Instant Pot Risotto

After making risotto in my Instant Pot Duo 60, I will never make risotto any other way. I’ve made risotto several times on the stove top; it’s quite the labor of love, between the constant stirring and making sure the heat levels are juuuuussstttt right. When I heard of people making risotto in the Instant Pot, I wanted to convert my stove top recipe and it was perfect. The creamy texture was what you would expect from a perfectly made risotto and aside from the initial sauté of the mushrooms, shallots and rice, all the ingredients go in the pot and POOF! Comes out perfect.

Ingredients (serves 2 as a main course, or 4 as a side dish):
1 tbsp. olive oil
1 tbsp. butter
4 oz. mushrooms, chopped
1 shallot, minced
1 cup Arborio rice
¾ cup white wine
2 cups chicken broth
½ tsp. salt
¼ tsp pepper
1 ½ oz. grated parmesan cheese (½ cup approx.)
½ cup frozen peas, defrosted

Press “Sauté.” When the display reads “Hot,” add olive oil and butter. Sauté shallots and mushrooms for 2-3 minutes, until starting to soften, then add rice and stir to incorporate. Add wine and stir until mostly absorbed, 2-3 minutes. Add chicken broth, salt and pepper.  Hit “manual” and set timer to 7 minutes. Quick release the pressure when the timer is done and then stir in parmesan cheese and peas. Let stand 2 minutes before serving. Enjoy!

Wine Pairings: the earthiness of the mushrooms in this dish make it a perfect pairing for Pinot Noir.  Try these recommendations:
Averaen Pinot Noir 2015

Sriracha Lime Shrimp Salad with Asian Peanut Dressing

I love the Peanut dipping sauce served alongside spring rolls in Asian restaurants so much, it needs to make an appearance on other dishes. And in the summa-summa-summertime, I am always looking for ways to make salads interesting. This Sriracha Lime Shrimp Salad with Asian Peanut Dressing is light, fresh and flavorful, exactly what I want for dinner during a Texas summer.

 

 

Ingredients (serves 3-4):
1 lb. shrimp, peeled and deveined
1 tbsp. canola oil
1 tbsp. honey simple syrup
1 tbsp. chopped cilantro
1 tsp. sriracha
Zest and juice from 1 lime
Salt and pepper

1 head romaine lettuce, sliced
4 oz. sliced red and green cabbage blend
1 cup shredded carrots
¼ red onion, thinly sliced
Asian Peanut Sauce – see recipe

Garnish:
Chopped cilantro
Chopped peanuts

Toss together romaine lettuce, sliced cabbage, shredded carrots and red onion. Pour Asian Peanut Sauce over the top and toss to combine. (Note: this intentionally makes a lightly dressed salad. If you like more dressing on your salad, you might want to make 1.5x or 2x the dressing.)

Peel and devein shrimp, place in a medium bowl and season with salt and pepper. Whisk together canola oil, honey simple syrup, chopped cilantro, sriracha, lime zest and juice (or pulse through a food processor) and pour over shrimp, coating evenly. Preheat grill pan (I love my red Le Creuset Double Burner Grill Pan) on medium low. Grill shrimp 3 minutes per side, until cooked.

Top salad with grilled shrimp, chopped cilantro and chopped peanuts. Enjoy!

Asian Peanut Sauce

Have you ever had spring rolls in Chinese restaurant and thought to yourself “I could eat this peanut sauce with a spoon”? Well I have, and having it over spring rolls is simply not enough for me. This Asian Peanut Sauce is perfect for everything from dressing a salad, drizzled over noodles or for dipping sauce for spring rolls or shrimp kabobs. This recipe is a keeper.

 

 

Ingredients:
2 tbsp. peanut butter
1 tbsp. brown sugar
½ tbsp. soy sauce
2 tbsp. warm water
Zest and juice from ½ lime
1 tsp. sriracha

 

Whisk all ingredients together until fully incorporated. Toss with a green salad or serve as a dipping sauce. Enjoy!

Garlic Parmesan Cauliflower

I’ve been eating cauliflower long before it was cool to make rice or pizza out of it. The best thing about cauliflower (aside from all those health benefits) is its ability to take on whatever flavors you throw at it. This Italian inspired Garlic Parmesan Cauliflower goes great with roasted chicken, a perfect side for holiday gatherings, and literally takes about 2 minutes of prep time. Perfecto!

