All posts filed under: Risotto

Zucchini Risotto

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Fall / Gluten Free / Risotto / Savory / Summer

Sweet Corn Broth + Spinach Stock // Makes 5 cups (only using about 2-3 cups of stock to cook risotto) 2 cobs of corn, stripped of corn kernels, (reserve for risotto)1 large carrot, roughly chopped 6 cups water 2-3 cloves garlic, smashed 1 tb kosher salt 2-3 zucchini, cut lengthwise, inner white parts cored—makes about 2 cups (reserve hollowed out zucchini shells for risotto) 1 cup or large handful baby spinach Add water to a […]

Crispy Horseradish Gnocchi : Stewed Black Grapes. Scarlet Turnip Shavings. Goat Gouda Cheese and Greens

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Appetizers / Fruit / Pasta / Risotto / salads / Savory

I came across this recipe here. It calls for Yukon Gold potatoes over the standard Idaho Russets, no eggs, just some olive oil, and it uses  “00” and cake flours. These gnocchi are light, fluffy, and crisp, encased in a very potato-ey crunch when fried. Horseradish Gnocchi  Recipe slightly adapted by Paula Wolfert via—Food and Wine // Serves 4-6 kosher salt + some for sprinkling 2 pounds medium yukon gold potatoes 2/3 + 1/4 cup “00” flour, or all-purpose […]

creamy cambozola mushroom risotto

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Fall / Gluten Free / Risotto / Savory

Creamy Cambozola Shiitake and Baby Portobello Mushroom Risotto // Makes 5-6 Servings 2 tb butter 1 tb olive oil 1 shallot, finely diced 1/2 pound baby portobello mushrooms, quartered 1/2 pound medium and large shiitake mushrooms, sliced 1 tb kosher salt, plus more if needed to adjust seasoning 3/4 cup good dry white wine 1 1/2 cup carnaroli rice, may also substitute a short grain rice such as arborio 5-6 cups low sodium vegetable stock, simmering […]