Tuesday, December 8, 2009

Options for Allergen Free Risotto, A Tasty Snack for Cuddling Up and 20% off all E-Books from Go Dairy Free for the Holidays

When I first started culinary school, my husband didn't care for any specialty rice dishes. He only liked plain white rice with Smart Balance and salt. Every new dish I brought home would be followed with a polite response that he likes everything, “subtle”. Well, all that changed when I first made risotto! This dish takes a little time and attention, but it is well worth it, enjoy!

Risotto with Roasted Red Pepper Puree and Fresh Basil

3 tablespoons olive oil
2 slices bacon, cut in lardons
1/2 cup onion, diced
2 garlic cloves, creamed
1 1/2 cups Arborio rice
1/2 cup dry white wine
4-5 cups chicken broth
1 roasted red pepper, skin, seeds and membrane removed
Kosher salt to taste
Black pepper to taste
Fresh basil, chiffonade

Heat broth over low heat; keep warm.
In a sauce pan, heat 2 tablespoons oil over medium heat.
Add bacon, cook until crisp, remove and set aside.
Reduce heat to medium. Add onion; cook until soft, 5 minutes.
Season with kosher salt and black pepper.
Add garlic and cook for another minute.
Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes.
Add warmed wine; cook until pan is almost dry, about 2 minutes.
Add 1 cup hot chicken broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
While risotto is cooking take roasted red pepper and add to blender.
You may need to add a little water to help the blender puree the pepper.
Mix red pepper puree and bacon with finished risotto and top with basil.

Other ideas to try with risotto:
Pea puree with Morell Mushrooms
Tomato puree with asparagus and cilantro
If your allergens will allow it, risotto is lovely finished off with fresh parmesan

This is a perfect snack while the whole family huddles up to watch a movie. If your crew likes a little heat, add some chili powder with the powdered sugar for some sweet and heat!

Kettle Corn

1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup confectioners' sugar
Kosher salt to taste

In a large pot with a lid, heat oil over medium-high heat until hot, but not smoking.
Once hot stir in sugar and popcorn kernels and cover.
Continue cooking, shaking pot constantly, to keep sugar from burning.
Continue shaking pot until popping has almost stopped (be careful not to burn).
Sprinkle with salt and serve immediately.

Now for a little gift giving idea.

Alisa Fleming, was born with a severe milk allergy. As an adult with a food allergy, she started http://www.godairyfree.org/ to help others enjoy the many non-allergenic foods that this world has to offer. Whenever possible, Alisa caters recipes and information to the needs of other food allergic individuals, from egg- and soy-free to gluten-free. Her recipes are fun and inventive. Alisa is offering a special 20% off her entire E-Book collection (http://www.godairyfree.org/Product-List-Downloads.html) to allergenistas until December 24th, perfect for you last minute gift givers! Use Coupon Code: ALLERGENFREEHOLIDAY


Anonymous said...

what does bacon, "cut in lardon" mean?

Lisa Cooks Allergen Free said...

A lardon is a small strip or cube of bacon or pork fat used in cooking to flavor foods. Cut your bacon strip in small pieces on the short side. I am working on a cooking key for all my french school terms that will be up early next year, thanks for asking!