Creamy Risotto Recipes Recipezaar Recipe For Banana

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THE BEST CREAMY RISOTTO RECIPE



The Best Creamy Risotto Recipe image

Learn how to make this delicious classic Italian creamy risotto recipe that makes for the perfect side dish or main entrée.

Provided by Chef Billy Parisi

Categories     Main     Side Dish

Number Of Ingredients 9

1-2 tablespoons olive oil
1 peeled small diced yellow onion
3 finely minced garlic cloves
4 cups arborio rice
1 cup chardonnay
10 cups chicken stock (heated)
½ cup heavy cream
1 cup grated parmesan cheese
sea salt and pepper to taste

Steps:

  • Add the olive oil to a large pot or rondeau over medium-low heat.
  • Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
  • Add in the garlic and cook for 1 to 2minutes.
  • Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
  • Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
  • Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
  • Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
  • Serve with more parmesan cheese, pepper, and optional parsley garnish.

Nutrition Facts : Calories 309 kcal, Carbohydrate 46 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 315 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CREAMY RISOTTO



Creamy Risotto image

Make and share this Creamy Risotto recipe from Food.com.

Provided by AppleEnt

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups water
2 cups chicken broth
1/4 cup butter, divided
1/2 cup chopped onion
1 cup uncooked arborio rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated parmesan cheese
salt and pepper

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 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 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 until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  • Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.

THE BEST RISOTTO



The Best Risotto image

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

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.

CREAMY, CHEESY RISOTTO



Creamy, Cheesy Risotto image

Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven baked dish, as it does need some attention while cooking. Contrary to what some say, risotto does not need CONSTANT stirring, but it does need stirred frequently. You don't want to let it go for more than a minute or so without a stir. Using low sodium chicken broth is important, as the cheese can be salty. This was a contest entry for RSC #11.

Provided by IHeartDogs

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1/2 tablespoon olive oil
1/4 cup shallot, chopped small
2/3 cup arborio rice (or other small or medium grain rice)
1/2 cup dry white wine
2 1/2 cups low sodium chicken broth, plus more
chicken broth, if needed (I use light and fat free)
1/4 cup grated smoked gouda cheese
1/4 cup grated asiago cheese
1/4 cup pecans, chopped or 1/4 cup toasted pine nuts
1 dash ground cayenne pepper
salt, to taste

Steps:

  • Warm chicken broth either on stove or in microwave.
  • In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
  • Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
  • Add wine and stir until almost completely evaporated.
  • Begin adding chicken broth, about 1/2 cup at a time.
  • After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
  • Do the same for each addition of broth, stirring frequently.
  • Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
  • If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
  • Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
  • Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
  • Serve hot.

Nutrition Facts : Calories 287.7, Fat 12.5, SaturatedFat 4, Cholesterol 15.7, Sodium 126.3, Carbohydrate 31.8, Fiber 1.6, Sugar 0.9, Protein 7.9

CREAMY RISOTTO



Creamy Risotto image

Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 8

3 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
3/4 cup dry white wine
4 1/2 cups reduced-sodium canned chicken broth
3/4 cup grated Parmesan cheese
2 tablespoons butter
Fresh thyme leaves, for garnish (optional)

Steps:

  • In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
  • Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
  • Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.

CREAMY MUSHROOM RISOTTO



Creamy Mushroom Risotto image

This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving.

Provided by Kathy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 6

Number Of Ingredients 12

½ cup dried porcini mushrooms
½ (10 ounce) can cream of mushroom soup
¼ cup boiling water
4 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 ¾ cups Arborio rice
salt and pepper to taste
fresh thyme, chopped
chopped fresh basil

Steps:

  • Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
  • Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
  • In a saucepan over medium heat, bring the stock to a gentle simmer.
  • Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
  • Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

Nutrition Facts : Calories 337.1 calories, Carbohydrate 61.3 g, Cholesterol 5.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 2 g, Sodium 627.3 mg, Sugar 1.7 g

KITTENCAL'S CREAMY PARMESAN RISOTTO



Kittencal's Creamy Parmesan Risotto image

I have been making this for years it's one of my family's favorite rice dishes! use arborio rice only for this any other rice will not produce the same creamy texture --- keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy --- make certain to prepare this rice when you have a bit of time as it will take between 25-30 minutes in front of the stove top to make this.

Provided by Kittencalrecipezazz

Categories     Short Grain Rice

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 9

5 cups hot good-quality chicken broth
1/4 cup butter (no substitutes)
1 large onion, finely chopped
1 -2 tablespoon chopped fresh garlic
1 1/2 cups arborio rice
3 tablespoons butter
1 1/4 cups grated parmesan cheese (can use less)
2 -3 tablespoons finely chopped fresh parsley
salt and black pepper

Steps:

  • Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
  • In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
  • Add in garlic and stir for about 2 minutes.
  • Increase heat slightly and add in the rice; stir for 1 minute.
  • Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
  • Add in another 1 cup broth, and stir until absorbed.
  • Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
  • Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
  • Season with salt and pepper.
  • Transfer to a bowl and sprinkle with chopped parsley.

Nutrition Facts : Calories 865.5, Fat 41.7, SaturatedFat 25, Cholesterol 107.9, Sodium 2122.9, Carbohydrate 88.2, Fiber 3.8, Sugar 3.8, Protein 31.8

CREAMY PARMESAN RISOTTO



Creamy Parmesan Risotto image

The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

6 cups low-sodium canned or Homemade Chicken Stock
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
6 cloves garlic, minced
2 medium shallots, minced
2 cups Arborio rice
1 cup dry white wine
Zest of 1 lemon (2 teaspoons), plus more for garnish (optional)
3/4 cup freshly grated Parmesan cheese (about 2 ounces), plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat chicken stock in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
  • Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

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