Daring Cooks' March Challenge: Risotto!

The 2010 March Daring Cooks challenge was hosted by Eleanor of Melbourne Food Geek and Jess of Jess the Baker.  They chose to challenge Daring Cooks to make risotto.  The various components of their challenge recipe are based on input from The Australian Masterchef Cookbook and the cookbook Moorish by Greg Malouf.

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Hey guys, I feel awful that I had to post this challenge late (Daring Cooks are supposed to post on the 14th of each month!). I've been so busy that I put it off til the last minute, and then the past few days I've been stricken with a nasty little spring cold.  So, I'm sorry, but I just haven't felt like standing over the stove stirring risotto.  But today, I'm feeling better and am dosed with DayQuil, so I got it done for lunch!

I've been thinking about this dish since I first found out what the challenge was nearly a month ago.  It's a red wine and goat cheese risotto with roasted asparagus.  I really wanted to sear a few nice, fat sea scallops as a protein accompaniment, but that seemed a little overkill for lunch.  So, I went vegetarian (except for the chicken stock).

basic ingredients: Arborio rice, garlic, onion, red wine

 Start by sweating some chopped onion and garlic in a little EVO.  Add the rice and stir to get a nice coat with the olive oil.

Add a generous splash of chicken stock and stir until absorbed.  At first, this will happen pretty quickly.  Although I didn't make it specifically for this challenge, I did use my own homemade stock. Repeat this step with red wine.

 Keep repeating the stock and wine process, stirring continually.  Don't stop stirring for long.

Not there yet!  Keep stirring!

You can stop when the rice has a nice, soft bite.  I probably cooked mine a good 30-40 minutes before adding the goat cheese. 

 cheese makes everything better 

Then, when you think you're done, add a bit more stock and wine for good measure, season with salt and pepper, stir a bit more, and you're probably good to go.

 creamy goodness

As for the asparagus, just a toss with some EVO, salt and pepper, and into the oven it goes on a baking sheet at 425 until the tips brown.  Sprinkle with a bit of lemon juice and yer done.

 

 Delicious! Thanks for the new plate, Margaret!