Upside-Down red risotto: 1 simple recipe with complex flavor, but what is it?
The endless debate, is risotto an entree or a side dish?
My upside-down red risotto will definitely toss another wrench into the ongoing debate.
Plus, my upside-down red risotto breaks most of the rules when it comes to risotto prep, and yet it provides outstanding plated results and flavor.
That’s me, a rule-breaking, kind of chef girl and it works for me!
Therefore, my recipe for Upside-Down Red Risotto will not follow boxed prep directions!
Upside-Down Red Risotto
In that spirit, and as a former owner of a ‘standing room only’ by reservation only, a restaurant by night, and an Italian store by day, well, I wear my self-earned chef cap well!
So, I never mind taking risks when I prepare food because, in the end, I find great surprises that are easy to make and taste better than ‘side of the box’ recipes.
Now that’ we’ve got that cleared up, I will rock your food world with this simple recipe for upside-down red risotto.
The dish is called risotto, and the rice used to create it is arborio.
As with every recipe I share, the ingredients are simple and so is the cooking process.
Upside-Down Red Risotto: 1 Simple Recipe
What’s more boring than regular?
I don’t know because I don’t cook ‘regular’ yet my recipes are basic, fast, and while they don’t use fancy ingredients they bring on complex flavors!
When I prepare any meal, I think about the taste of dishes I’ve had, and what I could do to make them better.
But, hand-in-hand with that thought process, I wonder how to make the ‘tasted’ recipes, easier by using more basic ingredients.
While you may not believe it, simple is best.
When considering ingredients and layering, then clean up and satisfaction overall, you know what I firmly believe?
There’s no kitchen staff at Casa Vento waiting to do the dishes, so fewer pots, pans, and bowls are better.
Plus, vacations are when I splurge on tasting all the ‘extra’ that can go into a recipe and still at best.
When you allow a food’s taste to flourish and be unmasked by simple ingredients and not tons of prep you accentuate it, and that’s all you need to do!
P. S. Remember I’m Italian, LOL
I will remind you of this, in my recipe creations, often it’s more a pinch of this a handful of that.
Don’t be intimidated, just add in more or less of what YOU like from my added ingredients!
Follow in my footsteps, you will love your results.
Trust me, risotto is hardly rocket science.
Upside Down Plating = Upside-Down Red Risotto
So what is worse than a boring meal?
A while back, before ‘our new normal set in’ we were in a very ‘elite’ restaurant, on vacation.
We were out of the country and the Chef wanted to ‘WOW’ me.
To be fair, the food that we had tasted was not knocking my socks off, however, the presentation killed it.
So, this was my take-away from a $250+ meal (for 2 that included only small plates and 3 courses).
Yup, over-priced, stuffy and so NOT on my website because the food was YUCK at best.
However, this little trick left quite the impression on me, and I’ve used it ever since!
1 Simple Recipe for Upside-Down Red Risotto
Upside-Down Red Risotto
- 1 1/2 C RIsotto
- 4 C Water
- 1 Parmesan Rind Chunk
- 2 Tablespoons Tomato Paste
- 3 tablespoons Rosso Pesto
- Dash of Red Pepper Flakes Or Smoked Cayenne, or Freshly Grated Parmesan
- In a large saucepot place water and risotto.
- Add in the parmesan chunk. ( I use the rind instead of adding in stock to keep this meatless)
- Next, add tomato paste.
- Bring combined ingredients to a boil using only medium heat, not higher,
- Once you've brought the risotto and water to a boil, immediately, lower, stir then cover.
- Reduce heat to a medium-low.
- Your object is to allow the risotto (arborio rice) to absorb the water.
- So you will be simmering.
- After the water is absorbed, remove it from heat.
- Remove the Parmesan Rind.
- Add in the Rosso Pesto.
- Combine well and thoroughly.
- Scoop rice out by large serving spoon into a ramekin (small) and press hard.
- Invert Ramekin with Red Risotto in it and place it on a plate.
- Dress plate with a few more drops of Rosso Pesto.
- Also, you can add the artichokes and rapini recipe for additional consumables and plated decor.
- Serve and Enjoy ~ Dana XO