Antipasto Risotto #gourmetgetaway

Antipasto Risotto- this is such a delicious recipe! #recipe #risotto #italianfood #sp

This post was sponsored by World Market. All opinons, recipes and commentary are 100% my own.

 

You may have noticed I have a thing for Risotto here. We have a one pot chicken risotto, a jambalaya risotto, and today I wanted to share a new recipe for Antipasto Risotto! My husband and I love to make Risottos, and it has become our own family tradition and one of our favorite family recipes. We love to play around with new flavors and takes on our favorite dish, so when I heard that the new LiveWell Network Show “My Family Recipe Rocks”, starring JOEY FATONE, was partnering with World Market and their #gourmetgetaway – I knew I HAD to make my family’s go-to recipe with a fun antipasto twist!

I hit my local World Market to look through their extensive Italian Food aisle in their huge Gourmet Food & Drink section for supplies. I grabbed some arborio rice, wild mushrooms, olive oil, truffle salt, grilled artichokes, olives as well as a gorgeous new braiser pan and spatula.

antipasto risotto ingredients

Antipasto Risotto

Ingredients

  • 2 packages dried mushroom mix
  • 3 tbsp extra virgin olive oil
  • 1 cup arborrio rice
  • 24 ounces fluid**- beef or chicken stock, pinot grigio, water- or a combination of those
  • 1 can grilled artichoke hearts, chopped and drained
  • 1 can olives, drained
  • optional- anchovy fillets, diced- **do NOT use ANY additional salt if using anchovies, and use low sodium stock!!!
  • optional- salami or other cured antipasto meat, diced
  • 1 tbsp+ truffle salt, to taste

Instructions

  1. Up to 3 hours (and at least 30 minutes before) dinner: add mushrooms to a large bowl of water and let them soak to rehydrate.
  2. In a hot pan or skillet, add 3 tbsp olive oil and rice, stirring constantly until rice is slightly toasted.
  3. Add fluid, just enough to cover rice, and stir to mix well on medium heat. During the next few steps, you will need to watch the rice closely and occasionally stir. If fluid gets low, add just a little bit more to cover it.
  4. While rice is simmering, add 1 tbsp olive oil to small pan, and add drained mushrooms. Don't worry to much about draining ALL the fluid- a little extra water with the mushrooms is ok as they will still soak up fluid as we sautee.
  5. Sautee mushrooms on medium high heat until browned, then add to simmering risotto. If also adding meat or anchovies, add as well. SKIP ADDITIONAL SALT IF USING ANCHOVIES!!
  6. Keep adding just enough liquid to risotto as it is needed, stirring frequently.
  7. At about 25 minutes, taste the risotto. I like mine with a little bite and to be al dente, but some people like it cooked softer. If you like it with bite, pull it off early. Soft- keep cooking. Add artichokes and drained olives just before it is finished cooking. After adding artichokes and olives, add truffle salt to taste. I usually salt meals earlier in the process, but we are adding lots of components that are salty as is- so tasting as you go is really crucial.
  8. Serve while warm with just a little more liquid than you'd think- it will thicken and set at it cools.
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You might wonder if it is essential or not to sautee the mushrooms before you add them. While not technically *essential* I always do it with reconstituted mushrooms because it helps soften them more and break down a bit. You can’t always get gourmet wild mushrooms fresh and dried mushrooms work well in recipes like this that involve a lot of time and liquid.

 

sautee mushrooms to rehydrate

 

For traditional risottos, you’d make it in a large, shallow lipped pan- but I like to make big batches so I have a TON of leftovers- because I love to heat risotto up for the next day. I use this gorgeous braiser from World Market (I found an aqua pan in store):

474627_CI LIGHT 4QT BRAISER, GREEN

 

 

Right now through October 18th you can enter to win a 6 Day Culinary Trip for 2 to Venice, Italy. Trip includes airfare & accommodations, Cicchetti Tour, Hands-On Venetian Cooking Class, Cheese Making Demonstration & Tasting and a $1,000 World Market Gift Card, PLUS 3 First Prize winners will receive a $500 World Market gift card! You can earn bonus entries for liking World Market’s Facebook, Twitter, Pinterest, Instagram & Tumblr brand pages for more chances to win.

Gourmet Getaway Sweeps

For this Sweeps, World Market has partnered up with the Live Well Network and their hit show My Family Recipe Rocks hosted by Joey Fatone. My Family Recipe Rocks features amazing hometown cooks across America! Joey Fatone and his crew are cooking up old family recipes, new homegrown dishes and meeting the people behind this great food in their own kitchens. Here’s a peek…

 

So tune-in Sunday’s for My Family Recipe Rocks at 8:30p/7:30c. For local listings check livewellnetwork.com. Also be sure to enter the World Market Gourmet Getaway Sweepstakes!

I’d KILL for a trip to Italy, wouldn’t you?

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Be sure to connect with World Market on all their social media sites for even more great ideas, future giveaways, and products!

 

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Comments

  1. says

    Without the anchovies this sounds delicious, pinning to my dinner ideas now. My husband would be so impressed with me if he came home to this for dinner!

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