ARANCINI DI RISO
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield about 20 servings
Number Of Ingredients 19
Steps:
- Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
- Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
- Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
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
GRANDMA RITA'S RISOTTO
Steps:
- Boil gizzards in a small pot of water for 10 minutes. Drain and let cool and clean. Blend in food processor or blender until pieces are very small.
- Simmer chicken broth in separate pot, keeping it hot.
- Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes.
- Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan.
NO-FRILLS RISOTTO
Provided by Marialisa Calta
Categories weekday, side dish
Time 35m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
- Add the tomato paste and rice. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
- Bring the chicken stock to the boil. Add the boiling stock to the rice, and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.
- Serve with a pat of butter and grated Parmesan cheese.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams
AUNTIE JILL'S SOY-FREE VEGAN BROWNIES - AND THEY'RE GOOD!
Don't let the name fool you - these are delicious! My Sister had some pretty strict dietary needs and found a recipe that she could play around with to suit her needs. It has no soy, and no milk products but tastes terrific. The best thing about this is that you can lick the bowl because there are no eggs! This brownie is a little more cake-like but I don't like really rich foods, so it's perfect. Enjoy!
Provided by Nif_H
Categories Bar Cookie
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients together in large bowl (walnuts added later).
- Mix wet ingredients together.
- Add wet ingredients to the dry ingredients and mix together - approximately 50 strokes. Fold in walnuts.
- Spread mixture into a greased 9x13 pan. Bake at 350F for 25 minutes, or until a knife/toothpick can be inserted and comes out clean.
Nutrition Facts : Calories 323, Fat 17.1, SaturatedFat 2.1, Sodium 163.8, Carbohydrate 42.1, Fiber 2.7, Sugar 26.2, Protein 4.6
AUNTIE JILL'S RISOTTO
This was my first ever attempt at making risotto and we loved it! I called up my Sister and she gave me the directions to her fabulous risotto over the phone - the instructions were that easy. It's not difficult but labour-intensive - you have to give this dish your undivided attention and stir, stir, stir! You can also add other veggies while cooking and/or butter at the end.Enjoy!
Provided by Nif_H
Categories Rice
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Keep broth in a saucepan over low-medium heat. On another burner, heat oil in a large saucepan over medium heat and saute onion and carrot for about 3 minutes. Add rice and stir. Pour in 2 cups of chicken broth and stir. And stir. And stir! You should never stop stirring for more than a minute at a time.
- When you are stirring and you notice that the rice doesn't cover the bottom of the pot right away, it is time to add another cup of hot broth. Keep repeating this procedure; taste the rice after about 30 minutes and see if the "crunch" is gone. The rice should be tender and the consistency of the dish should be creamy. I found that I used the full amount of broth by the time it was at the right consistency. You may need more.
- When you are happy with the consistency, stir in wine. Remove from heat and stir in Parmesan.
Nutrition Facts : Calories 182.2, Fat 3.1, SaturatedFat 0.7, Sodium 751.4, Carbohydrate 28.1, Fiber 0.7, Sugar 1.3, Protein 7.2
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