CHEF JOHN'S BAKED MUSHROOM RISOTTO
The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.
Provided by Chef John
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
- Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
- Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
- Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
- Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
- Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
- Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
- Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.
Nutrition Facts : Calories 480.1 calories, Carbohydrate 51.1 g, Cholesterol 86.4 mg, Fat 25.9 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 15.8 g, Sodium 997.8 mg, Sugar 2.4 g
CLASSIC RISOTTO (PLUS TIPS FOR PERFECT RISOTTO)
Creamy and yummy! Best when served immediately as it continues to thicken. You want it "saucy". Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto. From www.usarice.com
Provided by SharleneW
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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 tbsp butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir for 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 for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
- Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes.
- Serve immediately. Makes 6 servings.
- 10 TIPS FOR PERFECT RISOTTO FROM USA RICE:.
- •Choose the right rice. Risotto is best with U.S. Arborio or medium grain rice. The starch in these grains absorbs flavors easily and takes on a creamy texture.
- •Use a heavy pan with a thick bottom and sides to help distribute heat evenly. Make sure it's large enough to hold the cooked rice. The rice will expand to about three times its original volume.
- •Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency.
- •Sauté the rice in butter or oil. This coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto.
- •Use a simple, dry white wine. Sauvignon Blanc or Chardonnay always works well in risotto recipes. Risotto dishes also pair well with these wines.
- •Keep the broth at a simmer when adding to the rice. Hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
- •Add broth one cup at a time, allowing the broth to fully absorb before adding more. The gradual addition of broth and slow cooking helps produce creamy risotto.
- •Stir often. This keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
- •Get creative! Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
- •Risotto is done when the rice is al dente -- creamy, yet firm in the center. Never let rice dry out when making risotto. For a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth.
JEAN'S RISOTTO PLUS
It's a creamy tasty risotto; do try the mushroom;it's also fantastic! I used fresh herbs! please cut down the amounts to 1/2 tsp when using dry herbs.This recipe is from my son who is a chef. He slowly made it in front of me so I could write it down;it is one of my very favourite things to indulge in!
Provided by Sageca
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In olive oil sweat onions, shallots and garlic until translucent.
- Add fresh herbs and rice.Cut down to 1/2 tsp each of using dry herbs.
- Cook 4-5 minutes until rice begins to stick.
- Deglaze with 1/2 cup white wine or chicken broth.
- Gradually add 2 Cups of chicken broth stirring constantly.
- Remove from heat while rice is still al dente.*
- It is best served when the rice is a bit crunchy.
- Add parmesan cheese and butter. Serve immediately.
- Mushroom Risotto:.
- Add 1/2 cup chopped mushrooms of your choice to the onions.
- Use red wine instead of the white.
Nutrition Facts : Calories 350.5, Fat 11.9, SaturatedFat 5.5, Cholesterol 20.8, Sodium 813.1, Carbohydrate 45.8, Fiber 2, Sugar 1.9, Protein 8.8
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