Riviera Style Risotto Braised Rice Recipes

RICE COOKER RISOTTO

Steps:

• Place the rice and heated chicken stock into the rice cooker.
• Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
• Sprinkle Parmesan cheese over the rice and stir.

RIVIERA STYLE RISOTTO - BRAISED RICE

Steps:

• Preheat oven at 375 degrees.
• In a Dutch oven add the minced onions and cook them in butter or olive oil for 5 minutes over low heat.
• Add the rice to the onions and stir for several minutes over moderate heat until light brown.
• Boil the stock and pour over the rice.
• Next add the herbs, salt and pepper and bring to a simmer, stir once and cover.
• Place the casserole in a 375 degree oven for 4 minutes, then reduce the heat to 350 degrees for 14 minutes.
• Then uncover the casserole and check to see if the liquid has evaporated.
• If not, put the casserole back to the oven for a few more minutes.
• When ready to serve, remove the herbs, season with salt and pepper if desired and enjoy.

FRENCH RIVIERA

Steps:

• In a mixing glass, muddle the apples and fresh mint. Add the Calvados, elderflower liqueur, lime juice and apple juice. Add some ice, shake well and serve.
• Serve over the rocks in a wine glass. Garnish with a slice of green apple and sprig of fresh mint.

GRILLED RISOTTO PRIMAVERA

Steps:

• Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.
• Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.

RADICCHIO RISOTTO

Steps:

• Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.
• Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.

JULIA CHILD'S RISOTTO AL LA PIéMONTAISE

Steps:

• Melt the butter over moderate heat. Add the rice and stir slowly with a wooden fork until the grains turn translucent, then gradually milky white. about 2 minutes. Add the vermouth and let absorb, then stir in 1/3 of the chicken stock or boullion. Lower the heat and cook at the barest simmer for 3 to 4 minutes stirring occasionally. When the liquid is absorbed, stir in half the remaining stock and continue cooking slowly, stirring occasionally with a wooden fork, and when the liquid is again absorbed add the last of the stock. When this if finally absorbed taste the rice. If not as tender as you wish, add a bit more stock or water and cover the pan for a few minutes. Rice should take 15 to 28 minutees total cooking time. Season to taste with salt and pepper and if you wish toss with the optional toasted pine nuts.

ROMANO RISOTTO WITH RADISHES

Steps:

• Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
• Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.
• Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.