Baked Risotto

It's no secret to my family and friends that when I was in my Sophomore year of college I became obsessed with the FoodNetwork, so much that on my much deserved weekends of r&r, I was relentless in my attempts to recreate a dish I had seen earlier in the afternoon! The last thing I needed was one more assignment but, being in the kitchen was my ultimate therapy and continues to be to this day. That being said, my favorite FoodNetwork Star was Giada DeLaurentiis. I have had a passion in attempting to be a quasi Italian woman since I was a little girl, so Giada was a natural inspiration for me. The passion for Italian cuisine for me comes from the incredible recipes, history and simple flavors. I have always been a less is more kind of girl in the kitchen and this cuisine optimizes this notion. Authentic Italian dishes embody a rustic flavor that is timeless and satisfying. Giada still holds my heart in her beautiful palm and I always look to her for inspiration in my cooking.

On a lazy Sunday (with a full DVR of recorded cooking shows) I watched an episode of Giada at Home where she recreated her Nonna Luna's recipes. I knew from the first 30 seconds that I was already going to recreate 2 of the 3 recipes on the show. The one I went for first was her baked risotto. I was drawn to this recipe for one simple reason, I had all of the ingredients in my house at the time! No need to go to store, use up the left overs of many ingredients and it seemed fun.

Imitation is the sincerest form of flattery and I have nothing but good things to say about Giada. I have copied her recipe from her site and photos of my adventure in recreating this luscious dish!

This is a great dish served warmed from the oven or slice a serving the next day after a night in the fridge to taste the flavors even more married. I ate it warm, cold and reheated and found the deliciousness to always be there! As Giada would say, Buon Appetito

Baked Risotto

Recipe courtesy Giada De Laurentiis

Prep Time: 10 min

Inactive Prep Time:15 min

Cook Time:1 hr 15 min

Level:Intermediate

Serves: 6 to 8 servings

Ingredients; 

Butter, for greasing the pan

Rice:

2 cups marinara or tomato-basil sauce

1 cup Arborio rice 

Bechamel Sauce:

3 tablespoons unsalted butter, at room temperature

1/4 cup all-purpose flour

1 1/4 cups whole milk, at room temperature

1/4 teaspoon kosher salt

1/8 teaspoon ground nutmeg

To Assemble:

1/2 cup plus 1/3 cup grated Parmesan

4 ounces thinly sliced prosciutto, coarsely chopped

1 cup frozen peas, thawed

4 large eggs, at room temperature, beaten

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup plain breadcrumbs

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with foil.

For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.

For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg.

For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.

Pour the mixture into the prepared springform pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour.

Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs.

Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.

Berry Fields

A birthday comes but once a year.....for my friend Megan's bday I decided to take inspiration of a favorite cake of mine from a bakery in Los Angeles called Sweet Lady Jane's.  Their triple berry cake is spectacular.  The lovely layers of white cake, fresh whipped cream frosting and combination of raspberries, blackberries and strawberries is a little slice of heaven....Actually the slice is not little at all.  I took my own spin on recreating this recipe at home for the first time.  I did a quadruple berry cake...that's right I added blueberries to the mix.  

The whole thing was consumed before the night was over....I call that a success!

Ingredients

            Cake

            1/2 cup (1 stick) plus 1 tablespoon unsalted butter, softened

            1 cup + 3 tablespoons granulated sugar

            3 large eggs

            1/2 cup yogurt (I prefer Fage 2%), at room temperature

            1 teaspoon vanilla extract

            1 1/2 cups all-purpose flour

            3 tablespoons cornstarch

            1/2 teaspoon salt

            1 teaspoon baking soda

            Fruit

            1pd Fresh Strawberries hulled and quartered

            1/2 pint Blackberries sliced in half

            1/2 pint Raspberries

            1/2 pint Blueberries

           Whipped Cream & Cream Cheese Frosting

            4-ounces cream cheese, at room temperature

            1 pint heavy whipping cream

            1/2 cup powdered sugar, sifted

            1 tablespoon vanilla extract

Directions

·      Preheat the oven to 350°. Grease and flour a 9-inch round cake pan that’s 2 inches deep

·      Prepare the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.

·      Add the yogurt and vanilla, then mix until just combined.

·      Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl.

·      Mix it together until just combined.

·      Spread it in the pan or pans and bake for 45 to 50 minutes, insert a toothpick into the center and it should come out clean.

·      Carefully remove the cake from the pan and allow it to cool completely.

·      Next, combine all of the fresh fruit, reserving a handful of each berry to garnish the top of the cake later. 

·      Sprinkle the berries with the sugar, toss together and allow to sit for about a half hour at room temperature. Store them in the fridge until ready to use.

·      To make the frosting, combine the cream cheese, whipping cream, powdered sugar, and vanilla in a bowl and beat with an electric whisk attachment.

·      Mix until very soft peaks begin to form, you want to make sure to not overbeat the frosting.  The frosting should hold some form when you remove the whisk from the mixture.  

·      To assemble the cake, use a sharp serrated knife to cut it in half through the middle. Go around the perimeter of the cake, slicing only halfway through the circle the whole way.                      

·      Place one half onto a plate or platter you will serve the cake on cut side up.  Cover the bottom half with the berry mixture.  The berries will have produced quite a bit of liquid at this point, this is exactly what you want!  Be sure to spoon as much liquid as you can over the berries. Carefully cover the fruit with a layer of whipped cream, about a 1/3 from   the mixture.  I have the best luck frosting when I use an off-set spatula, a regular will work just fine too.

·      Place the second layer on top, cut side down then spread the top with icing.

·      Finish with icing the outside of the cake with the remaining icing.

 Now, using your own artist expression top the cake with the reserved berries.  I sent a photo of this to my father and he proclaimed I had created a savage garden....I'll take it.