PARMESAN RISOTTO
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
HERB & PARMESAN RISOTTO
Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.
Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.93 milligram of sodium
RISOTTO WITH TRUFFLE AND PARMESAN
I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)
Provided by blondie5for5
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat chicken broth in a stockpot over medium-low heat until warmed.
- Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
- Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
- Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.
Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g
LEMON-HERB RISOTTO WITH SCALLOPS
Provided by Food Network Kitchen
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
- During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
- Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.
RISOTTO WITH GARLIC, HERBS AND LEMON
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the stock in a saucepan and bring to a simmer.
- Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
- Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
- Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams
FRESH HERB RISOTTO
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1406 milligrams, Sugar 8 grams
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PARMESAN RISOTTO - EASY AND CREAMY!
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Reviews 2Category Dinner, Side DishCuisine ItalianTotal Time 45 mins
- In a small saucepan, bring the broth and water to a slow simmer. Then turn to low and keep warm.
- In a large, heavy-bottomed saucepan, wok, or Dutch oven, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Add the onion; cook and stir until translucent (about 3-5 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Add rice; stir until the grains are coated well.
- Add ½ cup of simmering broth and cook the rice, stirring constantly, with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all of the liquid is absorbed. Never stop stirring, and be sure to scrape the bottom of the pot regularly so that the rice doesn’t stick.
- When there is no more liquid in the pot, add another ½ cup of broth, constantly stirring again. Repeat this process until you have used almost all of the liquid, but start tasting the rice after 20 minutes of cooking. The risotto is done when the rice is tender, but firm to the bite (this usually takes about 25-30 minutes of total cooking time). As it approaches that stage, gradually reduce the amount of liquid that you’re adding to the pot. When it’s fully cooked, you want the risotto moist, but not runny.
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