EMERALD RICE
Half-and-half cream and cheddar cheese give this rice dish its down-home flavor.-Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake 25-35 minutes or until heated through.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
EMERIL'S THREE CHEESE RISOTTO
I got this off Food Network awhile ago. This is a regular in our house. I love having the leftovers and we enjoy the strong cheeses. This is easy to make and full of flavor.
Provided by Samantha in Ut
Categories Rice
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, over medium heat, add the olive oil. When hot, add the onion, 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.
MUSHROOM RISOTTO
Provided by Food Network
Categories side-dish
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
- Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
- Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
- In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
- Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
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.
EMERALD RISOTTO
Make and share this Emerald Risotto recipe from Food.com.
Provided by Irmgard
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring the stock to a boil in a pot.
- Add the wine, reduce the heat and simmer.
- Heat the oil in a large pan or wok.
- Gently fry the onion and garlic until soft but not brown, 2 minutes.
- Then add the rice and stir fry until the grains are translucent and coated with oil.
- Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
- Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
- Add the spinach and more stock and boil, stirring, until the rice is cooked. Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
- Season to taste with salt, pepper and nutmeg.
- Serve straight from the pan.
Nutrition Facts : Calories 464.8, Fat 14.1, SaturatedFat 2, Sodium 31.1, Carbohydrate 73.1, Fiber 3.6, Sugar 1.1, Protein 7
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