Stones Risotto Recipes

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

Steps:

• Preheat the oven to 350 degrees F. Line two sheet pans with parchment.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cayenne. Add the butter and toss gently to coat. Work the butter into the flour with the tips of your fingers until the mixture resembles rough cornmeal with pea-size bits of butter scattered throughout. Stir in the ham and cheese to evenly distribute.
• Whisk together the buttermilk and egg and add it to the butter-flour mixture; stir with a wooden spoon to distribute the moisture. Use your hands to gently bring the dough together, being careful not to overwork the dough.
• Drop 1/4-cup mounds of dough, spaced a few inches apart, onto the prepared pans. Bake until golden brown and the scones spring back when gently poked, 15 to 20 minutes.