RISOTTO WITH PEAS AND PROSCIUTTO
This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.
Provided by lazyme
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
- Add rice and cook, stirring, 1 minute.
- Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
- Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
- If necessary, thin risotto with some of remaining broth.
- Serve immediately, with remaining 1/3 cup cheese.
- Serves 4 as an entree or 6-8 as a side dish.
Nutrition Facts : Calories 390.6, Fat 14, SaturatedFat 8.2, Cholesterol 35, Sodium 905.3, Carbohydrate 46, Fiber 2.7, Sugar 2.6, Protein 15.2
RISOTTO WITH PEAS AND PROSCIUTTO
Steps:
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.
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.
MUSHROOM RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)
Fragrant, flavorful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular pot.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 33m
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
- Combine hot water and saffron threads in a small bowl.
- Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
- Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 67.2 g, Cholesterol 30.7 mg, Fat 18.1 g, Fiber 2 g, Protein 12.4 g, SaturatedFat 7.3 g, Sodium 644.1 mg, Sugar 3.7 g
SAFFRON RISOTTO WITH SHRIMP AND PEAS
Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 12
Steps:
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
- Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
RISOTTO WITH FRESH FIGS AND PROSCIUTTO
Fresh, sweet figs and salty Italian prosciutto make the perfect flavor combination in this summer risotto. Pecorino cheese adds a nutty, creamy addition to the dish. Perfect for an Italian dinner party!
Provided by Alemarsi
Categories Main Dish Recipes Rice Risotto Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable stock in a large pot and keep warm over low heat.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
- Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
- Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
- Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.
Nutrition Facts : Calories 768.4 calories, Carbohydrate 100.2 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 6.1 g, Protein 17.3 g, SaturatedFat 16.4 g, Sodium 1083.4 mg, Sugar 26.2 g
PROSCIUTTO AND PEPPER RISOTTO
I adapted this recipe as a number of people I cooked it for didn't like mushrooms but I didn't note down the original version so can't tell you what it was I'm afraid! I made this for 4 friends before and I 'm sure we had some left over so I've put the portions as 5. I personally add some extra cream in as I like the texture quite creamy and also once I added some chopped asparagus too which worked really well.
Provided by Karen Pea
Categories One Dish Meal
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and oil in a pan.
- Add the finely chopped onion and the crushed garlic clove.
- Stir in the rice for 1 minute.
- Add all the vegetable stock and white wine.
- Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
- Add finely chopped pepper and ham then cook for a few minutes longer.
- Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
- NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry.
Nutrition Facts : Calories 178.7, Fat 8.1, SaturatedFat 3.7, Cholesterol 14.7, Sodium 41.4, Carbohydrate 19.5, Fiber 0.9, Sugar 2.4, Protein 1.9
SAFFRON SCENTED RISOTTO WITH PEAS AND PROSCIUTTO
Steps:
- Pour the chicken broth into a large saucepan and bring to a boil over high heat. Reduce heat to low, cover, and keep hot.
- In another large saucepan, heat 2 tablespoons butter over medium low heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3-4 minutes. Crumble in a the saffron threads and cook for 1 minute, stirring. Add Rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes. Add wine and simmer, stirring constantly, until almost fully absorbed.
- Increase heat to medium and using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon, until broth is almost fully absorbed. Add additional broth, 1 cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed. The risotto is done after about 20 minutes of cooking, when the mixture is creamy and the rice grains are al dente.
- Remove from heat and stir in the remaining 1 tablespoon of butter, prosciutto, peas, and Parmesan. Taste and adjust seasoning with salt and pepper. If risotto is thick, use any leftover stock or add hot water to thin as needed.
- To Serve: Divide risotto between 4 warmed serving bowls. Sprinkle with chives and serve immediately.
More about "saffron scented risotto with peas and prosciutto recipes"
RISOTTO WITH PEAS AND PROSCIUTTO RECIPE - LAURA IN THE …
From laurainthekitchen.com
- 1) Place a large saucepan on a medium heat, Add the prosciutto and 1 tbsp of the oil. Just cook for about 30 seconds. Remove the prosciutto to a plate and reserve any left over oil. Add the remaining oil and chopped onion, season with some salt and pepper. Cook until the onion is soft and translucent. About 5 to 7 minutes. Add the garlic and cook for 1 more minute.
- 3) Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the wine and cook for a couple minutes until the wine has been absorbed by the rice.
