Roasted Garlic Risotto

Roasted Garlic Risotto
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Risotto is a classic dish that has endless possibilities for a variety of ingredients and creativity. This one is simple fast and easy. I like to serve parmesan on the side to enable all those calorie counting freaks to watch their intake. Also leftovers can be used in my risotto quiche recipe
Gluten Free
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Roasted Garlic Risotto
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Risotto is a classic dish that has endless possibilities for a variety of ingredients and creativity. This one is simple fast and easy. I like to serve parmesan on the side to enable all those calorie counting freaks to watch their intake. Also leftovers can be used in my risotto quiche recipe
Gluten Free
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Ingredients
Servings: servings
Units:
Instructions
  1. Place whole garlic in pan with oil cold. Turn on heat at medium temp and simmer garlic until golden brown. Remove and set aside to cool and then chop coarsely
  2. Saute onions in same olive oil until tender, add Carnoli rice and stir to thoroughly coat rice with oil and moisture
  3. Add white wine and stir then add enough hot broth three times to cover the rice each time, stirring constantly until all broth is absorbed
  4. Add garlic to simmering rice on the last addition of broth
  5. After third addition of broth has been thoroughly absorbed check to confirm if rice is al dente and if needed add more broth... check for seasoning, add salt and pepper if needed
  6. Let cool several minutes and then serve.
  7. Serve parmesan and pecorino on the side for personal tastes
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Vegetable Paella with steamed Hake

Paella has always been one of my favorites as well as the riders. In my restaurant I offered a mountain version with rabbit and wild mushrooms. A traditional dish with room for creativity to fit diet and personal preferences. There’s something to be said socially when cooking with open fire and a Paella… even the neighbors end up at the house ( or the riders from the other teams 😉 )

Vegetable Paella with steamed Hake
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6-8 pax. Ingredients;
Gluten Free
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Vegetable Paella with steamed Hake
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6-8 pax. Ingredients;
Gluten Free
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Procedure Broth preparation: Combine fish caracasses, onions, green part of leeks, carrots, celery, 2 smashed tomatoes, parsley, thyme, bay leaf and peppercorns in stock pot with approx. 4-5 liters water. Bring to a boil and then simmer for 1 hour. Strain
  2. Paella In a 60cm 24+” paella pan with accompanying gas burner or fire, previously prepared with hot coals and evenly spread, sauté 1 small diced onion and white parts of leeks with olive oil. When transparent, add garlic, peppers, zucchini and mushrooms slightly browning. Continue cooking by adding 8 of the tomatoes small diced and beans sprinkling with salt. This process permits the tomatoes to release a small amount of liquid. Cook and stir until this liquid has evaporated.
  3. At this point add pre made vegetable broth and artichokes and bring to a boil. Add 1T. Paprika and season with salt and pepper to taste.You want it to be tasty at this point as this will ensure all flavors to penetrate the rice.
  4. Add by sprinkling evenly rice over the boiling paella. Stir once and only once to control that the rice is evenly dispersed, then place hake fish on top in boiling broth, make sure that fish sits down into broth and as close to center as possible to ensure thorough cooking. Sprinkle with green peas and place a large lid or aluminum paper that fits just over the fish. Count from the moment you added the rice, 15 minutes.
  5. Then take off heat and let rest for no more than 5 minutes. Eat immediately. Chopped parsley for garnish
Recipe Notes

Notes; Some Paella recipes call for the rice to be sautéed with the olive oil. This process helps ensure the rice to maintain fluffy, separated and aldente. I’ve found that keeping mixing to a minimum works efficiently enables you to use less oil. Saffron can also be used. For this recipe about 2 grams (2 pinches) is enough to add a subtle flavor.

Nutrition Facts
Vegetable Paella with steamed Hake
Amount Per Serving
Calories 1068 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g
Monounsaturated Fat 15g
Cholesterol 179mg 60%
Sodium 1263mg 53%
Potassium 3593mg 103%
Total Carbohydrates 68g 23%
Dietary Fiber 14g 56%
Sugars 19g
Protein 127g 254%
Vitamin A 286%
Vitamin C 246%
Calcium 42%
Iron 60%
* Percent Daily Values are based on a 2000 calorie diet.

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