FLORENTINE RISOTTO
Treat your family to a creamy dinner with this rice and vegetable risotto. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
- Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes. Add rice; cook and stir 1 minute.
- Carefully stir in 1 cup hot broth and salt. Bring to a boil. Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center.
- Add spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.
Nutrition Facts : Calories 370, Carbohydrate 58 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1820 mg, Sugar 6 g
FONTINA RISOTTO WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
- Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
- Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.
FLORENTINE COOKIES
A combination of nuts and dried fruits with a rich chocolate coating makes these cookies, from Gramercy Tavern pastry chef Claudia Fleming, a delectable holiday treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about three dozen
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Combine honey, sugar, and butter in a small saucepan, and bring to a boil over medium-high heat. Cook until the temperature reaches 238 degrees (the soft-ball stage) on a candy thermometer. Meanwhile, in a large bowl, combine nuts, dried fruit, flour, and spices.
- Pour honey-sugar mixture over contents in large bowl, stirring with a wooden spoon to combine. When cool enough to handle, form into 1-inch balls with hands coated with vegetable shortening to prevent sticking. Place on a baking sheet lined with a Silpat mat or parchment paper, and flatten into balls with the palm of your hand. Bake until bubbled on top, about 10 to 12 minutes. Transfer to a cooling rack.
- Meanwhile, melt the chocolate: In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, stir chocolate with a spatula until smooth. Working quickly, using a small offset spatula, spread a thick layer of chocolate on the back of each cooled cookie. Place cookies, chocolate side up, on a wire rack until chocolate is hardened. Store between layers of parchment paper in an airtight container.
CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM
Steps:
- Warm the chicken broth over low heat.
- In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
- Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
- In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
- Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.
RISOTTO FLORENTINE
A classic Northern Italian dish, risotto has a creamy, velvety texture. This version is made con fagioli, or "with beans."
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat broth over medium heat.
- Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender.
- Stir in rice. Cook, stirring frequently, until rice begins to brown.
- Reduce heat to medium. Pour 1/2 cup of the hot broth and the saffron over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
- Stir in beans and spinach. Sprinkle with cheese. Cover; let stand 5 minutes.
Nutrition Facts : Calories 520, Carbohydrate 90 g, Cholesterol 15 mg, Fat 1/2, Fiber 11 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 5 g, TransFat 0 g
FLORENTINE RICE
Our Test Kitchen assembled this easy dish with leftover rice. The spinach, red peppers, cheese and pine nuts make it a vibrant accompaniment to any meal.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.
Nutrition Facts :
FLORENTINES I
These are delicious and worth the trouble.
Provided by J
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Mix flour, soda and salt. Cream 1/4 cup butter or margarine. Gradually add sugar and beat until light and fluffy. Add corn syrup and egg. Blend well.
- Stir in flour mixture, coconut and vanilla. Drop by half teaspoonfuls onto greased backing sheets, leaving 2 inches between. Bake at 350 degrees F (180 degrees C) about 10 minutes. Cool on baking sheets 1 minute, remove quickly and finish cooling on racks (if wafer hardens, return briefly to oven).
- Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!
Nutrition Facts : Calories 69.1 calories, Carbohydrate 8.5 g, Cholesterol 14.1 mg, Fat 3.8 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 39.4 mg, Sugar 5.2 g
RISOTTO ALL'AMATRICIANA
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place 2 tablespoons of the butter in a heavy two-quart saucepan. Add the onion and cook over low heat until the onion begins to soften. Add the pancetta and red chili peppers and saute until the pancetta renders its fat and the onion is tender.
- Add the tomatoes, salt and pepper. Increase the heat to medium and cook until the tomatoes thicken and turn into a sauce, about 10 minutes. Add the rice, stir and reduce the heat slightly.
- Heat the broth to boiling. Turn the heat to very low under the broth to keep it warm. Begin adding the broth to the rice mixture about half a cup at a time, stirring constantly to prevent sticking. As the rice absorbs the broth add more warm broth. Continue adding broth until the rice is al dente, tender outside but with a little bite at its center, and the mixture is quite moist, about 25 minutes total cooking.
