Risotto Bicolore
Serves 6
Spinach/Green:
150 gr Rice
80 gr Spinach
50 gr Grana Cheese
30 gr Butter
Vegetable Stock
1 Onion
Chop 1/4 onion, wash well with the spinach and slice. Saute both with oil for 3 minutes. Take off half of them and blend with 1 ladle of stock. In the left over spinach and onion, add the rice, saute. Add 1 ladle of stock and once absorbed (sticky texture) add the blended spinach. Add more stock (1 ladle at a time-- each time your risotto looks sticky) until the rice is al dente. (About 15 minutes) Turn flame OFF and stir in cheese and butter. (Use can probably substitue any hard cheese like Parmesan for the Grana cheese!)
Pumpkin/Yellow:
300 gr Pumpkin
150 gr Rice
30 gr Taleggio Cheese
1 Shallot
Vegetable Stock
1 Bay leaf
Chop the shallot and cube (small) the pumpkin. Saute with oil and bay leaf for 5 minutes. Salt. Cover and cook for 10 minutes more to get the pumpkin soft, add stock if needed. (If you are preparing dishes yourself start spinach now) Add the rice and then like the spinach recipe add stock one ladle at a time (when risotto is looking sticky) until al dente. Turn flame off and stir with Taleggio cheese. Place with Spinach risotto. (You can replace the Taleggio cheese with mildly soft ones like Fontina or Gouda).
In the end, this was probably (if not the best) one of the best risotto dishes I have ever had. The spinach one was my favorite but with the bitter taste of the spinach and the sweet of the pumpkin they really tasted great served together!! Our professor showed her presentation skills once again and this was the final product! It was incredibly delicious; my mouth is watering just thinking about it. If I had to choose to make one-- I would probably choose the spinach, but both are worth trying! Also, everything is in grams so converting it to american measurements would probably be helpful to start out with. Enjoy!
And for dessert, because two kinds of risotto just wasn't enough....
Souffle' Di Cioccolato
Serves 6
100 gr Bitter Chocolate
100 gr Gianduiotto (substitute with milk chocolate if needed)
3 eggs
80 gr Sugar
1 tbs Flour
Vanilla Ice Cream
Melt the chocolate in Bagno Marie (double boiler). After, add the butter (that has been cut into smaller pieces and mix until creamy.
In a separarte bowl, beat the eggs with sugar and then add the flour. After, add the melted chocolate into the mixture.
Butter and flour individual aluminum cups, place half of mixture inside. Put a small block of "gianduiotto" (they should be cut into half) and then cover with more chocolate cream.
Cook in the oven for 6 minutes at 370 degrees Fahrenheit.
Serve with ice cream!
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