Good Risotto recipe?!
Answers:
1/2 onion (fine dice)
2 shallots (fine dice)
2 garlic cloves (minced)
8 oz Mushrooms (de stemmed, diced)
1/4 C White Wine
1 C Abboro Rice
4 C Chicken Stock (warm)
3 T Unsalted Butter
S&P To Taste
Melt butter in saute pan
Sweat onions and shallots in a pan!.
Add garlic and cook 2 min
Add rice and completely coat with fat
Deglaze with white wine
Add just enough stock to cover rice and over med heat, constantly stir until liquid is almost gone!.
Repeat until the rice is just al dente
Stir in mushrooms, S&P
Enjoy!.
FYI: Risotto is a method of cooking a starchy pasta or rice, not the dish, you can make risotto with orzo, or any pasta or any short grain rice, but the italians use abborro rice!.
also, if you make risotto properly, you do not need to add any cream, or butter at the end, that is a cheaters way to make it creamy, proper risotto never has any cream or butter at the end!.Www@FoodAQ@Com
2 shallots (fine dice)
2 garlic cloves (minced)
8 oz Mushrooms (de stemmed, diced)
1/4 C White Wine
1 C Abboro Rice
4 C Chicken Stock (warm)
3 T Unsalted Butter
S&P To Taste
Melt butter in saute pan
Sweat onions and shallots in a pan!.
Add garlic and cook 2 min
Add rice and completely coat with fat
Deglaze with white wine
Add just enough stock to cover rice and over med heat, constantly stir until liquid is almost gone!.
Repeat until the rice is just al dente
Stir in mushrooms, S&P
Enjoy!.
FYI: Risotto is a method of cooking a starchy pasta or rice, not the dish, you can make risotto with orzo, or any pasta or any short grain rice, but the italians use abborro rice!.
also, if you make risotto properly, you do not need to add any cream, or butter at the end, that is a cheaters way to make it creamy, proper risotto never has any cream or butter at the end!.Www@FoodAQ@Com
Easy Sausage Mushroom Risotto
* 3 cups water
* 1/2 lb sausage
* 1 1/2 cups arborio rice
* 2 tablespoons butter
* 1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup (Campbell's makes it)
* In saucepan, heat water to boiling!.
* Add salt and butter, then pinch off bite size pieces of sausage and drop into water!.
* Add rice and soup!.
* Stir for one minute!.
* Turn heat down to low, cover, and simmer for 18-20 minutes!.
* Stir occasionally!.
* When finished cooking, allow to cool for five minutes then serve!.
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RISOTTO PARMIGIANO
5 - 6 cups chicken broth
1 tablespoon olive oil
1 onion, minced
1 1/2 cups arborio rice
3 tablespoon unsalted butter, softened
2 cloves garlic, minced
2 tablespoons freshly chopped parsley (optional)
salt and pepper
2/3 cup Parmesan cheese, grated
In a small saucepan, bring stock to a boil and reduce heat to a simmer!.
In a medium saucepan, saute the onion at medium heat, stirring until the onion is translucent but does not brown!. Add minced garlic, rice and stir!. Turn heat to medium high and stir in 1/2 cup broth
Bring the stock to a simmer in a saucepan!.
Stir in the rice!.
Bring heat to medium-high, and pour in about 1/2 cup of the stock, keeping the mixture boiling, stirring continuously!.
As the broth is absorbed, continue to add broth as needed, 1/2 cup at a time!.
It is important to keep the mixture boiling, but keep stirring to keep it from sticking to the pot!.
It may take about a 30 minutes for all of the broth to be absorbed by the rice and for the rice to become tender!.
When rice is done, stir in the butter and cheese, then serve warm!. Sprinkle with chopped parsley for a garnish, if desired!.
The whole cooking process may take 25-30 minutes!. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan!.
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Tomato Risotto
Very quick & simple!. You can use this recipe as a base & add as many other ingredients as you wish! (Yummy with mushrooms)!.
