SOUTHERN RISOTTO
Provided by Damaris Phillips
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the coconut oil in a 10-inch, high-sided saute pan over medium heat. Add the brown rice, stir to coat, and allow to toast, about 1 minute. Carefully (in case it flames) add the 1/4 cup bourbon, stirring to fully incorporate. Once the bourbon is mostly absorbed, add the broth, 1/2 cup at a time, stirring constantly. Wait until the liquid has evaporated, before adding another 1/2 cup. (You will have to babysit this a bit, but just be patient.) After you have added about 4 cups of the broth, add the broccoli, asparagus and peas. Continue adding the broth in 1/2 cup increments; you will notice the mixture starting to thicken. Stir and add the remaining broth. When the rice is tender, after about 45 minutes, stir in the goat cheese, orange zest, orange juice, and the remaining 1 tablespoon bourbon. Season to taste with salt and pepper. Serve immediately.
RISOTTO MARSEILLE-STYLE
This recipe incorporates the components of a bouillabaisse into a risotto. The broth used to gradually soften the rice is seasoned with saffron, fennel and garlic, as it would be for the Marseillaise fish stew. The garlic mayonnaise, aioli, adds a finishing touch of sleek richness. As for the specifics of the seafood, I've used mussels, scallops, monkfish and shrimp, the last added at the very end to avoid overcooking. In place of monkfish you might consider halibut, tilefish or Alaskan black cod; clams could replace the mussels, and chunks of lobster could also be added. But salmon does not belong in this crowd.
Provided by Florence Fabricant
Categories grains and rice, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place 1/2 cup wine in a 2-quart saucepan, add the mussels, bring to a simmer and cover, leaving the lid slightly ajar. Steam the mussels until they open, about 4 minutes. Remove the mussels with a slotted spoon to a bowl. Add the fish stock and saffron to the mussel liquid in the saucepan and bring to a simmer. Stir in 1 tablespoon lemon juice, season with salt, remove from heat and set aside. Shuck the mussels and place meat in a dish, covered. Discard the shells.
- Mix 3/4 teaspoon garlic, the remaining tablespoon lemon juice and 1/2 teaspoon of the Espelette pepper into the mayonnaise. Set aside.
- Heat the oil on medium in a 4-quart sauté pan. Add the remaining 1 1/2 teaspoons garlic and the fennel to the pan and cook on medium-low until the fennel is soft but not brown, 5 minutes or so. Add the rice and cook, stirring, a few minutes, until the rice becomes opaque. Add the remaining 1/2 cup wine, the tomato paste and the remaining 1/2 teaspoon Espelette. Stir and cook on medium until the liquid is absorbed, a few minutes.
- Strain the fish stock mixture into a 2-quart saucepan and bring barely to a simmer. Add 1/2 cup of the stock, stirring, to the rice; when it has been absorbed, add another half cup. Continue adding stock until there's only about 1/2 cup left and the rice is nearly tender, 15 minutes or so. If you need more liquid you can add a little water. Season to taste with salt and more Espelette if desired. Fold in the mussels.
- Add the remaining stock and tuck the monkfish and scallops into the rice. Stir gently and cook for about 3 minutes until the fish and scallops are nearly cooked through. Tuck in the shrimp. Cook another minute or so, until the shrimp are just done. Remove from heat. Check seasoning. Divide the risotto among 4 soup plates or dinner plates. Top each with a dollop of garlic mayonnaise and serve.
EASY TRADITIONAL RISOTTO
Steps:
- Gather the ingredients.
- Place chicken broth in a heavy saucepan and bring to a gentle simmer over low heat.
- Heat the olive oil in another heavy saucepan over medium heat. Cook the onion and garlic, stirring frequently, until the onion becomes translucent, about 4 to 5 minutes-don't let the vegetables brown.
- Stir in the rice and cook over medium heat, stirring constantly, for 3 to 4 minutes, until some grains begin to look translucent.
- Add the wine or extra 1/2 cup chicken broth. Cook and stir until liquid is absorbed.
