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Parmesan Truffle Risotto with Grilled Salmon

January 7, 2015 · by Ari ·

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Rich, creamy parmesan truffle risotto with grilled salmon is the perfect, FOOL PROOF comfort food! Ridiculously creamy without an ounce of cream, and tender, juicy salmon make this meal absolutely unforgettable!

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Did I ever tell you about the time I made risotto like 4 times in two weeks? I’ve avoided it for so long because 1. I am the worst at cooking rice. And 2. I always thought risotto was a lot more unhealthy than it actually is. Or at least it doesn’t have to be unhealthy. Of course, I haven’t ventured out into trying brown rice and/or quinoa yet (on the list), but to accompany a healthy protein, I really don’t think it’s half bad.

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Now I’ve had the risotto swimming in heavy cream, and OMG that’s delicious. I’m not one of those people that pretends they hate things like butter and heavy cream because that is the exact opposite of true, but I try to stay away for the most part. Mostly because moderation is not my thing. If I’m going to pour heavy cream into my dish, I am going to pour heavy cream into my dish, if ya know what I mean.

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Anyway, my friends from Sizzlefish sent me SO MUCH FISH (Yes, for free. No, this post wasn’t required–I just loved it! Consider yourself disclosed 😉 )! Like the most fish I have ever seen, but it’s cool because they all hung out in my freezer in their perfectly pre-portioned packages until I was ready to hang with them. It’s seriously the most helpful meal prep thing you can have. They thaw super quickly, and you can get out one package if you’re cooking for just you, or more depending. I still haven’t cooked my way through all of it, and it took me a while to figure out just what I wanted to make with the fish. I love fish, but I don’t cook it very often. Finally I settled on risotto with salmon, and it was so good that I made the exact same thing like 3 days later.

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Steve grilled up the salmon and it turned out perfectly juicy, and fall apart tender, and on top of the creamy risotto, I was in heaven. Truffle oil can be a bit pricy, but you really don’t need much, and it is SO worth it for the flavor it brings! One container will last you a long time, and trust me, you’ll be wanting to use it in everything. Especially this risotto. And you’ll also want to make it 4 times in a row.

Parmesan Truffle Risotto with Grilled Salmon
Recipe Type: Entree
Author: Ari Ziskin
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 4
Rich, creamy parmesan truffle risotto with grilled salmon is the perfect, FOOL PROOF comfort food! Ridiculously creamy without an ounce of cream, and tender, juicy salmon make this meal absolutely unforgettable!
Ingredients
  • For the risotto:
  • 1-2 tablespoons truffle oil
  • 3 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1 cup arborio rice
  • 1/2 cup dry white wine (or replace with extra chicken broth if you don’t use alcohol)
  • 32 ounces mushroom broth
  • 1/2 cup freshly shredded parmesan
  • salt and pepper
  • parsley for garnish, optional
  • For the grilled salmon:
  • 4 salmon fillets (about 6 ounces each)
  • olive oil
  • salt and pepper
Instructions
  1. To make risotto, coat a large pan with truffle oil (this should be about 1-2 tablespoons) and heat over medium low heat. Add garlic and shallots and toss until fragrant, about 3 minutes. Add in rice and toss until browned, about 5-10 minutes. Add wine and stir to combine.
  2. Add mushroom broth 1/2 cup at a time, stirring consistently. Wait until each half cup has been incorporated to add more. This process takes approximately 20-30 minutes. Season generously (to taste) with salt and pepper, and add parmesan.
  3. To grill salmon, drizzle with olive oil and add a generous pinch each of salt and pepper. Unless you are extremely confident grilling fish, wrap salmon in tin foil (if you have a lot of experience grilling fish, you can place it straight on), then grill skin side first to desired doneness, about 4 minutes per side.
  4. To serve, plate risotto, top with salmon and then add a touch of parsley if desired. Leftovers may be stored (preferably separately) in the refrigerator in an airtight container for up to 5 days.
3.2.2885

Because I LOVED my Sizzlefish so much, I think you might too! Check out their website or follow on Facebook // Twitter // Instagram // Pinterest. Again, I was sent a super awesome care package from Sizzlefish, but all opinions are my own.

Filed Under: Dinner, Entree, Fish, Gluten-free, savory · Tagged: gluten free, parmesan, rice, risotto, salmon, truffle oil

Drink & Dish: Cornbread Sausage Stuffing {gluten-free}

November 13, 2013 · by Ari ·

Cornbread Sausage Stuffing: My family fights over the the leftovers from this stuffing every Thanksgiving! Big chunks of cornbread, sweet Italian turkey sausage, plenty of veggies and herbs and the secret ingredient -- TRUFFLE OIL -- make this a true, unforgettable classic!

