risotto with sausage, cremini mushrooms and garlic chives

yields: 4-6 servings (or 3 hangry people)

the ingredients:

3/4 lb. pork sausage (removed from the casing)

2 tbsp. extra-virgin olive oil (plus a tsp. for the sausage)

1 lb. cremini mushrooms (cut into slices)

1 yellow onion

2 cups arborio rice

1 cup dry white wine

a bunch of chopped garlic chives (i picked these because they intrigued me, but you could also use a hearty herb, like sage or thyme.)

6-8 cups low-sodium chicken stock

1 cup grated parmigiano regianno (plus more for serving)

the method:

add a teaspoon of olive oil to a frying pan, and cook the sausage until just done. remove from the pan, leaving any drippings where they are, and add the mushrooms to the same pan. sprinkle with salt and pepper and a pinch of sage, and cook until tender. set aside.

melt the butter and olive oil in a large saucepan (a dutch oven is ideal) over medium heat. add the onion and a good sprinkling of salt and pepper. cook until almost translucent, about five minutes, and throw in a generous pinch of the garlic chives. add the rice, and stir for a minute or so. add the wine and simmer, stirring constantly, until completely absorbed, another minute or so. add the broth one ladleful at a time, and stir until almost completely absorbed, adding more as needed. continue to do this until the rice is cooked but not mushy. season to taste with salt and pepper. turn the heat to low, and add the mushrooms, sausage and cheese. add a little more broth if the rice becomes too sticky.  garnish with some more cheese and garlic chives, and serve.

fusilli with fresh corn pesto

the ingredients:

1 lb. fusilli

6 large ears of corn (trimmed of their kernels)

1 large garlic clove (minced)

1 1/4 tsp. coarse kosher salt

3/4 tsp. freshly ground black pepper

1/2 cup freshly grated parmigiano reggiano (plus more for serving)

1/3 cup pine nuts (toasted)

1/3 cup extra-virgin olive oil

1/2 cup coarsely torn fresh basil leaves

the method:

bring a large pot of generously salted water to a boil.

in a large skillet, heat two tablespoons of olive oil. add the corn, garlic, one and a quarter teaspoons coarse salt and pepper. sauté over medium-high heat until corn is just tender but not brown, about four minutes. transfer a heaping cup of corn kernels to a small bowl, and reserve. scrape the remaining corn mixture into the food processor. add a half cup parm and the pine nuts. with the machine running, add the olive oil through feed tube and blend until pesto is almost smooth. set  aside.

cook the pasta until just tender but still firm to the bite, stirring occasionally. drain, reserving a cup of the pasta water. return the pasta to the pot. add the corn pesto, reserved corn kernels and basil leaves. toss the pasta mixture over medium heat until warmed through, adding reserved pasta if desired (i used very little because i like a thicker sauce). season pasta to taste with salt and pepper.

transfer the pasta to a serving bowl. sprinkle with more parm, and serve.

adapted from a bon appetit recipe.

baked rigatoni with spinach and fontina

the ingredients:

1 lb. rigatoni

1 tbsp. olive oil

1 10-oz. package frozen spinach (thawed)

2 cups ricotta cheese

5 tbsp. grated parmigiano regianno

1/2 tsp. grated nutmeg

3/4 tsp. salt

1/4 tsp. fresh-ground black pepper

1 1/2 cups grated fontina cheese (about a 6 oz. piece)

the method:

preheat the oven to 450, and spray a 9 x 13 baking dish.

bring a generously salted pot of water to a boil.

in the meantime, squeeze as much of the water as possible from the spinach. put the spinach in a food processor, and puree it with the the olive oil, ricotta, three tablespoons of the parmigiano, the nutmeg, salt, and pepper. stir in half of the fontina.

cook the rigatoni until al dente, about 12 minutes. drain the pasta, and stir the spinach mixture into it. top with the remaining fontina and parmigiano. bake the pasta until the top is golden brown, 15 to 20 minutes.

adapted from a food and wine recipe.

orecchiette with pistachio pesto

the ingredients:

1 lb. orecchiette

1 1/2 cups unsalted, roasted, shelled pistachios

1/2 cup extra-virgin olive oil

2 tbsp. chopped basil

1 garlic clove (minced)

