We were discussing the New Spanish Table a while back, it intrigued me and Bob said seeing that we didn't really have a Spanish cookbook I could order it. WOW is all we can say.
So far we've made two side dishes, and this was the BEST! I smoked my own Gouda over apple and hickory for this.
1 1/2 Tbs olive oil
1/2 c. finely sliced scallions, including a bit of the green
2 large cloves of garlic, minced
1 1/2 c. arborrio rice
1/2 c. dry white wine
5 1/2 c. chciken stock, kept at a simmer
1/3 cup heavy cream
1 c. shredded smoked cheese
1/3 c. freshly grated parm.
2 to 3 Tbs parley oil
3 Tbs syrupy balsamic or 1/3 C. thin balsamic reduced.
Heat the olive oil in a heavy wide 3 qt. saucepan, over medium low heat. Add the scallions and cook, stirring, until soft but not browned, about 5 minutes. Add the garlic and stir for 30 seconds. Add the rice and stir for about 1 minute. Increase the heat to medium, add the wine, and stir viforously until the wine is absorbed, 2 to 3 minutes.
Add 3 cups of the simmering stock, about 1 cup at a time, stirring constantly until each addition of liquid is absorbed. Continue adding the remaining stock, 1/2 cup at a time, stirring after each additon. Cook until the rice is tender but a little al dente, about 20 minutes total.
Add the cream and cheeses and stir vigorously until the chees melts. Immediately serve the risotto drizzled with the parsley oil and the balsamic vinegar.
Parlsey oil (Which, by the way, absolutely makes this!)
1/3 cup extra virgin olive oil
1/2 cup chopped fresh Italian parsley
Place olive oil and parsley in blender and puree until bright green and completely smooth. Let the oil stand at room temp. for at least 15 minutes (or up to 2 hours) then strain through a fine mesh sieve into a bowl.
I'll give this at least a 20 on a scale of 1 to 10!
So far we've made two side dishes, and this was the BEST! I smoked my own Gouda over apple and hickory for this.
1 1/2 Tbs olive oil
1/2 c. finely sliced scallions, including a bit of the green
2 large cloves of garlic, minced
1 1/2 c. arborrio rice
1/2 c. dry white wine
5 1/2 c. chciken stock, kept at a simmer
1/3 cup heavy cream
1 c. shredded smoked cheese
1/3 c. freshly grated parm.
2 to 3 Tbs parley oil
3 Tbs syrupy balsamic or 1/3 C. thin balsamic reduced.
Heat the olive oil in a heavy wide 3 qt. saucepan, over medium low heat. Add the scallions and cook, stirring, until soft but not browned, about 5 minutes. Add the garlic and stir for 30 seconds. Add the rice and stir for about 1 minute. Increase the heat to medium, add the wine, and stir viforously until the wine is absorbed, 2 to 3 minutes.
Add 3 cups of the simmering stock, about 1 cup at a time, stirring constantly until each addition of liquid is absorbed. Continue adding the remaining stock, 1/2 cup at a time, stirring after each additon. Cook until the rice is tender but a little al dente, about 20 minutes total.
Add the cream and cheeses and stir vigorously until the chees melts. Immediately serve the risotto drizzled with the parsley oil and the balsamic vinegar.
Parlsey oil (Which, by the way, absolutely makes this!)
1/3 cup extra virgin olive oil
1/2 cup chopped fresh Italian parsley
Place olive oil and parsley in blender and puree until bright green and completely smooth. Let the oil stand at room temp. for at least 15 minutes (or up to 2 hours) then strain through a fine mesh sieve into a bowl.
I'll give this at least a 20 on a scale of 1 to 10!
You only live once . . . but if you do it right once should be enough! 