1 can chopped tomatoes
100 g butter
1 small onion, finely chopped
3/4 cup arborio rice
1 cup water
1 teaspoon chicken stock powder
1 bay leaf
2 tablespoons grated parmesan cheese
2 teaspoons fresh basil
# Melt butter in a large saucepan, add onion, stir constantly over medium heat until onion is soft!.
# Add rice to pan, mix well to coat each grain with butter!.
# Stir in tomatoes, water, chicken stock powder& the bay leaf!.
# Stir constantly over medium heat for about 20 minutes, or until most of the liquid has been absorbed!.
# Rice should still be quite moist at this stage!.
# Remove from pan from heat, stir in basil& parmesan cheese!.
# Sprinkle with extra parmesan cheese to serve if desiredWww@FoodAQ@Com
* 3 cups water
* 1/2 lb sausage
* 1 1/2 cups arborio rice
* 2 tablespoons butter
* 1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup (Campbell's makes it)
* In saucepan, heat water to boiling!.
* Add salt and butter, then pinch off bite size pieces of sausage and drop into water!.
* Add rice and soup!.
* Stir for one minute!.
* Turn heat down to low, cover, and simmer for 18-20 minutes!.
* Stir occasionally!.
* When finished cooking, allow to cool for five minutes then serve!.
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RISOTTO PARMIGIANO
5 - 6 cups chicken broth
1 tablespoon olive oil
1 onion, minced
1 1/2 cups arborio rice
3 tablespoon unsalted butter, softened
2 cloves garlic, minced
2 tablespoons freshly chopped parsley (optional)
salt and pepper
2/3 cup Parmesan cheese, grated
In a small saucepan, bring stock to a boil and reduce heat to a simmer!.
In a medium saucepan, saute the onion at medium heat, stirring until the onion is translucent but does not brown!. Add minced garlic, rice and stir!. Turn heat to medium high and stir in 1/2 cup broth
Bring the stock to a simmer in a saucepan!.
Stir in the rice!.
Bring heat to medium-high, and pour in about 1/2 cup of the stock, keeping the mixture boiling, stirring continuously!.
As the broth is absorbed, continue to add broth as needed, 1/2 cup at a time!.
It is important to keep the mixture boiling, but keep stirring to keep it from sticking to the pot!.
It may take about a 30 minutes for all of the broth to be absorbed by the rice and for the rice to become tender!.
When rice is done, stir in the butter and cheese, then serve warm!. Sprinkle with chopped parsley for a garnish, if desired!.
The whole cooking process may take 25-30 minutes!. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan!.
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Tomato Risotto
Very quick & simple!. You can use this recipe as a base & add as many other ingredients as you wish! (Yummy with mushrooms)!.
1 can chopped tomatoes
100 g butter
1 small onion, finely chopped
3/4 cup arborio rice
1 cup water
1 teaspoon chicken stock powder
1 bay leaf
2 tablespoons grated parmesan cheese
2 teaspoons fresh basil
# Melt butter in a large saucepan, add onion, stir constantly over medium heat until onion is soft!.
# Add rice to pan, mix well to coat each grain with butter!.
# Stir in tomatoes, water, chicken stock powder& the bay leaf!.
# Stir constantly over medium heat for about 20 minutes, or until most of the liquid has been absorbed!.
# Rice should still be quite moist at this stage!.
# Remove from pan from heat, stir in basil& parmesan cheese!.
# Sprinkle with extra parmesan cheese to serve if desiredWww@FoodAQ@Com
Try this for the next family dinner and just wait for the raves!
Italian Fennel And Onion Risotto (with peas)
Ingredients:
1 cup Italian Arborio rice
3 + 3 T e!. v!. olive oil
2 medium to large onions, coarsely chopped
1 medium to large fennel bulb, white part chopped coarsely, greens frozen and reserved for making chicken or shrimp stock!.
1 1/2 cups peas
1/4 cups fresh Italian basil, finely chopped
A few little pieces of the fennel green leftovers
1/2 cup dry white wine, chardonnay, sauvignon blanc or pinot grigio
6 cups chicken stock, preferably homemade
1/2 cup pecorino Romano cheese
2 T butter or yogurt butter
1/4 cup Fresh, finely diced, Italian Parsley
!/4 cup grated parmigiano-reggiano
Preparation:
Set chicken stock to a slow simmer in a large sauce pan or soup pan, add in basil and fennel green scraps!.
In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low!.
Add the onions and fennel, and cover!. Let the vegetables soften and release their juices for at least ten minutes!. Remove to a separate bowl!.
Add the other 3 T of olive oil to the same pan for 30 seconds, then add the Italian Arborio rice!.