1/2 cup finely shredded pecorino cheese (plus more for serving)

2 scallions (white parts only; cut into small rounds)

kosher salt

the method:

bring a generously salted pot of water to a boil. cook the pasta until al dente.

meanwhile, in a food processor, chop the pistachios. add the basil and garlic, and pulse to combine. transfer to a bowl, and stir in the  cheese and the scallions; season with salt.

when the pasta is ready, reserve a half cup of the cooking water. return the pasta to the pot, and add the cooking water and the pesto, cooking over low heat, tossing, until coated. transfer to a serving bowl, garnish with some more pecorino, and serve.

courtesy of frank falcinelli & frank castronovo.

hands-off risotto

yields: 4-6 servings

the ingredients:

1 1/2 cups arborio rice

5 cups simmering chicken stock

1 cup freshly grated parmigiano reggiano cheese

1/2 cup dry white wine

3 tbsp. unsalted butter (diced)

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 cup frozen peas

the method:

preheat the oven to 350.

place the rice and four cups of the chicken stock in a dutch oven. cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

remove from the oven, and add the remaining cup of chicken stock, the parmigiano, wine, butter, salt, and pepper. stir the risotto vigorously for a couple of minutes, until the rice is thick and creamy. add the peas, and stir until heated through. serve immediately.

courtesy of the barefoot contessa.

candied ginger and blueberry risotto

yields: 4 servings

the ingredients:

2 tbsp. unsalted butter

1/4 cup crystallized ginger (chopped; plus more for garnish)

2 cups arborio rice

4 cups 2% milk

3 tbsp. honey

1 small container blueberries

the method:

in a medium saucepan, heat the milk over medium-low heat.

in a medium skillet, melt the butter over medium heat. add the ginger, and stir for a couple of minutes. add the rice, and stir until toasted (just another couple of minutes). gradually begin to add the milk a ladleful at a time, and stir until the milk is absorbed after each addition. once the milk is fully incorporated, add the blueberries and honey (i made the mistake of adding the blueberries at beginning, hence the blue risotto). transfer the risotto into four breakfast bowls. garnish each serving with a piece of candied ginger, and serve.

portobello mushroom orzotto with white truffle oil

yields: 2 robust servings

the ingredients:

1/4 cup extra-virgin olive oil

2 large garlic cloves (chopped)

1 pack portobello mushrooms (cut into 1″ dice)

1 scant tsp. fresh thyme (plus a couple of sprigs for garnish)

kosher salt and freshly ground black pepper

1 cup pearled barley

1/2 cup dry white wine

1 carton low-sodium chicken stock

1/2 cup parmigiano regianno

1 tbsp. unsalted butter

organic white truffle oil (available from paq new york)

the method:

in a dutch oven, heat the olive oil over medium heat. add the garlic, and cook until aromatic (about a minute). add the mushrooms, thyme, and a sprinkle of salt and pepper, and saute for a couple of minutes. add the barley, and stir constantly for about two minutes (this step is intended to toast the barley). add the wine, and stir until absorbed. begin to add the chicken broth, one ladelful at a time, and stir until absorbed (the barley  should cook in about 20 minutes; feel free to add additional broth if the orzotto is too dry).

once the rice is fully cooked, turn off the heat, and stir in the parmigiano and butter. taste to see if additional salt and pepper is needed. transfer to a serving bowl, and garnish with drops of truffle oil and a sprig or two of thyme.

pumpkin and goat cheese risotto with shaved burgundy truffles

yields: 4-6 servings

the ingredients:

4 cups low-sodium chicken broth (plus extra for moistening if needed*)

1 cup canned pure pumpkin

2 tbsp. butter

1 leek (white and pale green part; thinly sliced)

2 tsp. kosher salt

1 tsp. chopped fresh thyme

1 1/2 cups arborio rice

2/3 cup dry white wine (such as pinot grigio)

1/2 cup freshly grated parmigiano regianno

1/3 cup chopped fresh flat-leaf parsley

1/4 tsp. freshly ground black pepper

1/4 tsp. (generous) freshly grated nutmeg

1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 oz.)

