FINE DINING MONSTER

  Pumpkin Risotto with Sage in Hollowed-out Pumpkin Ingredients Rice vinegar 280 g, for risotto Yellow pumpkin 625 g, the flesh Onion 1 Butter 1 tbsp Vegetable stock 3 1/4 cups, canned Parmesan cheese 55 g, grated Salt to taste Pepper to taste Sage some leaves to garnish Preparation Preheat oven to 180°C. Scoop the flesh out of the pumpkin, remove the seeds and finely dice the flesh. Wrap in aluminum foil and cook in the oven at 180°C degrees for 30 minutes. Meanwhile, peel and chop the onion and saute gently using 1 tablespoon butter. Add the rice and saute gently until translucent. Then gradually add the vegetable stock, stirring frequently. The rice should be cooked when it has taken up all the stock (about 30 minutes cooking time). 10 minutes before the end of the cooking time carefully stir in the diced pumpkin. Before serving mix in the rest of the butter and the Parmesan cheese and season to taste with salt and pepper. If you wish, serve the r...

  Ricotta-Stuffed Arancini Ingredients 2 tablespoons extra-virgin olive oil, plus more for frying 1/2 small onion, minced 1 1/4 cups arborio rice 1/4 cup dry white wine 4 cups water 2 teaspoons chopped thyme Finely grated zest of 1/2 lemon Salt and freshly ground pepper 1/2 cup fresh ricotta cheese 1 tablespoon freshly grated Parmigiano-Reggiano cheese All-purpose flour, for dredging 2 large eggs, beaten 1 cup fine, dry bread crumbs Directions In a medium saucepan, heat the 2 tablespoons of olive oil. Add the onion and cook over moderately low heat until softened. Add the rice and stir over moderately high heat until it is coated with oil and sizzling, about 2 minutes. Stir in the wine and simmer until evaporated, about 3 minutes. Add the water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the water has been absorbed and the rice is tender, about 20 minutes. Transfer the rice to a bowl and let cool to room tempera...

    Nam Khao Tod (Crispy Rice Salad) Ingredients Crispy Rice 2 ½ cups cooked white jasmine rice (about 12 ounces) 1 ½ tablespoons red curry paste (such as Maesri) ½ teaspoon kosher salt ½ cup white rice flour (about 1 7/8 ounces), divided Neutral oil (such as grapeseed, peanut, or vegetable oil), for frying Salad 1 cup thinly sliced red onion 1 (1 1/2-inch) piece fresh ginger, peeled and cut into 1/8- x 1/8- x 1 1/2-inch sticks 2 tablespoons fish sauce 2 teaspoons chile jam (nam prik pao) (such as Pantai Norasingh Chili Paste) 1 ½ teaspoons red Thai chile powder, or more to taste 1 teaspoon granulated sugar ½ cup thinly sliced scallions ½ cup packed roughly chopped fresh cilantro leaves and stems, plus more for garnish 2 tablespoons fresh lime juice 2 medium-size fresh green or red Thai ch...

  Lime Cilantro Rice Ingredients 2 cups water 1 teaspoon kosher salt 1 cup long-grain white rice 1 tablespoon butter ½ cup chopped cilantro 2 tablespoons fresh lime juice 1 teaspoon lime zest Directions Gather all ingredients. Bring water and salt to a boil in a small saucepan. Stir in rice and butter. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Just before serving, add cilantro, lime juice, and lime zest. Enjoy!

  Mexican Rice Ingredients 3 tablespoons vegetable oil 1 cup uncooked long-grain rice 1 teaspoon garlic salt ½ teaspoon ground cumin ¼ cup chopped onion 2 cups chicken broth ½ cup tomato sauce Directions Gather all ingredients.   Heat oil in a large saucepan over medium heat. Add rice and season with garlic salt and cumin; cook, stirring constantly, until puffed and golden. Add onion; cook and stir until onion has softened. Stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes. Fluff rice with a fork. Serve and enjoy!

