EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
PORTUGUESE DUCK RICE
This is a version of the classic Portuguese dish of duck & rice, which uses the fragrant, fatty poaching stock from the duck to cook the rice
Provided by Rosie Birkett
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 17
Steps:
- Put the duck in your largest pan, cover with water and add the coriander, bay, thyme, star anise, leek top, onion, carrot, orange zest and a grinding of black pepper. Place over a medium heat and bring to the boil, skimming off any scum from the surface. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone.
- Heat oven to 180C/160C fan/ gas 4. To make the rice, heat the oil in a large frying pan over a medium-high heat and sauté the leek, onion and garlic for 10-12 mins or until soft and aromatic. Add the rice and fry for 5 mins or until the grains are turning golden and crispy, and sticking to the pan. Add 400ml of the duck stock and cook for 15 mins, covered, without stirring, or until the rice is puffed and dry.
- Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with coriander or mint leaves, and serve with a salad, if you like.
Nutrition Facts : Calories 998 calories, Fat 73 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.1 milligram of sodium
PORTUGESE RISOTTO
Make and share this Portugese Risotto recipe from Food.com.
Provided by FLKeysJen
Categories White Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
- Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
- Serve hot.
PORTUGUESE MUSHROOM RISOTTO
The lemon and olive flavors in this risotto add a hint of Portugal. Serve with a crisp green side salad.
Provided by English_Rose
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and oil in a large saucepan.
- Stir in the chopped onion and lemon zest and cook gently for 3 minutes. Stir in the rice and cook for 3 minutes.
- Add the mushrooms and olives and stir until well coated.
- Add the lemon juice and wine and cook slowly, stirring, until the liquid has been absorbed.
- Add half the quantity of stock and cook slowly, stirring, until the liquid has been absorbed.
- Pour in the remaining stock and continue to cook slowly, stirring, until the rice is tender and the liquid absorbed.
Nutrition Facts : Calories 287.8, Fat 16.4, SaturatedFat 8, Cholesterol 30.5, Sodium 217.7, Carbohydrate 27.2, Fiber 2.4, Sugar 3.5, Protein 5.2
HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY
Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley
Provided by Matt Ciampa
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
- Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
- Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
- Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
- Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
- Add the white wine and cook until the wine has evaporated, stirring occasionally.
- Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
- Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
- Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
- Top with parsley, Parmesan, salt, and pepper.
- Enjoy!
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