Category Archives: Rice

Chicken Tikka Masala Risotto

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I’m starting to think I should change the name of this site to Adryon Makes Risotto – because I think that’s all I do lately – but I can’t help it. Simple and delicious as is, risotto is versatile and easy to make your own.

You can stir in vegetables that you like, like butternut squash. Or you can make it taste like something such as French Onion Soup with just a few tweaks. I’ve even baked risotto in a loaf pan, let it cool and once it firms up, cut it into slices.

This time, I took my fascination with risotto and tossed it in with one of my other loves; Indian food. All the familiar details of the popular dish, Chicken Tikka Masala, but combined just to rock your socks off.

I send you zero apologies.

For the Chicken:

  • 1lb of chicken tenderloins (or breasts, thighs, what you have on hand or according to your preference)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Preheat your oven’s broiler. Cover a cookie sheet with foil and grease the foil with cooking spray, or high heat resistant oil. Combine all of the ingredients except the chicken in a large mixing bowl. Throw in the chicken and toss around for a bit until it is coated with the spice mixture.

*Traditionally this is a yogurt marinade, but I’m making this a little more ‘week-day dinner friendly.’*

Put the chicken on a pan and put under the broiler, flipping to make sure both sides are heartily browned. For me this was about 12 minutes total. Remove from broiler and cool.

Once cool enough, chop up into bite size or smaller pieces and set aside.

For the Sauce:

  • 1 Tablespoon of butter
  • 1/2 of a small white or yellow onion, diced small (we’re going to put the other half in the risotto)
  • 2 cloves of garlic, minced
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and black pepper to taste
  • 1/8 teaspoon of cayenne pepper (optional if you have sensitive mouths in the house)
  • 8 0z of tomato sauce
  • 3/4 cup of coconut milk or heavy cream

In a medium sauce pot, melt the butter and throw in the spices to toast them for 3-5 minutes. This helps to release their flavor and deepen them. It will be a pasty consistency.

Add in the tomato sauce, stirring to combine the spices with the sauce. Slowly add the cream or coconut milk. Stir the sauce until everything is combined. Allow the sauce to simmer on low for 10 minutes. Set aside.

*If you want to make this ahead of time, be sure to warm it back up before using in this recipe.*

For the Risotto:

  • 2 tablespoons of butter
  • the other half of the onion from the sauce, diced small (usually there is garlic in risotto, but I skipped it since there was already two cloves in the sauce)
  • 2 cups of arborio rice
  • 1/4 cup of white wine
  • 4 cups of chicken stock, kept warm on the stove top (the other two cups of liquid that we need are going to come from the tikka masala sauce)
  • 1/2 cup of chopped cilantro

In another pot, melt your butter over medium low heat and saute your onion until translucent. Add in your rice, and stir to combine. You want the rice to get coated with the butter. Keep the rice moving for about 2 minutes.

Add in your wine, start stirring and allow the wine to evaporate. When it does, put two ladlefuls of warm stock in the pot with your rice. Stir to combine and continue stirring until the liquid has been absorbed.  Any time the rice starts to look dry, add stock a couple of ladles at a time, stirring and allow liquids to evaporate each time before adding again.

Keep stirring! You want that rice to let it’s starch go.

When all of your broth has been added and the risotto is ready for more liquid, do the same with the tikka masala sauce, stirring between each addition.

When all of the sauce has been added and the risotto is plump and creamy, stir in the chicken and cilantro and remove from heat. Taste and adjust any seasonings.

Garnish with more cilantro and serve with something equally as toasty like curry scented roasted cauliflower.

With love,

Adryon




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French Onion Soup Risotto

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I knew we were having risotto for dinner. What I didn’t know was that we were out of Parmesan. When I discovered Gruyere in the cheese drawer – it all came together.

For Risotto, you need onions, garlic, broth, wine, cheese, and herbs. For French Onion Soup, you need onions, garlic, broth, wine, cheese and herbs. So I thought I’d mix the two and I’m so happy I did. This might be my new go-to risotto recipe.

Forget what you’ve ever heard about how hard it is to make risotto. It’s not. Trust me. Pity peas?

