Looking for a great risotto recipe?!
I'm looking for a really good risotto recipe!. I don't mind what the ingredients are!. Any ideas!?Www@FoodAQ@Com
Answers:
This one is wonderful! Our family loves it!.
Gourmet Mushroom Risotto
Rated: 5 out of 5 by 356 members Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 50 Minutes
Yields: 6 servings
"This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it!. It's the perfect complement for grilled meats and chicken dishes!."
INGREDIENTS:
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello
mushrooms, thinly sliced
1 pound white mushrooms,
thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to
taste
3 tablespoons finely chopped
chives
4 tablespoons butter
1/3 cup freshly grated
Parmesan cheese
DIRECTIONS:
1!. In a saucepan, warm the broth over low heat!.
2!. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat!. Stir in the mushrooms, and cook until soft, about 3 minutes!. Remove mushrooms and their liquid, and set aside!.
3!. Add 1 tablespoon olive oil to skillet, and stir in the shallots!. Cook 1 minute!. Add rice, stirring to coat with oil, about 2 minutes!. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed!. Add 1/2 cup broth to the rice, and stir until the broth is absorbed!. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes!.
4!. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan!. Season with salt and pepper to taste!.Www@FoodAQ@Com
Gourmet Mushroom Risotto
Rated: 5 out of 5 by 356 members Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 50 Minutes
Yields: 6 servings
"This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it!. It's the perfect complement for grilled meats and chicken dishes!."
INGREDIENTS:
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello
mushrooms, thinly sliced
1 pound white mushrooms,
thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to
taste
3 tablespoons finely chopped
chives
4 tablespoons butter
1/3 cup freshly grated
Parmesan cheese
DIRECTIONS:
1!. In a saucepan, warm the broth over low heat!.
2!. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat!. Stir in the mushrooms, and cook until soft, about 3 minutes!. Remove mushrooms and their liquid, and set aside!.
3!. Add 1 tablespoon olive oil to skillet, and stir in the shallots!. Cook 1 minute!. Add rice, stirring to coat with oil, about 2 minutes!. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed!. Add 1/2 cup broth to the rice, and stir until the broth is absorbed!. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes!.
4!. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan!. Season with salt and pepper to taste!.Www@FoodAQ@Com
This is my absolute favorite risotto recipe!. Found it on www!.epicurious!.com which also has wonderful dessert recipes, too!.
Shrimp and Pea Risotto
Gourmet | June 2004
Active time: 40 min Start to finish: 40 min
Servings: Makes 4 main-course servings!.
Ingredients
3/4 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and shells reserved
7 cups water
1 1/4 teaspoons salt
1 cup thawed frozen baby peas (5 oz)
1/4 cup chopped fresh chives
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon black pepper
1 medium onion, finely chopped
3 tablespoons unsalted butter
1 1/3 cups Arborio rice (9 oz)
3/4 cup dry white wine
Preparation
Bring shrimp shells and 7 cups water to a simmer and keep at a bare simmer, covered!.
Toss shrimp with 1/2 teaspoon salt, then chill, covered!.
Toss together peas, chives, zest, and pepper in a bowl!.
Cook onion in butter with remaining 3/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes!.
Add rice and cook, stirring, 2 minutes!. Increase heat to moderate, then add wine and cook, stirring, 1 minute!. Stir in 1/2 cup simmering shrimp broth (pour through a sieve, then discard shells) and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed!. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total!. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes!. (You may have some broth left over!.) Season with salt and serve risotto immediately!.
Www@FoodAQ@Com
Shrimp and Pea Risotto
Gourmet | June 2004
Active time: 40 min Start to finish: 40 min
Servings: Makes 4 main-course servings!.
Ingredients
3/4 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and shells reserved
7 cups water
1 1/4 teaspoons salt
1 cup thawed frozen baby peas (5 oz)
1/4 cup chopped fresh chives
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon black pepper
1 medium onion, finely chopped
3 tablespoons unsalted butter
1 1/3 cups Arborio rice (9 oz)
3/4 cup dry white wine
Preparation
Bring shrimp shells and 7 cups water to a simmer and keep at a bare simmer, covered!.
