THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- 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.
- 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.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
FOUR-CHEESE RISOTTO
Have this Italian risotto ready in less than an hour. Made using four types of cheese it makes a rich meal - rice sprinkled with parsley in a cheesy medley!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat broth over medium heat.
- Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring frequently, until tender.
- Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
- Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 30 to 35 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
- Stir in cheeses. Sprinkle with parsley.
Nutrition Facts : Calories 760, Carbohydrate 93 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 2370 mg, Sugar 8 g, TransFat 0 g
EMERIL'S THREE CHEESE RISOTTO
Provided by Food Network
Categories side-dish
Time 46m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
THREE-CHEESE RISOTTO
Tom Kerridge's indulgently rich and cheesy risotto makes an extra-special side dish for a celebration dinner party
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour.
- Add the white wine and cook until it has reduced away. Add the warm chicken stock, a ladleful at a time, and stir into the rice - when it has been absorbed, add more. You may not need to add all the stock, but keep adding until the rice is cooked al dente. It will take around 15 mins to get the risotto to the right consistency.
- Take the rice pan off the heat and stir in the cheeses, season and leave to rest for 3-4 mins. Serve with the roasted poussins, morel sauce and some wilted Baby Gem lettuce leaves.
Nutrition Facts : Calories 451 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium
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