Last night my company had our upfront complete with signature cocktails and plenty of wine. The night ended at Aspen Social Club with Chuck Hughes. Now many probably don't recognize the name but give it 2-3 years and I'm certain he'll be up there with Bobby Flay. Right now he hosts a show - Chuck's Day Off - on the Cooking Channel but I see much more in the future. He's literally the most down to earth celeb I've ever met.
In his honor I'm sharing a recipe of his that I love: Spinach and Lemon Risotto :
You'll need:
In a saucepan, bring the stock to a simmer over medium-low heat.
In a large saucepan, cook the onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about 1/2 of the stock is remaining. Reduce the heat to moderate, if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
Reduce the heat to low, add the butter then the cheeses. Mix well. Add the spinach and the lemon juice and continue mixing. Remove from the heat and keep warm.
In a heavy-bottomed frying pan, heat the canola oil and saute the shrimp for 2 to 3 minutes. Take the pan off the heat and immediately add the ouzo and light it. Let the flame subside. Season the shrimp with salt, and pepper, and set aside.
Garnish each portion of the risotto with grilled shrimp, parsley, lemon zest, and feta cheese.
In a large saucepan, cook the onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about 1/2 of the stock is remaining. Reduce the heat to moderate, if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
Reduce the heat to low, add the butter then the cheeses. Mix well. Add the spinach and the lemon juice and continue mixing. Remove from the heat and keep warm.
In a heavy-bottomed frying pan, heat the canola oil and saute the shrimp for 2 to 3 minutes. Take the pan off the heat and immediately add the ouzo and light it. Let the flame subside. Season the shrimp with salt, and pepper, and set aside.
Garnish each portion of the risotto with grilled shrimp, parsley, lemon zest, and feta cheese.
Enjoy!
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