Warm and comforting Thanksgiving cornbread sausage stuffing packed with veggies and plenty of herbs, cooked in truffle oil for an extra-special flavor kick.

Cornbread Sausage Stuffing:  My family fights over the the leftovers from this stuffing every Thanksgiving! Big chunks of cornbread, sweet Italian turkey sausage, plenty of veggies and herbs and the secret ingredient -- TRUFFLE OIL -- make this a true, unforgettable classic!

One of my favorite questions to ask people is “What is your favorite Thanksgiving dish?” It says a lot about you, and what you like. I always thought that my favorites were pretty non traditional. It’s actually a tie, and neither of them are dessert! I know, I know, but trust me, I love the desserts too.

Cornbread Sausage Stuffing:  My family fights over the the leftovers from this stuffing every Thanksgiving! Big chunks of cornbread, sweet Italian turkey sausage, plenty of veggies and herbs and the secret ingredient -- TRUFFLE OIL -- make this a true, unforgettable classic!

The first is my mom’s sweet potatoes. Mashed up with cinnamon and topped with melty, bubbling marshmallows. Uggghh, I die. I will only eat them that one day (and a few days after for whatever’s left over, obviously) a year. Food can bring up so many feelings and memories, and those sweet potatoes just feel like Thanksgiving.

Cornbread Sausage Stuffing:  My family fights over the the leftovers from this stuffing every Thanksgiving! Big chunks of cornbread, sweet Italian turkey sausage, plenty of veggies and herbs and the secret ingredient -- TRUFFLE OIL -- make this a true, unforgettable classic!

The other will come as no surprise. This stuffing. My stuffing. I was never the biggest fan of stuffing when I was younger, but once I tasted it, I realized exactly what I was missing. Last year was the first time I made my own. Before then? I was a sucker for the boxed stuff. Whatever, it totally tasted delicious at the time, but it is nothing compared to this gem. My family has been asking for this stuffing since last November. It’s become one of my traditions, and something I hope to pass down someday.

Cornbread Sausage Stuffing:  My family fights over the the leftovers from this stuffing every Thanksgiving! Big chunks of cornbread, sweet Italian turkey sausage, plenty of veggies and herbs and the secret ingredient -- TRUFFLE OIL -- make this a true, unforgettable classic!

I often get caught up in trying new things and experimenting in the kitchen, but there is something so special about creating lasting family traditions. This stuffing is special enough to me that it has become just that. Soft and tender cornbread with perfectly sauteed veggies cooked up in bold, flavorful truffle oil (<–my secret ingredient, and totally worth the splurge!), along with sweet turkey sausage. It could be a meal on it’s own, or a standout Thanksgiving side dish.

Cornbread Sausage Stuffing:  My family fights over the the leftovers from this stuffing every Thanksgiving! Big chunks of cornbread, sweet Italian turkey sausage, plenty of veggies and herbs and the secret ingredient -- TRUFFLE OIL -- make this a true, unforgettable classic!

Obviously, Nicole and I couldn’t let November go by without sharing a Thanksgiving Drink & Dish. Nicole makes probably favorite drink I’ve tasted, like ever–a pumpkin pie martini made with homemade pumpkin pie infused vodka (I mean, come on…). And we both share some time saving tips for the big day.


If you’re still deciding on your menu (or what to bring along to friends and family), this dish is simple, easy, and sure to impress!

Cornbread Sausage Stuffing:  My family fights over the the leftovers from this stuffing every Thanksgiving! Big chunks of cornbread, sweet Italian turkey sausage, plenty of veggies and herbs and the secret ingredient -- TRUFFLE OIL -- make this a true, unforgettable classic!

So tell me… What’s your favorite Thanksgiving dish??

Print
Drink & Dish: Cornbread Sausage Stuffing {gluten-free}

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 as a side dish, 8 as a main course

Drink & Dish: Cornbread Sausage Stuffing {gluten-free}

Warm and comforting Thanksgiving cornbread sausage stuffing packed with veggies and cooked in truffle oil for an extra-special flavor kick.

