L love rissoto! Any yummy ideas for me to try?!


Question: l usually put diced onion and garlic, mushroom ,peas and diced chicken breast with chicken stock in my rissoto.l need to try something new!


Answers: l usually put diced onion and garlic, mushroom ,peas and diced chicken breast with chicken stock in my rissoto.l need to try something new!

This is so good...

Champagne Risotto

Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 2 servings

4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat.

Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

try a light cheese in it!
I usually add a bit of wine and parmesan cheese.
MmMm yum!

Here's A List of Lotssss of recipes

http://recipes.epicurean.com/desc_result...

have fun!

Try asparugus when not using mushrooms and parmigianno cheese is a must. Also try a little saffron for beautiful colour and tase and maybe some baby spinach leaves stirred in close to the end. For a really rich flavour and gloss the secret chefs use in restaurants is a spoonful of butter just before you serve. Enjoy!

I love brown rice risotto and you make it like traditional arborio risotto, it just takes a little bit longer. It is very healthy with a nutty taste. I make it with mushroom or chicken broth and of course you could add any other ingredients in the end that you like...
The last time I made this I used mushroom broth and served it with a lamb stew and turned the leftovers into a veggie dish for my father in law who is a vegetarian.





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