LIMONCELLO RISOTTO
Make and share this Limoncello Risotto recipe from Food.com.
Provided by Shannon Cooks
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot over high heat, bring broth and water to a boil.
- Add carrots, asparagus, bay leaves, 1 teaspoon sage and salt and pepper to taste. Cover, lower the heat to medium and cook for 10 minutes, stirring occasionally or until the carrots are just tender.
- Drain the vegetables in a colander and reserve the broth in a separate bowl.
- Remove the bay leaves and discard.
- Heat the oil in a large skillet over medium-low heat. Add the onion and cook until softened.
- Add rice and cook for 3 minutes, stirring frequently.
- Add the Limoncello and stir for one minute until the liquid is absorbed.
- Then, add 1 cup of the reserved broth. Stir constantly until the rice absorbs the broth.
- Add the remaining broth one cup at a time, stirring continuously after each addition until most of the broth is absorbed.
- When complete, the risotto will be creamy. Test the rice to see if it is done and if satisfied, remove from the heat.
- Add the remaining teaspoon of sage, the reserved vegetables, green peas, grated mozzarella and Parmesan cheeses and stir well until the cheese is melted and the risotto is thick and creamy.
- Serve immediately and savor the fantastic combination of flavors!
Nutrition Facts : Calories 760.1, Fat 17.3, SaturatedFat 4.5, Cholesterol 15.3, Sodium 1017.4, Carbohydrate 128.2, Fiber 12.5, Sugar 12.8, Protein 23.7
LIMONCELLO RICOTTA CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
- For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
- Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.
LIMONCELLO DESSERT
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve.
LIMONCELLO
Truly worth the time required to create this distinguished ice cold refreshing drink.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time P21DT40m
Yield 34
Number Of Ingredients 4
Steps:
- Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
- After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
- Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
- Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g
RISOTTO WITH ARTICHOKES AND LIMONCELLO
The earthy flavor of the artichokes plays well with the sweetness of the limoncello. If you're not familiar with limoncello, it's a lemon-flavored, Italian liqueur.
Provided by Spice Boy
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the stock to a gentle simmer in a saucepan.
- Meanwhile, in a broad skillet over medium-high heat, melt 1 T butter with the olive oil. Saute the artichokes, letting them get some color. Add the garlic and onion and saute them until soft but not browned.
- Add the rice to the pan with the artichokes and saute until the rice is translucent, 1 - 2 minutes (adding more oil or butter if the pan is too dry.) Stir in the limoncello and wine and continue to stir until the liquid is just about boiled away. Turn the heat down to medium. From here, the cooking process should take 20 - 25 minutes.
- Gradually add the simmering chicken stock to the rice, about a cup a at a time, stirring frequently. Add the next cup of broth when the previous addition is almost absorbed and you can see the bottom of the pan when stirring.
- Toward the end of cooking time, taste the risotto for texture. It should be al dente, but not crunchy. Season with salt and pepper. When the rice is cooked, remove the pan from the heat, stir in the remaining tablespoon of butter, the cheese, and the half and half.
Nutrition Facts : Calories 443.9, Fat 10.8, SaturatedFat 4.8, Cholesterol 22.4, Sodium 466.3, Carbohydrate 66.9, Fiber 4.4, Sugar 4.2, Protein 12
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