Black Rice And Arborio Risotto With Artichokes Recipes

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BLACK RICE RISOTTO



Black Rice Risotto image

Provided by Ellie Krieger

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

6 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 medium onion, finely diced
1 1/2 cups black rice
1/2 cup dry white wine
Kosher salt and freshly ground pepper
3/4 cup grated parmesan cheese
1/4 cup fresh basil leaves, thinly sliced

Steps:

  • Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
  • Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
  • Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.

ARTICHOKE RISOTTO



Artichoke Risotto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
One 9-ounce package frozen artichoke hearts, cut into bite-size wedges
1 tablespoon unsalted butter
1 large or 2 small shallots, minced
1 cup Arborio rice
1 teaspoon salt
1 cup dry white wine, room temperature
3 1/2 cups low-sodium chicken broth, warmed
1/2 cup frozen peas, thawed
1/2 cup crumbled feta cheese (3 ounces)
1/4 cup finely chopped chives
1/4 cup chopped fresh mint
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (from 1/2 small lemon)

Steps:

  • Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
  • To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.

BLACK RICE AND ARBORIO RISOTTO WITH ARTICHOKES



Black Rice and Arborio Risotto With Artichokes image

You can use fresh baby artichokes for this if they're in season. Otherwise, it may be easier to find frozen ones.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 16

1 cup black rice, like Lundberg Black Japonica or Forbidden Rice, cooked (3 cups cooked)
8 baby artichokes, trimmed and quartered, or 1 12-ounce package frozen artichoke hearts, thawed
1 lemon, cut in half
About 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
2/3 cup arborio rice
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1/2 cup dry white wine, like pinot grigio or sauvignon blanc
1/4 cup chopped fresh parsley
2 teaspoons lemon zest
2 teaspoons fresh lemon juice
1/4 to 1/2 cup grated Parmesan cheese, or a mixture of Parmesan and pecorino Romano (optional)
Freshly ground pepper

Steps:

  • To cook the black rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes.
  • To trim the artichokes, fill a bowl with water and add the juice of 1/2 lemon. Cut the stems off the artichokes and, with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light-colored flesh beneath the tough bottoms of the leaves. Cut in quarters and cut away the chokes. Place in the bowl of acidulated water until ready to cook.
  • Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and salt to taste, and cook gently until tender, 3 to 5 minutes. Add the artichoke hearts and the garlic and stir for 2 to 3 minutes, until the artichoke hearts are beginning to color.
  • Stir in the arborio rice and thyme and stir until the grains become separate and begin to crackle. Add the wine and cook, stirring, until the wine has just about evaporated and been absorbed by the rice. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry and stirring often, for about 20 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
  • Mince the parsley and lemon zest together, and add to the risotto with the black rice, along with another ladleful or two of stock and freshly ground pepper. Simmer, stirring often, for 5 minutes. Remove from the heat, add another small ladleful of stock and a teaspoon or two of lemon juice, and stir in the cheese if using. Serve right away, in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 7 grams, Carbohydrate 77 grams, Fat 9 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1369 milligrams, Sugar 7 grams

FARRO AND ARBORIO RISOTTO WITH LEEKS, HERBS AND LEMON



Farro and Arborio Risotto With Leeks, Herbs and Lemon image

The leeks, herbs and lemon juice added at the end of cooking contribute a lightness to this chewy risotto. You can use one herb or a combination. If you've bought a big bunch of flat-leaf parsley and needed only a bit of it, here's a good way to use up the rest.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

6 cups vegetable stock or chicken stock
2 tablespoons extra virgin olive oil
1 pound leeks, white and light green parts only, rinsed thoroughly of sand and chopped
Salt to taste
2 plump garlic cloves, minced
2/3 cup Arborio rice
1/2 cup dry white wine
3 cups cooked farro (1 cup uncooked)
2 cups chopped fresh herbs, like parsley, tarragon, basil, chives
Freshly ground pepper
2 ounces Parmesan, grated (1/2 cup, optional)
2 tablespoons fresh lemon juice

Steps:

  • Bring the stock to a simmer in a saucepan. Season well and turn the heat to low.
  • Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add a generous pinch of salt, the garlic and the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 15 minutes.
  • Stir in the farro and more stock to cover and continue to cook, adding more stock as necessary and stirring often, for another 10 minutes or until the rice is cooked through but al dente. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Taste and adjust seasonings.
  • Stir in the herbs and fresh pepper (be generous), add another ladleful of stock and continue to cook, stirring, for a minute, then add the Parmesan and the lemon juice, stir together and remove from the heat. The risotto should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1089 milligrams, Sugar 4 grams

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