Hills Own Recipes

Entries in risotto (2)

Spring Lemon Risotto with Asparagus and Fiddlehead Ferns (from The Kitchn)

We've got a thing for Spring. And nothing says "Spring is here" like fiddlehead ferns. (Or morels. Or ramps. Or rhubarb. Or asparagus. Or strawberries.) Okay. So there are dozens of signs of Spring, and we love 'em all. We've sourced a delicious recipe from The Kitchn for a lovely Spring treat. Enjoy. 

serves 4 to 6

1 1/2 cups fiddlehead ferns
1 1/2 cups asparagus tips
3 tablespoons butter, divided
1 1/2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, washed well, and diced.
2 scallions, white parts only, washed and minced.
1 clove garlic minced
2 cups arborio or carnaroli rice (also called risotto rice)
1/2 cup dry white wine
approximately 5 1/2 cups hot vegetable or chicken stock
zest of 1 large lemon
1/2 cup grated parmesan cheese

Start by preparing the vegetables. Boil a medium sized pot of water, and have ready a large bowl of ice water. Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. Cut off any brown tips or blemishes. Rinse again if necessary. Click here to view the rest.

Chicken alla Mattone & Risotto with Brunello: Rigsby's Kitchen

Risotto with Brunello

9 ounces Arborio rice
1 pint good red wine
1 small white onion, chopped
1/2 pound butter
1 ounce Parmigiano-Reggiano
1 pint water
1 tablespoon heavy cream
Kosher salt, to taste
2 good pinches of sugar

Bring some water to boil in a pot with a little salt. Melt butter another sauce pan. Add onions a saute until softened and a blond color. Add the rice and saute for a few minutes, adding a pinch of salt and ground pepper. Add the red wine, and two pinches of sugar. Let the wine cook a little and then add some water.  Gradually add some more water as the rice cooks and absorbs the liquid.

The risotto should take about 20 minutes. Toward the end add the cream, a little more ground pepper. Just before serving add the Parmigiana. The risotto should be rich and creamy, not too tight, like a porridge. Check for seasoning.  

Chicken alla Mattone

1 whole Chicken cut in half
zest from 2 lemons
zest from 2 oranges
1 cup extra virgin olive oil
1 tablespoon chopped rosemary
1/2 tablespoon chopped thyme
2 garlic cloves, sliced
1/4 fennel bulb
Kosher salt
Freshly ground black pepper
1 large cast iron skillet
1 large brick, covered with aluminum foil
1 cup olive oil for cooking

Pre-heat oven to 475 degrees.

Put the zest, olive oil, garlic and herbs and pulse briefly in blender. Rub this mixture all over the chicken. Place in the refrigerator overnight.

When ready to cook take the chicken out of the marinade, season with salt and pepper. Heat olive oil in the cast iron skillet over medium-high heat. When oil just starts to smoke, add chicken, skin side down and weigh down the chicken with the brick. Cook for several minutes over medium-high heat. then turn the heat down to medium and continue to cook on top of the stove for 10 or 12 minutes.

Then take off the brick, and carefully turn the chicken the skillet over with a pair of tongs, (make sure the chicken skin in starting to brown nicely).

Put the skillet in the oven and cook uncovered for about 20-25 minutes. (You may check the doneness of the chicken with an instant-read thermometer. Put it into the meatiest part of the thigh and the chicken is cooked if the temperature is 165 degrees).

Remove the chicken from oven and transfer from the skillet to a warm platter. (Save the hot oil in the skillet). Let rest for 5 minutes. Place the chicken on a cutting board and separate the breast from the thigh. Cut the drumstick off the thigh and slice the breast into 4 slices. Divide the 8 slices of breast on four plates and give each person either a thigh or a drumstick. Drizzle a little of the cooking oil over the chicken.