ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS
Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
- Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
- Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g
RISOTTO WITH CARAMELIZED ONIONS & CABBAGE
From 366 Delicious Ways to Cook Rice, Beans and Grains. Suggested accompaniments include a green salad and loaf of crusty bread.
Provided by Burgundy Damsel
Categories Short Grain Rice
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, non-stick skillet, heat the olive oil over medium heat. Add the onions, cabbage and thyme and saute until the onions are golden, 10 to 12 minutes, stirring frequently.
- Meanwhile, in a saucepan, combine the broth and wine and heat to simmering.
- When the onions are golden, add the rice and toss to coat with oil. Add 1 cup of the simmering broth to the rice and stir until most of the liquid has been absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring as the liquid is absorbed. It will take a total of 18 to 35 minutes for most of the liquid to be absorbed and the rice to become tender and creamy.
- Stir in the Parmesan. Season to taste with salt and pepper if needed. Serve hot.
Nutrition Facts : Calories 456.3, Fat 10.9, SaturatedFat 3.3, Cholesterol 11, Sodium 215, Carbohydrate 72.3, Fiber 5.9, Sugar 6.1, Protein 11.7
CARAMELIZED ONION AND FENNEL RISOTTO
A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this recipe. "It's even more difficult when you don't like squash, root vegetables or sweet potatoes."
Provided by Tara Parker-Pope
Categories dinner, main course
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
- Simmer broth in a separate pot on the stove.
- To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams
CARAMELIZED ONION RISOTTO WITH CORN AND BACON
Make and share this Caramelized Onion Risotto With Corn and Bacon recipe from Food.com.
Provided by lazyme
Categories Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Light a grill or preheat the oven to 350.
- Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
- Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
- Melt 3 tablespoons butter in a large nonreactive saucepan.
- Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
- Add to the corn kernels.
- Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
- Transfer to paper towels to drain.
- Pour off all but 2 tablespoons of the fat.
- In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
- Meanwhile, heat the bacon fat.
- In a food processor, finely chop the onion, carrot and celery.
- Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the rice and stir until evenly coated with fat.
- Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
- Stir in the corn, sliced onions and bacon.
- Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
- Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
- Cook until the rice is just tender, about 25 minutes.
- Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
- If the risotto is too sticky, add a little more stock.
- Serve, garnished with chervil sprigs.
- NOTE:.
- To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.
Nutrition Facts : Calories 483, Fat 19.8, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1012.4, Carbohydrate 58, Fiber 3.9, Sugar 6.3, Protein 13.5
CABBAGE-SAUSAGE RISOTTO
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy four-quart saucepan. Remove the sausage from its casing, and add it to the saucepan, mashing and crumbling it with a fork. Saute over medium heat until the sausage has separated into small pieces and starts to brown. Add the onion and cabbage. Gently saute, stirring, until they are translucent.
- Bring the stock to a simmer in another saucepan.
- Add the rice to the saucepan with the cabbage. Stir and cook for about a minute; then add the wine. When the wine has been absorbed, begin adding the stock about half a cup at a time, stirring, and adding additional stock as it is absorbed. After about 20 minutes the rice should be tender.
- Fold in the sun-dried tomatoes, and season to taste with salt and pepper. Stir in the parsley, and serve with grated pecorino on the side.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 25 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 1307 milligrams, Sugar 9 grams, TransFat 0 grams
RISOTTO WITH CHICKEN AND CARAMELIZED ONIONS
This is the delicious risotto Brian cooked at the last cooking club. A great time-saving trick: use rotiserie chicken purchase at the grocery store!
Provided by guysonlycookingclub
Categories Short Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, heavy saucepan, heat 1/4 cup of the oil over medium-high heat. Add the onions and leeks and saute until the onions turn golden brown (about 15 minutes).
- Add the Madeira to deglaze the pan, stirring to scrape up the browned bits from the bottom of the pan. Cook over medium-high heat to reduce the liquid by half.
- In another saucepan, bring the chicken stock to a gentle simmer and maintain over low heat.
- Add 1 cup of the simmering stock to the onion mixture and continue cooking over medium-high heat until the liquid has reduced and the mixture is quite thick (about 15 minutes longer). Set aside.
- While the onions simmer, in another large heavy saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center (about 3 minutes).
- Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladelful. Save 1/4 cup of stock to add at the end.
- When the rice is tender to the bite but slightly firm in the center and looks creamy (about 20 minutes), stir in the chicken. Cook to heat through, about 1 minute.
- Remove from the heat and stir in the butter, caramelized onion mixture, and reserved 1/4 cup of stock. Season to taste with salt and pepper and serve at once.
Nutrition Facts : Calories 816.1, Fat 29.9, SaturatedFat 7.1, Cholesterol 56, Sodium 557.7, Carbohydrate 98.7, Fiber 3.6, Sugar 8.2, Protein 27.9
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