Baked Lemon Risotto
1.5 c Lemon Risotto
1 large Egg
1 T Water
1 T flour
1/2 c Breadcrumbs
1 T melted Butter
1 T Cambonzola Cheese
Butter liberally a small individual baking dish, ~5x7". Dump the Breadcrumbs in and cover with plastic wrap. Shake all around. Dump out the excess crumbs for topping.
Beat the Egg with 1 half shell of water. Add the Egg into the leftover Risotto. Add the 1 T of Flour (optional if super runny. If your risotto is runny, do not add the water). Mix well. Spread out the Risotto evenly as possible without disturbing the breadcrumbs.
Cut the Cambonzola (or Blue Cheese) into 4 small cubes. Poke the Cheese into the Risotto and cover up with your clean finger. Top with the leftover Breadcrumbs.
Bake for 20-25 minutes at 420F until slightly puffed up and lightly browned. (that is the temperature I had the oven set to for the Roasted Veg. Turn out on a plate. It should come out whole and encrusted. Yum!!
Roasted Cumin Asparagus and Cauliflower
1 small bunch Asparagus, trimmed and halved
1/4 head Cauliflower, chopped thumbsized
1/2 T ground Cumin
1 t Cayenne Pepper
1/2 t Coarse Salt
1/4 c Olive Oil
5 leaves Basil, chiffonade, (optional Garnish)
Pre Heat the Oven to 420-425F
In a large bowl, add the Oil and the Spices. Mix. Add the Veg and toss until thoroughly coated.
On a large baking sheet, spread out a piece of Parchement Paper. I use this even if it is a non stick pan. It will save you oodles of heartache! As well, DO NOT use wax paper! It is not the same.
Spread out the Veg in a single layer as much as possible. Place in the bottom third of the oven.
Place the Baked Risotto in the Top Third. After 10 minutes. Toss the Veg and then switch the positions of the Baked Risotto and the Veg for 5-10 minutes. The Risotto may need 5 minutes more than the Veg.
I also had a piece of Smoked Salmon to go with the Risotto but it was actually too much food but I had gone to the gym and was pretty hungry :^D
Had a wonderful Artazuri Rose 2007! Wondrous summer in a bottle!