Risotto With Guanciale Brussels Sprouts And Parmigiano Recipes

BACON AND BRUSSELS BURRATA DI BUFALA RISOTTO BURRITO RECIPE BY TASTY

Steps:

• Risotto: Set the Instant Pot to "Sauté" setting and allow pot to heat up. Melt butter, then add guanciale. Allow guanciale to render and crisp up, 3-4 minutes. Once mostly crisp, add shallot and sauté until softened, 2-3 minutes. Deglaze pot with water and let simmer until mostly reduced. Turn off "Sauté" setting. Stir in carnaroli rice and kosher salt. Mix well to full coat grains in the fat. Stir in chicken stock.
• Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 6 minutes.
• When the timer goes off, turn pressure valve to "Venting" to release pressure. **Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover. Stir in Parmigiano reggiano.
• Brussels sprouts: Preheat oven to 425ºF. Toss Brussels sprouts with a heavy drizzle of olive oil and a sprinkle of kosher salt. Spread out on a sheet tray. Roast for 20-25 minutes, or until crispy. Set aside.
• Gremolata: Place all ingredients in a food processor. Process until it becomes a relatively smooth sauce.
• Assembly: Place a tortilla on a cutting board or work surface. Spread some gremolata on the tortilla. Place a third of the risotto in a log shape in the center. Top with a generous amount of roasted Brussels sprouts. Tear burrata ball into large pieces and add to the burrito.
• Roll up the burrito: Pull the bottom edge of tortilla up over the filling. Fold in the sides, then continue rolling the burrito up.
• Brush the outside of the burrito with more gremolata before serving.
• Enjoy!

RISOTTO CON PARMIGIANO-REGGIANO

Steps:

• Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
• Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.

LEMON RISOTTO WITH BRUSSELS SPROUTS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to the boil, salt generously and add the Brussels sprouts. Boil two minutes, then transfer to the ice water. Drain, dry on paper towels and cut in quarters.
• Put your stock or broth into a saucepan, and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy nonstick skillet. Sear the Brussels sprouts just until beginning to brown, about three minutes, stirring and shaking the pan. Remove from the heat, and transfer to a plate or bowl. Season to taste with salt and pepper.
• Heat the remaining olive oil over medium heat in the same skillet, or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown. Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the Brussels sprouts. Continue adding stock and stirring. When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

RISOTTO WITH TRUFFLE AND PARMESAN

Steps:

• Heat chicken broth in a stockpot over medium-low heat until warmed.
• Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

BRUSSELS SPROUT RISOTTO WITH LEMONY WHITE BEANS

Steps:

• Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm.
• Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy.
• Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan.
• In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto.

RISOTTO WITH PARMIGIANO, PROSCIUTTO AND ASPARAGUS

Steps:

• In a saucepan over medium heat bring broth to a simmer.
• In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.
• Stir in onion and saute for 5 minutes. Add garlic and saute another minute.
• Stir in rice, cook for 5 minutes, stirring to coat rice.
• Add one cup broth; stirring constantly until absorbed. Continue to add broth by ladelfuls, stirring constantly, allowing each addition to be absorbed before adding more broth, until the rice is tender - this will take about 20 minutes.
• Stir in asparagus during the last 5 minutes of cooking.
• Remove from heat and stir in the Parmigiano and remaining 1 tablespoon butter and salt.
• Divide among 4 bowls, topping each serving with Prosciutto.