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Bridget's Recipe Corner
I
love
risotto
and
this
past weekend
I
sampled
a
delicious
risotto
at
Cru,
in
Larimer
Square.
Great
little
restaurant,
by
the
way.
Dining
al
fresco,
with
a
favorite
gal
pal,
we
tried
a
couple
flights
of
wine,
noshed
on
some
fabulous
appetizers
and
basically
had
a
wonderful
time.
In
fact
it
was
so
much
fun,
we
found
ourselves
literally
running
down
the
16th
Street
Mall
to
the
Paramount
Cafe
to
catch
the
late
show
of
Brian
Regan.
Quite
a
sight,
really.
My
feet
are
still
sore.
I
digress.
Back
to
the
risotto.
Because
I
enjoyed
it
so
much
at
the
restaurant,
I
made
it
this
week
as
side
dish.
This
was
my
version.
Hope
you
enjoy
it
too.
Risotto
with
Sautéed
Vegetables
1
cup
risotto
(Arborio)
4
cups
chicken
broth
1-2
shallots,
finely
diced
1
small
onion,
finely
diced
1
1/2
bags
fresh
spinach
1
1/2
cups,
thinly
sliced
mushrooms
(I
used
Button,
but
other
mushrooms
would
work
fine)
3 T.
sun-dried
tomatoes,
packed
in
oil,
chopped
2
roasted
red
peppers
(from
jar),
diced
1 t.
chopped
garlic
salt
&
pepper
to
taste
red
pepper
flakes,
optional
olive
oil
3/4
c.
cheese
(I
used
King
Soopers
Italian
blend)
In
large
saute
pan,
heat
1/2
stick
butter
and
2 t.
olive
oil.
When
heated,
add
garlic,
shallots
and
onion.
Stir
and
cook
about
5-8
minutes,
or
until
soft.
Add
mushrooms.
Continue
cooking,
approximately
5
minutes.
Add
spinach
in
small
batches,
stirring
well
until
it
begins
to
cook
down.
Continue
stirring
on
medium
heat.
Add
diced
red
peppers
and
sun-dried
tomatoes,
mix
well
and
set
aside.
Meanwhile,
heat
2 t.
olive
oil
and
remaining
butter
in
large
saucepan.
Add
risotto
and
stir
well.
Over
medium
heat,
add
one
cup
of
chicken
broth,
stirring
well
and
continuously.
As
liquid
is
absorbed,
add
another
cup
of
chicken
broth.
Continue
stirring
and
repeating
process
until
all
broth
has
been
used
and
the
risotto
is
cooked
through.
Add
more
broth
if
necessary,
but
be
sure
all
liquid
gets
absorbed.
Blend
in
vegetables
and
cheese.
Mix
well.
Add
salt,
pepper
and
red
pepper
flakes,
if
desired.
I
served
this
with
marinated, grilled
pork
tenderloins
and
opened
a
bottle
of
Panarroz
Jumillo
Tinto.
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