Asian Risotto With Pancetta And Mussels Recipes

MUSHROOM AND PANCETTA RISOTTO

Steps:

• Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside.
• Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes.
• Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes.
• Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives.

ASIAN RISOTTO WITH PANCETTA AND MUSSELS

Steps:

• Combine 1 1/2 cups hot water and shiitake mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from water and squeeze excess liquid back into bowl. Cut out hard stems and discard. Thinly slice mushrooms.
• Pour mushroom soaking liquid into large saucepan, leaving any sediment in bottom of bowl. Add clam juice and 2 cups water. Bring to simmer. Reduce heat to very low and keep liquid hot.
• Heat oil in heavy large Dutch oven over medium-high heat. Add pancetta, ginger and half of green onions; stir until aromatic, about 2 minutes. Add mussels, cover and cook until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl (discard any that do not open). Cover bowl with foil.
• Add mushrooms and bok choy stems to Dutch oven; stir over medium-high heat 2 minutes. Add rice; stir 1 minute. Add vermouth; stir until absorbed, about 2 minutes. Add 1 cup hot liquid ; adjust heat so that rice simmers slowly. Cook until liquid is absorbed, stirring often, about 5 minutes. Continue cooking until rice is almost tender, adding 1 cup liquid every 5 minutes and stirring often, about 15 minutes longer.
• Mix bok choy leaves and snow peas into risotto and continue cooking until rice is just tender and mixture is creamy, adding liquid 1/2 cup at a time and stirring, often about 10 minutes longer . Mix in chopped cilantro and remaining green onions. Season with salt and pepper.
• Transfer risotto to large bowl. Arrange mussels around edge of bowl. Garnish with cilantro sprigs and serve.

ASIAN MUSHROOM RISOTTO

Steps:

• Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
• In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat. When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes. Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt. Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant.
• Add the rice to the pan; mix well to coat the grains in the flavorful oil. Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan. Simmer until the wine has almost completely evaporated, about 3 minutes. Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes. Add 3/4 cup broth and once again cook until evaporated, stirring constantly. Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total.
• Remove from the heat and stir in the sesame oil and Parmesan. Serve garnished with Parmesan, basil and pickled ginger.

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA

Steps:

• Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
• Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
• Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
• Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
• Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
• Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

ASIAN RISOTTO

Steps:

• Melt 3 TBS of the butter in a medium saucepan over medium heat.
• Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
• Melt remaining 2 TBS butter in the same saucepan.
• Stir in ginger and garlic, saute until fragrant, about 1 minute.
• Stir in rice; cook over medium heat for 3 minutes.
• In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
• Bring to a boil; remove shrimp to a bowl.
• Add about a third of the hot broth to the rice.
• Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
• Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
• Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
• Stir in cilantro and serve right away.
• To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.

RISOTTO WITH CHARD AND PANCETTA

Steps:

• Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
• Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.
• Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
• Stir in wine and cook until it's absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
• Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
• Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you'd like. Serve with lemon wedges on the side for squeezing.

RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)

Steps:

• Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
• Combine hot water and saffron threads in a small bowl.
• Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
• Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
• Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

CREAMY RISOTTO WITH MUSSELS, SHRIMP AND CALAMARI

Steps:

• Sauté onion and garlic in olive oil for 2-3 minutes over moderately low heat, stirring occasionally. Add the rice and toast lightly for 1-2 minutes without letting the rice or onion take on any color.
• Add the wine and cook until almost completely absorbed. Add most of the hot fish stock (it should come about ½ inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
• Add the mussels, shrimp and squid (tentacles as well), and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes. As the rice continues to absorb the liquid, add more as needed.
• Remove the risotto from the heat, add butter Grana Padano or Parmesan cheese. Stir well to release the starches and make the risotto creamy.
• Season with pepper and serve immediately.