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NRS02: Orange-Pecan Chicken Risotto オレンジとペカンの鶏肉リゾット

21 Oct

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You didn’t think I was serious, did you?

Ah, but I am. If there’s one thing I can commit myself to, it’s making risotto every Sunday. In fact, I am so dedicated to this new feature that I actually made this risotto last Tuesday because I had originally planned to go out for Mexican food tonight. As it happened, I didn’t go out for Mexican. I got sick, stayed home, and made baked potatoes.

Hmm, that story didn’t really go anywhere, did it? Well then, here’s something that will go somewhere: into your stomach via your smiling mouth! Please enjoy this consummation of mild citric sweetness and buttery chunks of pecans, chickeny goodness and a light, nutty crunch.

Orange-Pecan Chicken Risotto (more…)

NRS01: Paella-Inspired Seafood-Asparagus Risotto パエリア風味シーフードとアスパラリゾット

14 Oct

Welcome to New Risotto Sunday, a brand-new recipe feature on I am a viking! Every Sunday for the next, say, forty-four weeks or so, I will be making a brand new, completely original risotto and posting the recipes and results here. Why forty-four, you ask? Because that is precisely how many risotto recipes I came up with during a day-long brainstorming session at work. (My job is boring.) I would never dream of giving away any risottos to come, but I will tell you the three categories into which I have divided them: Old World Risottos, New World Risottos, and Silk Road Risottos. They will draw on ingredients and culinary aesthetics from around the globe.

This momentous first risotto is a combination of fragrant saffron, luscious seafood, and vibrant baby asparagus entwined in rich, creamy Manchego. Special thanks goes to the country of Spain for the idea behind this Paella-Inspired Seafood-Asparagus Risotto.

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