THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
VERMONT RISOTTO
Make and share this Vermont Risotto recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 57m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the broth in a medium saucepan until it simmers.
- Meanwhile, heat the oil and butter in a large pot over medium heat.
- Add in the onion and cook for 5 minutes, or until soft and fragrant.
- Add in the rice and stir for 3 minutes.
- Add the vinegar and cook, stirring until the liquid is nearly absorbed.
- Add the broth, 1/4 cup at a time, maintaining a slow simmer.
- Stir constantly and allow each addition of liquid to be absorbed before adding the next.
- The risotto will be done about 35 minutes after the vinegar is added.
- Taste the dish for texture; if the rice is soft, the cooking is complete.
- Otherwise, add another 1/4 cup water and continue to simmer/stir until the texture is right.
- Remove from heat; stir in the cheddar cheese, salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 368, Fat 16.5, SaturatedFat 8.5, Cholesterol 37.3, Sodium 207.4, Carbohydrate 42, Fiber 1.6, Sugar 0.7, Protein 12.4
RISOTTO AL VERMOUTH
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place broth in a pot and heat until boiling. Over medium heat, warm up your skillet and pour in the olive oil. Add the onions and saute until translucent. Reduce heat and add the rice, allowing it to cook for 3-4 minutes. Increase the heat to medium, add the vermouth and stir constantly with a wooden spoon. Once vermouth has evaporated, add the boiling broth to the skillet one ladle at a time. Add a dash of salt and bring rice to a boil, then reduce heat. Stir occasionally to prevent the rice from sticking to the bottom of the skillet. Rice will take aprox 16-18 minutes to finish cooking.
- When the risotto is ready, remove it from the heat and let it sit for a few minutes before serving. Sprinkle and mix in parmesan cheese. To plate: Place heaping spoonful of risotto on a plate with some lovely Italian salami, a slice of fresh cheese and some pickles.
RISOTTO AL SALTO
Provided by Giada De Laurentiis
Categories appetizer
Time 11m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
- 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 FLORENTINE
A classic Northern Italian dish, risotto has a creamy, velvety texture. This version is made con fagioli, or "with beans."
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat broth over medium heat.
- Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender.
- Stir in rice. Cook, stirring frequently, until rice begins to brown.
- Reduce heat to medium. Pour 1/2 cup of the hot broth and the saffron over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
- Stir in beans and spinach. Sprinkle with cheese. Cover; let stand 5 minutes.
Nutrition Facts : Calories 520, Carbohydrate 90 g, Cholesterol 15 mg, Fat 1/2, Fiber 11 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 5 g, TransFat 0 g
PEA & VERMOUTH GRAIN 'RISOTTO'
Try this wheat grain version of 'risotto' as an accompaniment to Ossobucco, instead of risotto Milanese
Provided by Ruth Watson
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 10
Steps:
- Bring 1 litre/1¾ pints water and the bouillon powder to the boil in a large saucepan. Add the pouches of wheat grain, tamping them down into the liquid with a wooden spoon. Cover the pan and boil over a medium heat for 18 minutes.
- Meanwhile, melt 50g/2oz of the butter in a medium-sized frying pan over a low-medium heat. Tip in the shallot, garlic and celery, and gently fry for about 5 minutes, stirring occasionally, until the vegetables have softened a little but haven't coloured. Pour in the vermouth, turn up the heat and bubble until it has almost disappeared. Set the pan aside.
- Remove the pouches of wheat grain with a pair of tongs and leave them to drain. Tip the peas into the stock remaining in the saucepan and simmer them for 2 minutes or until hot. Drain off the stock, reserving it, and leave the peas in the pan.
- Cut open the pouches and tip the wheat grain into the peas, then scrape in the contents of the frying pan. Add the parmesan, parsley and the remaining butter, and season with plenty of black pepper - it's unlikely you'll need more salt. Return the saucepan to a low heat and stir thoroughly until the cheese has melted and the 'risotto' is a loose, creamy mass, adding a spoonful or two of the reserved stock if required. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.6 milligram of sodium
TUSCAN RISOTTO
This classic side gets upgraded with the wonderful addition of Tuscan flavor infused broth. It's so easy to prepare and you can have this delicious dish ready in just 35 minutes. This is a fabulous complement to your main dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
- Stir the rice in the saucepan. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the cheese before serving.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 41.2 g, Cholesterol 7 mg, Fat 8.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 763.6 mg, Sugar 1.3 g
RISOTTO VENETIAN-STYLE
Provided by Mimi Sheraton
Categories dinner, main course, side dish
Time 1h
Yield Six servings
Number Of Ingredients 7
Steps:
- Shell peas, wash pods and add the pods to the broth. Cook for about 30 minutes. When the pods are soft, puree them in a blender or food processor with a little of the broth. Add this mixture to the remaining broth; you will have a rather thick greenish soup.
- Melt half of the butter in a saucepan. When it is hot, add the chopped prosciutto, rendering the fat from the meat. Add the rice and stir until it is well coated. Start adding the broth one ladle at a time. Add salt and pepper to taste, and cook over medium heat until the rice is half done, stirring frequently. Add the peas and a little more broth.
- When rice is firm but tender, add the Parmesan cheese. Before removing the pot from the heat, add the rest of the butter. Stir and serve immediately.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 19 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 1288 milligrams, Sugar 9 grams, TransFat 1 gram
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5/5 (4)Category RiceServings 4Total Time 35 mins
- Preheat the oven to 425°. On a rimmed baking sheet, toss the mushrooms with the olive oil, and season with salt and pepper. Spread the mushrooms in an even layer, and roast until golden and crisp, about 15 minutes, tossing halfway through.
- In a large, deep skillet, heat 2 tablespoons of the butter. Add the shallots; cook over moderate heat, stirring, until softened, about 4 minutes. Add the rice, and cook, stirring, until lightly toasted, about 1 minute. Add the vermouth and cook, stirring until the vermouth is absorbed, about 2 minutes. Add 1 cup of the warm broth; cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1 cup at a time, stirring constantly, until it’s nearly absorbed between additions, for 15 minutes.
- Add half of the roasted mushrooms to the risotto. Cook the risotto, adding more broth as needed, until the rice is just tender and suspended in a thick, creamy sauce, about 5 minutes. Stir in the remaining 2 tablespoons of butter and the Parmesan. Season with salt and pepper. Serve immediately, topped with the remaining half of the roasted mushrooms and more Parmesan.
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