Baked Mushroom and Goat Cheese Risotto Balls (Recipe)

I love risotto...I mean LOVE...and I try to order it when I go out as often as possible because it's so difficult to make. If you've ever watched an episode of Hell's Kitchen you would empathize with my fear of Gordon Ramsay jumping out of the pantry and throwing my pan of risotto across the kitchen. I recently stumbled upon an even more delicious way to have risotto...in the form of a risotto ball, filled with goat cheese and baked with panko bread crumbs. At this point I was determined to make them myself...no matter how many times I had to pull a Chef Ramsay. Thankfully I only had to throw out one batch. My advice is not to trust the risotto recipe on the Arborio rice box.

There's a few steps required in this recipe since you have to prepare the risotto and let it cool (preferably overnight), then assemble the risotto balls. It's a pretty demanding process as the rice requires constant stirring, but all in all, after finding the right recipe, I have to say that Chef Ramsay would have been pretty proud.

I made these for a potluck and decided to assemble them with the breadcrumbs before leaving the house, but I found they became a bit soggy by the time I was ready to put them in the oven. I would leave as little amount of time as possible between assembling and baking.

Now on to the recipe...

Mushroom Risotto 

(This is a basic risotto recipe. You can really add any extra ingredients at this point to make it a meal. Adding  seafood or mixed veggies is a delicious option) 

Ingredients:

- 1 1/2 cups of arborio rice
- 1 qt (4 cups) of chicken or vegetable stock
- 1/2 cup of white wine (rest of the bottle to drink while cooking)
- 1/2 small onion (1/2 cup) chopped
- 1 cup of chopped mushrooms
- 4 tablespoons of unsalted butter
- 1 tablespoon of oil (vegetable or olive)
- 1/4 cup of grated Parmesan cheese
- Salt and Pepper to taste

Directions: 

Heat the stock to a simmer (just a light bubble, but not boiling) in a medium saucepan. Lower the heat just so the stock remains hot.

Melt 1 tablespoon of butter in a pan and sauté sliced mushrooms. Set aside.

In a large saucepan, heat the oil and 1 tablespoon of butter then add chopped onions. Sauté for 2-3 minutes until the onions are translucent, but not brown.

Slowly add the rice and stir with a wooden spoon until the rice is covered with the butter and oil mixture. Sauté for another minute.

Add the 1/2 cup of wine and stir until the liquid is absorbed.

Add a ladle of hot stock and stir until liquid is absorbed. Continue adding the stock one ladle a time. It is important to continue stirring throughout this whole process, which should take about 20-30 minutes. The rice will become creamy, tender, but still firm to bite. If you run out of stock and the rice is not cooked, you can continue adding hot water. Once you are down to your last ladle or two, add in the cooked mushrooms. Continue stirring.

Stir in the remaining 2 tablespoons of butter, Parmesan cheese, and salt and pepper.

You will know that you have made a successful batch of risotto if the rice creates a soft and creamy mound on your plate. It shouldn't be runny or too sticky.

The risotto will smell and look so delicious you will definitely want to help yourself to a serving immediately.

If you are continuing on to make the risotto balls, place the risotto in a container, let cool uncovered (out of the fridge) for about 30 minutes. Cover and place in fridge, preferably overnight.

Mushroom and Goat Cheese Risotto Balls

Ingredients:

- Cooked leftover risotto
- 4 ounces of soft cheese, such as Boursin or goat
- Panko style bread crumbs (I found them at La Bottega) about 2-3 cups
- Handful of Parmesan cheese
- 2 large eggs, beaten
- 1-2 tablespoons of milk
- Salt and Pepper to taste

Directions: 

Preheat oven to 375 degrees and spray a baking sheet with cooking spray.

In a medium bowl, mix together 1 cup of breadcrumbs and some Parmesan cheese

In a small bowl, whisk together eggs and milk.

Shape about 1-2 tablespoons of the risotto into a flat circle, add a piece of cheese in the middle and roll into a ball (should be about the size of a golf ball).

