THE BEST CREAMY RISOTTO RECIPE
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
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
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.
CREAMY, CHEESY RISOTTO
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
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 PARMESAN RISOTTO WITH ASPARAGUS
From the Cuisinart Rice Cooker instruction booklet. Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entree) This is for the 4 cup rice cooker.
Provided by HeatherN
Categories Short Grain Rice
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
- Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
- Add the rice; stir to coat completely. Cover and cook 2 minutes.
- Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
- Add the water or stock; stir.
- Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
- Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
- When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
- Stir the steamed asparagus into the risotto.
RISOTTO
I absolutely love risotto. So my recipes would not be complete with out at least one recipe for risotto. This is the easiest one i've ever made.
Provided by Jax Carcache
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- PREPARING THE RICE.
- Peel and finely chop the onion.
- Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
- Add the onion and cook, continuing to stir, until it turns soft and translucent.
- Turn the heat down if the onion starts to brown.
- Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
- Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
- Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
- Adjust the heat as necessary-- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
- ADDING THE LIQUID TO THE RICE.
- Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
- Pour it in the pan with the rice, stirring constantly with a spoon.
- After the first addition of broth, the rice mixture will look a bit soupy.
- As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
- You should see little bubbles popping up on the liquid from time to time.
- If it bubbles more vigorously than this, turn the heat down to medium-low.
- When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
- DETERMINING WHEN THE RISOTTO IS COOKED.
- Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
- It is now time to test whether the risotto is cooked.
- Spoon up a grain of rice and bite into it-- it should be tender without being too mushy.
- If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
- If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
- Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
- Simply heat up another cup or 2 of chicken broth.
- If you run out of broth, use hot water.
- When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
- SERVING THE RISOTTO.
- Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
- Stir.
- Add the grated Parmesan cheese and stir well.
- Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.
Nutrition Facts : Calories 600.4, Fat 19.2, SaturatedFat 11.2, Cholesterol 47, Sodium 1323.5, Carbohydrate 83.7, Fiber 3.3, Sugar 2.2, Protein 20.3
KITTENCAL'S CREAMY PARMESAN RISOTTO
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
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
BEST EVER MEATLOAF
I don't remember where I got this recipe. I have been making it for years. It is my husband's favorite.
Provided by Jennys.apple
Categories Meat
Time 2h15m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a medium skillet heat oil over medium heat.
- Add onion and garlic and cook until softened.
- Stir in tomato sauce and parsley and cook for 2 minutes.
- In a large bowl stir together ground beef, bread crumbs, egg, salt, pepper, and half of the tomato mix, until well combined.
- Shape meat into a loaf shape in a large roasting pan.
- Brush with remaining tomato mix.
- Arrange bacon over meat.
- Bake until no longer pink inside, about 1 hour, 30 min.
- Let stand 10 min before serving.
Nutrition Facts : Calories 482.4, Fat 33, SaturatedFat 11.5, Cholesterol 147.2, Sodium 1040.3, Carbohydrate 13.9, Fiber 1.6, Sugar 3.6, Protein 31
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