I don’t write much about my husband, Jon—and it’s not because there’s not a lot to tell. He’s a very colorful character. He is witty, clever, and always the life of the party—which is ideal since I like to throw parties.
He is also one of the biggest pranksters I’ve ever met. For instance last weekend we went to watch football and eat dinner at a friend’s house. As we were leaving (after several Blantons), Jon decided it would be funny to hide ALL of our friend’s toilet paper. We both receive a text from our friend at 7:54 a.m. No need to say more. You get the idea now. Meet my 55-year-old husband! (This is also a good way to see if he is really reading my blog like he says he is. I’ll report back.)
So, I know you are wondering what this has to do with risotto. Well, I’m getting to that. Hang on. It gets better.
One of my favorite risotto memories happened at the original Harry’s Bar in Venice. I’ve always been enamored with this nostalgic watering hole and eatery. Several years ago, we were in Venice and I insisted that we go there for dinner. I had eaten at the Harry’s Bar in Florence, but this is the original one and it was on my bucket list.
For any of you that may not have been there, this restaurant is tiny, maybe ten tables—max! It’s that small. We were seated upstairs at a table for two. My chair was touching the chair behind me from the next table. It was a tight squeeze.
“It must be the small-town girl in me coming out, but I always love a good sighting.”
I look over my shoulder, and my elbow is one inch from Will Ferrell’s. Jon looks at me and says, “If Will Ferrell poots, we will be the first to know.” (slightly paraphrased)
So, if you have any appetite left after that, let’s make risotto!
When preparing risotto for company I like to pre chop the ingredients and place them in cute little bowls near the stove. That way during the party, I can ask guests to help me throw this recipe together. It’s the perfect job for the guest who insists to plant himself in the middle of your perfect cooking triangle.
“Risotto is a fancy Italian word for rice cooked slowly in broth. It sounds easy already.”
I love ordering risotto at Harry’s. It’s a big deal when it comes to the table—it is “presented” and then poured into its own serving dish, and it’s delicious. When I make it at home, I like to follow the basic recipe from Harry’s cookbook and then add my own touches to change it up. It makes a wonderful side dish to go with any meat and stands alone as a vegetarian main course. I once made it for a dinner party of 22! And, believe it or not, it warms up nicely in the microwave and freezes well too.
Risotto Primavera
Serves 6 to 8
¼ cup olive oil
1 garlic clove, minced
2 tablespoons onion, finely chopped
1 cup sliced mushrooms
1 zucchini, cut into ¼-inch pieces
1 red bell pepper, cut into ¼-inch pieces
8 asparagus spears, trimmed and cut into ½-inch slices
2 Roma tomatoes, seeded and diced
Salt and pepper to taste
Basic Parmesan Risotto recipe (see recipe below)
Heat olive oil in a large skillet over medium-high. Add garlic and remaining ingredients, cooking until tender, about 5 to 10 minutes. This can be done in advance and frozen.
Midway through cooking the Basic Parmesan Risotto recipe, add half of the cooked vegetables, and continue recipe as instructed. (The extra vegetables can be frozen for another use.)
Basic Parmesan Risotto
Serves 6 to 8
1 tablespoon olive oil
1 to 2 cloves garlic, minced
1 small onion, minced
1 ½ cups Arborio rice, short-grain
½ cup white wine
5 to 6 cups chicken broth, warmed
2 tablespoons butter
¾ cup Parmesan cheese
Heat oil to medium-high. Sauté garlic, onions, and rice until tender, about 5 minutes. Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)
Stir in butter and cheese, and serve immediately.
Top with additional Parmesan if desired.
Leslie Byars Register
Yields 6-8 Servings
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Ingredients
- 1 tablespoon olive oil
- 1 to 2 cloves garlic, minced
- 1 small onion, minced
- 1 ½ cups Arborio rice, short-grain
- ½ cup white wine
- 5 to 6 cups chicken broth, warmed
- 2 tablespoons butter
- ¾ cup Parmesan cheese
Instructions
- Heat oil to medium-high.
- Sauté garlic, onions, and rice until tender, about 5 minutes.
- Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)
- Stir in butter and cheese, and serve immediately.
- Top with additional Parmesan if desired.
