Friday, October 16, 2009

Made in Oregon - Risotto From Corbett

I apologize for my absence from the blogging scene. I have succeeded in relocating myself, with help from my youngest brother, to Corbett, Oregon (22 miles east of Portland). A new chapter, a new beginning and a whole host of fresh local ingredients that were previously unavailable.

So I think that it is only fitting that my first blog from Oregon be about Risotto. Or rather a modification of a previous risotto. Now that I have fresh Salmon available, I decided modify my Risotto Mantecato alla Salmone Argento to serve as a side with baked Coho (Silver) Salmon. I simply based my recipe on the Salmon Risotto, removed the salmon, exchanged Scallion for Leek, and added Lemon as I do for my Risotto alla Limone. Voile! Cucumber Lemon Risotto... LOL

Risotto Mantecato al Cetriolo y Limone

3 1/4 – 4 cups Fish Stock – You can use Vegetable
4 TB unsalted butter – Divided - I used Goat Butter
1 Leek – Chopped (White parts only)
1/2 of an English hot house cucumber – peeled, seeded and chopped
3 TB fresh Tarragon – Chopped
1 3/4 cups Arborio rice (Or Carnaroli)
3/4 cup Room Temperature White Wine (Pinot Grigio, Sauvignon Blanc, or Semi-Seco Carta Nevada)
Salt and pepper to taste
1 TB Mascarpone
Juice of 1 Medium Lemon
The zest of 1 Medium Lemon

Bring the stock to a simmer in a small sauce pan over low heat. Cover to keep it warm.

In a medium, heavy saucepan, Melt 2 tablespoons of the butter over medium heat.

Add the chopped Leek and Cucumber, sweat until they begin to turn translucent;

then add the Tarragon, stirring for another minutes.

Add Arborio rice and stir to coat with the butter.

Add the room temperature wine and simmer until it has almost evaporated, about 3 minutes.

Add 3/4 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue adding the broth 3/4 cup at a time, stirring frequently and allowing each addition of the broth to absorb and pull the starch out of the rice before adding the next until the rice is tender but still al dente, about 16 minutes.
Remove from the heat and stir in the remaining 2 tablespoon of butter, mascarpone cheese, the lemon Juice and zest, and the salt and pepper.

Cover and let rest for 3 minutes before serving.



Unknown said...

Yeah! you're back!!! and your risotto looks wonderful...especially with the leeks and the mascarpone. I bet the cucumber really freshened up. YUM!!

DutchBakerGirl said...

Yay! Your back! I hope you are enjoying your new surroundings. Your risotto looks awesome!

Bob said...

Glad your move went successfully. I hate moving, myself, but am hoping to do it sometime in the next year. I am so done with this apartment.

The risotto looks great! I haven't made risotto in years...

DDpie said...

Good to hear you made it safe and sound. So glad to have ya back toooooo, you were missed dude! luv ya man!

Patti T. said...

So nice to see you blogging again Shane. I bet you are so excited with all the new cooking ingredients available to you.

Anonymous said...

Hey Shane, its nice to see you blogging again. I look forward to seeing your creations. Ken