Creamypearisotto Recipes

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.

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

CREAMY PARMESAN RISOTTO

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.

CREAMY PESTO SAUCE

Steps:

• Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
• Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.

PEA RISOTTO

Steps:

• Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
• Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
• Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

CREAMY PEA RISOTTO

Steps:

• Chop onions. Put in medium pot and saute over medium heat until translucent.
• Add rice and stir for one minute.
• Add apple juice, 1 1/2 cups stock, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook 15 minutes.
• Stir in peas and Parmesan, adding more stock if needed, until creamy.

CREAMY RICOTTA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
• Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
• Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
• Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
• Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
• Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
• Chill pie in refrigerator until fully firm, about 3 hours.

CREAMY PEA & CHIVE RISOTTO

Steps:

• Heat the oil in a large, deep pan, then gently fry the onion for 3-4 mins. Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock. Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed. With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
• Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives. Season well and serve scattered with the rest of the chives.

CREAMY RISOTTO

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.