RISOTTO WITH GARLIC AND PARMESAN
Make and share this Risotto with Garlic and Parmesan recipe from Food.com.
Provided by mutantstar
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the broth to a boil over high heat.
- Cover; reduce to low and keep at a simmer.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the rice and stir for about 1 minute to coat all grains.
- Add the garlic and cook an additional minute.
- Add about 1/2-cup of the simmering broth and stir well.
- Stir often until the liquid is absorbed.
- Add another 1/2-cup of the broth and repeat the process.
- It should take about 30 minutes until the last of the broth is absorbed.
- Regulate the heat if it appears that the liquid is absorbed too fast.
- When the rice is done, add the Parmesan cheese and stir well to combine.
- Garnish with the parsley.
- Serve immediately.
LAZY GARLIC PARMESAN RISOTTO
This is a creamy, cheesy risotto with a hint of garlic. I call it lazy because it takes much less time than an authentic risotto. It may be lazy, but it tastes just as yummy!
Provided by MarthaStewartWanabe
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, melt butter. Saute onion and garlic until tender but not translucent.
- Add rice to saucepan, cooking and stirring for two minutes.
- Slowly stir in water and bouillon granules and bring to a boil.
- Reduce heat to medium-low, cover and simmer for 20-25 minutes. (Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly.).
- Remove pan from heat. Rice should be tender but slightly firm, and mixture should be creamy. Stir in parmesan and serve.
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.
KITTENCAL'S CREAMY PARMESAN RISOTTO
I have been making this for years it's one of my family's favorite rice dishes! use arborio rice only for this any other rice will not produce the same creamy texture --- keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy --- make certain to prepare this rice when you have a bit of time as it will take between 25-30 minutes in front of the stove top to make this.
Provided by Kittencalrecipezazz
Categories Short Grain Rice
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
- In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
- Add in garlic and stir for about 2 minutes.
- Increase heat slightly and add in the rice; stir for 1 minute.
- Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
- Add in another 1 cup broth, and stir until absorbed.
- Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
- Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
- Season with salt and pepper.
- Transfer to a bowl and sprinkle with chopped parsley.
Nutrition Facts : Calories 865.5, Fat 41.7, SaturatedFat 25, Cholesterol 107.9, Sodium 2122.9, Carbohydrate 88.2, Fiber 3.8, Sugar 3.8, Protein 31.8
PARMESAN RISOTTO
Make and share this Parmesan Risotto recipe from Food.com.
Provided by Dancer
Categories Short Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat stock in saucepan over medium heat; keep at a low simmer.
- Heat olive oil in a heavy-bottomed saucepan over medium heat.
- Add shallots to oil, and cook, stirring, until translucent.
- Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
- Add wine to rice mixture.
- Cook, stirring, until wine is absorbed by rice.
- Using a ladle, add 3/4 cup hot stock to rice.
- Using a wooden spoon, stir rice constantly, at a moderate speed.
- When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
- Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center.
- Rice should be al dente but not crunchy.
- As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook.
- The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream.
- It will thicken slightly when removed from heat.
- Remove from heat.
- Stir in butter, parmesan cheese, and parsley; season with salt and pepper.
- Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional parmesan over risotto.
- Serve immediately.
Nutrition Facts : Calories 581.1, Fat 29.4, SaturatedFat 12.1, Cholesterol 45.3, Sodium 2556.2, Carbohydrate 47.3, Fiber 1.5, Sugar 1.8, Protein 25.4
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