CHANTERELLE RISOTTO
Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles.
Provided by Christine M. Cook
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
- Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 69.4 g, Cholesterol 49.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 10.6 g, Sodium 1055.6 mg, Sugar 3.4 g
ORZO RISOTTO
Steps:
- Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.
PORCINI AND CHANTERELLE RISOTTO
Provided by Tyler Florence
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
- Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
- Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
- Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
- Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
- Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
- Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.
CREAMY ORZO RISOTTO
This delightfully creamy, delicately flavored dish can be served alongside your favorite fish, poultry or meat or as an appetizer with toasted garlic bread. Another recipe from our local paper.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. Drain and rinse under cold water; drain and set aside.
- Meanwhile, in a large skillet, melt butter over medium-low heat; cook garlic and onion for 3-4 minutes or until onion is softened.
- Add wine and bring to a simmer; reduce heat to a medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
- Add orzo to cream sauce; stirring constantly, bring to a simmer.
- Stir in chives and cheddar and blue cheeses. Season with salt and pepper.
- Sprinkle with pine nuts.
Nutrition Facts : Calories 677.8, Fat 40.5, SaturatedFat 21.9, Cholesterol 109.5, Sodium 367.9, Carbohydrate 53.6, Fiber 2.5, Sugar 2.4, Protein 18.3
ORZO RISOTTO
Provided by Jeanne Thiel Kelley
Categories Citrus Garlic Herb Onion Pasta Side Sauté Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.
ORZO RISOTTO WITH WILD MUSHROOMS
While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried and fresh mushrooms, fava beans, lots of herbs and spices, and soft-poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 18
Steps:
- Cover dried mushrooms with 1 1/2 cups boiling water in a heatproof bowl; let soak 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and roughly chop. Strain soaking liquid; add to a large pot along with stock, milk, and cardamom. Bring to a low simmer over medium heat and keep stock warm.
- Heat 2 tablespoons butter in a medium pot over medium-high. Add wild mushrooms and chopped dried mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden, about 3 to 4 minutes. Use a slotted spoon to remove mushrooms from pan; set aside.
- Melt 1 tablespoon butter in same pot over medium heat. Cook garlic, shallot, leek, coriander, and red-pepper flakes until vegetables are tender, about 5 minutes. Stir in orzo until well combined.
- Ladle 2 cups reserved stock over orzo and cook, stirring often with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring often and waiting for each addition to be almost completely absorbed before adding the next, until orzo is just al dente, about 20 minutes. Stir in sauteed mushrooms and continue to cook, stirring, for 2 minutes.
- Remove from heat and stir in fava beans, 1/4 cup parsley, 2 tablespoons dill, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper. Spoon orzo into serving bowls, top each with a soft-poached egg, and sprinkle with remaining herbs.
ORZO RISOTTO
Make and share this Orzo Risotto recipe from Food.com.
Provided by kimbearly
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- cook orzo in large pot of boiling,salted water according to package directions.
- drain and rinse under cold water.
- transfer orzo into large saucepan and add broth and garlic.
- simmer and stir till stock is absorbed.
- stir in cheeses,and butter.
- season with salt and pepper to taste.
- serve immediatly.
Nutrition Facts : Calories 349.3, Fat 6.7, SaturatedFat 3.5, Cholesterol 13.4, Sodium 334.6, Carbohydrate 57.7, Fiber 2.5, Sugar 1.6, Protein 13.3
GARDEN ORZO RISOTTO
No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed., Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
SPRING ORZO RISOTTO
I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
- Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
- Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
- Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g
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