 

 

Ingredients:
Head of cauliflower, cut into florets
3 tbsp. olive oil
3 cloves garlic, grated or pressed
¼ cup grated Parmesan Cheese
⅓ cup seasoned breadcrumbs
Salt and pepper

 

Preheat oven to 425 degrees. Add cauliflower florets, olive oil, grated garlic, Parmesan cheese to a large bowl and stir until well combined. Pour onto cookie sheet and arrange in a single layer. Bake for 30-35 minutes until golden brown, turning halfway. Enjoy!

Modus Toscana 2013

Modus Toscana 2013
Italy – Tuscany
14.5% ABV
$16.99
My Rating: 89 points
Costco

Whenever I see a Super Tuscan at Costco, I’m inclined to give it a shot. Although Tuscany is home is home to some of the most notable wine regions in Italy, like Chianti, a wine labeled “Toscana” or what we call a Super Tuscan, is usually Sangiovese blended with grapes not indigenous to Italy, which results in some big, rich wines. Modus is no exception; classic Sangiovese is blended with Cabernet and Merlot, with the Merlot really shining through. The acid in the Sangiovese and Merlot make this a comfortable choice for many Italian dishes, and the structured tannins from the Cabernet give it the depth to respond well to dishes with a good dose of umami. Modus is $17 at Costco; a quick search online puts this wine in the $25-$30 range. Decant an hour before serving.

Deep ruby color, full bodied, blueberry and toasted oak. Long drying tannins and medium + acidity.

Pair with: steak, lasagna, bolognese

Recipe pairings:
Perfectly Seared Steakhouse Steaks
Spaghetti Bolognese

From the winemaker:
“Sangiovese (34%) ~ Cabernet (33%) ~ Merlot (33%)
Lush and impressive, elegant and harmonious. Modus is a blend of Sangiovese, Cabernet Sauvignon and Merlot. Each grape variety is packed individually at optimum ripeness and matured in small oak barrels. The name Modus (Latin for ‘method’) refers to the many distinct elements that come together to create this special wine – each depicted in the unique compass logo.”

Fig and Goat Cheese Crostini with Prosciutto and Arugula

A few weeks ago, my husband and I went to happy hour at Mattie’s, a new restaurant in my neighborhood.  One of the appetizers we tried was toasted bread, with creamy goat cheese and figs, topped with prosciutto, honey and arugula with a sprinkle of sea salt.  It was delicious, and certainly something that would be easy to make at home.  So here it is, my recipe for Fig and Goat Cheese Crostini with Prosciutto and Arugula, a sweet and savory appetizer to enjoy with a glass of wine.

 

Ingredients:
4 slices Ciabatta bread
2 oz. goat cheese
1 tbsp. fig preserves
4 slices prosciutto
1 cup baby arugula
1 tsp. honey simple syrup
2 tsp. olive oil
Coarse sea salt

In a small bowl, mix together goat cheese and fig preserves.  Put broiler on LOW and spread an equal amount of the goat cheese mixture on each slice of bread.  Place bread on a cookie sheet and broil until just starting to turn brown, 2-3 minutes.

Toss arugula with honey simple syrup and olive oil.  Top each slice of bread with arugula, prosciutto and sprinkle with coarse sea salt.  Enjoy!

Averaen Pinot Noir 2015

Averaen Pinot Noir 2015
Oregon – Willamette Valley
14.1% ABV
$15.99
My Rating: 90 points
Costco

Pinot Noir was the first red wine that I can remember enjoying. Lighter bodied than many other red wines, Pinots are a great pairing for poultry. I love the earthiness of Willamette Pinots, although finding a high quality one under $20 can be challenging. Averaen delivers on all fronts. The winemakers from Banshee Wines in Sonoma sourced grapes from throughout Willamette to debut Averaen in 2015, and the quality cannot be beat at this price.

Light garnet, light to medium bodied. Cranberry, a little spice, and earthy

Pair with: roasted chicken, turkey, risotto

Recipe pairings:
Half Roasted Chicken
Bundt Pan Roasted Chicken
Greek Chicken Pizza
Instant Pot Risotto
The Best Damn Turkey Burgers

From the winemaker:
“A mild winter led to early bud break, and early flowering. Weather was perfect around bloom, giving way to excellent fruit set. The hot, dry summer brought accelerated ripening. Warm/early sites came off the vine first week of September, breaking records for red-wine harvest timing. Warm, windy and wet in the middle of September bought us a bonus couple of weeks in cooler, high-elevation sites, yielding more complex, mature flavors in later picks.”