LEMON RISOTTO
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
- Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
- Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
- When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in.
RISOTTO NERO WITH SQUID
Squid ink is an extraordinarily delicious ingredient; it adds indescribable complexity, even when it's used in small quantities. You can buy it online or from Italian, Spanish and Japanese shops, and in some upscale grocers. Most fishmongers carry it in 1-ounce packets. (If you are up for it, collect your own ink from whole fresh squid.) To make this black risotto, first simmer the squid with tomato, wine and squid ink until tender. Fold the flavorful stew into plain risotto just toward the end of cooking.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put olive oil in a saucepan over medium-high heat. Add half the diced onion and cook, stirring, until softened and barely colored, about 5 minutes. Season generously with salt and pepper, then add garlic, saffron and red pepper and cook for 1 minute more.
- Add squid bodies and tentacles, stir well to coat and season with salt. Add tomato, bay leaf and 1/4 cup white wine. Add 1 cup water and reduce heat to a simmer. Cook for 10 minutes, then stir in squid ink. Simmer for 10 minutes more, until squid is tender. Taste and adjust seasoning. Set aside.
- Melt butter in a heavy-bottomed saucepan over medium heat. Add remaining onion, season with salt and cook until softened, about 5 minutes. Add rice, stir to coat, and cook for 2 minutes more.
- Keeping heat brisk, add remaining 1/4 cup wine and 2 cups of the broth and simmer, stirring, until most of the liquid has been absorbed. Add another cup broth and cook for 5 minutes, stirring. Add the last cup of broth and all of the squid mixture. Cook, stirring, for 5 to 7 minutes more, until rice is just done. Taste and adjust seasoning.
- Add a little more broth, as necessary, to keep rice moist and loose, but not too soupy. Stir in lemon zest and parsley, then spoon into warm shallow soup bowls. Drizzle with a little olive oil and serve immediately.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 953 milligrams, Sugar 3 grams, TransFat 0 grams
QUICK AND EASY 'RISOTTO' RECIPE
Create an easy, creamy side dish version of risotto with our Quick and Easy 'Risotto' Recipe! Rice, mushrooms and onions star in our easy 'risotto' recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan on medium heat. Add mushrooms and onions; cook and stir 5 min. or until tender.
- Stir in rice, water and wine. Bring to boil; cover. Reduce heat to low. Simmer 20 min. or until rice is tender.
- Stir in 1/2 cup of the cheese and the milk. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.6716 g, Sugar 0 g, Protein 9 g
VERY EASY RISOTTO
This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!
Provided by Kim Sanchez
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
- Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g
SQUID RISOTTO
Steps:
- Pat squid dry, then cut bodies lengthwise into 1/4-inch-wide strips and quarter tentacles lengthwise. Season with salt and pepper.
- Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook oregano, rosemary, red pepper flakes, and 1 teaspoon garlic, stirring, until fragrant, about 30 seconds. Add squid strips and tentacles and sauté, stirring constantly, until opaque and curled, about 1 minute. (Do not overcook, or squid will toughen.) Transfer to a sieve set over a bowl to catch juices squid releases.
- Combine squid juices from bowl with fish stock in a saucepan and bring to a simmer. Season with salt and keep at a bare simmer.
- Heat remaining 2 teaspoons oil in a large heavy saucepan over moderate heat until hot but not smoking, then cook remaining garlic, stirring frequently, until pale golden, 2 to 3 minutes. Stir in rice and cook, stirring constantly, until rice is translucent, 4 to 5 minutes. Add wine and cook, stirring constantly, until absorbed. Stir in 1 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue cooking at a strong simmer and adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy looking, 18 to 20 minutes total. (There may be broth left over.)
- Stir in squid and parsley and cook just until heated through, about 1 minute. Add lemon juice and salt and pepper to taste.
EASY RISOTTO
Make and share this Easy Risotto recipe from Food.com.
Provided by katymae16
Categories Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan.
- Add onion and saute 1 minute.
- Add rice, then cook and stir for 2 minutes more.
- Stir in water, bouillon, and pepper.
- Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
- Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
- Stir in parmesan cheese.
Nutrition Facts : Calories 240.9, Fat 6.5, SaturatedFat 4, Cholesterol 17.5, Sodium 174.2, Carbohydrate 38.3, Fiber 1.9, Sugar 1.1, Protein 6.5
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