Recipe: Risotto-Style Peppered Rice

My problem with this recipe was that it wasn't risotto. It didn't have the texture of risotto, which is the creamy, rich flavor. The melted cheese tried to cover it up, as did the chicken broth, but I still wasn't a huge fan. I also thought it needed more salt. I simply wasn't all that pleased with the outcome.

Taste grade: C-

It was easy to make, and it was done in about 4 hours. I enjoyed watching it get done, especially when I added the cheese. However, the appearance and actually cooking of it far outshines the final product, in my opinion.

Cook grade: B+

Here's the recipe:

Risotto-Style Peppered Rice (from Slow Cooker: Appetizers, Soups, Stews, Sandwiches, Sides, and Delicious Desserts, 2005)

1 cup uncooked converted long grain rice
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 cup chopped onion
1/2 teaspoon ground turmeric
1/8 teaspoon ground red pepper (optional)
1 can (14 1/2 ounces) fat free chicken broth
4 ounces Monterey Jack cheese with jalapeno peppers, cubed*
1/2 cup milk
1/4 cup butter, cubed
1 teaspoon salt

Place rice, bell peppers, onion, turmeric, and red pepper, if desired, into slow cooker. Stir in broth. Cover; cook on low 4 to 5 hours or until rice is done.

Stir in cheese, milk, butter and salt; fluff rice with fork. Cover; cook on low 5 minutes or until cheese melts.

*I used 1 1/4 cup of shredded pepper jack cheese.

Over all grade: C

Recipe: Risotto Frittata

Technically, a breakfast food, I wound up serving this for dinner as a side dish with chicken. It reminded me of a Southwestern omelet without meat. It was delicious. The egg added a dynamic to the dish that was very complimentary. The risotto was also fantastic. I highly recommend this dish.

Pros: Delicious. The product is amazing (in fact, you can tell by the picture, I didn't actually get a photo before me and my family ate the dish, hahaha). It was also fun to make.

Cons: LOTS of clean up. It also takes a very long time to make too. Also, the egg was a bit of a hassle. The recipe says to just pour the egg on top and let it sit for a couple of minutes. My suggestion is to stir it through the risotto. It took much longer than a couple of minutes to cook the egg on top and as a result the risotto started to burn on the bottom.

I would serve this for a small brunch. I think it would be great for the holidays, as well.

Here's the recipe (from Appetizers, Finger Foods, Buffets, and Parties, 2009)

Risotto Frittata

2-3 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 large red (bell) pepper, seeded and cut into thin strips
3/4 cup risotto rice
1 2/3-2 cups simmering vegetable stock
2-3 tbsp butter
2 1/2 cups button (white) mushrooms, thinly sliced
4 tbsp freshly grated Parmesan cheese
6-8 eggs
salt and ground black pepper

Heat 1 tbsp oil in a large frying pan. Add the onion and garlic and cook over a gentle heat, stirring occasionally, for 2-3 minutes, until the onion begins to soften but does not brown. Add the pepper and cook, stirring frequently, for 4-5 minutes, until softened.

Stir in the rice and cook gently for 2-3 minute, stirring constantly, until the grains are evenly coated with oil.

Add a quarter of the vegetable stock and season with a little salt and pepper. Stir over a low heat until the stock has been completely absorbed. Continue to add more stock, a little at a time, allowing the rice to absorb the liquid completely before adding more. Continue cooking and adding the stock in this way, stirring constantly, until the rice is al dente. This will take about 20 minutes.

In a separate small pan, heat a little of the remaining oil and some of the butter. Add the mushrooms and cook quickly over a medium heat until golden. Transfer to a plate.

When the rice is tender, remove from the heat and stir in the cooked mushrooms and the Parmesan cheese.

Beat the eggs together with 8 tsp cold water and season well with salt and pepper. Heat the remaining oil and butter in an omelette pan and add the risotto mixture. Spread the mixture out in the pan, then immediately add the beaten eggs, tilting the pan so that the omelette cooks evenly. Cook over a moderately high heat for 1-2 minutes, then transfer to a warmed plate and serve in wedges.

*My tip: When having the rice absorb the stock, you can cover the pan for a minute or so ONLY (less is preferable). Stir frequently. This helps the rice soak in the stock faster in my opinion.

Recipe Grade: B (due to timing inaccuracies)

Recipe: Risotto alla Milanese

Risotto alla Milanese

about 5 cups beef or chicken stock (I used chicken)
good pinch of saffron threads
6 tbsp butter
1 onion, finely chopped
1 1/2 cups risotto rice
1 cup freshly grated Parmesan cheese (I simply used the regular Parmesan cheese that I use for spaghetti)
salt and ground black pepper

1. Bring the stock to a boil in a large pan, then reduce to a low simmer. Ladle a little hot stock into a small bowl. Add the saffron threads and set aside to infuse (steep).

2. Melt 4 tbsp of the butter in a large, heavy pan until foaming. Add the onion and cook over a low heat, stirring occasionally, for about 3 minutes, until softened and translucent but not browned.

3. Add the rice. Stir until the grains are coated with butter and starting to swell and burst, then add a few ladlefuls of the hot stock, including the saffron liquid and salt and pepper to taste (Suggestion: Add the salt later. The stock is pretty salty anyway, so I would just wait in order to see what the final product is.). Stir constantly over a low heat until all the stock has been absorbed. Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all the liquid before adding more, and stirring constantly. After about 20-25 minutes, the rice should be just tender and the risotto golden yellow, moist and creamy. (Suggestion: I followed the directions for about 5 ladlefuls and then just dumped all the broth in, covered the pan, and put the heat on medium so the rice would boil a little. I stirred it every so often, until all of the broth was absorbed. It worked just fine. Also, I waited until it was creamy but not watery before I proceeded to the next step).

4. Gently stir in about two-thirds of the grated Parmesan and the remaining butter. Heat through gently until the butter has melted, then taste and adjust the seasoning, if necessary. Transfer the warm risotto to a warmed serving bowl or platter and serve hot, with the remaining grated cheese served separately.

-Recipe from Appetizers, Finger Food, Buffets, and Parties by (editor) Bridget Jones

My first impression? AMAZING!

There are some things I did differently. First of all, I added all 6 tbsp at the beginning (my accident). To compensate for the butter at the end, I just added the Parmesan when the rice was mostly creamy but still a little wet and I knew it would be able to melt fine. Also, I added all of the Parmesan not just two-thirds.

It tasted amazing. I HIGHLY recommend this dish. I felt as though it was salty enough that I didn't need to add salt at the start (but then again, I used salted butter, the broth, and the Parmesan has salt in it too). It is very filling (the book even touts that it can be served as a light meal on its own). It can pretty much go with anything. Also, you could probably add vegetables, and make other variations.

The only downer? It took a really long time to make. Also, just as a warning- saffron is pretty expensive ($10 for a little pouch).

I will DEFINITELY be making this again.