When I think about risotto, two things come to mind. I think about the episode of Seinfeld where George’s girlfriend eats the risotto, is satisfied, and George is weird and jealous. It’s awkward, hilarious, full of innuendo, and classic Seinfeld. If you haven’t seen it, watch the clip in the link. The second thing I think about when it comes to risotto is Top Chef. Every time someone on Top Chef makes risotto everyone talks about what a risk it is, how ridiculous that chef is for trying, then it comes out terribly, and the chef gets blasted by the judges. So with all those associations together, I was intimidated about making risotto.

A few years ago I got over my fears and I made risotto for the first time. The recipe used a kobocha squash (which is also kind of daunting), and it was just gloriously delicious. It was amazing and I was in adoration of risotto. And that’s when I realized, “oh it’s not that hard and it’s fantastic.” The thing about risotto is that it takes some time and lots of attention. When you usually make rice you simply get it started, set a timer, and walk away. Risotto on the other hand needs you next to it the entire time. In short, risotto is a needy baby.

However, even though risotto needs you, you shouldn’t be overwhelmed. Risotto needs you to stir regularly for about 20 minutes. We can all do that! Also, this is the reason I think the people on Top Chef fail. They’re too busy running around, sweating, and cursing to stir the risotto. But you? You can do it! I think you could even turn on the TV and watch that 20 minute episode of Seinfeld as you stood by your stove and prepared your filling risotto.

I also want to tell you two other good things about risotto and one annoying thing. First, the good. Risotto is a lovely way to pack a variety of veggies and meat into a one pot dish. One pot dishes that incorporate a variety of food groups are my holy grail for dinner time.  When I saw this recipe for bacon and vegetable risotto in the magazine Great British Food, I was instantly hooked. I want to eat more vegetables, Ryan would prefer a little meat with dinner, and a dish like this can satisfy both of us.  It’s also really easy to change what goes into your risotto. You could add shrimp instead of bacon, asparagus instead of the soy beans. Once you know the basic method for cooking the rice, then it isn’t too hard to experiment with what goes in the rice.

The other thing I love about risotto is that it is so creamy. A hunk of butter and a bunch of cheese gets thrown in at the very end and turns something that looks like a nicely cooked stir fry into a rice and hearty wave of flavor. It’s that sticky, creamy texture that makes risotto special. However, it’s that very thing that can make risotto go wrong. Overcooking it can turn everything into glue, and that’s sticky in a bad way. So, stay near your risotto, check it occasionally as you think it’s about to finish, and serve it immediately. Once it cools all the way it will thicken up and won’t be very nice.

You might be confused about some of the ingredient conversions. Since this recipe came from a UK magazine, the ingredient amounts are listed in grams. I have tried to make the conversions as best as a I could, but for the bacon, soy beans, and peas that amounts don’t have to be perfect. They don’t have to be perfect because they are the add-ins and as long as you don’t add way too much or way too little the whole dish will still cook evenly. And finally, this recipe makes a ton of food. Seriously, it serves 6-8 people. Cut the recipe in half if there are fewer people. Better yet, invite some friends over and share this goodness with friends.

Adapted from Great British Food magazine, May 2015.

Bacon and Vegetable Risotto

 

Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Serves: 6-8

Ingredients

• 1 tablespoon vegetable oil
• 200g/ about 1 cup bacon lardons
• 1 yellow onion, chopped
• 2 garlic cloves, crushed
• 400g/ 1⅔ cup arborio rice
• 1.5 liters/6.5 cups vegetable stock (you might not use all of it)
• 1 teaspoon thyme leaves
• 200g/about 1 cup frozen soy beans
• 200g/about 1.5 cups frozen peas
• 50g/1/2 cup grated Parmesan cheese
• hunk of butter, about 2 tablespoons
• pepper

Instructions

1. In a large pot heat the vegetable stock until it is lightly simmering. Let it keep simmering throughout the cooking process.
2. Heat the oil over medium heat in a large pan. Seriously, use your pan with the largest diameter.
3. Once the oil is hot, add the bacon and cook until lightly brown.
4. Add the onions to the oil and cook until soft, about 5 minutes.
5. Stir in the garlic and arborio rice and cook for 1 minute to toast.
6. Pour in about half the stock (enough to cover the rice) and cook for 10 minutes. Adjust the heat as needed so the whole thing is bubbling happily but not ferociously boiling.
7. Add the soy beans and stir.
8. Add a ladle full of stock and stir. Repeat. This is where you need to be nearby. Basically, you're adding a ladle full of stock, stir, and then add more stock once the first stock is mostly absorbed. Keep adding stock until the rice is cooked. It's ready when the rice is tender and you have a saucy consistency. Your goal is to have this whole cooking process done in about 20 minutes (might be less, might be more that's ok).
9. When the rice is cooked, add the peas and cook for 1 minute more.
10. Remove from the heat.
11. Stir in the butter and Parmesan.
12. Season with some pepper and serve immediately.

