Hello! I know summer is still here, but it was chilly here in Martha’s Vineyard over the weekend and so I thought it might be a good time for some risotto. It’s often a dish only thought of in the fall and winter, but I wanted to make it and I’m glad I did. It got rave reviews. I made zucchini risotto with goat cheese and herbs and served it with chicken, haricot verts, and a roasted tomato vinaigrette. You can click the arrows on the pictures below and scroll through them to see the process for making risotto. Go ahead…don’t be scared! It’s easier than you think.
Basic Risotto
3 TBSP olive oil
1/4 cup minced shallots
1 1/2 cups arborio rice
1 cup white wine
4-6 cups stock
1/2 cup parmesan cheese
herbs/mushrooms/veggies
3 TBSP butter
Salt & Pepper
For the version I made,
I also added 1/4 cup of
herbed goat cheese, and
shredded zucchini, garlic,
chives, parsley, and thyme

I made risotto AGAIN! This time I made Lobster risotto with steak. Yummz

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Pound Cake w/ Peaches, Raspberries & Cream

Shrimps

Lamb Chops, Stuffed Tomatoes, Haricot Verts, & Fingerling Potatoes

Mango & Peach Crisp

Crab Cakes & Remoulade

Sole Meuniere with Potato Puree, Carrots, & Spinach

Panna Cotta w/ Strawberry Compote

Crostinis with Parmesan, Pesto, & Peppers

Steak, Corn, & Avocado Salad

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