Ingredients

  • 1 tbsp truffle oil (can sub olive or coconut oil, but it will not taste quite as incredible)
  • 1 lb sweet Italian turkey sausage
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 6 ribs celery, chopped
  • 4 cloves garlic, finely minced
  • Generous pinch each salt and pepper
  • 6 cups cornbread cut into 1" cubes (I used gluten-free), about 1 8x8 pan prepared
  • Generous pinch fresh thyme, finely chopped
  • 2-3 sage leaves, finely chopped
  • Handful fresh parsley, finely chopped
  • 1-2 cups chicken broth
  • 4-5 bay leaves

Instructions

  1. Preheat oven to 400. Heat truffle oil in a large skillet over medium heat. Cook sausage until browned. Add veggies and garlic. Season with a generous pinch each of salt and pepper. Cook until fragrant and slightly tender, about 10 minutes.
  2. Transfer to a large mixing bowl. Add cornbread and fresh herbs. Gently toss to combine. Transfer to baking dish. Add 1-2 cups chicken broth. 1 cup will yield a crispier stuffing, while more liquid will create a stickier texture closer resembling box mix. Place bay leaves on evenly around the top.
  3. Bake until cornbread begins to brown and edges become crispy, about 10-15 minutes. Again, less time will yield a softer stuffing.
  4. Remove bay leaves and serve. Leftover can be stored in an airtight container in the refrigerator for up to one week.
3.1
https://arismenu.com/drink-dish-cornbread-sausage-stuffing/

Filed Under: Drink & Dish, Entree, Fall, Gluten-free, Holiday & Seasonal, Side Dish, Thanksgiving · Tagged: dairy free, stuffing, truffle oil

Truffle Brussels (Sprouts) Chips

March 22, 2013 · by Ari ·

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Hello. I am a healthy food blogger cliche. I made chips out of vegetables, and I’m going to swear to you that they are OMG SO GOOD (they really are), and you’re gonna look at me like “Girl, you roasted a vegetable and you’re calling it not only a chip, but a recipe.”

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

What can I say? I’ve legit never seen anyone make these before, and I have to wonder…WHY NOT?? When I roast my brussels sprouts, inevitably, some of the leaves fall off, and they cook more quickly, and get browned and crunchy in the oven. I eat those first.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

I dig around the pan of roasted brussels sprouts search for the crispy leaves. Is that weird? It can’t be. You people eat kale chips! You’re reading this (mostly) healthy food blog. I know you eat kale chips. I do too….like, every day. Well, that was until I made these, and now I have no desire to eat any other type of vegetable ever again.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

There is something you need to know about me. Up until February–like last month February…of this year–I claimed not to like brussels sprouts. I always said I didn’t get it. You know, what all the fuss is about? So many people can’t get enough. Well, then I ordered a dish that came with them, took a bite, and it was cooked perfectly.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Sliced in half, browned in the center, tender, but not mushy. I about died. I picked through my whole plate searching for every last one, and now I am o-b-s-e-s-s-e-d. So one of the 11 times that week that I tried out different ways to create perfectly cooked brussels sprouts at home, this idea dawned on me.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Since my healthier go-away-injury-weight way of eating has been a little boring (No, you don’t want to see a recipe for the 7 lbs of veggies with 1 fried egg and crumbled goat cheese on top that I ate for breakfast this morning. It is neither photogenic, nor a recipe.), I have been on the look out for creative things to share, and these 2 ingredient “chips” are one of those happy life things–so healthy, so simple, and so downright tasty.

Okay, does anyone else feel weird using the word tasty? I thought I’d try it out. Not sure if I like it. I know you’re not “supposed” to use the word delicious. I think I may just go back to adjectives like “good”, or express myself 100% in emoticons….Not that that would be too far of a stretch from how I write anyway. 😉 :O 🙂

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Okay, so these chips. First of all, you need to make them. Second of all, no you don’t have  to use truffle oil. It’s expensive, and it can be hard to find. Olive oil or coconut oil (yum) is fine. They just won’t taste quiiiite as fancy (yes, fancy does in fact have a taste). C (or third of all if you like to be consistent), you must be verrrrrry careful. You don’t want to walk away from the oven and have a cocktail while these are cooking. They go from just right to burnt in about 10 seconds. The recipe is so quick, just bring your drink over to the oven, and take a li’l sit right where you can see. Browned is one thing, but no one likes a burnt-to-dust brussels sprout. Not even Winston and Clementine.

 

Truffle Brussels Chips

  • 1 lb brussels sprouts
  • 1 scant tbsp truffle oil
  • generous pinch salt and pepper

Directions:

  1. Slice brussels sprouts length wise. Remove the leaves and toss into a medium bowl. (Don’t throw out the centers–just roast them up separately.) Add truffle oil and a generous pinch each of salt and pepper. Toss lightly to coat. Transfer to a large baking sheet and spread out in a single layer.
  2. Broil until just browned and crispy, about 5-7 minutes. Watch closely–they can burn quickly. Serve immediately.

Filed Under: Appetizers, Fall, Gluten-free, Holiday & Seasonal, Low Carb, Paleo, savory, Side Dish, Snacks, Vegan, Vegetarian · Tagged: brussels sprouts, chips, easy, quick, recipe, snack, truffle oil

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