German Risotto Recipes

Steps:

• Sautee onions in a pan that's hot with all the olive oil and butter. Stir occasionally until onions are translucent and a little browned, about 8-10 minutes.
• At the same time, warm your broth with your bay leaf, on a separate burner. Simmer, then lower heat to keep it warm. Don't boil.
• Add the sausage to the onions and brown it. Drain off 3/4 of the grease and add garlic.
• Add the rice to the sausage and stir a few times until rice is toasted and opaque.
• Add dry mustard, marjoram, salt and beer to the rice. Cook until beer has been almost evaporated.
• Into the rice, add 2 ladles full of broth. Stir the risotto frequently until nearly all the broth has been absorbed (reserve about half a ladle). Important to keep stirring.
• When that broth has been absorned, add 2 more ladles of broth. Stir frequently until that broth has been absorned. Then add more broth; continue this process until you have used all the broth or until the rice has become fully cooked and tender.
• Turn off heat and stir in the remaining half ladle of broth, and then the parm cheese. Serve immediately with the smoked gouda on top, and chopped fresh parsley and chives for garnish and flavor.

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.

Steps:

• Heat chicken broth in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
• Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
• Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
• Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

Steps:

• In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.