Risotto Marsala Recipes
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
RISOTTO MARSALA
Steps:
- Melt 1 tablespoon of butter in a large heavy-bottomed skillet over medium heat until foaming subsides. Add shallots and saute until soft, 2-3 minutes. Add garlic, tomato paste, and 1/4 teaspoon each of salt and pepper and stir to combine. Cook until fragrant, 1 minute. Meanwhile, heat the chicken stock in a medium saucepan until simmering. Add the Arborio rice and toast until opaque around the edges, 3-5 minutes. Add 3/4 cup of the Marsala wine and cook, stirring often, until absorbed, 5 minutes or so. Stir in 1 cup of the chicken broth, and stir occasionally until almost absorbed, 8-12 minutes. Working 1 ladle of broth at at time, continue to add broth, stirring constantly. Add the next ladle when the broth is almost completely absorbed. After you have been cooking the risotto for 10 minutes, stir in the mushrooms. Continue to cook risotto, stirring constantly, until it is al dente, for a total of 20-25 minutes. Remove from heat, and stir in remaining 1/4 cup of Marsala wine, Parmesan cheese, basil, and remaining butter. Add salt and pepper if necessary and season to taste. Serve immediately.
CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
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- Place an oven-safe Dutch oven on the stove-top over medium heat. Add butter and melt. Add onion and cook, stirring, until softened. Add rice and cook, stirring, for a minute or so. Add wine and allow to cook off for about 2 minutes, stirring occasionally. Add heated stock and stir to combine. Cover with lid (or tightly with aluminum foil) and place into oven. Bake for about 45 minutes, or until most (but not quite all) of the liquid has been absorbed.
- Meanwhile, place a skillet over medium-high heat. Add butter and melt. Add 2/3 of the mushrooms and a light sprinkling of salt and cook, stirring, for several minutes until much of their liquid has cooked off. Add the final 1/3 of the mushrooms and cook, stirring, until softened and deep golden. Add thyme leaves and stir to combine. Add marsala and allow to simmer for about 2 minutes, to allow the alcohol to cook off. add the broth and stir to combine. In a small bowl, stir together the cornstarch and cream. Add to the skillet and cook, stirring regularly, until sauce is warmed and thickened. Taste and season with salt and pepper, as needed. (Turn of heat under mushrooms if necessary and re-heat when risotto is done, if done well before the risotto).
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- In a large saucepan cook mushrooms and onion in hot oil over medium heat about 10 minutes or until tender and light brown, stirring occasionally. Add rice and 1 clove of the garlic. Cook and stir for 2 to 3 minutes or until rice begins to brown. Remove from heat. Carefully add Marsala; return to heat. Cook and stir until Marsala is absorbed.
- Meanwhile, in a medium saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed. (This should take 15 to 20 minutes).
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