Rainbow Risotto Recipes

THE BEST RISOTTO

The Best Risotto image

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

Ingredients

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

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.

RISOTTO WITH SWISS CHARD

Risotto With Swiss Chard image

Provided by Marian Burros

Categories side dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

4 to 5 cups vegetable or chicken stock, the no-salt-added variety
1 tablespoon olive oil
1/2 cup chopped onion
1 cup arborio rice
1/2 cup dry white wine
1/2 pound Swiss chard, washed well, trimmed of stems, leaves cut into strips
1 teaspoon fennel seeds
1/2 cup coarsely grated Parmigiano Reggiano

Steps:

In a medium pot, heat the stock until it simmers, and keep it hot.
Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
Add more stock, a cup at a time, until the rice is almost tender.
Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.

Nutrition Facts : @context http, Calories 810, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1409 milligrams, Sugar 12 grams

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