3.3.3077

The post Bacon and Vegetable Risotto appeared first on Cooking is Messy.

I know one very simple recipe for salmon, and I almost never make it anymore. My mom wrote me this first salmon recipe when I was in college. I was a sophomore and moving into an apartment with some friends. No more meal plan, I was feeding myself! So my mom sat down with a spiral notebook and wrote me a few easy recipes – one of which we called “plain-ass chicken.” Another recipe was for baked salmon. Take a fillet, season with salt, pepper, and a pat of butter. Wrap it in a little tin foil packet and bake in the oven until cooked through. I’d eat that with a box of Near East rice pilaf and broccoli I had defrosted in the microwave. That was practically my signature dish. That’s the only fish recipe I really know how to make.

But I’m older now and I wanted to learn something new. I found this recipe in BBC Good Food and I liked this because it has a few different vegetables and it’s mostly easy with a few Asian flavors to make it interesting.

In addition to being nervous about fish, I also have an awkward expat story to go with this meal. I went to Waitrose (the grocery store) to buy ingredients and I stopped in the packaged food section to buy the fish. I was being shy and didn’t want to talk to anyone. But I told myself, “No, Mariel. Be brave and go to the fish counter.” So I did. I got in line, was ready to order when I heard the guy in front of me order “sole fillets.” Only he said “fill-it,” whereas I would say “fil-lay.” So now I was hit with indecision and nervousness. What should I say? What I know? Or try to fit in? Instead I choked, pointed to the salmon and said “four salmon please.” Might sound like nothing, but I felt like a dork.

Anyway, back at home, I got to cooking. This recipe is pretty quick to make and beautiful on the plate. I think this was a good introductory fish recipe and I will be trying it, and other fish recipes, again. I’ll admit I cooked the fillets inconsistently with a few being a little underdone – but I’m new at this so it’s ok. If you’re new to cooking salmon too, just use your fork to flake off a bit and see if the salmon has cooked on the inside. Cooked salmon flakes, uncooked salmon looks like sushi.  Hope that helps.

[This is not food related – but I know some of you out there want more stories and pictures about sightseeing in London. I promise I will. I’m figuring out how I want to do it and I’ll post it here soon]

Adapted from BBC Good Food.

Ingredients:

thumb-sized piece of ginger, peeled and finely chopped

1-2 garlic cloves, chopped

6 tbsp soy sauce

4 tbsp rice vinegar

4 salmon fillets, about 5 oz each

7oz soba noodles

1 1/2 cups frozen soy beans

2 cups baby corn, chopped

2 cups snap peas, chopped

Directions:

1. In a dish big enough to fit the salmon, mix together the ginger, garlic, soy, and vinegar. Add the salmon and let it marinate for at least 10 minutes.

2. In  large skillet on medium to medium-high heat, add the fish and cook on each side for 3-4 minutes.

3. While you’re starting your fish, heat up the water for your soba noodles. Once the water has come to a boil add in the noodles. The soba noodles shouldn’t take too long to cook. 4 minutes before the noodles are supposed to be done, add in the soy beans. Add the rest of the vegetables in 2 minutes before the noodles are supposed to be done. The veggies will still  be a bit crunchy. Drain well when finished.

4. After the fish has cooked on both sides, add the marinate and let it bubble for 1-2 minutes.

5. Plate the salmon and noodles. Spoon some sauce from the pan over the noodles. The noodles aren’t too flavorful without the sauce. (Make more sauce if you think you’ll like  a lot!)

Messy level: Not only is this recipe relatively straightforward, it’s also not very messy. You need a pot for the pasta, a dish for the salmon to marinate in, and a skillet for cooking the salmon. The messiest part is flipping the salmon. You have to make sure to flip the fish gently, otherwise sauce will splatter and the fish will break.

The post Salmon and Soba Noodles appeared first on Cooking is Messy.