Toss shrimp with 1/2 teaspoon salt, then chill, covered!.
Toss together peas, chives, zest, and pepper in a bowl!.
Cook onion in butter with remaining 3/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes!.
Add rice and cook, stirring, 2 minutes!. Increase heat to moderate, then add wine and cook, stirring, 1 minute!. Stir in 1/2 cup simmering shrimp broth (pour through a sieve, then discard shells) and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed!. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total!. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes!. (You may have some broth left over!.) Season with salt and serve risotto immediately!.
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Asparagus Risotto
1 quart chicken broth
1 lb!. asparagus
3 Tbsp!. butter, divided
1 med!. onion, chopped
1? cups Arborio rice
1? cups dry white wine
Zest of one lemon
? cup grated parmesan cheese
Bring broth to a simmer in a medium saucepan!. Trim ends of asparagus, and cut into 1?” pieces!. Toss asparagus into simmering chicken stock for about 3 minutes!. Remove asparagus to a bowl; reduce heat under broth to med-low!.
In another large saucepan, melt 2 Tbsp!. butter!. Cook onion in butter until soft!. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent!.
Add wine to rice, and cook until almost all liquid is evaporated!. Add a small ladle (about ? cup) of warm broth to rice, stirring until broth is absorbed!. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice!. This should take about 20 minutes and you should have about 1 cup of broth left over!. Add remaining broth, 1/3 cup at a time, until absorbed!.
Taste rice!. If almost done, stir in remaining 1 Tbsp!. butter and lemon zest!. (if not, add 1/3 to ? cup water and continue stirring and cooking, about 3 minutes!. Add parmesan cheese and asparagus, heat 1-2 minutes!. Add a couple Tbsp!. water if risotto is too thick!. Serve w/ additional parmesan cheese!.
Makes 4 servings!.
--Family Circle, 2006
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Sugar Pie’s MUSHROOM RISOTTO
5 cups chicken broth
1 cup white wine
3 Tbsp!. olive oil, divided
1 onion, diced
3-4 garlic cloves, minced
? pound fresh mushrooms, sliced
1 tsp dry thyme
2 Tbsp!. fresh Italian parsley, chopped
2 Tbsp!. butter
? tsp!. kosher salt
Few twists black pepper
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated
5-8 slices proscuitto, chopped (optional)
Fresh Italian parsley, for garnish
Heat the chicken broth and wine in a medium saucepan and keep warm over low heat!.
Heat 2 Tbsp!. of oil in a large saucepan over medium heat!. Add onion and cook, stirring, about 3 minutes!. Add garlic, and cook about 2 minutes more!. Add the fresh mushrooms, herbs and butter!. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper!. Remove onions and mushrooms from pan and reserve!.
Add the remaining 1 Tbsp!. of oil!. Add the rice and stir quickly until it is well-coated and opaque, about 2 minutes!. This step cooks the starchy coating and prevents the grains from sticking!.
With a ladle, add 1 cup of the warm broth and wine mixture and cook the rice, stirring, until the rice has absorbed the liquid!. Add the remaining broth, 1 cup at a time!. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more!. The risotto should be slightly firm and creamy, not mushy!. Transfer the mushrooms to the rice mixture!. Remove from heat and stir in Parmesan cheese and proscuitto!. Top with chopped parsley before serving!.
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Herbed Risotto
1? cup(s) Arborio Rice
3/8 cup(s) Finely Chopped Onion
1? clove(s) Finely Chopped Garlic
1? Tbsp Fresh Chopped Parsley
3/4 cup(s) Heavy Cream
3/4 cup(s) Grated Parmesan Cheese
3/8 cup(s) White Wine
Salt and Black Pepper to taste
4? cup(s) Chicken Broth (simmering)
1? Tbsp Fresh Chopped Oregano
1? Tbsp Fresh Chopped Basil
3 Tbsp Olive Oil
Procedures
In a medium pan heat olive oil and cook onion and garlic until it starts to soften (about 2 minutes)!.
