did however get a resounding “hurrah” for this lovely little spring green dish of risotto.  One of my youngest gals favorite comfort foods.

    Risotto can be simply flavored with just a hint of spiciness from sautéed shallots, layered with the subtle saltiness of fresh grated parmesan, or exquisitely prepared with earthy porcini’s and lightly drizzled with the distinct pungent flavor of truffle oil.

    This risotto however is most beautifully in between.  Hmmm… I’m sounding a bit like Goldilocks and the Three Bears.  This risotto is just right. 🙂

    spinach, arugula and lemon risotto

    Fresh Spinach, Arugula and Lemon Risotto

    Beautifully green with the distinct peppery taste of fresh arugula and the subtle grassiness of fresh spinach.  Then combined with a spritz of fresh lemon, garlic cloves and olive oil, this risotto seems to complete the spring season of risottos.

    Bright in color and happy on the palate.  What every spring risotto aspires to be.

    Fresh Spinach, Arugula and Lemon Risotto

    Serves 4 to 6

    Ingredients

    1 cup fresh spinach, packed (I used baby spinach leaves)

    1 cup fresh arugula, packed (I used baby arugula leaves)

    1-2 cloves garlic, crushed

    Zest of one lemon

    2-3 tablespoons lemon juice

    ¼ cup extra virgin olive oil

    Salt and pepper to taste

    3 tablespoons butter

    1 shallot, chopped

    2 cups Arborio rice

    ½ cup dry white wine

    6 cups vegetable broth, warmed

    ½ cup grated parmesan cheese

    Directions

    Combine the arugula and spinach leaves, garlic, lemon juice and olive oil in a food processor.  Blend until coarsely chopped.  Fold in the lemon zest.  Season to taste with salt and pepper.

    In a large saucepan bring the broth to a simmer.  Cover and keep warm over low heat.

    Melt the butter in a heavy large pot over medium heat.  Add the chopped shallot and sauté until tender, about 5 minutes.

    Add the rice and stir for about 2 minutes. Add the white wine and stir until absorbed, about 1 minute.

    Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently. Cook until the rice is almost tender, adding broth ½ cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 20 minutes.

    Stir in the spinach arugula mixture. Continue cooking, adding more broth ¼ cup at a time, until rice is creamy and tender, about 10 minutes longer.

    Season the risotto with salt and pepper.  Transfer to a bowl and sprinkle with the parmesan cheese.  Serve immediately.

     

    Karista's Kitchen Kid Friendly Life Around My Table Pork Risotto Sassy Side dishes

    Risotto alla Veronese (Risotto with Ham)

    Risotto alla Veronese

    A few evenings ago I was preparing the most lovely risotto with porcini mushrooms, roasted asparagus tips and Gruyère cheese.  Doesn’t that sound divine?  Well, not to my little gal.  I could see the scrunched and scowling look on her face as she walked through the kitchen asking me what we were having for dinner.

    I realize it might be asking too much of  a pre-teen to get excited about porcini mushrooms and roasted asparagus.  So, with this in mind, I scooped out a portion of the delicious mushroom and asparagus free risotto and set it aside.  I remembered a recipe from a Tuscan book that included several risotto recipes for children.  One of the recipes that came to mind was the very simple Risotto Alla Veronese, risotto with ham.  My little gal would love this!

    Risotto alla Veronese // Karista's Kitchen

    Not only did my little gal love it, but my oldest gal thought it was pretty darn good as well.  And of course Ranger Craig had to get in on the action and see what all the fuss was about in the kitchen.  He also gave a thumbs up to this delicious little risotto.  I’d like to think of it as the little risotto that could.  Instead of one meal, it gave me two!

    I just love happy endings.  And this one was certainly a deliciously happy ending.  In the words of a friend of mine, Teri, “and no one cried!”  Happy Cooking!

    Risotto alla Veronese (Risotto with Ham)

    Serving Size: 4

    Ingredients

    • 2-3 tablespoons olive oil
    • ¼ cup chopped shallots
    • 2 cups Arborio rice
    • ½ cup dry white wine
    • 6-8 cups vegetable or chicken broth
    • ½ cup grated parmesan
    • 1 cup diced or shredded ham
    • 1/2 cup baby peas (optional)
    • Salt and pepper to taste

    Instructions

  • In a large saucepan bring the broth to a simmer. Cover and keep warm over low heat.
  • Heat the olive oil in heavy large pot over medium heat. Add the chopped shallots and sauté until just tender, about 4-5 minutes.
  • Add the rice and stir for about 2 minutes. Add the white wine and stir until absorbed, about 1 minute.
  • Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently. Cook until the rice is almost tender, adding broth 1/2 cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 25-30 minutes.
  • Stir in the fresh grated parmesan and season with salt and pepper. Transfer to a bowl and sprinkle with diced or shredded ham. Serve immediately.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2010/06/18/risotto-alla-veronese-risotto-with-ham/