Risotto Bravo Recipes

RISOTTO BRAVO!

Steps:

• Bring wine to a boil in a small saucepan; stir in dried mushrooms. Remove from heat and set aside.
• Bring chicken broth to a boil in a large saucepan; cover, reduce heat to low, and keep warm.
• Saute onion in olive oil in a Dutch oven over medium heat, stirring constantly, until tender. Add minced garlic and cook for 30 seconds. Add rice; cook, stirring constantly, 2 minutes. Add 1 cup reserved chicken broth; cook over medium high heat, stirring constantly, until most of the liquid is absorbed. Continue adding the chicken broth, 1 cup at a time, and cook, stirring constantly, until 4 cups of the chicken broth have been added and absorbed.
• Add reserved mushroom mixture, chicken, and tomatoes. Continue adding chicken broth, 1 cup at a time, and cook, stirring constantly, until the mixture is creamy and the rice is tender. (The entire process should take 30 to 35 minutes). Stir in salt and pepper to taste. Sprinkle with Parmesan cheese. Serve immediately.

CREAMY RISOTTO

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.

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY

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!

RISOTTO

Steps:

• PREPARING THE RICE.
• Peel and finely chop the onion.
• Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
• Add the onion and cook, continuing to stir, until it turns soft and translucent.
• Turn the heat down if the onion starts to brown.
• Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
• Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
• Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
• Adjust the heat as necessary-- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
• ADDING THE LIQUID TO THE RICE.
• Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
• Pour it in the pan with the rice, stirring constantly with a spoon.
• After the first addition of broth, the rice mixture will look a bit soupy.
• As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
• You should see little bubbles popping up on the liquid from time to time.
• If it bubbles more vigorously than this, turn the heat down to medium-low.
• When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
• DETERMINING WHEN THE RISOTTO IS COOKED.
• Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
• It is now time to test whether the risotto is cooked.
• Spoon up a grain of rice and bite into it-- it should be tender without being too mushy.
• If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
• If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
• Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
• Simply heat up another cup or 2 of chicken broth.
• If you run out of broth, use hot water.
• When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
• SERVING THE RISOTTO.
• Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
• Stir.
• Add the grated Parmesan cheese and stir well.
• Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.