Add rice and stir until the rice is well coated with the oil!.
Pour in the white wine and stir rice until wine is absorbed!.
Add 1 cup of the chicken broth and stir the rice constantly until the broth is absorbed!.
Continue adding the broth one ladle at a time allowing the rice to absorb it but not completely dry!.
The rice is finished when it has a creamy consistency and is tender with a bite (similar to pasta)!.
Reduce heat to low and add in the heavy cream, parsley, basil, oregano and grated Parmesan cheese!.
Mix well and season with salt and pepper!.
Remove from heat and transfer to serving dish!. Top with extra Parmesan cheese!. Serve immediately!.
Serves 6!.
--Olive Garden website
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1 quart chicken broth
1 lb!. asparagus
3 Tbsp!. butter, divided
1 med!. onion, chopped
1? cups Arborio rice
1? cups dry white wine
Zest of one lemon
? cup grated parmesan cheese
Bring broth to a simmer in a medium saucepan!. Trim ends of asparagus, and cut into 1?” pieces!. Toss asparagus into simmering chicken stock for about 3 minutes!. Remove asparagus to a bowl; reduce heat under broth to med-low!.
In another large saucepan, melt 2 Tbsp!. butter!. Cook onion in butter until soft!. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent!.
Add wine to rice, and cook until almost all liquid is evaporated!. Add a small ladle (about ? cup) of warm broth to rice, stirring until broth is absorbed!. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice!. This should take about 20 minutes and you should have about 1 cup of broth left over!. Add remaining broth, 1/3 cup at a time, until absorbed!.
Taste rice!. If almost done, stir in remaining 1 Tbsp!. butter and lemon zest!. (if not, add 1/3 to ? cup water and continue stirring and cooking, about 3 minutes!. Add parmesan cheese and asparagus, heat 1-2 minutes!. Add a couple Tbsp!. water if risotto is too thick!. Serve w/ additional parmesan cheese!.
Makes 4 servings!.
--Family Circle, 2006
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Sugar Pie’s MUSHROOM RISOTTO
5 cups chicken broth
1 cup white wine
3 Tbsp!. olive oil, divided
1 onion, diced
3-4 garlic cloves, minced
? pound fresh mushrooms, sliced
1 tsp dry thyme
2 Tbsp!. fresh Italian parsley, chopped
2 Tbsp!. butter
? tsp!. kosher salt
Few twists black pepper
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated
5-8 slices proscuitto, chopped (optional)
Fresh Italian parsley, for garnish
Heat the chicken broth and wine in a medium saucepan and keep warm over low heat!.
Heat 2 Tbsp!. of oil in a large saucepan over medium heat!. Add onion and cook, stirring, about 3 minutes!. Add garlic, and cook about 2 minutes more!. Add the fresh mushrooms, herbs and butter!. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper!. Remove onions and mushrooms from pan and reserve!.
Add the remaining 1 Tbsp!. of oil!. Add the rice and stir quickly until it is well-coated and opaque, about 2 minutes!. This step cooks the starchy coating and prevents the grains from sticking!.
With a ladle, add 1 cup of the warm broth and wine mixture and cook the rice, stirring, until the rice has absorbed the liquid!. Add the remaining broth, 1 cup at a time!. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more!. The risotto should be slightly firm and creamy, not mushy!. Transfer the mushrooms to the rice mixture!. Remove from heat and stir in Parmesan cheese and proscuitto!. Top with chopped parsley before serving!.