Ingredients (Yields about 3 cups of cooked risotto)

  • 4 cups vegetable broth (Yes, I know beef broth is the norm in FO Soup but I think it would be a bit salty and heavy for this- but that’s just me)
  • 2 tablespoons of olive oil, divided
  • 1 tablespoon butter
  • 1 medium onion, sliced into half moons, then quartered
  • 1 clove of garlic, minced
  • 1 cup of Arborio rice
  • 1/3 cup dry white whine
  • 1/4 cup Gruyere cheese
  • 2 tablespoons chopped chives (I also would have used thyme if I had some. I did nay.)
  • 1 tablespoon chive and onion cream cheese (optional)
  • salt and black pepper
  1. In a saucepan, warm the vegetable broth over low heat. This is important – otherwise the rice will not absorb the liquid.
  2. Warm 1 tablespoon olive oil and 1 tablespoon in a large saucepan over medium heat. Stir in the onions and cook until soft and lightly caramelized,  about 8-10 minutes. Season with black pepper and a pinch of salt. Stir in garlic and cook for another 2 minutes. Set aside.
  3. Add 1 tablespoon olive oil to a saucepan on medium heat. Once hot, stir in the rice, stirring to coat with oil, about 2 minutes. When the rice is almost translucent and pale, pour in wine, stirring constantly until the wine is fully absorbed.
  4. Add 1/2 cup of  broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed about 15 to 20 minutes. What you started with will have more than doubled. Like I’ve said before risotto is the perfect excuse for getting out of anything you don’t want to do!
  5. Stir in the onions, Gruyere, herbs and cream cheese (if using).
  6. Taste and add salt and pepper as desired.
  7. Feed to people you love!

Mr. Garlic Approves!

Love,

Adryon

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Butternut Squash Risotto

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Need an excuse to not do something? Make risotto!

“No, I can’t do laundry – I’m  making risotto!” or “I’d love to come down to the garden and pick lettuce, but I’m making risotto!” Anything along those lines, and you’re golden for about half an hour. Yes, it requires a lot of stirring and attention. BUT (and it’s a big but…kinda like my butt) it is one of the most delicious things that can come out of your kitchen and it’s also extremely versatile. I’ve made risotto with wild mushrooms, and I’ve made it with asparagus and cherry tomatoes. But I have to say, this might be my favorite incarnation so far.

Butternut squash is high in Vitamins A & C, and a great source of calcium, potassium, and all sorts of wonderful things for our bodies.

Now grab your favorite wooden spoon, two pots, and let’s get to this risotto nonsense! This serves 4-6 people.

Ingredients:

  • 1 butternut squash – mine was just under 2 pounds. Note: There are also pre-packaged, peeled, seeded and cubed butternut squash in most supermarkets. You’ll need about 4-6 cups if that’s the case.
  • 2 tablespoons olive oil
  • salt and pepper
  • 6 cups homemade or store bought chicken or vegetable stock
  • 4 tablespoons unsalted butter
  • 1/2 cup minced white onion
  • 1 minced clove of garlic
  • 1 1/2 cups Arborio rice  – Arborio rice rules, and is sometimes called *gasp* risotto rice
  • 1/2 cup white wine
  • 1/8 teaspoon poultry seasoning (optional)
  • pinch of nutmeg
  • 1/2 cup grated Parmigiano Reggiano

Put one of your racks in the oven on the lowest shelf. Preheat your oven to 425 degrees. Peel, de-seed, and cut your butternut squash into relatively uniform cubes (about 3/4 inch). Put your cubes on a cookie sheet and drizzle with your oil, 1/2 teaspoon of pepper and 3/4 teaspoon of salt. Toss with your hands to make sure every cube gets coated. Place on the lowest oven rack and roast for about 25-35 minutes (depending on your oven) until it’s cooked and you can break it up with a fork easily. Make sure you flip the pieces at least once to get everything cooked evenly.  When it’s finished,break it up with a spatula or fork to smash the huge chunks and set aside while you make the risotto.

In a pot, heat up your stock over low heat. Warm stock is vital to the risotto process.

In another pot, melt your butter over medium low heat and saute your onion until translucent. Add your garlic, and saute for another 2 minutes to cook the garlic, but not burn it. Add in your rice, and stir to combine. You want the rice to get coated with the butters. Keep the rice moving for about 2 minutes. Add in your wine, start stirring and allow the wine to evaporate. When it does, put two ladlefuls of warm stock in the pot with your rice, along with 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and poultry seasoning (if using). Stir to combine and continue stirring until the liquid has been absorbed. Ladle in stock a couple of ladles at a time, stirring and allow liquids to evaporate each time before adding again. And stir, baby, stir! The stirring releases the starches in the Arborio, giving us the creaminess that makes risotto famous. Stirring is important and will give you muscles.