- Turn off the heat and stir in the remaining butter and the six tablespoons of grated pecorino Romano cheese. Serve extra grated cheese at the table.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 1071 milligrams, Sugar 5 grams, TransFat 0 grams
RIGATONI FLORENTINE
A pasta recipe with roasted garlic in a tangy, pink sauce.
Provided by Mary
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
- Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.
Nutrition Facts : Calories 777.8 calories, Carbohydrate 56.9 g, Cholesterol 170.4 mg, Fat 45 g, Fiber 5.1 g, Protein 37.5 g, SaturatedFat 20.5 g, Sodium 588.1 mg, Sugar 10.3 g
More about "risotto florentine recipes"
[TUSCANY RECIPE] FLORENTINE RISOTTO
From bellaitaliatour.com
Estimated Reading Time 50 secs
HOW TO MAKE AUTHENTIC ITALIAN RISOTTO FOR BEGINNERS
From walksofitaly.com
BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
27 RISOTTO RECIPES FOR FANCY (BUT EASY) DINNERS AT HOME
From epicurious.com
BISTECCA ALLA FIORENTINA RECIPE (FLORENTINE STEAK)
From nonnabox.com
RISOTTO CAKES EGGS FLORENTINE - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
SEAFOOD RISOTTO RECIPE (FRUTTI DI MARE) • CIAOFLORENTINA
From ciaoflorentina.com
FLORENTINE COUSCOUS RISOTTO - YOUTUBE
From youtube.com
CHEF ERIK’S FLORENTINE RISOTTO
From bhchp.org
BUDINI DI RISO (FLORENTINE RICE PUDDING TARTS) RECIPE
From thespruceeats.com
15 FANTASTICALLY EASY RISOTTO RECIPES - THE SPRUCE EATS
From thespruceeats.com
BACON AND SPINACH FLORENTINE RISOTTO CAKES - WOODLAND FOODS
From woodlandfoods.com
HOME COOKING RISOTTO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
THE PRACTICAL GOURMET: RISOTTO FLORENTINE - BLOGGER
From thepracticalgourmet.blogspot.com
EASY MUSHROOM RISOTTO WITH 5 TIPS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
ZUCCOTTO CAKE, THE AUTHENTIC FLORENTINE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
PASTA FLORENTINE (VEGETARIAN) - KYLEE COOKS
From kyleecooks.com
THE RECOVERY KITCHEN: CHICKEN & RISOTTO FLORENTINE
From therecoverykitchen.blogspot.com
RECIPE: PORCINI MUSHROOM RISOTTO | THE FLORENTINE
From theflorentine.net
SPINACH FLORENTINE RISOTTO - WOODLANDFOODS.COM
From woodlandfoods.com
SEAFOOD RISOTTO – BERTOLLI
From bertolli.com
RISOTTO FLORENTINE | LINDASRECIPES
From ltolchin.wixsite.com
EASY RISOTTO RECIPES | OLIVEMAGAZINE
From olivemagazine.com
A FLORENTINE CHRISTMAS WITH RISOTTO | UMAMI
From umami.site
RISOTTO CAKES EGGS FLORENTINE - NATURAL COMFORT KITCHEN
From pinterest.com
CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM
From plain.recipes
FLORENTINE STEAK RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
SPINACH RISOTTO RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
RISOTTO WITH BABY GREENS RECIPE - FLORENCE DANIEL MARZOTTO | FOOD …
From foodandwine.com
RISOTTO FLORENTINE | VEGETARIAN RECIPES, HEALTHY RECIPES, RISOTTO …
From pinterest.co.uk
FLORENTINE T-BONE STEAK - DELICIOUS ITALY
From deliciousitaly.com
SPINACH FLORENTINE RISOTTO 12 OZ. – THE OLD MILL
From shop.old-mill.com
CHICKEN RISOTTO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FLORENTINE RISOTTO RECIPE - BETTYCROCKER.COM
From cookbookrecipes.wew.selfip.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love