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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.
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    When I serve a Chianti wine, it has always been a DaVinci Chianti.  My absolute favorite Chianti for years, long before I so proudly became the 2013 DaVinci Wine Culinary Arts Storyteller.  And, might I add, DaVinci Chianti has always been an important ingredient in my tomato gravy, or as my family calls it, my Sunday sauce.

    I mentioned this to Jenna, one of our lovely DaVinci Reps, during a conversation about the Chianti – when Jenna quickly said “it’s Vinci sauce!”.  And that was that.  My family’s favorite Sunday sauce is now Vinci Sauce.

    Vinci Sauce is magnificent all on its own – smothering fresh pastas, gnocchi or polenta.   However, I also adore this sauce paired with Italian meatballs that simmer in the Vinci Sauce before serving.

    Vinci tomato sauce and meatballs collage

    Because I created these recipes for DaVinci Wine they can be found on the DaVinci Wine Facebook page.  Click here to download the recipes for Vinci Sauce and Italian Meatballs.

    Buon Appetito!

    Delicious Wishes and Loads of Love,

    Karista

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    Spicy Pomodoro with Creamy Polenta

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    The Autumn fog has settled onto the valley landscape and created a halo of diffused light.  Intensifying the seasons colors and keeping just a little chill in the air.

    This is the time of year I pull out the heavier throw blankets and roam the house in search of the warmer socks and slippers.  Most of them in various unmarked boxes since our move.

    Even the dinner meals become spicier. Rich and flavorful tomato sauces lace the seasons dishes and create a welcome evening reprieve from the shorter and cooler days.

    spicy tomato sauce with pan seared shrimp over polenta

    Italian Inspired Spicy Pomodoro over Creamy Polenta

    This beautiful dish was inspired not only by the season but by my recent visit to Italy.  While pouring through delicious pictures of the loveliest people, mouth-watering food and soul soothing landscape, I knew I needed a spicy pomodoro over creamy polenta this week; and shrimp would make a lovely addition.

    If shrimp isn’t on your list of shellfish love, try serving this rich and satisfying sauce with roasted Autumn veggies.  It pairs well with roasted eggplant and zucchini as well as sautéed seasonal mushrooms.

    Top with plenty of pecorino Toscana and you just might think you were dining in Italy.

    Delicious Wishes and Loads of Love,

    Karista

    Spicy Pomodoro with Creamy Polenta

    Serves 4

    Ingredients

    ¼ cup good quality extra virgin olive oil (I use California Olive Ranch Arbosana)

    ½ cup finely chopped onion

    2-3 garlic cloves, finely minced

    Pinch or two of red pepper flakes  (I usually add about 1/4 teaspoon) (also a smoked chipotle powder is a fun substitution)

    1  28 ounce can crushed tomatoes

    1 – 2 teaspoons tomato paste

    1 teaspoon sugar (if needed)

    1 tablespoon chopped fresh basil or ½ teaspoon dried basil

    Salt and pepper to taste

    Directions

    In a sauce pan over medium heat add the olive oil.  When the oil is hot add the onions to the pan and sauté until golden.

    Add the garlic and red pepper flakes and sauté one minute longer.

    Take the pan off the heat (or you’ll be splattered with crushed tomatoes) and stir in the crushed tomatoes, tomato paste and basil.  Put the pan back on the heat and then bring the sauce to a very slow simmer.  Let it cook for about 15-30 minutes.  The longer the sauce cooks the richer the flavor.

    Stir in the sugar if the sauce is too “bright”.  Season to taste with salt and pepper.  Drizzle with a little olive oil before serving.

    Add pan seared or grilled shrimp directly to the sauce and let the shrimp swim in the sauce for a few minutes to absorb those delicious flavors and then serve over creamy polenta (recipe below).  Garnish with plenty of pecorino Toscana or parmesan.

    Vegetarian:  Add roasted eggplant, red onions, zucchini, potatoes, sweet potatoes, butternut squash and anything else you think would be delicious.  Garnish with lots of cheese!

    Creamy Polenta

    3 cups whole or 2% milk

    2/3 cup quick cooking polenta

    ¼ cup grated Pecorino Toscana or Parmesan

    Salt and pepper to taste

    Heat the milk in a 4-quart saucepan, stirring as you bring it to a boil. While stirring, add the polenta. Reduce the heat to low and continue to keep the polenta at a simmer for about 5 minutes. Once the polenta has thickened, remove the pan from the heat and stir in the grated cheese. Lightly salt and pepper to taste.