FRENCH ONION RISOTTO
Steps:
- Make sure all your ingredients are ready before hand-- your rice measured and your stock hot.
- In a pan, melt French Onion Butter over medium heat. Add onion and saute for 3-5 minutes, or until onion is translucent.
- Add rice, and stir in. Toast rice for 60 seconds, then add a few ladles of stock-- just enough to cover the rice. Cook, stirring occasionally, until stock has reduced. Add more stock, again, just enough to cover the rice. Continue this process, stirring frequently, until rice is cooked, about 15 minutes.
- Stir in lemon juice, Parmesan cheese, and fresh herbs. Salt and pepper to taste.
- Serve.
Nutrition Facts :
FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
- Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
VERY EASY RISOTTO
This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!
Provided by Kim Sanchez
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
- Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g
RISOTTO MARSEILLE-STYLE
This recipe incorporates the components of a bouillabaisse into a risotto. The broth used to gradually soften the rice is seasoned with saffron, fennel and garlic, as it would be for the Marseillaise fish stew. The garlic mayonnaise, aioli, adds a finishing touch of sleek richness. As for the specifics of the seafood, I've used mussels, scallops, monkfish and shrimp, the last added at the very end to avoid overcooking. In place of monkfish you might consider halibut, tilefish or Alaskan black cod; clams could replace the mussels, and chunks of lobster could also be added. But salmon does not belong in this crowd.
Provided by Florence Fabricant
Categories grains and rice, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place 1/2 cup wine in a 2-quart saucepan, add the mussels, bring to a simmer and cover, leaving the lid slightly ajar. Steam the mussels until they open, about 4 minutes. Remove the mussels with a slotted spoon to a bowl. Add the fish stock and saffron to the mussel liquid in the saucepan and bring to a simmer. Stir in 1 tablespoon lemon juice, season with salt, remove from heat and set aside. Shuck the mussels and place meat in a dish, covered. Discard the shells.
- Mix 3/4 teaspoon garlic, the remaining tablespoon lemon juice and 1/2 teaspoon of the Espelette pepper into the mayonnaise. Set aside.
- Heat the oil on medium in a 4-quart sauté pan. Add the remaining 1 1/2 teaspoons garlic and the fennel to the pan and cook on medium-low until the fennel is soft but not brown, 5 minutes or so. Add the rice and cook, stirring, a few minutes, until the rice becomes opaque. Add the remaining 1/2 cup wine, the tomato paste and the remaining 1/2 teaspoon Espelette. Stir and cook on medium until the liquid is absorbed, a few minutes.
- Strain the fish stock mixture into a 2-quart saucepan and bring barely to a simmer. Add 1/2 cup of the stock, stirring, to the rice; when it has been absorbed, add another half cup. Continue adding stock until there's only about 1/2 cup left and the rice is nearly tender, 15 minutes or so. If you need more liquid you can add a little water. Season to taste with salt and more Espelette if desired. Fold in the mussels.
- Add the remaining stock and tuck the monkfish and scallops into the rice. Stir gently and cook for about 3 minutes until the fish and scallops are nearly cooked through. Tuck in the shrimp. Cook another minute or so, until the shrimp are just done. Remove from heat. Check seasoning. Divide the risotto among 4 soup plates or dinner plates. Top each with a dollop of garlic mayonnaise and serve.
CLASSIC RISOTTO (PLUS TIPS FOR PERFECT RISOTTO)
Creamy and yummy! Best when served immediately as it continues to thicken. You want it "saucy". Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto. From www.usarice.com
Provided by SharleneW
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir for 2 to 3 minutes. Add wine; stir until absorbed.
- Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
- Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
- Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes.
- Serve immediately. Makes 6 servings.
- 10 TIPS FOR PERFECT RISOTTO FROM USA RICE:.
- •Choose the right rice. Risotto is best with U.S. Arborio or medium grain rice. The starch in these grains absorbs flavors easily and takes on a creamy texture.
- •Use a heavy pan with a thick bottom and sides to help distribute heat evenly. Make sure it's large enough to hold the cooked rice. The rice will expand to about three times its original volume.
- •Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency.
- •Sauté the rice in butter or oil. This coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto.
- •Use a simple, dry white wine. Sauvignon Blanc or Chardonnay always works well in risotto recipes. Risotto dishes also pair well with these wines.
- •Keep the broth at a simmer when adding to the rice. Hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
- •Add broth one cup at a time, allowing the broth to fully absorb before adding more. The gradual addition of broth and slow cooking helps produce creamy risotto.
- •Stir often. This keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
- •Get creative! Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
- •Risotto is done when the rice is al dente -- creamy, yet firm in the center. Never let rice dry out when making risotto. For a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth.
TUSCAN RISOTTO
This classic side gets upgraded with the wonderful addition of Tuscan flavor infused broth. It's so easy to prepare and you can have this delicious dish ready in just 35 minutes. This is a fabulous complement to your main dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
- Stir the rice in the saucepan. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the cheese before serving.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 41.2 g, Cholesterol 7 mg, Fat 8.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 763.6 mg, Sugar 1.3 g
8 MINUTE (FRENCH STYLE) RISSOTO
Make and share this 8 Minute (French Style) Rissoto recipe from Food.com.
Provided by FrenchMenuDiaries
Categories Rice
Time 30m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onions in butter and olive oil until soft, add garlic and rice. Stir to coat rice and cook until milky in color, about 2 minutes. Add thyme and stir inches Add white wine and stir. Add chicken stock and stir. Bring to a boil. Turn down and simmer, covered, for 8 minutes. Take off heat and set aside, without removing the lid, for 5 minutes. Serve hot. You can add sautéed mushrooms on top of this rice for another twist and it's delicious.
Nutrition Facts : Calories 320.1, Fat 11.3, SaturatedFat 3.2, Cholesterol 11.2, Sodium 198.6, Carbohydrate 45.6, Fiber 1.7, Sugar 2.6, Protein 6.5
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5/5 (11)Total Time 1 hr 10 minsCategory Main DishCalories 580 per serving
- In a large Dutch oven, brown the ground sirloin over medium-high heat, and season well with salt, black pepper, and garlic powder. When no more pink remains, remove from the pan and set aside.
- Place the butter and onions in the Dutch oven over medium to medium-low heat. Properly caramelizing onions takes a long time, so be patient and don't rush it! The slower you go, the deeper the flavor. Plan on 35-45 minutes. When the onions are done, set them aside.
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