savory sunday // am/pm risotto + music mixes

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NOTE FROM LESLIE: Hey guys! I have recruited several of my very favorite area food bloggers to share their recipes on Shuttersmack so I can relax for a few weeks without cooking. I *highly* encourage you to check out their blogs as well -- I chose them because I love their cooking style and I love their photography. Win-win! Today's post is from the wonderful Margaret, who you can find over on fvngs.com. Enjoy!1I'm honored to be guest posting again for Leslie, who has her hands full for all the best reasons.She invited me to do this post months ago, wisely, but it was only last week (!!!) that I decided what to make. Indecision!Over dinner one week ago: complaining to my boyfriend that I still hadn't thought of a post-worthy dish, all while he shoved monster-sized bites of my homemade risotto into his face. His eyes rolled back into his head as I taaaaaalked and whimpered over the sounds of his mmms and aaahs. Yeah, so ridiculous. Obviously I should make risotto!2We're doing 2 kinds of risotto today because, did you know you can bake risotto? I know, that one simple word rocked my world too. It's a fantastic method because you can prepare a monster, one-pot batch in your dutch oven without any fuss, not a single one, and have leftovers for a week. This is why we're doing 2 risottos today: breakfast + dinner.Risotto for all the meals!4Bacon, Egg, and Leek Breakfast Risotto (BAKED!)

  • eggs
  • 1 pkg. thick-sliced bacon
  • 2 leeks, washed + trimmed
  • 1 1/2 cups arborio rice
  • 4 c. chicken broth
  • 1/2 c. white wine (optional, I guess)
  • 2 Tbsp. butter, divided
  • parmesan cheese, grated (optional)
  • salt + pepper
  • fresh chives or scallions for garnish (optional)

Preheat the oven to 400 degrees.In a dutch oven, fry bacon until just crispy. Remove with a slotted spoon and set aside to drain. If you're like me and want to be a little naughty, you're going to add the leeks to some of the remaining bacon drippings (alternatively, use 2 tablespoons of olive oil) and cook 10 minutes on medium-low heat, until tender and fragrant. Add the arborio rice (unwashed, the grains need all those starches to make their magic) and 1 tablespoon butter. Mix well, then add the white wine* and cook about 2 minutes until completely absorbed. Add chicken broth and bring to a boil over high heat.Put an oven-safe lid on it and bake about 25 minutes, until all the liquid is absorbed.Stir in the butter, parmesan cheese for a little creaminess, if you like, and bacon and season to taste with salt and pepper. Serve with eggs prepared your favorite way!**5*Wine is optional, but I'll confess to a secret pleasure of an open bottle in the kitchen before 10 a.m.**Leftovers for a week, I'm not kidding. I caught my boyfriend sneaking pizza last night because he needed a break!3Classic Parmesan Risotto

  • 1 1/2 cups arborio rice
  • 2 Tbsp. olive oil
  • 6 c. chicken broth
  • 1 small onion, finely chopped
  • 1/2 c. white wine (optional, I guess)
  • 1/3 c. parmesan cheese, grated
  • 4 Tbsp. butter
  • salt + pepper

There are infinite risotto flavor combinations, and I encourage you to explore your favorite vegetables and proteins for ideas. For this recipe I'm using:

  • 2 bunches asparagus, trimmed, chopped, and cooked
  • 1 pkg. chicken sausage, browned

Some of my other favorites are:

  • grilled shrimp + peas
  • apple + toasted walnuts
  • mushroom
  • pumpkin + nutmeg
  • brussels sprouts + bacon
  • spicy roasted sweet potatoes + chicken sausage
  • sweet vanilla risotto (like rice pudding!)

8Bring chicken broth to a boil in a saucepan; reduce to a simmer.Heat oil over medium in a wide saute pan (like so). Add onion and cook until soft and fragrant, about 5-7 minutes. Stir in the rice and 1 tablespoon of the butter. Add wine and cook 2 minutes until completely absorbed.Set a timer for 20 minutes. Ladle some broth into the rice and stir (don't worry about stirring this dish constantly, that's a wild untruth; just stir every once in a while when you're working with the broth). When the liquid is completely absorbed repeat the ladling and stirring process.Remove from heat when the timer goes off and all liquid is absorbed. Stir in remaining butter, parmesan, and desired fixings. Season to taste with salt and pepper.6One last thing... Mixtapes!I am also serving up 2 mixtapes to accompany your A.M. and P.M. risotto dishes because music, especially free music, lights up my day. Just a little something extra to brighten your breakfast, with coffee and perhaps a newborn, or evening meal with friends.Download the mixes here.I've also made them available on Spotify (A.M. + P.M.) and Rdio (A.M. + P.M.).7xo,Margaret

Daily Photo, Savory SundayLeslie PlesserComment