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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Chicken & Spinach Risotto

Published by: Sarah

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  • Nov
  • 14

3 strips Hickory Smoked Bacon, cut into 1″ pieces 1 medium Sweet Onion, chopped 2 cloves Garlic, minced ½ c. Arborio Rice 3 c. Chicken Stock, warmed ** Salt & Pepper to taste 3 c. Baby Spinach 2 c. cooked Chicken, cubed Parmigiano Reggiano, freshly grated Saute the bacon to render the fat over medium […]

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3 strips Hickory Smoked Bacon, cut into 1″ pieces
1 medium Sweet Onion, chopped
2 cloves Garlic, minced
½ c. Arborio Rice
3 c. Chicken Stock, warmed **
Salt & Pepper to taste
3 c. Baby Spinach
2 c. cooked Chicken, cubed
Parmigiano Reggiano, freshly grated

Saute the bacon to render the fat over medium high heat.
When bacon is brown and crisp, remove & drain on paper towels.
Immediately add chopped onion.
Saute 2 minutes.
Add garlic and rice and saute until onions are translucent and rice is lightly browned.
Add stock, one ladle at a time, allowing the rice to absorb the liquid and stirring often.
Half way through adding the stock season with salt & pepper.
With the last of the stock add in the spinach.
Stir to wilt and blend it.
Taste for seasoning and tenderness of the rice (it should NOT be firm).
Finish with the chicken and warm through.
Plate and top with crumbled bacon and parmesan cheese to taste.

**NOTE: All of the stock may not be necessary!

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Apricot & Tuaca Risotto

Published by: Sarah

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  • Dec
  • 29

Tuaca is a specific apricot flavored liquor. If you cannot find it, just use apricot brandy instead. 4 T Butter, divided 2 tsp Lemon Juice ½ tsp each  – Ground Nutmeg, Ginger & Cinnamon 3/4 c. Tuaca Liquor 1½  c. Arborio Rice 1½  qt. Apricot Juice 4 oz. Mascarpone Cheese (Italian cream cheese) ½ c. Sugar 2 c. […]

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Tuaca is a specific apricot flavored liquor. If you cannot find it, just use apricot brandy instead.

4 T Butter, divided
2 tsp Lemon Juice
½ tsp each
 – Ground Nutmeg, Ginger & Cinnamon
3/4 c. Tuaca Liquor
1½  c. Arborio Rice
1½  qt. Apricot Juice
4 oz. Mascarpone Cheese (Italian cream cheese)
½ c. Sugar
2 c. Apricots
Caramel Sauce
Toasted Pine Nuts

Melt 2 T butter and add lemon juice, spices, Tuaca liquor & rice. 
Let rice absorb liquid. 
Slowly add apricot juice ½ c, at a time and let absorb each time. 
Remove to a bowl. 
Add remaining 2 T butter, masacapone, sugar & apricots. 
Spoon onto serving dishes and garnish with caramel sauce & pine nuts.

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