RISOTTO WITH MASCARPONE AND PROSCIUTTO
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.
SPRING RISOTTO
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Provided by Elisabeth Prueitt
Categories Spring Rice Risotto Asparagus Pea Sugar Snap Pea Parmesan White Wine Stock Wheat/Gluten-Free Dinner
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water. Add the asparagus to the pot and blanch, just until bright green, about 1 minute. Using a slotted spoon, transfer to the ice water to stop the cooking, about 30 seconds. Transfer the asparagus to a colander to drain. Repeat with the English peas, sugar snap peas, and fiddleheads.
- Heat the oil in a large sauté pan over medium heat. Add the garlic and onion and sauté just until translucent, about 30 seconds. Add the rice and stir until opaque, about 1 minute.
- Stir the wine into the rice, bring to a simmer, and cook, stirring periodically, until the rice absorbs the wine, about 5 minutes. Stir in 1 cup/240ml stock and 2 teaspoons salt, return to a simmer, and let cook until the liquid has been absorbed. Spread the rice mixture on a baking sheet and set aside until you are ready to finish the dish, or skip this step and keep cooking, continuing with adding the hot stock.
- About 15 minutes before you're ready to serve, return the rice mixture to the sauté pan and cook over medium heat. Stir 1 cup/240ml of the hot stock into the rice mixture and cook until the moisture has been nearly absorbed. Season with salt and pepper. Repeat for the remaining 3 cups/720ml of stock, adding 1 cup/240ml at a time. When you still see liquid pooling here and there in the pan, remove from the heat and stir in the blanched vegetables and the Parmesan. Quickly stir in the pesto and serve.
- Store risotto, covered, in the refrigerator for up to 2 days.
- Do Ahead
- To prepare the risotto ahead of time, cook the vegetables and the rice up until you add the wine and 1 cup/240ml of stock. Once the rice has absorbed the liquid, spread the rice and onion mixture on a baking sheet to hold until you're ready to finish cooking. Just before dinner, return the rice to the pot and resume cooking until done.
PARMESAN RISOTTO
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
RISOTTO WITH TRUFFLE AND PARMESAN
I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)
Provided by blondie5for5
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g
RISOTTO WITH PESTO AND MASCARPONE
This is an easy risotto recipe that goes well with steak or chicken. To add a little more flavour you could saute some finely chopped onions at the start. Try to find a good quality mascarpone as you'll get a much richer flavour. This recipe serves 4 as a side dish- if you are serving it as a main meal this recipe serves 2-3.
Provided by Shuzbud
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a non-stick pan.
- Add the garlic and cook lightly for about a minute.
- Over a low heat, add the rice and saute for a couple of minutes, stirring to make sure the rice is coated in butter.
- Add the white wine and let it absorb.
- While the rice is absorbing the wine, heat your chicken stock (this can be done at an earlier stage and kept warm if you prefer). Add the chicken stock 1/2 a cup at a time, stirring occasionally. Each time, make sure the stock is mostly absorbed before you add more or it will be a very runny risotto! The non-stick pan is important for this stage, so the rice doesn't stick when the stock is low.
- When the stock is all absorbed, taste the risotto to make sure the rice is tender (if not, add another 1/4 cup of stock).
- Then stir in the mascarpone and pesto. Stir until completely mixed in.
- Season with salt and pepper to taste, and serve.
PESTO RISOTTO WITH FALL GREENS
Sycamore Grove/Australian Jade: These shades of green echo fall forests and the dark leafy greens that taste especially delicious in autumn.
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring the broth to a boil in a large saucepan. Add the green beans and cook until just bright green and crisp-tender, about 3 minutes. Transfer to a bowl with a slotted spoon. Reduce the heat under the broth to low to keep steaming. Melt the butter in a large saucepot over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until almost translucent, about 3 minutes. Add the rice and cook, stirring, until evenly coated and very lightly toasted, about 2 minutes. Add the wine and boil until all the liquid evaporates. Add 1 cup of the hot broth and cook, stirring, until all the liquid is absorbed. Repeat with the remaining broth, stirring continuously, adding 1 cup at a time, and letting each addition absorb before adding the next. The whole process will take about 30 minutes, at which point, the rice should be just tender. Remove from the heat and fold in the pesto until evenly distributed. Season to taste with salt. Immediately divide among serving bowls and top with a dollop of mascarpone, baby kale leaves, and shaved Parmesan. Serve hot.
VEGETABLE RISOTTO WITH PESTO
Just came up with this one from some stuff lying around the house. It turned out to be tasty, so I decided to share it with you. Let me know what you think!
Provided by Myra9035
Categories Short Grain Rice
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Begin by melting the butter in a large saucepan or wok.
- Add the onion and fry for a few minutes.
- Add the pepper to the onion and fry for another two or three minutes.
- Turn the heat down to medium-low.
- Add the rice and stir to coat.
- The rice grains should turn from cloudy to clear.
- Begin adding the bouillon, about 1/4 cup at a time.
- It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
- After about 10 minutes, add the chopped tomato and the zucchini.
- After 20 minutes add the mushrooms.
- Continue to add bouillon when the rice has absorbed it.
- After about 25 minutes add the peas.
- The bouillon should be just about up by now.
- The rice usually takes about 25-30 minutes to finish cooking.
- To test for doneness, take a bite.
- It could be a bit chewy, but shouldn't be really hard.
- After the bouillon has been used up and the rice is done, stir in the pesto.
- Mix well.
- You can add salt and pepper to taste.
- Mixing in some extra grated parmesan makes the rice a bit creamier.
- Top with a bit of parmesan, if desired.
- Serve with a nice crusty bread.
- For Vegetarian use the Vegetable Stock.
Nutrition Facts : Calories 363.5, Fat 10.1, SaturatedFat 4.8, Cholesterol 24.3, Sodium 482.4, Carbohydrate 55.2, Fiber 4.9, Sugar 13.9, Protein 14
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