In my opinion, nothing goes better with grilled filet mignon than risotto. And I don't care how hot it is outside - as long as my air is on, I'll make risotto.
This is probably my tenth risotto in this blog as I love trying new ingredients and flavors. On Sunday night I was inspired by the one, lonely red pepper sitting in my fridge along with half of a bag of baby spinach.
- 1 tbsp butter
- 1 tbsp olive oil
- 1 shallot, chopped
- 2-3 cloves garlic, chopped
- Optional: a few dashes of red pepper flakes
- 1 c arborio rice
- 1/4 c dry white wine
- 5 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 roasted red pepper, chopped (to roast, put over an open flame until all of the skin is charred. Put in a bowl covered with plastic to sweat the skin off. After 10 minutes, peel the skin to reveal your beautiful roasted red pepper)
- 1 c fresh baby spinach
- 3 tbsp Parmesan cheese
- Heat olive oil and butter in a large saute pan
- Add shallots and garlic (and red pepper flakes); stir until tender, about 2 minutes.
- Add arborio rice and stir until coated
- Add the white wine and stir until absorbed
- Add the chicken broth, one ladle at a time, stirring constantly. Add more broth only when all of the broth in the pan has been absorbed by the rice. This entire process takes anywhere from 17 to 25 minutes.
- Near the end, stir in the spinach and red peppers.
- When you add your final ladle of broth, add the cheese.
- Serve immediately.
Sweet but savory at the same time - I loved it. And something about the flavor of roasted red peppers along with the grilled flavor of a filet mignon is just perfect together.
~ ~ ~ ~ ~ ~ ~
So what to do with leftover risotto besides reheating it and eating it as is? Risotto balls, formally known as Arancini. I haven't made these in a while only because I will eat all of them!Ingredients
- Cold, leftover risotto
- 1/2 c flour
- 2 eggs, whisked
- 3/4 c bread crumbs
- 3/4 c oil for frying
- Heat oil in a pot/pan
- With wet hands (much easier to work with risotto), take about a tablespoon of risotto and form into balls. Optional: insert a small piece of mozzarella in the middle.
- Roll the ball in flour, dip in egg, then coat with bread crumbs.
- Drop into the oil and cook about 2-3 minutes on each side until golden brown.
- Transfer to paper towels to drain, then serve immediately.
Every time I have made these I have rolled them into ball shapes, but last night I made two flatter cakes as well. These would be great plated with a serving of meat and covered in a bit of sauce.
Risotto balls and risotto cakes are things seen very often on restaurant menus, but can easily be created at home. Give it a try!!