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
CLASSIC RISOTTO (PLUS TIPS FOR PERFECT RISOTTO)
Creamy and yummy! Best when served immediately as it continues to thicken. You want it "saucy". Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto. From www.usarice.com
Provided by SharleneW
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir for 2 to 3 minutes. Add wine; stir until absorbed.
- Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
- Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
- Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes.
- Serve immediately. Makes 6 servings.
- 10 TIPS FOR PERFECT RISOTTO FROM USA RICE:.
- •Choose the right rice. Risotto is best with U.S. Arborio or medium grain rice. The starch in these grains absorbs flavors easily and takes on a creamy texture.
- •Use a heavy pan with a thick bottom and sides to help distribute heat evenly. Make sure it's large enough to hold the cooked rice. The rice will expand to about three times its original volume.
- •Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency.
- •Sauté the rice in butter or oil. This coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto.
- •Use a simple, dry white wine. Sauvignon Blanc or Chardonnay always works well in risotto recipes. Risotto dishes also pair well with these wines.
- •Keep the broth at a simmer when adding to the rice. Hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
- •Add broth one cup at a time, allowing the broth to fully absorb before adding more. The gradual addition of broth and slow cooking helps produce creamy risotto.
- •Stir often. This keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
- •Get creative! Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
- •Risotto is done when the rice is al dente -- creamy, yet firm in the center. Never let rice dry out when making risotto. For a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth.
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