Frittata Meets Risotto!
Frittata and risotto are two of my favorite food words...just two of very many! I really love risotto but it is labor intensive and it's one of those dishes that require a lot of attention. Frittata on the other hand, is an easy dish to throw together with very little supervision required. Both are wonderfully versatile and when combined into a single dish by the master of Italian cookery, Lidia Bastianich, the "yum" is guaranteed!
I got the recipe off of Lidia's Instagram page but for some reason when I went back to look for it again, I couldn't find it. Oddly enough, I also wasn't able to find the recipe on a regular Google search or on her website. With my luck, this might be a recipe she took down because she decided to refine further. Maybe it was a total flop unworthy of the Bastianich name. I am willing to take that chance!
It's a dairy-rich cast today!
My new cast iron frying pan was coated with softened butter and fine breadcrumbs.
I separated the eggs. I have always used my hands--my mother thought that was gross. The yolks went into a bowl and the whites went in to the mixing bowl.
Milk, arborio rice, salt and butter went into a pot on the stove. The mixture was brought to a boil then covered and left to simmer for 8 minutes.
In the meantime, I got the eggs ready. The yolks were broken up with a balloon whisk...
While the whites were whipped up in the KitchenAid using the whisk attachment. The mixer was started of on medium-low until a foam developed and then the speed was increased till soft peaks formed.
Soft peak test...passed!
By this time, the rice mixture resembled a rice pudding. I took it off the heat.
The last cup of milk was added to cool the mixture down a bit.
The rice mixture was gradually added to the egg yolks to keep the yolks from cooking and curdling. I whisked the mixture after every ladle of rice was added.
Parmesan cheese, green onions and flat-leaf parsley were added next.
The whipped egg whites were gently folded in.
I actually had much more mixture than would fit in my pan! I poured the extra into a greased cake pan and put them both in the oven at 325.
It was golden, fluffy and smelled wonderful!
The idea was that you let it cool in the pan for 10 minutes, loosen it with a knife around the edges and then turn it out onto a wooden cutting board. Yeah, that wasn't highly successful. But it sliced beautifully and tasted fantastic with our sausages and cauliflower! The arborio rice wasn't as creamy as it is in risotto but it was a nice texture contrast to the smoothness of the custard. The guys gave it big thumb's up and though it is a bit labor intensive, the flavor more than made up for it. A 5 turtle rating!
The cast iron pan came pre-seasoned but it still needs to be maintained. I ran it under hot water and used a plastic scraper to get all the remnants off. A coating of olive oil, inside and out, and it's all set for next time!
Here are the recommended links:
Lidia Bastianich
Equipment recommendations:
A balloon whisk! It's a must for making salad dressings, whipping eggs, incorporating egg whites into mixtures!
Cast iron pan--I already recommended the enameled Dutch oven by Lodge. Well, get an unenameled one and compare!
I got the recipe off of Lidia's Instagram page but for some reason when I went back to look for it again, I couldn't find it. Oddly enough, I also wasn't able to find the recipe on a regular Google search or on her website. With my luck, this might be a recipe she took down because she decided to refine further. Maybe it was a total flop unworthy of the Bastianich name. I am willing to take that chance!
It's a dairy-rich cast today!
My new cast iron frying pan was coated with softened butter and fine breadcrumbs.
I separated the eggs. I have always used my hands--my mother thought that was gross. The yolks went into a bowl and the whites went in to the mixing bowl.
Milk, arborio rice, salt and butter went into a pot on the stove. The mixture was brought to a boil then covered and left to simmer for 8 minutes.
In the meantime, I got the eggs ready. The yolks were broken up with a balloon whisk...
While the whites were whipped up in the KitchenAid using the whisk attachment. The mixer was started of on medium-low until a foam developed and then the speed was increased till soft peaks formed.
Soft peak test...passed!
By this time, the rice mixture resembled a rice pudding. I took it off the heat.
The last cup of milk was added to cool the mixture down a bit.
The rice mixture was gradually added to the egg yolks to keep the yolks from cooking and curdling. I whisked the mixture after every ladle of rice was added.
Parmesan cheese, green onions and flat-leaf parsley were added next.
The whipped egg whites were gently folded in.
I actually had much more mixture than would fit in my pan! I poured the extra into a greased cake pan and put them both in the oven at 325.
It was golden, fluffy and smelled wonderful!
The idea was that you let it cool in the pan for 10 minutes, loosen it with a knife around the edges and then turn it out onto a wooden cutting board. Yeah, that wasn't highly successful. But it sliced beautifully and tasted fantastic with our sausages and cauliflower! The arborio rice wasn't as creamy as it is in risotto but it was a nice texture contrast to the smoothness of the custard. The guys gave it big thumb's up and though it is a bit labor intensive, the flavor more than made up for it. A 5 turtle rating!
Here are the recommended links:
Lidia Bastianich
Equipment recommendations:
A balloon whisk! It's a must for making salad dressings, whipping eggs, incorporating egg whites into mixtures!
Cast iron pan--I already recommended the enameled Dutch oven by Lodge. Well, get an unenameled one and compare!
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