Once your stock is all used up and your risotto is creamy and plump, add in the mashed butternut squash, your cheese, and a pinch of nutmeg.

Serve immediately. Also, make sure you break your garbage disposal and force yourself to use paper plates to avoid using the sink. It’ll make the risotto taste better…and make me feel not so pathetic. Pretty please?

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Cilantro Rice

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I like rice. It goes with pretty much anything. And it’s versatile! This Cilantro Rice is super simple, clean and fresh tasting. Using broth instead of water to cook the rice is a good way to put flavor into the rice without adding fat. Try it as an alternative to Mexican rice on your next fajita night. Or inside a burrito!

This makes about 4-6 helpings, depending on the bellies at your table.

Ingredients:

  • 2 cups of chicken or vegetable broth
  • 1 cup basmati rice
  • 2 tablespoons of fresh chopped cilantro
  • salt to taste

Rinse your rice a few times until cool water to rinse some of the starch off. Put your broth over medium heat until it reaches a boil. Add your rice and stir. Wait for it to come to a boil again and turn the heat down to low heat. Allow the rice to simmer for about 12-15 minutes. Do not lift the lid, and allow to sit off of your heat source for 5-10 minutes.  When your time is up, remove the lid, stir in your chopped cilantro, and salt to taste.

Serve and enjoy!

Other Options:

  • Add a whole peeled garlic clove to the broth as it’s boiling and remove before adding the rice.
  • Add the juice of half a lime at the end to brighten up the flavor
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Shrimp and Grits

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As part of the “Grand Opening” of this site, my friend John gave me the idea to attempt shrimp and grits. I’m pretty sure he only suggested it because it’s out of my comfort range. I’ve never tasted shrimp and grits, and certainly  never made them. How was I supposed to know if I succeeded or if it tasted the way it’s supposed to? So I did what any clueless person would….I hit the Internet, and chose a recipe to mess with strictly based on reviews. So on one hand: John, if you’re reading this, I’m terribly sorry I didn’t go for ‘authentic’. On the other hand: This stuff was so insanely good. I believe the term Lil’ A used was ‘grits heaven’.

The original recipe can be found here. I wouldn’t blame you for referencing back to it if my directions are a little…..me. My ingredient list is also a little different, as I added what makes this house happy. Do the same.

Anyhoo, it’s filling, it’s sinful, it’s delicious, and I really wish there were leftovers.

For the gritz grits:

  • 3 cups milk
  • 3 cups cream
  • 1 cup stone ground grits (Please don’t use instant grits. I’m not judging, but I have no idea what they would do in this recipe, and I’d hate for you to yell at me!)
  • 2 tablespoons unsalted butter
  • 1/4 cup shredded cheddar cheese (optional)
  • Lots of black pepper
  • Salt

For the Shrimp of Love:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, minced
  • 1-2 garlic cloves, minced
  • 1 pound andouille or spicy Italian sausage (I used Italian Sausage and squeezed it from it’s casing – ew)
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1 to 2 bay leaves
  • 2 pounds large RAW shrimp, peeled and deveined, tails off
  • Pinch cayenne pepper, adjust to personal preference
  • 1 teaspoon hot sauce
  • 1/2 lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 4 green onions, sliced

To prepare the grits, place a large sauce pan on medium high heat. Add your milk and cream. Whisk in the grits and once they start to bubble, reduce the heat to medium low. Stir frequently for 15-20 minutes until moisture has been absorbed. Stir in butter, cheese, salt and pepper. Taste and adjust seasonings. When ready to serve, you may need to thin out the grits with some milk. Maybe not.

For the Shrimp place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring until there is a fair amount of fat in the pan and the sausage has cooked through. Sprinkle in the flour and stir with a wooden spoon to create a roux. It’s going to be a little pasty. Slowly pour in the chicken stock and continue to stir to avoid lumps. The flour is what thickens the sauce. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, hot sauce and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture  on top of the grits. Serve hot!

I’m interested in trying this dish traditional style next. Anyone have a good old family recipe I can attempt?

And John, if you’re still reading this, I’m still sorry.

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