Bobby Flay Risotto Recipes

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BROCCOLI RABE RISOTTO



Broccoli Rabe Risotto image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 21

1 bunch broccoli rabe, cut into small florets
8 to 10 cups chicken stock, as needed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 shallot, brunoised
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups Arborio rice
1 cup dry white wine
1 cup grated Parmesan, plus more for garnish
Piquillo Pepper Salsa, for serving, recipe follows
Bull's blood leaves, for garnish
Chervil, for garnish
7 ounces piquillo peppers, diced (about 1/2 can)
1/2 cup pitted nicoise olives, sliced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon red wine vinegar
3 sprigs fresh thyme, picked and chopped
Kosher salt and freshly ground black pepper

Steps:

  • Blanch the broccoli rabe, and then immediately shock in an ice bath. Remove from the ice and set aside.
  • Heat the chicken stock in a medium saucepan and keep warm on the stove. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute. Pour in the wine and cook until completely reduced.
  • Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.
  • Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
  • Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.

GRILLED RISOTTO PRIMAVERA



Grilled Risotto Primavera image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

6 stalks asparagus, trimmed
1/4 cup olive oil, divided
Salt and freshly ground pepper
6 to 7 cups simmering vegetable stock
1 onion, finely chopped
2 shallot, finely chopped
1 cup dry white wine
2 cups arborio rice
1 cup fresh corn kernels
1/2 cup fresh peas
8 basil leaves, chiffonade
Freshly grated Parmesan cheese

Steps:

  • Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.
  • Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.

MUSHROOM RISOTTO



Mushroom Risotto image

Provided by Food Network

Categories     side-dish

Time 43m

Yield 4 to 6 servings

Number Of Ingredients 29

1 tablespoon olive oil
5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish
1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
Mushroom stems, optional
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water

Steps:

  • In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
  • In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
  • Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
  • Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
  • In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
  • Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

MUSHROOM RISOTTO



Mushroom Risotto image

For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.

Provided by Tyler Florence

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 16

8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish

Steps:

  • Heat the chicken broth in a medium saucepan and keep warm over low heat.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
  • Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
  • Now, with a ladle, add 1 cup of the warm broth and cook, 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. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

BOBBY FLAY'S QUICK SAFFRON RISOTTO WITH ROASTED ASPARAGUS



Bobby Flay's Quick Saffron Risotto With Roasted Asparagus image

From the April/14/2006 Life Magazine. A bit of a pain to make, but very good. I used one can of Broth and 3 cups of chicken bouillon. If you need more just add water.

Provided by John W Wenzelburger

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

12 stalks asparagus
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 cups chicken stock or 5 cups water
1/2 teaspoon saffron, large pinch
1 small Spanish onion, finely chopped
1 garlic clove, finely chopped, I used more
1 cup arborio rice, uncooked
1 cup dry white wine
1/4 cup parmesan cheese, Freshly Grated

Steps:

  • Asparagus:.
  • Preheat Oven to 425 degrees.
  • Put Asparagus on foil lined, rimmed baking sheet.
  • Toss with some of the oil.
  • Salt and pepper spread out on sheet.
  • Roast for 6 to 8 minutes.
  • Cut roasted Asparagus into ½ inch pieces on bias, set aside.
  • Rice:.
  • In Medium pot Heat Stock to a simmer over high heat.
  • When bubbles form reduce heat till barely bubbling.
  • Add Saffron and stir every 5 minutes or so.
  • In a large high sided sauté pan, sauté Onion for 4 to 5 minutes.
  • Add Garlic and sauté for 1 minute.
  • Add Rice to pan stirring to keep it from sticking for 2 minutes.
  • Add Wine to pan and stir until absorbed.
  • Add one Cup of stock stir until absorbed then add another cup.
  • Keep adding Stock one Cup at a time until you use all of it.
  • This will take 20 to 30 minutes.
  • The rice may not look done until most of the liquid is gone. The final product should be thick and creamy.
  • Stir in Asparagus and Cheese and cook for a few minutes.
  • Season with salt and Pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 530.2, Fat 19.6, SaturatedFat 4.1, Cholesterol 14.5, Sodium 845.2, Carbohydrate 61.5, Fiber 5.4, Sugar 8.4, Protein 17.9

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