Risotto recipe!?!
Answers: In most of the Risotto recipes that I found a white wine is one of the ingredient, what can I use to replace the wine ?!
I have just ignored that step and started right away with the broth and all was fine.
water or chicken broth is usually substituted. Here's another recipe.
risotto alla primavera
6 1/2 cups (about) vegetable broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 8-ounce onion, chopped
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces thin asparagus
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh Italian parsley
3/4 cup freshly grated Parmesan cheese, plus additional for serving
Preparation
Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.
Market tip
Farmers' markets often sell green garlic in the spring. It looks similar to a green onion, with a white root end and a long green stalk. Sometimes the root end has a small bulb that is tinged with pink
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risotto croquettes with mozzarella and prosciutto
3 cups canned low-salt chicken broth
1 tablespoon unsalted butter
1/2 medium onion, chopped
1 1/4 cups (8 to 9 ounces) arborio rice
1/3 cup dry white wine
1/2 cup freshly grated Parmesan
2 large eggs
All purpose flour
2 cups finely ground fresh breadcrumbs made from crustless Italian or French bread
2/3 cup finely diced whole-milk mozzarella cheese
1/3 cup finely chopped prosciutto
Vegetable oil (for deep-frying)
Preparation
Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.
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risotto with mushrooms and sugar snap peas
3 cups canned vegetable broth
1 cup dry white wine
2 tablespoons olive oil
1 cup arborio rice or medium-grain white rice
1 cup chopped mushrooms
3/4 cup sugar snap peas, cut into 1/2-inch pieces
1/2 cup chopped red bell pepper
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh mint
Preparation
Combine broth and wine in saucepan. Bring to simmer over medium heat. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice; stir 2 minutes. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce heat to medium-low. Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes.
Heat remaining 1 tablespoon oil in medium skillet over medium-high heat. Add mushrooms, sugar snap peas and bell pepper; sauté until crisp-tender, about 3 minutes. Stir into risotto along with cheese and mint. Mix in enough remaining broth mixture if needed to moisten. Season risotto with salt and pepper.
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.
SHRIMP AND RISOTTO
1 lb. med. shrimp, cleaned & deveined
2 tbsp. olive oil
1 tbsp. butter
1 c. risotto
1/2 c. chopped onion
2 to 3 cloves crushed garlic
1 bay leaf
1 tsp. dried tarragon
4 to 5 c. chicken broth
1/2 frozen peas
Chopped parsley
Heat a large heavy frying pan. Add olive oil and quickly saute garlic, bay leaf, tarragon and shrimp. As soon as shrimp are pink and firm remove from pan and reserve.
Using same pan, melt butter and saute chopped onion. As soon as onion is transparent, add risotto and continue to saute mixture for one minute.
Add 1 to 1 1/2 cups of chicken broth and begin cooking risotto. Adjust heat so risotto mixture is bubbling vigorously. Continue to add chicken broth a cup at a time until risotto is cooked. (25 to 30 minutes) Never "drown" the risotto. Cooked risotto has a creamy texture but take care not to overcook. Taste frequently while cooking and adjust heat as needed. Stir in frozen peas and cooked shrimp. Mix well and serve with parsley garnish.
Some cooks like to add a shot of white wine just before risotto is done. You might also want to try adding chopped tomatoes or ham along with shrimp. Serve with crisp bread and salad.
hope these help. enjoy.
Bulgur Risotto with Spinach and Bacon
Makes 10 servings
Ingredients:
2 medium onions
2 tablespoons olive oil
2 teaspoons minced garlic
2 cups bulgur
4 cups chicken broth
3 1/2 cups water
1/2 pound cooked bacon
12 cups spinach
2/3 cup parmigiano
Directions:
Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.
Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.
While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.
Stir spinach into bulgur until wilted, then stir in Parmesan, half of bacon, and salt and pepper, to taste. Serve "risotto" sprinkled with remaining bacon.
Nutrition Facts
Serving Size 297.6g
Amount Per Serving
Calories 305Calories from Fat 136
% Daily Value*
Total Fat 15.1g23%
Saturated Fat 4.8g24%
Cholesterol 31mg10%
Sodium 967mg40%
Total Carbohydrates 25.9g9%
Dietary Fiber 6.2g25%
Sugars 1.2g
Protein 17.6g