Deviously Delicious

I had never made risotto before and was totally shocked at how great this came out. The goal with risotto is to keep it from being crunchy/undercooked while also avoiding mushy, bland, or too salty-- these seem to be the normal concerns when making risotto. This risotto was creamy, flavorful, and not too heavy.

I served this risotto with a piece of salmon perched on top of it.

The real key to making risotto the right consistency is the method of adding simmering broth (and wine in so inclined) to the risotto rice one ladle at a time while constantly stirring and replenishing absorbed liquid.

The video below displays the proper technique to make your risotto the right consistency. What we're looking at for in the video is the method and visuals of the desired consistency, I 'm using completely different ingredients-- but the method remains the same. The video chef made a mushroom risotto (which my husband won't eat) which sounds good too, or I've chocked my risotto full of spinach and broccoli, adding vitamins and flavor of the green variety.





Tip: As with all the recipes I post, you can change the ingredients based on your preferences or what you've got hanging around the house. The most important thing about adding ingredients is making sure you add them at the appropriate time. for example- broccoli should be added the last 5-7 minutes of cook time, or spinach should be added the last minute or two of cook time.

Let's make risotto:

Prep time: 10 minutes
Cook time: 25 minutes

Tips: A wooden spoon is best for cooking risotto with if you have one. Also, this recipe is best done when you have about 25 minutes to available to allow for stirring the risotto every minute or two.

Ingredients:

• 1 or 2 onions diced
  
• 2-4 cloves garlic crushed
• 3 tablespoons unsalted butter, or salted is fine too
• 1 teaspoon olive oil
  
• 1 1/2 cups risotto rice rinsed in a colander, and looked through to make sure there's no foreign objects in it (I used Arborio)
• About 4 cups chicken or vegetable broth-- if using stock instead of broth dilute 1/2 water & 1/2 stock
• 1 or 2 cups fresh or frozen chopped broccoli (I use fresh)
  
• 2 large handfuls of fresh spinach (or rocket if you prefer)
  
• 1/2 cup Parmesan cheese, or up to 1 cup if you like more

The method:

1. Heat the broth/stock in a saucepan until almost boiling, then lower heat to keep it lightly simmering.
2. In a large saute pan or heavy pot, heat the butter and oil on medium heat. Add the onions and cook for about 2-3 minutes or until clear, do not let them brown.
   
3. Add the garlic and cook for about 1 minute.
4. Add the rice and stir to coat rice until shiny, about 2-3 minutes.
5. Add one ladle of hot broth to the risotto and stir until absorbed.
6. Repeat step #5, adding broth one ladle at a time, stirring until absorbed, then add another ladle at a time, for the next 18-20 minutes until most or all of the broth is used, when there's about 5 minutes left add the chopped broccoli and continue stirring.
7. After 18-20 minutes taste a spoonful to make sure it's cooked (and not crunchy)-- DO NOT OVERCOOK, if it's not crunchy-- it's done!
8. Turn off the heat and add the spinach (or rocket), blue cheese (optional), and Parmesan cheese, leaving a little to put on top when serving. Stir thoroughly and cover for two minutes to let rest.
9. Serve in immediately, topped with a sprinkle of Parmesan cheese. Yum.

My boys put on their aprons and chef costumes, get up on their step stools, and help me make these. They put the muffin liners in, they "help" measure, they crack eggs.
They eat lunch while the muffins bake, and then they get rewarded for all their hard work by hitting the all-you-can-eat-mini-muffin-buffet!

I'm not sure if you can appreciate how much enjoyment I take in watching my little studmuffins eat their mini-muffins filled with carrots, dates, flaxseed, and oatmeal-- then beg for more.
Sure honey, have another. Eat up little guys, make mama proud.

The next few mornings the kids each get a muffin after their breakfast. The kids think they're getting a fabulous treat, and it's all good.

Prep Time: 25 minutes
Cook Time: 10-12 minutes-- You can also make regular size muffins, mini-loaves, or regular size bread loaves see time chart at bottom for other sizes.

Ingredients:

*Tip- if you do not have whole wheat flour and/or ground flaxseed you can substitute the missing amount of either/both with regular flour

• 1 1/4 cups quick cooking oats or rolled oats
• 1 1/4 cups milk
• 3 eggs
• 1/2 cup vegetable oil (or rice bran oil)
• 1 carrot finely grated
  
• 3/4 cup packed brown sugar
• 3/4 cup of chopped dates (probably about 4 dates chopped)
• 3/4 cup semi-sweet or dark chocolate chips
• 3/4 cup flour
• 1/2 cup whole wheat flour
  
• 1/4 cup ground flaxseed (also known as linseed)
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (optional, I don't use nuts)

How to become the muffin man:

1. Combine oats and milk and let stand for 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees Celsius).
3. Line mini-muffin tin with paper liners or grease the mini-muffin tin.
4. In large bowl combine oat & milk mixture, egg, oil, brown sugar, grated carrot, chopped dates, chocolate chips, and pecans (optional).
5. In a separate bowl combine regular flour, whole wheat flour, ground flaxseed, baking powder, salt, and cinnamon. Stir around a little.
6. Add bowl of dry ingredients to large bowl of wet ingredients and stir only until everything is moist (do not overstir).
   
7. Fill mini-muffin cups to top, but not overflowing. Tip: I use a small ice cream scooper --click here to see what I use-- to get just the right amount and squeeze the handle for a perfect drop everytime!
8. Bake at 400 degrees F (205 degrees Celsius) for about 10-12 minutes. Stick a toothpick in the center of a couple, if it comes out clean- they are done.
9. Remove from oven and put muffins on a cooling rack or the counter is just fine.
   
10. Reload and throw in the next batch, repeat until all batter is done. I think it made about 48 mini-muffins.
11. Yum, yum-- go eat some!!!
    

Cook times for other types of breads/muffins: (this is my standard guideline chart I use for all bread/muffins)

• 30-40 minutes for mini-loaves
• 55-65 minutes for regular loaves
• 10-15 minutes for mini-muffins
• 25-35 minutes for regular size muffins
• Stick a toothpick in the center and if it comes out clean, they are done.