Lightly roll each risotto ball in the breadcrumb mixture, then into the egg mixture, then back again into the breadcrumb mixture (this makes them extra crispy).You may need to add more breadcrumbs to the mixture if it gets too sticky with the egg. Place them on the baking sheet.

Spray the risotto balls with cooking spray. Bake until golden and crispy, about 30 minutes.

They serve nicely with fresh basil and marinara sauce.

Verdict: Delicious, smooth and creamy. Two recipes in one. Rather monotonous process, but definitely worth impressing your friends...and your taste buds.

Prep Time: 10 minutes to prep the ingredients for the risotto, 20 minutes to assemble the risotto balls
Cook Time: 30 minutes to cook the risotto, 30 minutes to bake the risotto balls
Chill Time: 1-2 hours or preferably overnight (the risotto will be totally cooled and will stick together more easily)

Rating: 9/10

Downtown Ottawa Milestones: Bellinis and Appetizers (Review)

What better way to spend a warm Friday evening than enjoying a few frozen Bellinis and appetizers on a patio. The Bellinis are somewhat of a fan favourite amongst locals and tourists alike, so make sure they are your first priority the next time you visit Milestones. The Bellinis are a mix of white rum, peach liqueur and sparkling wine blended together and topped with sangria.  

Milestones Original Bellini, $6.99

I believe that the appetizers serve better as a meal because you get to taste more than one item, ultimately experiencing more of the flavours that the restaurant has to offer. We decided to share a trio of appetizers, including the Baked Goat Cheese and Slow-Roasted Garlic Flatbread, the Calamari Steak Strips, and the Trio of Roasted Mushroom and Goat Cheese Risotto Balls. They all arrived wonderfully plated and tasted just as divine. I have to say that the Risotto Balls were my favourite and I have since decided to embark on my own journey of making them. Stay tuned for my rendition of this fabulous dish. The Calamari strips were perfectly crisp and tender and were accompanied by two dips (a spicy andouille sausage tomato ragu and a preserved lemon aioli). The Flatbread is a great sharing plate and there is definitely no shortage of flavors to suit you and your dinner friends. The dish is served with warm naan bread, Ciabatta toasts, spicy cranberry relish, fig jam, and roasted garlic.     

Calamari Steak Strips, $10.99

Baked Goat Cheese and Slow-Roasted Garlic Flatbread, $8.99

Roasted Mushroom and Goat Cheese Risotto Balls, $10.99

Overall, Milestones is a great place to have drinks with friends, meet your special someone for a romantic dinner, and even mingle over lunchtime drinks with colleagues. Its casual atmosphere is warm and inviting and the outdoor patio is a perfect place to bask in the sun on a warm afternoon. The traffic can sometimes be loud, but the views of downtown Ottawa will definitely overshadow the slight noise.

Verdict: Great atmosphere, friendly service, fabulous drinks, delicious food

Cost: Appetizers range from $5.99-$10.99. Main dishes range from $12.99-$27.99

Milestones Grill and Bar, two locations in Ottawa, 1080 Bakter Road, Pinecrest and 700 Sussex Drive, Downtown 

White Chocolate and Strawberry Boston Cream Pie (Recipe)

Another birthday…another cake! This time, it was my Dad’s big day, and so I had to find something that would appeal to his tastes. If you’ve read my previous posts, you will already know that my Dad is a big fan of Boston Cream Pie, and so I usually try to create some version of this classic pie.

When I came across the below recipe, I was slightly intimidated by the long list of ingredients and numerous steps. However, I decided to take on the challenge, for my Dad’s sake! In the end, the cake was not difficult to make…it just required time and effort on my part. If you follow the directions exactly as described below, you are sure to create a fabulous cake!

