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Upside-Down Red Risotto with 2 servings

Upside-Down Red Risotto

dana vento
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 Upside-Down Red Risotto That's Simple To Make And Has Complex Flavors will not follow boxed prep directions! 
Box and bag directions are boring and when you want to add a little something to your prepared foods, get away from traditional food prep. 
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.
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Prep Time 5 minutes
Additional Time 5 minutes
Total Time 10 minutes
Course Recipes
Cuisine side dish
Servings 4 Small Ramekins Inverted
Calories 228 kcal

Ingredients
  

  • 1 1/2 C RIsotto
  • 4 C Water
  • 1 Parmesan Rind Chunk
  • 2 Tablespoons Tomato Paste
  • 3 tablespoons Rosso Pesto
  • TOPPING
  • Dash of Red Pepper Flakes Or Smoked Cayenne, or Freshly Grated Parmesan

Instructions
 

  • 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.
  • Stir.
  • 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.
  • Repeat.
  • 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

Video

Notes

My Ramekins were small about 1/2 C Each
You can use Green Pesto instead.
Rosso Pesto is Red Pesto from Sundried tomatoes, basil, etc.