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Upside-Down Red Risotto with 2 servings
dana vento

Upside-Down Red Risotto

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Additional Time 5 minutes
Total Time 10 minutes
Servings: 4 Small Ramekins Inverted
Course: Recipes
Cuisine: side dish
Calories: 228
Ingredients Method Video Notes

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

Method
 

  1. In a large saucepot place water and risotto.
  2. Add in the parmesan chunk. ( I use the rind instead of adding in stock to keep this meatless)
  3. Next, add tomato paste.
  4. Stir.
  5. Bring combined ingredients to a boil using only medium heat, not higher,
  6. Once you've brought the risotto and water to a boil, immediately, lower, stir then cover.
  7. Reduce heat to a medium-low.
  8. Your object is to allow the risotto (arborio rice) to absorb the water.
  9. So you will be simmering.
  10. After the water is absorbed, remove it from heat.
  11. Remove the Parmesan Rind.
  12. Add in the Rosso Pesto.
  13. Combine well and thoroughly.
  14. Scoop rice out by large serving spoon into a ramekin (small) and press hard.
  15. Invert Ramekin with Red Risotto in it and place it on a plate.
  16. Repeat.
  17. Dress plate with a few more drops of Rosso Pesto.
  18. Also, you can add the artichokes and rapini recipe for additional consumables and plated decor.
  19. 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.