Ingredients

Sponge cake:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 eggs (separated)
1 cup sugar
1/2 cup canola oil (I used sunflower oil)
1/4 cup water
1 tsp vanilla extract

Pastry cream:
1/4 cup sugar
2 tbsp all purpose flour
1 tbsp cornstarch

2 eggs
1 1/4 cups milk, hot
4 oz white chocolate, chopped

Strawberry compote:
1 1/2 cups fresh strawberries, sliced
1/4 cup sugar

Ganache:
6 tbsp 35% cream
8 oz white chocolate, chopped
1/2 cup icing sugar
100 g almond paste (1/2 package)

Directions

Sponge cake:

1. Preheat the oven to 350 °F, and make sure your rack is in the middle of your oven.

2. Line the bottom of an 8-inch springform pan with parchment paper and butter.

3. In a small bowl, combine the flour, baking powder and salt.

4. Separate the eggs and set aside the egg yolks.

5. In another bowl, beat the egg whites until soft peaks form. Add half of the sugar gradually and beat until stiff peaks form. Set aside.

6. In another larger bowl, combine the remaining sugar, egg yolks, oil, water and vanilla with a whisk. Stir in the dry ingredients.

7. Using a spatula, fold one third of the meringue (egg whites and sugar) into the batter. Add the rest of the meringue and fold gently.

8. Pour the mixture into the pan. Bake for approximately 50 minutes or until a toothpick inserted in center comes out clean. Cool completely on a rack. Unmould.

Pastry cream:

1. In a saucepan off the heat, combine the sugar, flour and cornstarch.

2. Add the eggs and whisk until the mixture is smooth.

3. Add the milk gradually while whisking.

4. Bring to a boil over medium heat, whisking constantly and being careful to scrape the bottom and corners of the pan.

5. Remove the pan from the heat and add the white chocolate. Stir until melted and then transfer to a bowl.

6. To prevent a skin from forming on the surface of the pastry cream, place a piece of plastic wrap directly on the hot cream.

7. Let it cool and then refrigerate until completely cooled, about 3 hours.

Strawberry compote:

1. In a saucepan, combine the strawberries and sugar. Bring to a boil, stirring frequently.

2. Simmer for about 15 minutes until the strawberries have softened and the compote thickens.

3. Let it cool, and cover and refrigerate until completely cooled.

*Feel free to use any berry or fruit for the compote. The recipe I used called for rhubarb, but it wasn’t available when I was buying the ingredients, and so I substituted it for strawberries.

Ganache:

1. In a saucepan, gently heat the cream and white chocolate until the mixture is smooth.

2. Remove the pan from heat, add the icing sugar and whisk about 1 minute. Set aside.

Assembly:

1. Dust a work surface with icing sugar and roll out the almond paste so that it is slightly larger than the diameter of the cake. It should be about ½ cm thick.

2. Using the bottom of the cake pan, cut a circle in the almond paste, and remove the excess icing sugar. Set aside.

3. Remove the crown of the cake using a cake slicer so it is level and flat.

4. Cut the cake horizontally in half to obtain two slices.

5. Spread a layer of pastry cream on the base of the cake.

6. Using a spoon, spread the strawberry compote on top of the pastry cream.

7. Cover with the second slice of cake. Lightly spread ganache on the cake for the almond paste to adhere to. Position the circle of almond paste onto the cake.

8. Spread the warm ganache over the entire cake’s surface. It should be slightly runny, and so you may have to reheat the ganache.

9. Refrigerate until serving. I would recommend removing it from the fridge 30 minutes prior to serving to allow the almond paste to soften up.

My family yet again got to enjoy my sweet creation, and by the lack of any crumbs on their plates, I could tell they thoroughly enjoyed it!