2 oz. fresh burgundy truffles (available from paq new york)

the method:

whisk together the broth and the pumpkin in a heavy saucepan, and simmer over medium heat. cover the pan, and reduce the heat to low to keep the pumpkin broth warm.

melt the butter in a large saucepan (a dutch oven is ideal) over medium heat. add the leek and one teaspoon of the salt. cook until almost tender, two to three minutes. add the thyme. add the rice, and stir for another minute. add the wine, and simmer, stirring constantly, until completely absorbed, a minute or two. add a half cup of the pumpkin broth, and stir until almost completely absorbed, another minute or two. continue cooking the rice, adding the broth a half cup at a time, stirring constantly and allowing each addition to absorb before adding the next. cook until the rice is tender but still firm to the bite, and the mixture is creamy, about 20 to 25 minutes.

*if the risotto is dry, add additional warm broth by quarter-cup intervals (i found this step to be unnecessary).

mix in the parmigiano, one tablespoon of the parsley, the remaining salt, pepper, and nutmeg. remove from the heat. if necessary, add more salt to taste.

divide the risotto among four or six shallow bowls (depending on how hungry everyone is). sprinkle each with some goat cheese and the remaining parsley, and serve. to be fancy, shave the truffles table-side.

adapted from a giada de laurentiis recipe.

pumpkin and thyme lasagna

the ingredients:

1 pound 5 ounces (or 21 oz.) fresh mozzarella

1 1/2 cups whole milk ricotta cheese

3 tbsp. unsalted butter

3 cloves garlic (minced)

2 3/4 cups pumpkin puree

3 tbsp. light brown sugar

1 tbsp. maple syrup (preferably grade B)

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground ginger

1/2 tsp. kosher salt

pinch white pepper

2 tsp. fresh thyme (chopped)

1 box no-boil lasagna sheets

the method:

preheat oven to 375.

finely dice 12 ounces of mozzarella, and mix with the ricotta in a large bowl. set aside.

in a large skillet, melt the butter on low heat. add the garlic, and brown lightly. stir in the pumpkin, brown sugar, maple syrup,  cinnamon, nutmeg, salt, pepper, and thyme. stir until it’s all warm. remove from the heat, and set aside.

smear a thin layer of pumpkin mixture on the bottom of a 9×13 glass baking dish.

place 3 lasagna sheets across. smooth a layer of ricotta and mozzarella on. then, smooth a layer of the pumpkin mixture on top. repeat until you have five layers of pasta, cheese, pumpkin. (you’ll use 15 lasagna sheets in total, so there may be extra sheets in the box.)

slice the remaining nine ounces of mozzarella. arrange in one layer on top.

cover with aluminum foil, and bake for 35-40 minutes. remove the foil, and bake for another five to ten minutes (turning on the broiler if necessary to attain a crispy top). remove from the oven, and let rest for five minutes before serving. garnish with any remaining thyme. cut into twelve pieces, and serve.

adapted from a food mayhem recipe.

tagliatelle aglio e olio

the ingredients:

kosher salt

1 lb. dried tagliatelle (i prefer severino.)

1/3 cup good olive oil

8 large garlic cloves (thinly slivered)

1/2 tsp. crushed red pepper flakes

1/4 cup fresh parsley (chopped)

1/4 cup fresh basil (chopped)

1 cup freshly grated pecorino romano cheese (plus extra for serving)

the method:

bring a large pot of water to a boil. add two tablespoons of salt and the pasta and cook according to package instructions. set aside one and a half cups of the pasta water before draining the pasta.

meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. add the garlic, and cook for two minutes, stirring frequently, until it just begins to turn golden on the edges – make sure it doesn’t burn! add the red pepper flakes, and cook for 30 seconds more. carefully add the reserved pasta water to the garlic and oil, and bring to a boil. lower the heat, add one teaspoon of salt, and simmer for about five minutes, until the liquid is reduced by about a third.

add the drained pasta to the garlic sauce, and toss. off the heat, add the parsley,basil, and pecorino, and toss well. allow the pasta to rest off the heat for five minutes for the sauce to be absorbed. taste for seasoning, and serve warm with extra cheese on the side.

adapted from a barefoot contessa recipe.