Magnificent 1st Prize Risotto Recipes

MAGNIFICENT 1ST PRIZE RISOTTO

Steps:

• Bring stock to a boil, then reduce to a low simmer.
• Ladle a little stock into a small bowl; add the saffron threads and let infuse.
• Melt 4 tablespoons of butter in a large sauce pan until foaming.
• Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
• Cook only until softened, not brown.
• Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
• Stir over low heat until liquid has beed absorbed.
• Keep adding stock, letting the rice absorb the liquid before adding more.
• STIR CONSTANTLY Test frequently just for the hell of it!
• After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
• Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
• Season to taste.
• Transfer to serving plates and serve hot.
• Sprinkle remaining parmesan cheese.
• ENJOY!

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT

Steps:

• Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
• Lightly coat the insert of crock pot with some extra basil olive oil.
• Add the sauted shallots and basil oil to the crockpot insert.
• Add the rice and coat it with the mixture.
• Stir in the wine.
• Stir in the chicken broth.
• Add the salt.
• Cover and cook on high for about 2 hours or until all the liquid is absorbed.
• Just before serving, stir in the cheese.
• Have extra grated cheese to put on top of each serving.
• If I was going to add shrimp, chicken, corn, salmon etc.
• ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

RISOTTO

Steps:

• Mix the water and chicken soup powder and bring to a boil. It's better to prepare just a little extra rather than too little. Lower the heat and maintain a simmer.
• Melt the butter in a pan and saute the onion and celery in it for 2 to 3 minutes, until translucent but not browned. Add the rice and stir for one minute to thoroughly coat the rice with oil. Don't break the rice.
• Add half the wine and stir constantly until it is absorbed.
• Pour in the simmering chicken stock, 1/2 cup at a time, stirring after each addition until it is absorbed. It should take about 18 to 20 minutes to cook the rice. Reduce the stock added toward the end and increase the frequency, tasting for the point where it is tender but al dente.
• Remove the risotto from the heat and quickly stir in the last of the wine as well as the grated cheese and the peas.

RISOTTO WITH GARLIC AND PARMESAN

Steps:

• Bring the broth to a boil over high heat.
• Cover; reduce to low and keep at a simmer.
• In a medium saucepan, heat the olive oil over medium heat.
• Add the rice and stir for about 1 minute to coat all grains.
• Add the garlic and cook an additional minute.
• Add about 1/2-cup of the simmering broth and stir well.
• Stir often until the liquid is absorbed.
• Add another 1/2-cup of the broth and repeat the process.
• It should take about 30 minutes until the last of the broth is absorbed.
• Regulate the heat if it appears that the liquid is absorbed too fast.
• When the rice is done, add the Parmesan cheese and stir well to combine.
• Garnish with the parsley.
• Serve immediately.

RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
• Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
• Add rice and cook, stirring, 1 minute.
• Add wine and simmer, stirring, until absorbed.
• Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
• Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
• Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
• If necessary, thin risotto with some of remaining broth.
• Serve immediately, with remaining 1/3 cup cheese.
• Serves 4 as an entree or 6-8 as a side dish.