Saffron Risotto with Arugula Salad
|Source:||Chef Frank Turner, Henry Ford West Bloomfield Hospital|
|URL - Link:||tinyurl.com/MetroParentDIYRisotto|
Learn how to cook this tasty, easy family dinner recipe with Chef Frank Turner of the Henry Ford West Bloomfield Hospital, part of the MetroParent.com D.I.Y. series. It's do it yourself family fun. Check out his vegan granola recipe, too!
4 Tbsp. olive oil
1 cup onions, minced
1 cup leeks, sliced thin
1 1/2 cup arborio rice
2 tsp. garlic, minched
1 tsp. Spanish saffron
1/2 cup white wine
6 1/2 cups chicken stock (hot)
1/2 cup Parmesan, grated
4 Tbsp. butter, unsalted
3 Tbsp. fresh chopped parsley
3 Tbsp. fresh chopped chives
2 Tbsp. fresh basil
Fresh milled pepper and kosher salt, to taste
2 1/2 oz. coconut vinegar
1 tsp. fresh shallots, minced
1 tsp. fresh rosemary
1 tsp. fresh thyme leaves
1/2 tsp. fresh ground black pepper
5 oz. Spanish olive oil
1. Saute onions and leeks in olive oil until translucent. Do not brown. Add rice, garlic and saffron and saute 2-3 minutes.
2. Add wine and 1/2 cup of hot stock, stirring constantly until absorbed. Slowly add stock, 1/2 cup at a time, until rice is creamy but still firm.
3. Add butter, Parmesan, herbs and salt and pepper.
4. Enjoy warm or pour into a lightly oiled 6-by-11 baking pan and cool. Cut to heart shape (or anything your heart desires), lightly flour and saute 2 to 3 minutes on either side.
1. Add all ingredients (except olive oil) to the vinegar and let set for 2 to 3 minutes.
2. Slowly add olive oil in a slow steady stream.
1. Serve fresh wild arugula tossed with the dressing, some shiitake mushrooms and walnuts over the warm risotto cake for a great dinner salad.
2. Or – the risotto alone makes a great meal!