- 4) Add a ladleful of hot broth to the rice, stir constantly and continually adding broth 1 ladleful at a time, waiting for the rice to soak it all up before adding the next ladleful. Season with salt and pepper .Continue until the rice is about 5 minutes away from being cooked.
PEAR RISOTTO WITH PROSCIUTTO & FRIED SAGE LEAVES RECIPE - EATINGWELL
From eatingwell.com
SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE - RECIPES …
From recipesfromitaly.com
RISOTTO WITH PEAS AND PROSCIUTTO - MEDITERRANEAN RECIPES
From fooddiez.com
SAGE RISOTTO WITH FRESH MOZZARELLA & PROSCIUTTO RECIPE
From myrecipes.com
RISOTTO WITH PROSCIUTTO AND PEAS RECIPE - FOOD NEWS
From foodnewsnews.com
SAFFRON RISOTTO WITH SPECK - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
NO-FUSS SAFFRON RISOTTO WITH CHICKEN AND PEAS
From nononsense.recipes
RISOTTO MILANESE WITH SAFFRON AND PEAS - A FOODCENTRIC LIFE
From afoodcentriclife.com
SAFFRON CHICKPEA RISOTTO - VEGETARIAN RISOTTO RECIPE - TORI AVEY
From toriavey.com
RISOTTO WITH LEMON, PEAS AND PROSCIUTTO - READER'S …
From readersdigest.ca
SAFFRON RISOTTO RECIPE - DAVID MCCANN | FOOD & WINE
From foodandwine.com
RISOTTO WITH PEAS, PROSCIUTTO AND SUN-DRIED TOMATOES …
From eatright.org
ASPARAGUS, PEA AND SAFFRON RISOTTO (WITH SHRIMP) RECIPE
From pinterest.com
SWEET PEA RISOTTO WITH PROSCIUTTO | WILLIAMS SONOMA
From williams-sonoma.com
RISOTTO RECIPE WITH PEAS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SAFFRONED RISOTTO WITH PEAS - COOKSTR.COM
From cookstr.com
SAFFRON RISOTTO WITH PROSCIUTTO AND PEAS - BLOGGER
From tomandanitamorgan.blogspot.com
RISOTTO WITH PROSCIUTTO AND PEAS RECIPE | CDKITCHEN.COM
From cdkitchen.com
SAFFRON RISOTTO WITH PEAS AND ASPARAGUS
From pcrm.org
RECIPE FOR RISOTTO WITH PEAS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SIMPLE SAFFRON RISOTTO - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
SAFFRON PEA RISOTTO - RANDOM CUISINE RECIPES
From sites.google.com
RECIPE – RISOTTO WITH SAFFRON & LEMON ZEST - EDIBLETCETERA
From edibletcetera.com
CREAMY SAFFRON RISOTTO RECIPE - D'ORAZIO FOOD EVENTS | FOOD
From foodandwine.com
SAFFRON PROSCIUTTO RISOTTO - LOVE OF FOOD MAGAZINE
From loveoffood.net
SAFFRON RISOTTO WITH SHRIMP AND PEAS- EVERYDAY FOOD WITH SARAH …
From youtube.com
RISOTTO ALLA MILANESE (RISOTTO WITH PARMESAN & SAFFRON) - RECIPE ...
From finecooking.com
RISOTTO WITH PROSCIUTTO AND PEAS RECIPE | REAL SIMPLE
From bintasr.unlibroparaleer.com
PEA AND SAFFRON RISOTTO CAKES | CANADIAN LIVING
From canadianliving.com
SPRING RISOTTO WITH FRESH PEAS SHRIMP AND PROSCIUTTO FOOD
From wikifoodhub.com
SAFFRON RISOTTO WITH GOAT CHEESE AND PEAS - UMAMI GIRL
From umamigirl.com
RISOTTO WITH SALMON AND PROSCIUTTO - JOANNE EATS WELL WITH OTHERS
From joanne-eatswellwithothers.com
RECIPE: OVEN-BAKED RISOTTO WITH PORCINI, PROSCIUTTO & PEAS
From edibletcetera.com
CAULIFLOWER RISOTTO WITH SAFFRON & PEAS | PALEO GRAIN FREE VEGAN
From eatwellenjoylife.com
RISOTTO WITH SAFFRON, SEAFOOD AND PEAS RECIPE - LEMONS
From lemonsandanchovies.com
RISOTTO WITH SAFFRON, SEAFOOD AND PEAS RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search