Toss with rice a few times to coat it well with oil!. This helps the rice to absorb the cooking juices slowly!. It also helps create the silky texture that we so love in a really professionally done risotto!.
Add the onions and fennel back in with all their incredibly flavorful juices!.
also, add the wine and let it reduce by about 3/4!.
Now you add a ladle or two of the barely simmering stock, stir a little, make sure the developing fennel and onion risotto is completely covered with juices and simmer over low heat!. let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice!.
Add more stock!. You don't have to stir this time but make sure the rice is completely covered again!.
And just keep repeating this for about fifteen or so!. You are just about done now, so add the peas!.
Let the level of the liquid in your risotto reduce by about half!.
It's now time to taste for tenderness of the rice!. If the rice is tender enough for your personal taste (we like it really tender with just a tiny bit of crispness), add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat!.
Let the dish stand for about 5-7 minutes and the flavors will meld (marry) a bit more!.
Serve in bowls (we've got these really cute Italian bowls we serve risotto and pasta in)!.
Top with grated Parmigiano-reggiano and freshly chopped Italian Parsley!.
*This is lovely, flavourful and tastes totally authentic - enjoy!Www@FoodAQ@Com
Italian Fennel And Onion Risotto (with peas)
Ingredients:
1 cup Italian Arborio rice
3 + 3 T e!. v!. olive oil
2 medium to large onions, coarsely chopped
1 medium to large fennel bulb, white part chopped coarsely, greens frozen and reserved for making chicken or shrimp stock!.
1 1/2 cups peas
1/4 cups fresh Italian basil, finely chopped
A few little pieces of the fennel green leftovers
1/2 cup dry white wine, chardonnay, sauvignon blanc or pinot grigio
6 cups chicken stock, preferably homemade
1/2 cup pecorino Romano cheese
2 T butter or yogurt butter
1/4 cup Fresh, finely diced, Italian Parsley
!/4 cup grated parmigiano-reggiano
Preparation:
Set chicken stock to a slow simmer in a large sauce pan or soup pan, add in basil and fennel green scraps!.
In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low!.
Add the onions and fennel, and cover!. Let the vegetables soften and release their juices for at least ten minutes!. Remove to a separate bowl!.
Add the other 3 T of olive oil to the same pan for 30 seconds, then add the Italian Arborio rice!.
Toss with rice a few times to coat it well with oil!. This helps the rice to absorb the cooking juices slowly!. It also helps create the silky texture that we so love in a really professionally done risotto!.
Add the onions and fennel back in with all their incredibly flavorful juices!.
also, add the wine and let it reduce by about 3/4!.
Now you add a ladle or two of the barely simmering stock, stir a little, make sure the developing fennel and onion risotto is completely covered with juices and simmer over low heat!. let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice!.
Add more stock!. You don't have to stir this time but make sure the rice is completely covered again!.
And just keep repeating this for about fifteen or so!. You are just about done now, so add the peas!.
Let the level of the liquid in your risotto reduce by about half!.
It's now time to taste for tenderness of the rice!. If the rice is tender enough for your personal taste (we like it really tender with just a tiny bit of crispness), add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat!.
Let the dish stand for about 5-7 minutes and the flavors will meld (marry) a bit more!.
Serve in bowls (we've got these really cute Italian bowls we serve risotto and pasta in)!.
Top with grated Parmigiano-reggiano and freshly chopped Italian Parsley!.
*This is lovely, flavourful and tastes totally authentic - enjoy!Www@FoodAQ@Com
try the following web siteWww@FoodAQ@Com
http://allrecipes!.com/Recipe/Zucchini-Ri!.!.!.Www@FoodAQ@Com
Foodtv!.comWww@FoodAQ@Com
cooks!.comWww@FoodAQ@Com
Risotto with chicken and mushrooms
Ingredients:
1 frying chickenm 2 1/2 to 3 pounds
7 cups water
2 small onions
1 medium-size carrot, sliced
1/2 celery stalk, sliced
1 medium-size leek, white and green part, sliced
6 peppercorns
2 tablespoons minced pancetta or minced blanched salt pork or blanched bacon
4 tablespoons butter
1/2 cup dry white wine
1 tablespoon tomato paste
2 cups Carolina long-grain rice
Freshly grated Parmesan cheese
Directions:
Cut all the meat from the chicken!. Remove all fat, gristle and skin from the meat, and cut the meat into thin strips!. Mince chicken liver and the gizzard!. In a deep kettle, put 7 cups of water, the chicken bones, neck, 1 onion, the carrot, celery and leek!. Season with salt to taste and add the peppercorns!. Bring to the boiling point, skim, and reduce heat!. Simmer over low heat about 45 minutes, skimming as needed!. Strain the broth and remove all the fat!. On a chopping board, mince together into a paste, the remaining onion and the pancetta or salt pork!. Put the mixture in a heavy saucepan and add the butter!. Cook over medium heat, stirring constantly, for about 3 minutes or until slightly golden!. Add chicken, chicken liver and gizzard!. Cook, stirring constantly, for about 3 minutes!. Mix together wine and tomato paste and add to chicken; mix well!. Simmer, covered over low heat, stirring frequently, for about 10 minutes!. Measure 6 cups of the chicken stock and heat it!. Stir the rice into the chicken mixture and cook for 2 minutes!. Stir in the hot chicken stock!. Simmer covered, stirring frequently, for about 15 minutes or until rice is tender and has absorbed almost all the liquid!. If too dry, add a little hot water, 1 tablespoon at a time!. If too liquid, cook without a cover to allow evaporation!. Serve hot, with grated Parmesan cheese on top!.
4 to 6 servings
RIsotto parmigiano
Ingredients:
5 to 6 cups chicken stock
1 tablespoon olive oil
1 small onion, minced
1 1/2 cups Arborio Rice
3 tablespoons unsalted butter, room temperature
Salt and pepper
2/3 cup grated Parmesan cheese
Directions:
Bring the stock to a simmer in a saucepan!. Heat the olive oil in a 3-quart saucepan and cook the onion over medium heat, stirring until the onion is golden but not brown--about 3-5 minutes!.
Add the rice and stir to coat the rice!. Turn the heat to medium-high, add about 1/2 cup of the stock and keep the mixture boiling, stirring constantly!. As soon as the stock has been absorbed, add another 1/2 cup of stock and stir!. The risotto must keep boiling, but it must not stick to the pot!. The whole cooking process may take 25-30 minutes!. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan!.
Risotto with chicken and pork
Ingredients:
1 frying chickenm 2 1/2 to 3 pounds
7 cups water
2 small onions
1 medium-size carrot, sliced
1/2 celery stalk, sliced
1 medium-size leek, white and green part, sliced
6 peppercorns
2 tablespoons minced pancetta or minced blanched salt pork or blanched bacon
4 tablespoons butter
1/2 cup dry white wine
1 tablespoon tomato paste
2 cups Carolina long-grain rice
Freshly grated Parmesan cheese
Directions:
Cut all the meat from the chicken!. Remove all fat, gristle and skin from the meat, and cut the meat into thin strips!. Mince chicken liver and the gizzard!. In a deep kettle, put 7 cups of water, the chicken bones, neck, 1 onion, the carrot, celery and leek!. Season with salt to taste and add the peppercorns!. Bring to the boiling point, skim, and reduce heat!. Simmer over low heat about 45 minutes, skimming as needed!. Strain the broth and remove all the fat!. On a chopping board, mince together into a paste, the remaining onion and the pancetta or salt pork!. Put the mixture in a heavy saucepan and add the butter!. Cook over medium heat, stirring constantly, for about 3 minutes or until slightly golden!. Add chicken, chicken liver and gizzard!. Cook, stirring constantly, for about 3 minutes!. Mix together wine and tomato paste and add to chicken; mix well!. Simmer, covered over low heat, stirring frequently, for about 10 minutes!. Measure 6 cups of the chicken stock and heat it!. Stir the rice into the chicken mixture and cook for 2 minutes!. Stir in the hot chicken stock!. Simmer covered, stirring frequently, for about 15 minutes or until rice is tender and has absorbed almost all the liquid!. If too dry, add a little hot water, 1 tablespoon at a time!. If too liquid, cook without a cover to allow evaporation!. Serve hot, with grated Parmesan cheese on top!.Www@FoodAQ@Com
