Risotto Style Soup Recipes

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

CREAMY MUSHROOM RISOTTO

Steps:

• Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
• Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
• In a saucepan over medium heat, bring the stock to a gentle simmer.
• Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
• Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

RISOTTO MARSEILLE-STYLE

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.

SIMPLE RISOTTO

Steps:

• In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.
• In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add rice, and cook, stirring frequently, 2 minutes. Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
• Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).
• Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.
• MILANESE: In step 1, add saffron to broth mixture. In step 3, after adding last cup of broth to risotto, stir in peas.
• TOMATO: In step 1, replace broth mixture with tomato juice and 2 cups water.
• MUSHROOM: At the beginning of step 3, in a separate skillet, cook mushrooms with butter over medium-high until browned, 10 to 15 minutes. Proceed with step 3, and after adding last cup of broth to risotto, stir in cooked mushrooms.
• SEAFOOD: In step 1, replace broth with clam juice and 2 cups water. At the end of step 3, a few minutes before risotto is done, stir in scallops and shrimp. In step 4, omit the Parmesan.

CHICKEN " SOUP " RISOTTO STYLE!

Steps:

• On med-high heat sauté cubes of chicken in olive oil until cooked through.
• Add some salt and pepper to taste.
• Add veggies, herbs, and salt again for flavor and to sweat the veggies
• Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
• Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
• Bring to a boil and reduce heat.
• Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
• Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
• It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.

RISOTTO SOUP

Steps:

• heat oil in a large saucepan.
• add onions and saute for 2 minutes.
• add rind and cook 2 minutes more add rice and cook 3 minutes.
• stir in chicken broth, bring to boil.
• cover and simmer for 10 minutes.
• stir in asparagus, spinach, nutmeg.
• cook for 2 minutes until asparagus is tender.
• ladle into serving bowls, sprinkle with grated parmesan cheese, serve.

RISOTTO-STYLE SOUP

Steps:

• Melt butter in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 3 min.
• Meanwhile, bring water to boil in medium saucepan. Remove from heat. Add bouillon granules; stir until dissolved.
• Stir wine and 1 cup bouillon into rice mixture. Bring to boil; simmer on medium-low heat 10 to 15 min. or until rice is tender and liquid is absorbed, stirring frequently.
• Add remaining bouillon and meatballs; mix well. Bring to boil on medium heat; simmer on medium-low heat 15 to 20 min. or until thickened and heated through, stirring occasionally.

CREAMY MUSHROOM RISOTTO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
• On the prepared baking sheet, toss ¾ cup mushrooms with 1½ tablespoons olive oil, ½ teaspoon thyme, and ½ teaspoon salt until well coated.
• Bake the mushrooms for 10-15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 2½ cups sliced mushrooms, remaining teaspoon of thyme, ½ tablespoon butter, and ½ teaspoon salt. Cook until fragrant, 6-8 minutes.
• Pour in the white wine and cook until slightly reduced, 1-2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
• In a medium bowl or large measuring cup, combine the Campbell's® Cream of Mushroom Soup and the water. Stir until completely combined.
• Add the mushroom soup mixture, about 1½ cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10-15 minutes total.
• Reduce the heat to low and stir in the remaining 3½ tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
• Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley.
• Enjoy!

CHICKEN RISOTTO SOUP

Steps:

• Preheat large saucepan on medium-high 2-3 minutes; place olive oil in pan; swirl to coat; add onions, bell pepper, celery, mushrooms and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3-4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
• Stir in rice and spinach; cook 1-2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
• Reduce to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
• Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.