Easy Gourmet Dinners

Ricotta Risotto and Risotto al Salto

Risotto doesn't have to be decadent.

I make it often.  It's a great way to use up small leftover bits of whatever.

It doesn't have to be decadent.... But this one is.

It's based on a recipe from the cook book 'Risotto'. This is a very white, very creamy, very rich risotto. As always, the end result should be almost soup-like, not stiff when you take it off heat. (It thickens quickly.)  Add the spinach at the end so that it just wilts. Use any leftover in Risotto de Salto. 

Ricotta Risotto

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)      112gr, 4oz
1/3 cup dry, white wine           75gr, 2.6oz
2 1/8 cups chicken stock           500gr, 17.6oz
2 shallots           45gr, 1.6oz
1 tsp butter           5gr, .17oz
1 tsp olive oil           4.5gr, .15oz
1/3 - 1/2 cup spinach           30gr, 1oz
1/3 cup whole milk ricotta           90gr, 3.2oz
1/3 cup Parmesan cheese - freshly grated           33gr, 1.2oz

Heat chicken stock and keep hot over low heat. Slice the spinach into strips. Peel and chop shallots. In medium saucepan heat butter and oil over medium heat. Add shallots and sauté until tender, about 5 minutes. Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock, stir. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Reserve 1/4 cup to add at the end. Taste the rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You can add a bit of water at this point if needed but you shouldn't have to. Add the rest of the stock, the spinach and both cheese. Stir vigorously over heat to combine well and wilt the spinach. Spoon into a bowl and serve.

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Entire Recipe / per serving
Calories:    912 / 456
Total Carbohydrates:    106 / 53
   Dietary Fiber:    5 / 2.5
Total Fat:    32 / 16
Saturated Fat:    16 / 8
Cholesterol:    101 / 50.5
Protein:    40 / 20
Calcium:    634 / 317
Sodium:    1452 / 726

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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Ever wonder what to do with leftover risotto?  Other than stand in the fridge and eat it?

This is the traditional Milanese dish using leftover risotto. The risotto used should be simple, without chunks of meat or vegetables. I used 1/4 of the Ricotta Risotto, which was creamier than normal and required the longer cooking times to get 'dry' enough to turn. If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and twice the oil and butter.

Risotto al Salto

1 cup leftover risotto, room temperature   1/4th of the Ricotta Risotto
1 egg           65gr, 2.3oz
2 tsp olive oil           9gr, .32oz
2 tsp butter           9.5gr, .34oz

Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it) Lightly whisk egg in a medium bowl. Add risotto and mix. Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon. Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning. I turned it using 2 plates: slide it onto one plate, put the other on top. Flip it over and slide it back into the skillet, to which you have add the remaining butter and oil, uncooked side down. Cook an additional 5 - 10 minutes, until browned. Remove, cut into quarters and serve.

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Entire Recipe / per serving
Calories:    468 / 234
Total Carbohydrates:    57 / 28.5
   Dietary Fiber:    1 / .5
Total Fat:    31 / 15.5
Saturated Fat:    12 / 6
Cholesterol:    320 / 160
Protein:    15 / 7.5
Calcium:    194 / 97
Sodium:    510 / 255

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

                                      ------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Risotto with Shrimp, Scallops and Mushrooms

Looking for something easy, yet festive for Christmas Eve Dinner?

How about a lovely seafood Risotto.

Have a simple Spinach Salad to start, pour a glass of bubbly, relax and toast the season.

Risotto with Shrimp, Scallops and Mushrooms   serves 2

2/3 Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)           112gr, 4oz
1/2 cup dry, white wine           120gr, 4.2oz
2 1/4 cups fish, seafood or chicken stock           500gr, 17.6oz
1/2 onion other half for the condimenti           55gr, 1.9oz
2 tsp butter           9.5gr, .34oz
1/2 cup freshly grated Parmesan cheese          50gr, 1.8oz
Condimenti

Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.

Condimenti

4oz  cleaned shrimp           120gr, 4.2oz
4oz  scallops or all shrimp           120gr, 4.2oz
4oz  mushrooms           125gr, 4.4oz
1/2 onion           55gr, 1.9oz
1 clove garlic           4gr, .14oz
1 tbs olive oil           13.5gr, .48oz
1/4 cup cream, crème fraiche or Greek yogurt           75gr, 2.6oz Greek yogurt
1 tbs parsley

Chop the onion, mince the garlic and slice the mushrooms. Clean shrimp if necessary. While risotto is cooking, heat oil in medium skillet. Add onions, garlic and mushrooms, sauté until starting to brown, about 10 minutes. Add shrimp and scallops and sauté until cooked, another 5 minutes. Turn off heat, stir in yogurt and parsley, cover and keep warm until needed for risotto.

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Entire Recipe / per serving
Calories:    1327 / 663.5
Total Carbohydrates:    120 / 60
   Dietary Fiber:    8 / 4
Total Fat:    48 / 24
Saturated Fat:    20 / 10
Cholesterol:    316 / 158
Protein:    84 / 42
Calcium:   812 / 406
Sodium:    2003 / 1001.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Chicken Tarragon Risotto; Managing comfort foods

Most of the foods we consider comfort foods are high in carbs.

As winter gets closer, the weather gets colder, and we want comfort foods.

Our favorite is risotto. 

We decided we didn't want to give it up or switch to another grain (all the time).

One way to control the carbs is to control the portion. 

I now only make enough for a reasonable dinner.  I used to make enough for leftovers.... But we always ate it all. 

The other was is to modify the rice to Condimenti ratios....

Traditionally, the Condimenti is meant to flavor the risotto.  I increased it, just a bit, so we have a bit less rice, but still a satisfying dinner. 

