LEMON-HERB RISOTTO WITH SCALLOPS
Provided by Food Network Kitchen
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
- During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
- Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.
RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
LEMON SEAFOOD RISOTTO
A delicious spring/summer dish with a great creamy texture and taste!
Provided by claudinhull
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
- Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
- Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 39.6 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 1.4 g, Sodium 201.5 mg, Sugar 3 g
RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)
Fragrant, flavorful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular pot.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 33m
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
- Combine hot water and saffron threads in a small bowl.
- Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
- Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 67.2 g, Cholesterol 30.7 mg, Fat 18.1 g, Fiber 2 g, Protein 12.4 g, SaturatedFat 7.3 g, Sodium 644.1 mg, Sugar 3.7 g
LEMON RISOTTO
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
Categories Rice Side Sauté Parmesan Lemon White Wine Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
LEMON-PARMESAN RISOTTO
There's so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency-not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there's no need to be intimidated by risotto. Master this 35-minute recipe, and it's sure to become a part of your regular rotation!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
- In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
- Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g
RISOTTO CAPESANTE (LEMON CHILLI RISOTTO WITH PANCETTA AND SCALLOPS)
A deliciously spicy risotto.
Provided by sallywride
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Dry fry the pancetta in a heavy based pan until slightly more crisp than you'd think is necessary (about 8-10 minutes). Don't panic - they'll soften as the risotto cooks. Take the pancetta out with a slotted spoon and set to one side.
- In the remaining oil (or, if you don't want to use the animal fat, drain it and add 1 tbsp of olive oil), fry the leeks, garlic and chilli until soft (about three minutes). Add the rice and half a tablespoon more olive oil and stir to cover. Add half of the lemon zest, salt and pepper to season and the mixed herbs. Add all of the wine. Stir and let it simmer for two minutes.
- Slowly add the litre of vegetable stock while continuously stirring the risotto over the course of 30-40 minutes until the risotto is cooked. Patience is a real virtue here and to any risotto novices, remember to only add more stock once all of the liquid has been absorbed. Before adding the last portion of stock, add the pre-cooked pancetta, half of the grated cheese, all of the lemon juice and the remainder of the lemon rind. Mix once and leave on a very low heat while you cook the scallops.
- Add half a tablespoon of olive oil to another pan and heat. Add the scallops and season generously with salt and pepper. Cook them for about 1.5 minutes on each side at a fairly high heat so that they crisp and turn a golden brown.
- Serve the risotto in warm bowls topped with the scallops and the remaining cheese doled equally between all of the portions.
SPRING RISOTTO WITH SHALLOTS AND LEMON
This risotto recipe is a masterpiece, a fresh musical overture for your palate - dining on this risotto is akin to hearing a symphony played by the world's greatest philharmonic, performed in a glorious baroque concert hall.
Provided by Shannon Cooks
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop shallots and celery finely.
- In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
- Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
- Add arborio rice and stir to coat rice with oil/butter.
- Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
- Add lemon zest and rosemary.
- Remove from heat and stir in the reserved bowl of cream and lemon juice.
- Add butter, pepper and salt and serve.
Nutrition Facts : Calories 608.7, Fat 25, SaturatedFat 13.8, Cholesterol 64.3, Sodium 223.2, Carbohydrate 84.6, Fiber 3.3, Sugar 0.8, Protein 10.5
RISOTTO WITH CHARD AND PANCETTA
This satiny risotto uses an entire bunch of chard, both stems and leaves, which gives texture and color to the tender grains of rice. Pancetta, crisped up in the pan, adds a savory, brawny crunch that contrasts with the sweetness of the shallots or onion. Red chard turns the rice a subtle shade of pink, but Swiss or rainbow chard will work equally well. And don't neglect that squeeze of fresh lemon juice right at the end; it brightens everything up.
Provided by Melissa Clark
Categories grains and rice, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
- Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.
- Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
- Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
- Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you'd like. Serve with lemon wedges on the side for squeezing.
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