What about Risotto?!
What about Risotto?
Give me your favorite risotto recipes....please no web sites.
Answers:
I love Mushroom Risotto
INGREDIENTS
1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 1/2 cups sliced fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese
DIRECTIONS
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
I just make it per the instructions on the arborio rice box, and add some grated parmesan cheese, chopped ham, and peas.
I've done this, up till then I just made the classic wild mushroom and pea risotto but this one all though a lot of work its worth it.
Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils Recipe courtesy Toby Talbot at Sports Grille Boston
Show: Rachael Ray's Tasty Travels
Episode: Boston
7 1/2 tablespoons olive oil, divided
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio rice
1 cup white wine
4 cups plus 1/2 cup lobster stock, heated, recipe follows
Water, heated, as needed
Kosher salt and freshly ground black pepper
1 1/2 cup sliced shiitake mushrooms
6 ounces cooked lobster meat (tail, claw, and knuckle)
4 ounces Asiago cheese, grated
2 ounces cold butter, diced
12 jumbo scallops (as fresh as possible)
1 cup fresh peas
Pea tendrils
Lobster Oil, for garnish, recipe follows
Heat 3 tablespoons oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced. Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste. Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time.
Add 1-ounce olive oil to another saucepan and heat oil until almost smoking. Add shiitake mushrooms and reserved risotto and toss. Add remaining 1/2 cup lobster stock, a little at a time. Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through. Transfer risotto to the center of a plate.
Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking. Season scallops with 1 teaspoon each kosher salt and pepper. Sear scallops until just cooked through, about 1 to 2 minutes per side. Place scallops on top of risotto.
Wipe pan out, add 1 tablespoon oil, and heat. Add peas and pea tendrils and toss for 30 seconds. Place on top of risotto and scallops. Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Lobster Stock:
8 medium lobster carcasses
2 tablespoons plus 1/4 cup olive oil
8 cloves garlic
3 medium onions, chopped
3 medium carrots, peeled and chopped
1 small fennel bulb, cored and chopped
1 (750-ml) bottle white wine
5 quarts water
3 celery stalks, chopped
1 (28-ounce) can diced plum tomatoes
2 tablespoons whole black peppercorns
1 teaspoon Spanish saffron threads
3/4 teaspoon dried red pepper flakes
2 bay leaves
4 sprigs fresh thyme
6 sprigs fresh tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred.
In a large stockpot, heat 1/4 cup olive oil over medium heat. Add garlic, onions, carrots, and fennel and saute for 5 minutes. Add wine and cook until reduced by half. Add roasted lobster bodies, water, and all remaining ingredients. Simmer for 1 1/2 to 2 hours. Strain and reserve. If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month.
Lobster Oil:
3 lobster carcasses
1/2 carrot
1/4 medium onion
1/2 celery stalk
1 teaspoon paprika
2 cups extra-virgin olive oil
Preheat oven to 400 degrees F.
Roast lobster bodies for 10 minutes and then transfer to a large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Strain and discard solids. Set aside until ready to use. If making oil more than 2 hours ahead of time, store oil in the refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Boil a pot of chicken stock, then keep it simmering while you start the rice.
Sweat a diced onion in some xtra virgin olive oil.
Use abborio rice, and add to the onions.
When the rice starts releasing its starches, start ladle-ing the chicken stock in slowly(a couple ladles at a time). Make sure you stir with a wooden spoon! Let the rice absorb the stock and then keep adding more stock.When the rice is the proper consistency, add salt and Parmesan cheese to taste. Any other veggies or seafood can be added now.
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.
Serving Suggestions: Sprinkle with paprika for color (or Morton's Hot Salt) and serve immediately, garnished with sprigs of parsley, a wedge of lemon and cherry tomatoes sliced into halves.