Chicken Tarragon Risotto

Tarragon is a classic pairing with chicken. A bit of carrot, leek and celeriac make this a complete dinner. As with all risottos, this will be quite soft when finished.

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)         112gr, 4oz
1/2 medium leek use the other half for the Condimenti            40gr, 1.4oz
1/2 cup dry, white wine          120gr, 4.2oz
2 1/4 cups chicken stock           500gr, 17.6oz
1 tsp butter           5gr, .17oz
1 tsp olive oil           4.5gr, .16oz
1/2 cup grated Parmesan cheese           50gr, 1.8oz
Condimenti

Heat chicken stock and keep hot over low heat. Clean and trim the leek. Cut it in half, the long way and thinly slice. In medium sauce pan heat butter and oil; add half of the leek and sauté until transparent. Add the rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before adding the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
Add the Parmesan, Greek yogurt and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately.

Condimenti

1 chicken breast, boneless, skinless           150gr, 5.3oz
1 carrot           90gr, 3.2oz
1 thick slice celeriac            90gr, 3.2oz
1/2 leek           40gr, 1.4oz
2 tsp tarragon
2 tsp olive oil          9gr, .32oz
1/4 cup (2oz, 60ml) chicken stock           56gr, 2oz
2 tbs Greek yogurt           37gr, 1.3oz

Thinly slice the leek. Peel the carrot and cut in half lengthwise. Thinly slice into half-circles. Peel the celeriac and cut into similar size slices. Cut chicken into bite-size pieces. Heat oil in medium skillet. Add leeks, carrot, celeriac sauté until tender. Add chicken and brown lightly. Add stock and tarragon, cover and simmer until chicken is cooked through. Turn off heat and keep warm until needed for risotto.

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Entire Recipe / per serving
Calories:    1238 / 619
Total Carbohydrates:    128 / 64
   Dietary Fiber:    10 / 5
Total Fat:    42 / 21
Saturated Fat:    16 / 8
Cholesterol:    174 / 87
Protein:    69 / 34.5
Calcium:   774 / 387
Sodium:    2079 / 1039.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Ricotta Risotto; adult indulgences.... Stand aside, Mac & Cheese

Yes, diabetics have to count their carbs carefully.  The amount of insulin injected is based on carb consumption.  Fat and protein don't count.

Many diabetics find it's easier to maintain their control on a low carb diet.

Many Type 2 diabetics, who are also on weight loss diets, are supposed to limit their carb intake.

But that all doesn't mean that they can't occasionally indulge in something luscious and decadent like this Ricotto Risotto.

And while half of the recipe is 53 carbs, if one added some nice roast chicken to the meal, a serving would be more reasonably 1/3 or 1/4 of the  recipe.

Which is why I am also giving you the recipe for Rissot al Salto - that's what we did with our leftovers.

This is based on a recipe from the cook book 'Risotto'. This is a very white, very creamy, very rich risotto. As always, the end result should be almost soup-like, never stiff. Add the spinach at the end so that it just wilts.

Step aside, Mac & Cheese

Ricotta Risotto

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)     112gr, 4oz
1/3 cup dry, white wine           75gr, 2.6oz
2 1/8 cups chicken stock          500gr, 17.6oz
2 shallots           45gr, 1.6oz
1 tsp butter           5gr, .17oz
1 tsp olive oil           4.5gr, .15oz
1/3 - 1/2 cup spinach           30gr, 1oz
1/3 cup whole milk ricotta            90gr, 3.2oz
1/3 cup Parmesan cheese - freshly grated           33gr, 1.2oz

Heat chicken stock and keep hot over low heat. Slice the spinach into strips. Peel and chop shallots. In medium saucepan heat butter and oil over medium heat. Add shallots and sauté until tender, about 5 minutes. Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock, stir. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Reserve 1/4 cup to add at the end. Taste the rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You can add a bit of water at this point if needed but you shouldn't have to.
Add the rest of the stock, the spinach and both cheese. Stir vigorously over heat to combine well and wilt the spinach. Spoon into a bowl and serve.

------------------------------------------------------------------------------------------

Entire Recipe / per serving
Calories:    912 / 456
Total Carbohydrates:    106 / 53
   Dietary Fiber:    5 / 2.5
Total Fat:    32 / 16
Saturated Fat:    16 / 8
Cholesterol:    101 / 50.5
Protein:    40 / 20
Calcium:    634 / 317
Sodium:    1452 / 726

Glycemic Index:  medium

This is the traditional Milanese dish using leftover risotto. The risotto used should be simple, without large pieces of meat or vegetables. I used 1/4 of the Ricotta Risotto, which was creamier than normal and required the longer cooking times to get 'dry' enough to turn. If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and twice the oil and butter.

Risotto al Salto

1 cup leftover risotto, room temperature
1 egg           65gr, 2.3oz
2 tsp olive oil           9gr, .32oz
2 tsp butter           9.5gr, .34oz

Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it) Lightly whisk egg in a medium bowl. Add risotto and mix. Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon. Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning.

I turned it using 2 plates: slide it onto one plate, put the other on top. Flip it over and slide it back into the skillet, to which you have add the remaining butter and oil, uncooked side down. Cook an additional 5 - 10 minutes, until browned. Remove, cut into quarters and serve.

Note: Nutrition information is based on 1/4 of the Ricotta Risotto

------------------------------------------------------------------------------------------

Entire Recipe / per serving
Calories:    468 / 234
Total Carbohydrates:    57 / 28.5
   Dietary Fiber:    1 / .5
Total Fat:    31 / 15.5
Saturated Fat:    12 / 6
Cholesterol:    320 / 160
Protein:    15 / 7.5
Calcium:    194 / 97
Sodium:    510 / 255

Glycemic Index:  medium

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

                                      ------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners