Recipe for a nice cheesy risotto?!
Alright who has a yummy recipe for a really cheesy risotto!.
Links to websites are fine too!.Www@FoodAQ@Com
Links to websites are fine too!.Www@FoodAQ@Com
Answers:
CHEESE RISOTTO
2 c!. rice
1 pkg!. Mozzarella cheese
1 c!. Parmesan cheese
1 sm!. onion
Salt to taste
Pepper to taste
1 tbsp!. olive oil
1 c!. broth
1/2 c!. wine
Saute onions in oil!. Add washed rice, then broth and wine!. Boil, then simmer for approximately 15 minutes!. Add cheese and mix with forks!.
OR
RISOTTO STUFFED WITH MOZZARELLA
about 2 cups prepared risotto
3 eggs
Italian breadcrumbs
2 tablespoons fresh parsley
2 tablespoons Parmesan cheese
1/2 lb fresh small mozzarella balls
all purpose flour, for dredging
paprika, for sprinkling
oil, for deep frying
In a medium size bowl, beat two of the eggs well!. Stir in Parmesan cheese and fresh parsley!. Combine with the risotto (for this recipe, the risotto may be prepared the day before)!. Stir together well!.
Using your hands, form the risotto into balls, about the size of a golf ball!. If the mixture doesn't hold together well, add a few tablespoons of breadcrumbs as a binder!. Form a hole in the center of each ball with your thumb, and fill with 1 small fresh mozzarella ball, or cut mozzarella in half, if they are too large!. Alternatively, mozzarella cubes may be substituted!.
Press the risotto around the mozzarella evenly and close up the hole to completely enclose the mozzarella in the center!.
On a shallow plate, evenly spread about 1/2 inch of flour!. On a separate plate, spread bread crumbs!. In a third dish, beat the remaining egg!.
Dredge risotto balls in flour, rolling to coat all sides!. Dip in the beaten egg, then roll in the breadcrumbs!.
Heat 3 inches or more of fresh oil in a deep fryer until a 1 inch cube of bread browns in about 1 minute!.
Deep fry, several at a time (do not overload fryer or temperature will drop and they will absorb more oil)!. Cook until rice balls are golden, turning once!. Remove from hot oil using a slotted spoon!. Drain on paper towels!.
JMWww@FoodAQ@Com
2 c!. rice
1 pkg!. Mozzarella cheese
1 c!. Parmesan cheese
1 sm!. onion
Salt to taste
Pepper to taste
1 tbsp!. olive oil
1 c!. broth
1/2 c!. wine
Saute onions in oil!. Add washed rice, then broth and wine!. Boil, then simmer for approximately 15 minutes!. Add cheese and mix with forks!.
OR
RISOTTO STUFFED WITH MOZZARELLA
about 2 cups prepared risotto
3 eggs
Italian breadcrumbs
2 tablespoons fresh parsley
2 tablespoons Parmesan cheese
1/2 lb fresh small mozzarella balls
all purpose flour, for dredging
paprika, for sprinkling
oil, for deep frying
In a medium size bowl, beat two of the eggs well!. Stir in Parmesan cheese and fresh parsley!. Combine with the risotto (for this recipe, the risotto may be prepared the day before)!. Stir together well!.
Using your hands, form the risotto into balls, about the size of a golf ball!. If the mixture doesn't hold together well, add a few tablespoons of breadcrumbs as a binder!. Form a hole in the center of each ball with your thumb, and fill with 1 small fresh mozzarella ball, or cut mozzarella in half, if they are too large!. Alternatively, mozzarella cubes may be substituted!.
Press the risotto around the mozzarella evenly and close up the hole to completely enclose the mozzarella in the center!.
On a shallow plate, evenly spread about 1/2 inch of flour!. On a separate plate, spread bread crumbs!. In a third dish, beat the remaining egg!.
Dredge risotto balls in flour, rolling to coat all sides!. Dip in the beaten egg, then roll in the breadcrumbs!.
Heat 3 inches or more of fresh oil in a deep fryer until a 1 inch cube of bread browns in about 1 minute!.
Deep fry, several at a time (do not overload fryer or temperature will drop and they will absorb more oil)!. Cook until rice balls are golden, turning once!. Remove from hot oil using a slotted spoon!. Drain on paper towels!.
JMWww@FoodAQ@Com
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!.
Www@FoodAQ@Com
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!.
Www@FoodAQ@Com