RISOTTO ALLA MILANESE
Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!
Provided by Manuela
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
- Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
- Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g
RISOTTO AL CIOCCOLATO (CHOCOLATE RISOTTO)
When you're all tiramisued out, this is another nice option for an Italian dessert. Adapted from "One Pot Italian" by Massimo Capra. Posted for ZWT, untried by me
Provided by Muffin Goddess
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a saucepan over very high heat. Add the rice. Stir continuously until the rice is very hot (do not allow rice to brown). Add the vanilla bean, rum and water to the pan, and cook until nearly all of the liquid is evaporated.
- Add the milk gradually in small amounts, stirring in between additions until the milk is absorbed. It should take about 15 to 18 minutes of stirring to add all the milk and cook the rice.
- Once the rice is cooked and all the milk is absorbed, remove the pan from the heat. Add the cream, sugar, orange and lemon zests, and chocolate. Stir well to mix everything and distribute the melted chocolate. Serve immediately.
RISOTTO AL VERMOUTH
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place broth in a pot and heat until boiling. Over medium heat, warm up your skillet and pour in the olive oil. Add the onions and saute until translucent. Reduce heat and add the rice, allowing it to cook for 3-4 minutes. Increase the heat to medium, add the vermouth and stir constantly with a wooden spoon. Once vermouth has evaporated, add the boiling broth to the skillet one ladle at a time. Add a dash of salt and bring rice to a boil, then reduce heat. Stir occasionally to prevent the rice from sticking to the bottom of the skillet. Rice will take aprox 16-18 minutes to finish cooking.
- When the risotto is ready, remove it from the heat and let it sit for a few minutes before serving. Sprinkle and mix in parmesan cheese. To plate: Place heaping spoonful of risotto on a plate with some lovely Italian salami, a slice of fresh cheese and some pickles.
WHITE CHOCOLATE RISOTTO
My obsession with risotto continues ... and it has led me to this marvelous recipe from Jason Weaver, chef at the Adolphus French Room in Dallas.
Provided by KLHquilts
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan. Scrape the vanilla bean into the butter and combine. Add the rice and saute for a minute or two.
- Add the sugar and one-third of the half-and-half. Cook, stirring constantly, until most of the half-and-half has been absorbed.
- Add the second third of the half-and-half; cook, stirring constantly, until most of it is absorbed by the rice.
- Continue adding the remaining half-and-half in small portions, stirring and waiting for the liquid to be absorbed between each addition.
- When rice is nearly finished, drain the cherries (reserving the alcohol) and add to the rice. Add the white chocolate and stir until completely melted and combined.
- Once the white chocolate has melted, do NOT put it back on the heat. Serve immediately, with a splash of heavy cream if it suits you.
Nutrition Facts : Calories 323, Fat 17.5, SaturatedFat 10.8, Cholesterol 47, Sodium 59.5, Carbohydrate 35.7, Fiber 0.8, Sugar 8.2, Protein 6
RISOTTO ALL' AMANDA
Proper risotto in the Italian-style can take a really long time to make. Here's a clever shortcut to truly stellar risotto; use a pressure cooker! This is the best risotto I've ever tasted, and it was improvised by my wife Amanda from scratch. I forced her to write down the recipe. And here it is, so the entire world can enjoy the sheer brilliance of great risotto in a fraction of the normal time. Don't say I never told you how awesome this stuff is.
Provided by johnwbyrd
Categories Risotto
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Stir vegetable broth and saffron together in a bowl.
- Bring a pot of water to a boil; add dried porcini mushrooms and cook until mushrooms are reconstituted, about 1 1/2 minutes. Drain and finely chop the mushrooms.
- Heat 2 tablespoons olive oil in a pressure cooker over medium-high heat. Saute onion in hot oil until onion is caramelized, about 10 minutes. Add rice; saute until rice is translucent, about 2 minutes more. Add garlic and 1 tablespoon olive oil to onion and saute until fragrant, 1 to 2 minutes. Transfer rice mixture to a stainless steel bowl that can fit inside the pressure cooker. Stir vegetable broth with saffron, mushrooms, wine, and salt into rice mixture and toss to combine. Cover the bowl with aluminum foil.
- Pour 2 cups of water into the bottom of the pressure cooker and place the pressure cooker's metal rack in the base for steaming. Place bowl with rice mixture on top of the metal rack in the pressure cooker.
- Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 6 minutes. Release pressure from the pot according to the manufacturer's instructions. Remove bowl with risotto from pressure cooker.
- Heat remaining 1 tablespoon oil in a skillet over high heat. Saute shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Stir shrimp into risotto.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 52.1 g, Cholesterol 84.8 mg, Fat 14.6 g, Fiber 2.8 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 628.3 mg, Sugar 3.1 g
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