  S trawberry R isotto Risotto alle fragole Ingredients: 12 oz. [340 g] strawberries, organic or pesticide-free 1/2 teaspoon balsamic vinegar (balsamic vinegar) of good quality 1 teaspoon sugar, possibly ultra-fine 1/2-1 tablespoon olive oil 2 tablespoons minced shallot (shallots) 1 cup [200 g] Vialone Nano, Carnaroli or Arborio rice 2 tablespoons [30 ml] white wine, not cold 2 cups [475 ml] vegetable broth, possibly homemade + 1 cup [235 ml] water to make a light vegetable broth Sea salt, to taste 2-3 tablespoons freshly grated Parmigiano-Reggiano Wash strawberries and carve out stem. Place in a bowl, sprinkle  balsamic vinegar and sugar on them, and toss gently. Heat the oven to 350 F. Line a baking sheet with a silicone baking mat that is wider and longer than the sheet, so no juice can escape from any side. Place strawberries on the sheet on a single layer. Put the baking sheet in the oven and bake for 20 minutes. Let strawberries cool slightl...

  Risotto Con Peperone Ingredients 6 cups chicken stock 1/4 cup olive oil 1 1/2 medium red bell peppers, seeded and diced 1 1/2 medium yellow bell peppers, seeded and diced 2 tablespoons butter 1/2 cup finely chopped yellow onions 1 teaspoon minced garlic 1 1/2 cups arborio or carnaroli rice 1/2 cup dry white wine 2 sprigs fresh thyme 1/4 cup thinly sliced green onions, green tops only 1 teaspoon kosher salt 1/2 teaspoon fresh cracked white pepper 1 cup grated Parmigiano-Reggiano 2 ounces prosciutto, finely chopped Directions In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the peppers and cook, stirring frequently, until cooked through but still slightly crunchy, about 5 minutes. Remove from the heat and set aside. In a large heavy saucepan, heat the remaining 2 tablespoons olive oil and the 2 tablespoons butter over med...

  Quail Risotto (Risotto con le quaglie) Ingredients 2 whole quail, cleaned 2 leaves fresh sage 4 thin slices pancetta 2 tablespoons butter, divided, or as needed 2 tablespoons brandy 1 cup beef stock, divided ½ cup dry white wine, divided salt and ground black pepper to taste 1 onion, finely chopped 1 cup Arborio rice 4 tablespoons grated Parmigiano cheese, divided Directions Season the insides of the quail with salt and pepper and insert a sage leaf into each. Wrap each with pancetta slices, fastening with toothpicks. Melt 1 tablespoon butter in a saucepan over medium-high heat. Brown quail, moistening with brandy, 1/2 of the beef stock, and 1/2 of the wine, until most of the wine has evaporated, 5 to 7 minutes. Season with salt and pepper, and transfer mixture to a baking dish. Roast in the preheated oven until quail are no longer pink in the centers and juic...

  Risotto verde (Green Risotto) Ingredients 200g Risotto rice ( Italian carnaroli ) A couple of large handfuls of spinach leaves 20g butter 20 basil leaves 1 cup of peas 1 litre of stock (chicken or vegetable) Parmesan grated 1 onion, finely chopped Splash of white wine or Noilly Prat Cooked Asparagus to garnish Method STEP 1 Blanch the spinach for a couple of minutes in boiling salted water, strain and set aside. Using the same water boil the peas for a couple of minutes. Put the peas, spinach and basil leaves into a blender and pulse until roughly chopped. STEP 2 Now make the risotto. Fry the onion in a little olive oil and a knob of butter until soft but not coloured. Add the rice and fry for a minute or so, turn the heat up to the max and add the wine. Bubble until all the liquid has been absorbed. Have the stock in a separate pan on the heat, now add the stock to the rice a ladle at a time, making sure all the liquid is absorbed before adding m...