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Herbed Risotto
1? cup(s) Arborio Rice
3/8 cup(s) Finely Chopped Onion
1? clove(s) Finely Chopped Garlic
1? Tbsp Fresh Chopped Parsley
3/4 cup(s) Heavy Cream
3/4 cup(s) Grated Parmesan Cheese
3/8 cup(s) White Wine
Salt and Black Pepper to taste
4? cup(s) Chicken Broth (simmering)
1? Tbsp Fresh Chopped Oregano
1? Tbsp Fresh Chopped Basil
3 Tbsp Olive Oil
Procedures
In a medium pan heat olive oil and cook onion and garlic until it starts to soften (about 2 minutes)!.
Add rice and stir until the rice is well coated with the oil!.
Pour in the white wine and stir rice until wine is absorbed!.
Add 1 cup of the chicken broth and stir the rice constantly until the broth is absorbed!.
Continue adding the broth one ladle at a time allowing the rice to absorb it but not completely dry!.
The rice is finished when it has a creamy consistency and is tender with a bite (similar to pasta)!.
Reduce heat to low and add in the heavy cream, parsley, basil, oregano and grated Parmesan cheese!.
Mix well and season with salt and pepper!.
Remove from heat and transfer to serving dish!. Top with extra Parmesan cheese!. Serve immediately!.
Serves 6!.
--Olive Garden website
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My favorite is spinach risotto!.
Half a cup of leeks finely chopped, fry in 2Tbs of olive oil (or any other) until soft!. Add a cup of risotto rice, stir!. Pour in a 2 cups of vegetable bouillon (hot), a cup of spinach (I use frozen), if you use fresh spinach you would have to add much more!. Stir until rice is soft but al dente!.
If you like you can add half a cup of parmesan cheese (not really necessary), and enjoy!. You might have to add more bouillon, depending on if you want it more liquid or hard!.Www@FoodAQ@Com
Half a cup of leeks finely chopped, fry in 2Tbs of olive oil (or any other) until soft!. Add a cup of risotto rice, stir!. Pour in a 2 cups of vegetable bouillon (hot), a cup of spinach (I use frozen), if you use fresh spinach you would have to add much more!. Stir until rice is soft but al dente!.
If you like you can add half a cup of parmesan cheese (not really necessary), and enjoy!. You might have to add more bouillon, depending on if you want it more liquid or hard!.Www@FoodAQ@Com
CHICKEN RISOTTO
3/4 lb!. skinless, boneless chicken breasts
Dash of garlic salt
2 tbsp!. butter
1 3/4 c!. water
1 (4!.7 oz!.) pkg!. UNCLE BEN'S? Country Inn Brand Vegetable Pilaf
1 c!. thin strips green pepper, zucchini, yellow squash or a combination
3 tbsp!. grated Parmesan cheese
Cut chicken into bite-size pieces; sprinkle with garlic salt!. Mix butter in 10-inch skillet over medium heat!. Add chicken and cook, stirring until lightly browned!. Remove from skillet!. Add water, rice, and contents of seasoning packet to skillet; bring to a boil!.
Reduce heat, cover and simmer until most of water is absorbed, about 20 minutes!. Return chicken to skillet!. Stir in vegetables!. Remove from heat!. Cover and let stand until all water is absorbed, about 5 minutes!. Stir in cheese before serving!. Serves 4!.
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3/4 lb!. skinless, boneless chicken breasts
Dash of garlic salt
2 tbsp!. butter
1 3/4 c!. water
1 (4!.7 oz!.) pkg!. UNCLE BEN'S? Country Inn Brand Vegetable Pilaf
1 c!. thin strips green pepper, zucchini, yellow squash or a combination
3 tbsp!. grated Parmesan cheese
Cut chicken into bite-size pieces; sprinkle with garlic salt!. Mix butter in 10-inch skillet over medium heat!. Add chicken and cook, stirring until lightly browned!. Remove from skillet!. Add water, rice, and contents of seasoning packet to skillet; bring to a boil!.
Reduce heat, cover and simmer until most of water is absorbed, about 20 minutes!. Return chicken to skillet!. Stir in vegetables!. Remove from heat!. Cover and let stand until all water is absorbed, about 5 minutes!. Stir in cheese before serving!. Serves 4!.
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