Tuscan Cacciatore Risotto Rachael Ray Recipes

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TUSCAN CACCIATORE RISOTTO (RACHAEL RAY)



Tuscan Cacciatore Risotto (Rachael Ray) image

From Every Day with Rachael Ray. It was the December-January, 2007 edition. Am always looking for risotto or rice dishes to serve here at the home. As we serve rice at least once everyday, this one seemed to be one of those recipes that we could "play" around with. We enjoyed this very much! Didn't want to steal Rachael's thunder, so I posted it as she had it and explained what we did below.

Provided by Manami

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

3 cups dry red wine (1 bottle, about 750 mil) or 3 cups organic low sodium chicken broth (we used all low-sodium organic chicken broth)
3 cups beef broth (we used low-sodium organic chicken broth) or 3 cups organic low sodium chicken broth (we used low-sodium organic chicken broth)
3 tablespoons extra virgin olive oil
1/4 lb pancetta (we used turkey bacon) or 1/4 lb bacon, chopped (we used turkey bacon)
2 portabella mushroom caps (we used the button mushrooms) or 1 cup button mushroom, finely chopped (we used the button mushrooms)
1 large onion, chopped
4 garlic cloves, finely chopped
2 pinches crushed red pepper flakes
1 1/2 cups arborio rice
2 tablespoons finely chopped fresh rosemary
2 tablespoons tomato paste
salt, to taste
fresh ground black pepper, to taste
1 lb boneless chicken thighs (we used all white meat) or 1 lb chicken breast, cut into bite-sized pieces (we used all white meat)
1/2 cup freshly grated pecorino romano cheese
1/4-1/2 cup green peas (optional)
grated pecorino romano cheese (garnish)

Steps:

  • In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm.
  • In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat.
  • Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes.
  • Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside.
  • Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes.
  • Stir in the rice until coated with the oil and slightly toasted, about 2 minutes.
  • Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute.
  • Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed.
  • After about 7 minutes, stir in the chicken along with some broth.
  • Continue to add the broth gradually, stirring constantly with a wooden spoon to make a creamy consistency, until the rice is al dente, about 22 minutes.
  • Stir in the cheese and green peas and adjust the seasonings.
  • Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits.
  • Pass more cheese around the table.
  • Enjoy with some Chianti and some nice and crusty warm bread!

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Mushroom stock and vegetable stock are now available in 1 quart paper containers in the soup aisle at the market. They are both rich and deep in color. These stocks are necessary for the preparation of this dish.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 27m

Yield 10 servings

Number Of Ingredients 10

2 ounces dried porcinis (look for these in produce department)
1 quart mushroom broth or vegetable stock
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
1 shallot, finely chopped
1 cup arborio rice
1/2 cup dry Sherry
4 sprigs fresh thyme, leaves chopped to about 2 tablespoons
1/2 cup (3 handfuls) grated Parmigiano-Reggiano
Coarse salt and pepper

Steps:

  • Place dried porcinis and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer.
  • In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and saute 2 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add Sherry and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.
  • Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any.
  • The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.
  • Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.

CHICKEN CACCIATORE SUBS



Chicken Cacciatore Subs image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 pieces boneless skinless chicken breast, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
Grill seasoning blend, or salt and pepper
4 sub rolls, split
2 cloves garlic, cracked away from skins
1 teaspoon red crushed pepper flakes
2 large portobello mushroom caps, sliced
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley
1/3 pound deli sliced provolone

Steps:

  • Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.
  • Heat broiler, lightly toast rolls on cookie sheet and remove.
  • Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.

TUSCAN CHICKEN



Tuscan Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 10 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)

Steps:

  • Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
  • Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
  • Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
  • Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

RACHAEL RAY'S TUSCAN CHICKEN



Rachael Ray's Tuscan Chicken image

This is a favourite from 30 Minute Meals although I alter it a bit. For example, it works out quite well with all bone-in dark meat. Some sherry or cider vinegar can be substitued for some of the wine and wine vinegar. I have been liberal with cooking time since leaving the bone in increases the cooking time. Preparation is VERY easy, though -- despite the number of steps which are truly easy.

Provided by Ciocia Laura

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken thighs (leave bone in if you wish) (optional) or 1 1/2 lbs chicken tenderloins, depending on cost (optional)
1/4 teaspoon salt (or to taste)
fresh ground black pepper, to taste
3 tablespoons extra virgin olive oil
6 garlic cloves, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)

Steps:

  • Heat a large, heavy, deep skillet over medium high heat.
  • Season chicken with salt and pepper.
  • Add 2 tablespoons extra-virgin olive oil, half the chicken pieces and a couple of crushed cloves of garlic.
  • Brown chicken 2 minutes on each side and remove from pan.
  • Add remaining oil and swirl around pan. Add remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove.
  • Add vinegar to the pan and let it sizzle till most evaporates.
  • Add butter, shallots, and rosemary to the pan and cook 2 minutes.
  • Add flour and cook 1 minute.
  • Whisk in wine and allow to reduce and thicken for 1 minute.
  • Whisk in broth and bring liquids up to a low boil.
  • Return chicken to the pan and simmer over moderate heat 7 to 8 minutes for boneless (or nearly double that for bone-in) to cook chicken thoroughly.

Nutrition Facts : Calories 149.4, Fat 10.9, SaturatedFat 3.4, Cholesterol 10.4, Sodium 318.6, Carbohydrate 5.1, Fiber 0.1, Sugar 0.4, Protein 1.3

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