RAREBIT RISOTTO
I've adapted this recipe from the Moosewood Simple Suppers cookbook, and it always gets rave reviews! Beer and cheddar may not sound like ideal risotto ingredients, but I guarantee it'll be love at first bite! I often substitute mushroom stock for the vegetable broth, which gives this dish a warm earthy flavor.
Provided by velorutionista
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring vegetable broth to a gentle simmer.
- In a medium dutch oven (or large sauce pan), heat olive oil over medium high heat. Add rice and stir till well coated and golden. Add beer and stir till rice has absorbed all the liquid.
- Ladle in a cup or so of the stock and continue stirring till liquid is absorbed, about 5 minutes. Repeat till all broth has been absorbed (stirring constantly).
- While risotto is cooking, steam broccoli until bright green and just tender (I just pop it in a bowl, sprinkle with water, and microwave for a minute or so).
- When the last of the broth is absorbed, add mustard and cheese and stir till cheese is melted and well combined with risotto. Stir in broccoli and tomatoes and sever immediately. Season with salt and pepper to taste.
Nutrition Facts : Calories 323, Fat 9.1, SaturatedFat 4.4, Cholesterol 19.9, Sodium 160.9, Carbohydrate 46.3, Fiber 2.2, Sugar 1.8, Protein 9.9
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
WELSH RAREBIT
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings as a side dish
Number Of Ingredients 11
Steps:
- In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
RAMP RISOTTO
I found some ramps at a farmstand and this recipe for using them on the New York magazine website. I've adapted it a bit from the original.
Provided by iris5555
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat.
- Finely chop ramp greens and stalks, reserving greens for later.
- Add shallot, ramp stalks, and pepper flakes to sauce pan and stir until the shallot is translucent, about two minutes.
- Add rice to pot and cook over medium heat for two minutes, stirring to coat the rice with oil.
- Pour in 1/4 cup of the wine and boil until almost absorbed (a little liquid should remain on top of the rice).
- Continue to add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until almost all of the liquid is absorbed.
- After adding about 2 cups of stock, add another 1/4 cup of stock, the remaining wine, and a tablespoon of olive oil, continuing to stir.
- Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes.
- Remove from heat and let the risotto stand for about 30 seconds before adding a drizzle of olive oil, butter, and cheese; stir until well combined.
- Season with salt.
Nutrition Facts : Calories 400.4, Fat 18.8, SaturatedFat 4.6, Cholesterol 9.8, Sodium 804.5, Carbohydrate 42, Fiber 1.4, Sugar 1, Protein 9.2
RAREBIT RISOTTO
Steps:
- In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
- Meanwhile, in a large, heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
- While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.
- When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper, and serve hot.
- Serving & menu ideas
- Serve something crisp with this silky risotto.
More about "rarebit risotto recipes"
BEST EVER WELSH RAREBIT RECIPE - THE RARE WELSH BIT
From therarewelshbit.com
5/5 (21)Total Time 15 minsCategory Brunch, Dinner, Lunch, SnackCalories 600 per serving
- In a medium-sized bowl, mix together the grated cheese, beer or ale, butter, Worcestershire sauce and English mustard. Stir until thoroughly combined.
- Spread a generous layer of the mixture over each slice of toast, ensuring it covers the crusts too.
- Transfer each slice onto a baking tray and place directly underneath the grill for five minutes or so, until golden brown and bubbling.
TOMATO RAREBIT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEST RISOTTO RECIPES - 16 EASY RISOTTO RECIPES - DELISH
From delish.com
RAREBIT SAUCE WITH ROASTED VEGETABLES - BETTER HOMES …
From bhg.com
RAREBIT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST RISOTTO RECIPE | BON APPéTIT
RAREBIT RISOTTO CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From myfitnesspal.com
RAREBIT DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
MUSHROOM AND STILTON RAREBIT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RAREBIT RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WELSH RAREBIT RECIPES - BBC FOOD
From bbc.co.uk
WELSH RAREBIT RISOTTO - RECIPES - TASTY QUERY
From tastyquery.com
GOOD FOOD AND GOOD TIMES - THAT RECIPE
From thatrecipe.com
HOW TO MAKE THE PERFECT CRAB RAREBIT – RECIPE
From theguardian.com
BEST WELSH RAREBIT TOASTIE | HOW TO MAKE A WELSH RAREBIT TOASTIE …
From delish.com
WELSH RAREBIT RECIPE | ALTON BROWN
From altonbrown.com
WELSH RAREBIT | RICARDO
From ricardocuisine.com
AN EASY RISOTTO TO TOP HOWEVER YOU PLEASE - THE NEW YORK TIMES
From nytimes.com
GORDON RAMSAY'S RECIPES | GORDON RAMSAY
From gordonramsay.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #side-dishes #rice #vegetables #european #vegetarian #italian #dietary #one-dish-meal #inexpensive #pasta-rice-and-grains #short-grain-rice #broccoli #tomatoes
You'll also love