- Add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly and cooking until the liquid is absorbed.
- Add more broth, about 1 cup at a time, cooking and stirring until it's absorbed and repeating until the rice is done. The whole cooking process should take about 20 to 25 minutes. The rice should be tender but firm in the center (or al dente ). Test it by biting into some grains.
- When the rice is done, remove the pan from the heat and stir in the cheese and butter, and salt and pepper to taste. Stir until melted, then serve.
Nutrition Facts : Calories 247 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, Sodium 1049 mg, Sugar 2 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
TUSCAN RISOTTO
This classic side gets upgraded with the wonderful addition of Tuscan flavor infused broth. It's so easy to prepare and you can have this delicious dish ready in just 35 minutes. This is a fabulous complement to your main dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
- Stir the rice in the saucepan. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the cheese before serving.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 41.2 g, Cholesterol 7 mg, Fat 8.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 763.6 mg, Sugar 1.3 g
RISOTTO VENETIAN-STYLE
Provided by Mimi Sheraton
Categories dinner, main course, side dish
Time 1h
Yield Six servings
Number Of Ingredients 7
Steps:
- Shell peas, wash pods and add the pods to the broth. Cook for about 30 minutes. When the pods are soft, puree them in a blender or food processor with a little of the broth. Add this mixture to the remaining broth; you will have a rather thick greenish soup.
- Melt half of the butter in a saucepan. When it is hot, add the chopped prosciutto, rendering the fat from the meat. Add the rice and stir until it is well coated. Start adding the broth one ladle at a time. Add salt and pepper to taste, and cook over medium heat until the rice is half done, stirring frequently. Add the peas and a little more broth.
- When rice is firm but tender, add the Parmesan cheese. Before removing the pot from the heat, add the rest of the butter. Stir and serve immediately.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 19 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 1288 milligrams, Sugar 9 grams, TransFat 1 gram
PANISCIA ALLA NOVARA (RISOTTO NOVARA STYLE)
Speciality of the Restaurante Cambio, Torino, Piemonte, Italia as noted on a clipping from a magazine artlcle in my grandmother's recipe box.
Provided by Member 610488
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan put all the vegetables, salt and dried herbs; pour in water to cover and bring to boil.
- Cover and cook gently for 5 minutes.
- Add beans and keep cooking for 60-80 minutes. The soup must not be too thick.
- In a large saucepan put oil, bacon and sausage. Crumble sausage while cooking. Cook gently for 3-5 minutes and then stir in rice. Cook for 3-4 minutes until rice looks milky.
- Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of the vegetable soup and simmer until absorbed, stirring.
- Keep on adding soup, ladle by ladle, until rice is tender.
- Serve after 10-15 minutes.
Nutrition Facts : Calories 410, Fat 23.4, SaturatedFat 5.9, Cholesterol 23.9, Sodium 549, Carbohydrate 33.1, Fiber 5.8, Sugar 3.5, Protein 12.4
RISOTTO COUNTRY STYLE
Make and share this Risotto Country Style recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a 2-quart saucepan; add in the onion, carrots, celery, and half the parsley; cook slowly over low heat until the vegetables are wilted and nearly tender.
- Add in the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, approximately 1-2 minutes.
- Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
- Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
- Add the hot broth to the rice one ladleful at a time, stirring frequently.
- The rice should cook very slowly over low heat.
- Wait until all the liquid is absorbed before adding the next ladleful of broth.
- Midway through cooking time add salt and pepper to taste.
- When the risotto is just tender, add the ricotta, 2 tablespoons of butter, parmesan cheese, and the remaining parsley.
- Turn off the heat and stir vigorously until all the butter and cheese are absorbed and the ricotta is well mixed into the risotto.
- Serve immediately; pass the Parmesan at the table.
Nutrition Facts : Calories 736.6, Fat 29.3, SaturatedFat 17.5, Cholesterol 79.4, Sodium 1414.9, Carbohydrate 87.8, Fiber 4.2, Sugar 3.8, Protein 24.3
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