Ingredients:
1 frying chickenm 2 1/2 to 3 pounds
7 cups water
2 small onions
1 medium-size carrot, sliced
1/2 celery stalk, sliced
1 medium-size leek, white and green part, sliced
6 peppercorns
2 tablespoons minced pancetta or minced blanched salt pork or blanched bacon
4 tablespoons butter
1/2 cup dry white wine
1 tablespoon tomato paste
2 cups Carolina long-grain rice
Freshly grated Parmesan cheese
Directions:
Cut all the meat from the chicken!. Remove all fat, gristle and skin from the meat, and cut the meat into thin strips!. Mince chicken liver and the gizzard!. In a deep kettle, put 7 cups of water, the chicken bones, neck, 1 onion, the carrot, celery and leek!. Season with salt to taste and add the peppercorns!. Bring to the boiling point, skim, and reduce heat!. Simmer over low heat about 45 minutes, skimming as needed!. Strain the broth and remove all the fat!. On a chopping board, mince together into a paste, the remaining onion and the pancetta or salt pork!. Put the mixture in a heavy saucepan and add the butter!. Cook over medium heat, stirring constantly, for about 3 minutes or until slightly golden!. Add chicken, chicken liver and gizzard!. Cook, stirring constantly, for about 3 minutes!. Mix together wine and tomato paste and add to chicken; mix well!. Simmer, covered over low heat, stirring frequently, for about 10 minutes!. Measure 6 cups of the chicken stock and heat it!. Stir the rice into the chicken mixture and cook for 2 minutes!. Stir in the hot chicken stock!. Simmer covered, stirring frequently, for about 15 minutes or until rice is tender and has absorbed almost all the liquid!. If too dry, add a little hot water, 1 tablespoon at a time!. If too liquid, cook without a cover to allow evaporation!. Serve hot, with grated Parmesan cheese on top!.
4 to 6 servings
RIsotto parmigiano
Ingredients:
5 to 6 cups chicken stock
1 tablespoon olive oil
1 small onion, minced
1 1/2 cups Arborio Rice
3 tablespoons unsalted butter, room temperature
Salt and pepper
2/3 cup grated Parmesan cheese
Directions:
Bring the stock to a simmer in a saucepan!. Heat the olive oil in a 3-quart saucepan and cook the onion over medium heat, stirring until the onion is golden but not brown--about 3-5 minutes!.
Add the rice and stir to coat the rice!. Turn the heat to medium-high, add about 1/2 cup of the stock and keep the mixture boiling, stirring constantly!. As soon as the stock has been absorbed, add another 1/2 cup of stock and stir!. The risotto must keep boiling, but it must not stick to the pot!. The whole cooking process may take 25-30 minutes!. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan!.
Risotto with chicken and pork
Ingredients:
1 frying chickenm 2 1/2 to 3 pounds
7 cups water
2 small onions
1 medium-size carrot, sliced
1/2 celery stalk, sliced
1 medium-size leek, white and green part, sliced
6 peppercorns
2 tablespoons minced pancetta or minced blanched salt pork or blanched bacon
4 tablespoons butter
1/2 cup dry white wine
1 tablespoon tomato paste
2 cups Carolina long-grain rice
Freshly grated Parmesan cheese
Directions:
Cut all the meat from the chicken!. Remove all fat, gristle and skin from the meat, and cut the meat into thin strips!. Mince chicken liver and the gizzard!. In a deep kettle, put 7 cups of water, the chicken bones, neck, 1 onion, the carrot, celery and leek!. Season with salt to taste and add the peppercorns!. Bring to the boiling point, skim, and reduce heat!. Simmer over low heat about 45 minutes, skimming as needed!. Strain the broth and remove all the fat!. On a chopping board, mince together into a paste, the remaining onion and the pancetta or salt pork!. Put the mixture in a heavy saucepan and add the butter!. Cook over medium heat, stirring constantly, for about 3 minutes or until slightly golden!. Add chicken, chicken liver and gizzard!. Cook, stirring constantly, for about 3 minutes!. Mix together wine and tomato paste and add to chicken; mix well!. Simmer, covered over low heat, stirring frequently, for about 10 minutes!. Measure 6 cups of the chicken stock and heat it!. Stir the rice into the chicken mixture and cook for 2 minutes!. Stir in the hot chicken stock!. Simmer covered, stirring frequently, for about 15 minutes or until rice is tender and has absorbed almost all the liquid!. If too dry, add a little hot water, 1 tablespoon at a time!. If too liquid, cook without a cover to allow evaporation!. Serve hot, with grated Parmesan cheese on top!.Www@FoodAQ@Com