Marvin Daviss Salad To Accompany Risotto Recipes
MARVIN DAVIS'S SALAD TO ACCOMPANY RISOTTO
Provided by Craig Claiborne
Categories salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Remove any core from the radicchio. Rinse the leaves and pat or spin dry. Put the leaves in a salad bowl.
- Add the slivers of tomatoes, capers, pine nuts and sprinkle with peppercorns.
- Sprinkle with vinegar and toss. Sprinkle with oil and give one final tos
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 2 grams
RISOTTO SALAD
I found this great idea in the Times Picayune recipe archives, it's such a uniquely different way to serve risotto. Great in the summer!
Provided by Penny Stettinius
Categories Rice
Time 1h15m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rice well in cool water.
- Drain well and set aside.
- Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
- Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
- Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
- Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
- Add the stock and salt to taste.
- Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
- Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
- Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
- When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
- Toss gently to mix.
- Season with the black pepper or crushed red pepper flakes.
- Serve at room temperature.
Nutrition Facts : Calories 629.5, Fat 23.2, SaturatedFat 3.6, Cholesterol 5.4, Sodium 519.5, Carbohydrate 92.1, Fiber 4.3, Sugar 5.5, Protein 12.2
SPRING GREEN RISOTTO
Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated., Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 477mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMY RISOTTO
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
- Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
- Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.
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