There are only four shopping days left before Christmas. If you need last minute gift-giving inspiration for someone who loves to cook, you landed on the right page! The Recipe Redux is ready to help our thousands of readers with the theme of: gadget gifts plus a favorite recipe prepared with the gadget. So, if you decide to give one of the gadgets described in this post or the links below this post, you can personalize your gift by also including a recipe made with the gadget. I love this idea! (Thank you Regan, Serena and Deanna.)
I bet you can’t wait to find out what my favorite kitchen appliance/gadget is? LOL! Before I reveal this personal information, I want to be perfectly clear, I am not being paid to say any of this. It’s my opinion, and I have not been influenced by anyone, even my closest friends don’t know what I am posting today. As a matter of fact, just 5 days ago… I didn’t know what I was posting today. I must confess, I had a difficult time picking one favorite. I quickly realized that the gadget would change, depending on the criteria I considered. For example, if I consider the appliance I absolutely cannot live without, it would be my coffeemaker. (When I get up in the morning I feel about 100 years old, but after a few sips of java, miracles start to happen!) It’s my coffeemaker, right? No, because there is the recipe part of this challenge, and no one cares how I make a cup of coffee!
You get it, I had a hard time choosing just one and having a good recipe to share is also important. When I tell you the food mill is my favorite, it doesn’t mean that I am not still in love with all my other kitchen gadgets. It’s just that the food mill is my newest gadget and we’re still,… well, in the honeymoon phase! Yep, I am still as excited about this gadget as the day I purchased it in October (2012). Yet I haven’t had the chance to explore all the possibilties of what we’ll be making together. Last month I used my food mill to make mashed potatoes and I finally caught on; it’s the first time I’ve made them and they were actually good! Having mastered mash potatoes this year, in 2013, I hope to become competent at making sauces. Today’s recipe is a step in that direction. This week I made a roasted red pepper sauce that I used to prepare a risotto. I am smiling because the results exceeded my expectations!
Merry Christmas! Wishing you a happy and healthy New Year complete with nutritious and delicious food!
If you had to pick a favorite kitchen gadget/appliance what would it be? What do you like to make with it?
Roasted Red Pepper Risotto
Ingredients (serves 6)
for roasted red pepper sauce
- 6 red peppers, washed
for the roasted red pepper risotto
- 1 cup arborio rice
- 1 medium onion, diced
- 1Tablespoon olive oil
- 1/4 cup white wine
- 2 1/2 cups vegetable broth
- 2 cups red pepper sauce (previously made)
Instructions
for the roasted red pepper sauce
Preheat oven to 400 degrees F. Place peppers on foil covered cookie sheet and place in oven. Roast peppers, turning occasionally for about 30 minutes, or until skins puff up and they are almost blackened. Remove from oven and place in a bowl covered with plastic wrap. Allow peppers to sweat for about 5 minutes. When they are cool enough to handle, peel and deseed them. Place peppers and their juices into a food mill. Using the largest disk, force the peppers through the sieve into a large bowl. Save for next step.
for the roasted red pepper risotto
Simmer vegetable broth in a saucepan. Heat olive oil in saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add the rice and stir over medium heat about 3 minutes or until grains are separate. Stir in wine and cook over medium heat stirring constantly. When the wine is almost evaporated, add 1/2 cup of simmering vegetable stock. Cook stirring often until the stock is just absorbed. Add another 1/2 cup liquid, this time using the red pepper sauce. Again cook stirring often until the rice is almost dry. Continue cooking over medium heat and adding 1/2 cup of liquid, alternating vegetable stock and red pepper sauce, for about 25 to 30 minutes. The rice is done when it is tender and liquid is absorbed.
I think we all had a hard time coming up with just one kitchen tool for sure! Your risotto looks DIVINE – I love love risotto and look forward to trying this recipe out.
Deanna, I always enjoy writing and reading the Recipe Redux. This one was especially fun! I found my Christmas gift in the links. Hope you enjoy the risotto. Happy New Year!
You made me laugh when you said coffee maker! I can’t live without mine! Yay for Java! Hubby loves risotto, I’m pinning this recipe to make it soon!
Nour, Hope you and your hubby enjoy the risotto!
What a deliciously fun and healthy recipe! My husband and I had talked about getting a food mill but had decided not to because we didn’t have an inch of room in our kitchen (I had a hard time choosing a single gadget, too!). But perhaps we should discuss it again … hmm … 🙂
Have a wonderful holiday, Diane!
Jessie, If you are short on space, perhaps a ricer would be better for you. You can get the same results and have a “less bulky” tool to store.
Your recipe sounds fabulous. I love roasted red peppers in anything. I haven’t used a food mill but I’ve heard they are a great tool. Thanks for the suggestion on a way to use it other than the obvious mashed potatoes.
Dr. Barb, Yes the food mill is the way to go for mashed potatoes and I am starting to experiment with some sauces. It would also be great for making baby food.
I have never used a food mill before- I keep hearing how amazing mashed potatoes are using a food mill- maybe I will put it on my last minute christmas list! This risotto looks delicious.
Alexandra, It’s true, the food mill (or a ricer) is the way to go for mashed potatoes. I prepare them more now than I used to because they are so good.
I would agree with the fav gadget being a coffee maker. Cant do without it, not even a single day. The risotto looks so good, i have never had one with red pepper sauce before!
Dixya, I never had red pepper risotto before I made this, but I was very pleased with the results. It was creamy and actually sweet. Goes good with lots of entrees, from beef to seafood. Would be especially good with shrimp.