ORANGE RISOTTO WITH FONTINA CHEESE
Make and share this Orange Risotto With Fontina Cheese recipe from Food.com.
Provided by iris5555
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large frying pan over medium heat.
- Add onion and saute until softened, about 5 minutes.
- Add the rice and stir until the grains are coated, about 2 minutes.
- Pour in the wine and stir until the liquid has evaporated.
- Begin stirring in the broth, 1/2 cup at a time.
- Cook and stir until each addition has been absorbed and rice is tender, 15-18 minutes.
- **Add the Fontina 5 minutes BEFORE the rice is cooked.
- Season with salt and white pepper and add the orange juice and zest.
- Stir well and serve.
Nutrition Facts : Calories 525.3, Fat 20.8, SaturatedFat 12.3, Cholesterol 57.9, Sodium 1037, Carbohydrate 64, Fiber 4.4, Sugar 1.8, Protein 16.2
FONTINA RISOTTO WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
- Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
- Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.
ARANCINI III
Risotto balls are stuffed with cheese, breaded and fried. The ooey gooey centers filled with delicious fontina cheese and fresh thyme add classic flavor to this Italian dish. A favorite of my family.
Provided by AMYJOHNSON1
Categories Appetizers and Snacks Cheese
Time 2h15m
Yield 9
Number Of Ingredients 11
Steps:
- Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter.
- Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands.
- Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled.
- When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat.
- Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means 'little oranges'. Cool for 5 minutes, then serve with any marinara sauce.
Nutrition Facts : Calories 761.3 calories, Carbohydrate 85.2 g, Cholesterol 73.1 mg, Fat 32.4 g, Fiber 1.9 g, Protein 25.1 g, SaturatedFat 14.6 g, Sodium 735.2 mg, Sugar 4.1 g
FONTINA RISOTTO CAKES WITH FRESH CHIVES
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Categories Cheese Onion Rice Appetizer Bake Christmas Parmesan White Wine Winter Parsley Fontina Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
- Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
- Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
- Serve risotto cakes sprinkled with cheese and garnished with chives.
ORANGE CHIPOTLE RISOTTO IN RICE COOKER OR STOVE TOP
The creamy rice is flavored with fresh orange juice and zest. The smokey chipotle in adobo complements the orange. Saffron giving this a beautiful color. The cheese adds to the creaminess and saltiness so take care when seasoning.
Provided by Rita1652
Categories White Rice
Time 1h10m
Yield 3 cups, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Rice Cooker:.
- Saute onions in butter in an open rice cooker, then add Arborio rice and liquids, zest, saffron, and chipotle pepper and sauce. Cook for about 25 minutes in an on/off cooker or use the "slow" or "porridge" cycle if your machine has one which should be 1 hour.
- Mix in grated cheese and herbs at the end. Season to taste with salt and pepper.
- Stove Top:.
- Heat butter in a heavy non stick pot. Add onions and cook till translucent. Add rice and stir till coated. Add zest, saffron, and chipotle pepper and sauce. Add 1 cup of liquid at a time stirring on medium heat until absorbed. Continue cooking and adding liquid till desired tenderness is achieved. Stir in cheese and parsley season to taste with salt and pepper.
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