Pasta Risotto Recipes

Steps:

• Melt 1 T. of butter in a 12" frying pan over high heat.
• Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
• Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
• Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
• If mixture becomes too thick before pasta is done, add a little more broth.
• Stir in the parmesan cheese, the salt & pepper.
• Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
• Makes 3-4 main dish servings.

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic, and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition, and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done, it will be white on inside when cut and pasta is how you like it.
• Taste, adjust seasoning, garnish with parsley and parmesan if using, and serve.

Steps:

• Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
• Stir garlic into spaghetti pieces and cook for 30 seconds.
• Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
• Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
• Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.