RICE COOKER RISOTTO
I found a recipe similar to this one years ago on Allrecipes and haven't been able to find it again. Luckily, I remembered the basics of it. After some trial and error, I have it figured out! This basic recipe is a creamy comfort food that is very versatile, in that you can add any meat and veggies combos you want to make it your own.
Provided by turtle311
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 46.9 g, Cholesterol 12.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 718.1 mg, Sugar 0.5 g
SLOW-COOKER JAMBALAYA RISOTTO
I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. -Angela Westra, Cambridge, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.
Nutrition Facts : Calories 335 calories, Fat 11g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 1276mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
SIMPLE RISOTTO
Arborio rice, high-quality Parmesan, and wine are the keys to this creamy, cheesy, and warm northern Italian dish.
Provided by Martha Stewart
Categories Rice Recipes
Time 35m
Number Of Ingredients 15
Steps:
- In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.
- In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add rice, and cook, stirring frequently, 2 minutes. Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
- Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).
- Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.
- MILANESE: In step 1, add saffron to broth mixture. In step 3, after adding last cup of broth to risotto, stir in peas.
- TOMATO: In step 1, replace broth mixture with tomato juice and 2 cups water.
- MUSHROOM: At the beginning of step 3, in a separate skillet, cook mushrooms with butter over medium-high until browned, 10 to 15 minutes. Proceed with step 3, and after adding last cup of broth to risotto, stir in cooked mushrooms.
- SEAFOOD: In step 1, replace broth with clam juice and 2 cups water. At the end of step 3, a few minutes before risotto is done, stir in scallops and shrimp. In step 4, omit the Parmesan.
BASIC RISOTTO
Provided by Food Network
Number Of Ingredients 8
Steps:
- Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.
- Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Add the arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.
- Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)
- Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add one cup of chicken stock, stirring
- occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful at a time, until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.
- After all of the liquid has been added, and the rice is chewy yet fully cooked, with a creamy texture; add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately.
SIMPLE RISOTTO
Steps:
- In a large saucepan heat oil over medium heat. Add onion and cook until tender. Stir in garlic and cook until aroma is released. Add rice and cook for 1 minute. Add wine and stir until all the liquid is absorbed. Stirring continuously add in 1/2 cup stock at a time. Do not add next 1/2 cup until the previous one has been absorbed. Season with salt and pepper. Serve with freshly grated Parmesan cheese and pepper.
SIMPLE RICE COOKER RISOTTO
Make and share this Simple Rice Cooker Risotto recipe from Food.com.
Provided by DrGaellon
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place butter in rice cooker and turn on. When melted, add onion and saute 3-4 min until soft. Add rice and saute 2-3 min until coated with butter and rice has turned milky-white. Add remaining ingredients except cheese. Cover and cook until rice cooker turns off. Stir in cheese before serving.
Nutrition Facts : Calories 441.6, Fat 17.9, SaturatedFat 10.2, Cholesterol 47.8, Sodium 498.1, Carbohydrate 51.5, Fiber 2, Sugar 4.9, Protein 13.9
BEST BASIC RISOTTO RECIPE
This risotto turned out wonderfully even the very first time I prepared it, with rice grains cooked al denté yet surrounded by delicious creaminess. A great comfort food from The Complete Cooking Light Cookbook (2000)
Provided by Debs Recipes
Categories Lunch/Snacks
Time 34m
Yield 4 cups, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Place broth on back burner within easy reach; bring to and keep broth at a low simmer.
- Over medium-high heat, sauté onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sautéing for another minute.
- Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.
- Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked "firm to the tooth" (not mushy or soupy) and broth is absorbed.
- Remove pan from heat and stir in cheese; serve.
- NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth.
Nutrition Facts : Calories 317.2, Fat 5.9, SaturatedFat 1.8, Cholesterol 4.4, Sodium 152.2, Carbohydrate 52.1, Fiber 1.8, Sugar 1, Protein 10.9
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