Yields: 10 servings

Verdict: Pleasantly fluffy and sweet…a unique take on the traditional Boston Cream Pie

Prep Time: 45 minutes
Bake Time: 60 minutes
Chilling Time: 3 hours
Assembly Time: 15 minutes

Rating: 8.5/10

La Bottega Nicastro (Review)

I love sandwiches and Italian food, so it's no surprise that I frequent this authentic Italian grocery store and eatery on a weekly basis. La Bottega Nicastro (located in the Byward Market) has something for everyone, with its fully stocked fresh deli, cheese and grocery section, take-out sandwich counter, full-service coffee and espresso bar, and quaint eat-in lunch counter. I often grab a take-out sandwich and Illy cappuccino, but on a fine Friday afternoon, Riley and I decided to take a long leisurely lunch and enjoy our meal at the eat-in counter. It's very small with seating for about 25 guests, but the service, Italian charm and authentic open kitchen concept more than makes up for the sometimes short wait. 

The eat-in counter serves homemade hot sandwiches, soups, pizza, pasta, and fresh daily specials, which include a fabulous Tiramisu. Honestly, you can't go wrong with any of the choices, but our ultimate favourite is the Calabria Mia Sandwich (pictured below). It's served on a warm chiabatta bun with Calabrese salami, roasted peppers, and goat cheese, and served with salad on the side. To have the full experience, we definitely recommend accompanying your meal with a glass of rosé to start and finishing off with a fabulous cappuccino. 

La Bottega Nicastro is definitely a one-stop shop for your Italian dining and cooking needs. The eat-in lunch counter is open daily from 11:30 - 3:00, but the take-out sandwich and espresso bar is open throughout the day in case you may find yourself with an afternoon craving or caffeine crash.   

Calabria Mia Sandwich,  $11

I would recommend La Bottega to anyone looking to experience homemade family style Italian food. If you're in a rush, be sure to arrive before noon for lunch, as you will have to wait for the take-out sandwiches and and eat-in counter. It's definitely worth the wait.

Verdict: Great food for a great price, excellent service, authentic experience

Hours: Monday to Wednesday 9:00am-6:00pm, Thursday and Friday 9:00am-8:00pm, Saturday 9:00am-6:00pm, Sundays 11:00am-5:00pm

Whalesbone Oyster Bar (Review)

Recently, Lola and I finally had the opportunity to go to Whalesbone Oyster Bar. We had been wanting to eat at this restaurant for quite awhile, as it is highly recommended in several food blogs and culinary publications. Unfortunately, we were disappointed with the high prices, limited seafood selection and mediocre food.

The atmosphere was cozy and welcoming, and the wait staff was friendly, however, the entrees fell short.

We started off the evening with a fabulous glass of Riesling and Chardonnay, which we paired with a succulent appetizer of Albacore tuna garnished with cucumber, sesame fraiche, king eringi chips, croutons and soy (for $17). The tuna (and generous helping of free bread) was probably the best part of the meal.

For our main course, we had the choice between lobster, steak and three different types of fish (mackerel, walleye and trout). We were let down by the limited seafood choices, but in the end, Lola went for the walleye, served with couscous, basil, cauliflower puree, arugula and citrus, while I chose the mackerel with prosciutto, spanish tortilla, red pepper, kale and tapenade. 

The presentation of the dishes was excellent, but the flavour was lacking. The walleye was probably the better of two fishes, as the mackerel was far too fishy and the side dishes did nothing to compliment the meat. For $28 and $30 a dish, we were expecting something much more flavorful and delicious, and were quite disappointed by the lack of mouth-watering appeal. 

Walleye ($30)

Mackerel ($28)

The dessert, on the other hand, was able to win back some of our favour. We shared the strawberry and basil creme panna cotta and maple ice cream sundae served with hazelnut crumble, whip cream, maple drizzle and almonds. The panna cotta was fresh and tasteful, while the sundae satisfied our ever-present sweet tooth.

Panna cotta

Maple ice cream sundae

Overall, the meal was average, and in our opinion, not worth the raving reviews. In the future, if we were ever to go back, we would simply order wine, appetizers and dessert!

Verdict: Overpriced, average entrees, limited selection

Cost: Entrees vary from $28 to $45

Hours: Mon-Fri: 11:30am - 2pm, 5pm - 11pm; Sat-Sun: 5pm - 11pm

Whalesbone Oyster Bar, 430 Bank Street, Ottawa ON