  Seafood Risotto (Risotto Ai Frutti Di Mare) INGREDIENTS 2 1/2 cups fish or vegetable stock 1/3 cup olive oil 3 tablespoons unsalted butter 1 small onion, minced (about 1/2 cup) 1 1/3 cups Carnaroli or Vialone Nano rice (Arborio is a replacement if you can’t find them) 1/2 cup dry white wine 8-10 clams Panamei 8-10 black mussels Panamei, scrubbed and debearded 4 oz calamari Panamei, cleaned and cut into thin rings 4-6 medium scallops Panamei 1/2 cup peeled, crushed, and seeded plum tomatoes 1/2 cup loosely packed chopped fresh flat-leaf parsley 1/2 teaspoon chopped garlic 1 tablespoon brandy 1 tablespoon extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano, optional Salt and freshly ground black pepper In a small saucepan, warm the fish or vegetable stock. Keep warm. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tbsp of butter and the onion, and sautée, stirring occasionally, until tender (there should ...

  Tricolor Risotto Ingredients 8 cups chicken stock (for a meat-free diet, vegetable stock may be substituted) 6 tbsp butter, divided 1 large onion, finely chopped 2 cloves garlic, minced 3 cups arborio rice 1 cup white wine (optional) 3 – 4 tbsp pesto 2 tbsp tomato paste 1 cup grated parmesan cheese salt & pepper, to taste additional paremesan cheese for serving Directions   Heat stock in a sauce pan. Adjust heat to keep it hot but not boiling. Add 3 tbsp of butter to a large sauce pan over medium heat. Add onion and sauté until translucent, about 8 – 10 minutes. Add garlic and sauté for about 1 minute more. Add rice and stir until well-coated. Toast the rice for about 2 minutes before adding the wine. Stir frequently until the wine is absorbed. Add enough hot stock to cover the rice, about two ladles. Keep stirring the mixture and, when the liquid is absorbed, add another ladle or 2 of stock. Continue stirring, adding more stock w...

  Four Cheese Risotto Risotto mantecato ai quattro formaggi Ingredients 350 g of Rice Carnaroli 1 l of Vegetable Broth 100 g of Parmesan Cheese 100 g of Gorgonzola Cheese 100 g of Emmental Cheese 100 g of Taleggio Cheese 1/2 of White Onions to taste of White Wine to taste of Butter to taste of Extra Virgin Olive Oil to taste of Table Salt Copy Ingredients Instructions To prepare the Four Cheese Risotto start by putting some butter, a drizzle of olive oil and the finely chopped onion in a pot (or risotto pan). Let the onion brown, and when it is ready, pour in the risto and toast it over medium-high heat. When the rice is well toasted, deglaze with a glass of dry white wine; once the alcohol part has evaporated, put a pinch of salt and start adding vegetable stock a little at a time. Pour in new broth only when the previously poured broth has been absorbed by the rice. When the rice is co...

  Trout Risotto (Risotto con le trote)   Ingredients 2 trout fillets, skin removed 1 cup Arborio rice 4 cups fish or vegetable broth 1/2 onion, diced 2 cloves garlic, minced 1/2 cup white wine 1/4 cup grated Parmesan cheese 2 tablespoons butter Salt and pepper, to taste Fresh parsley, for garnish Instructions Heat the fish or vegetable broth in a saucepan and keep it warm on low heat. In a separate large saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent. Add the Arborio rice to the saucepan and stir it well to coat it with the butter and onion mixture. Pour in the white wine and cook until it is absorbed by the rice, stirring constantly. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process until the rice is cooked al dente (tender, but still slightly...

  Risotto alla Milanese Ingredients 5 1/2 cups chicken stock, preferably homemade 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped Kosher salt Freshly ground black pepper 1 1/2 cups arborio rice (10 ounces) Pinch of saffron threads 1/2 cup dry white wine 1/2 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon unsalted butter 2 tablespoons chopped flat-leaf parsley Directions   Gather the ingredients.   In a medium saucepan, bring the chicken stock to a simmer; keep warm.   In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.   Add the rice and cook for 1 minute, stirring to thoroughly coat.   Crumble the saffron into the wine.   Add the saffron and wine mixture to the rice.   Cook, stirring, until the wine is absorbed.   Add 1 cup of the warm stock and cook o...

