Risotto Al Minestrone Recipes

Steps:

• Set Global Sun Oven out to preheat. Heat the minestrone and broth in a medium pot. Heat the butter in a separate light-weight, dark pot over medium high heat. Add onions and sauté until translucent, about 3 minutes. Stir in the rice, sauté for about 1 minute. Add wine and cook until it evaporates, about 2 minutes. Add hot minestrone and broth mixture, stir, cover and transfer the pot to the Sun Oven. Cook for 25 minutes (set timer). Remove from Sun Oven, stir in cheese and basil. Serve with additional grated cheese.

Steps:

• In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.
• Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.
• Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.

Steps:

• Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
• Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
• Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.