  Crawfish Fried Rice Ingredients 3 Tbsp. vegetable oil, divided 3 large eggs, lightly beaten 2 medium (2 1/2 oz. each) carrots, finely chopped (about 1 cup) 3 medium garlic cloves, finely chopped (about 1 Tbsp.) 1 tsp. minced fresh ginger (from 1 [1-in.] piece fresh ginger) 2 tsp. toasted sesame oil 4 cups cooked and cooled jasmine white rice 1 lb. peeled cooked crawfish tails (or 1 lb. frozen peeled cooked crawfish tails, thawed and drained) 4 medium scallions, thinly sliced (about 1/2 cup) 1/2 cup frozen sweet peas 2 Tbsp. soy sauce, plus more for serving 1 tsp. kosher salt Directions Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium. Add eggs, and cook, stirring often, until just set, about 1 minute. Transfer to a bowl; wipe skillet clean.  Heat 1 tablespoon of the vegetab...

  Seafood Paella Ingredients 2 tablespoons olive oil 1 onion, finely diced ½ tomato, finely diced 1 pinch salt ½ tablespoon smoked paprika 6 fresh romano or green beans ½ cup canned butter beans, drained and rinsed ½ cup white rice 6 large shrimp 6 mussels 6 clams 1 cup white wine 2 cups seafood stock 1 pinch saffron threads 1 teaspoon finely chopped fresh rosemary 1 cup fresh peas 5 baby squid, cut into rings and tentacles 1 lemon, cut into wedges 1 tablespoon chopped fresh flat-leaf parsley Directions Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes. Place shrimp, mussel...

  Lobster Risotto   Ingredients ¼ cup olive oil, divided 2 onions, chopped 6 cups chicken broth 1 shallot, chopped 1 clove garlic, chopped 1 ½ cups Arborio rice ½ cup white wine 1 tablespoon honey 3 tablespoons butter 1 cup light cream 1 tablespoon paprika 1 teaspoon cayenne pepper ¼ cup sherry 2 cups cooked lobster meat ½ cup shredded Parmesan cheese 1 pinch salt and ground black pepper to taste Directions Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes. Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer. Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. A...

  Mushroom, fennel and sausage risotto Ingredients (11) 4 cups (1L) salt-reduced vegetable or chicken stock 20g dried porcini mushrooms 4 lamb sausages or beef sausages, casings removed 200g brown mushrooms, thickly sliced 1 tbsp olive oil 1 small fennel, finely chopped, fronds reserved 1 brown onion, finely chopped 1 1/2 cups (300g) arborio rice 1/2 cup (125ml) dry white wine or extra salt-reduced vegetable stock 1/2 cup (40g) finely grated parmesan 1/2 cup(120g) crème fraîche Method Step 1 Combine the stock and porcini mushrooms in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low and keep at a gentle simmer. Step 2 Heat a large saucepan over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break into lumps, for 2-3 mins or until golden brown. Use a slotted spoon to transfer to a plate. Add the brown mushroom to the pan and cook, stirring, for 2 mins or until tender. Transfer to a ...

  Indonesian Coconut Rice with Chicken and Zucchini Ingredients 2 tablespoons cooking oil 8 chicken thighs 2 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1 large onion, cut into thin slices 2 cloves garlic, minced 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 1/2 cups long-grain rice 1 2/3 cups unsweetened coconut milk (one 13-ounce can) 1 3/4 cups water 1 pound zucchini, cut into 1/4-inch dice 1 tablespoon lemon juice 1/3 cup chopped cilantro (optional) Directions In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in...

  Tteokbokki (Korean Spicy Rice Cakes) Ingredients 3 cups water 2 dried anchovies, or more to taste Sauce: 3 tablespoons chile paste 2 tablespoons white sugar 1 tablespoon soy sauce 1 tablespoon corn syrup 2 Korean fish cakes, sliced ½ onion, thickly sliced 1 spring onion, thickly sliced Directions Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies. Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce. Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.