Risotto Barolo With Roasted Vegetables Recipes

Steps:

• Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
• Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
• Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
• Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.

Steps:

• In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; 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. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F.
• Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer. Roast until golden and tender, about 25 minutes.
• Combine the chicken broth and thyme in a small saucepan and bring to a simmer.
• Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes. Add the roasted vegetables and cook until the vegetables are heated through. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 minutes. If the risotto thickens up too much, thin it out with a little hot water. Season with salt and pepper. Serve immediately. Pass grated cheese at the table.

Steps:

• Heat oil in a medium saucepan over medium heat until it slides easily across pan bottom. Add onion and cook, stirring occasionally, until soft, about 15 minutes. Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.
• Add enough stock to almost cover rice, about 2 cups. Simmer, stirring frequently, until rice has absorbed stock, 5 to 10 minutes. Stir in tomatoes, garlic, and another cup of stock. Cook, stirring, until rice looks dry, then add another cup of stock. Continue gradually adding stock, cooking, and stirring, until rice is tender and creamy, about 25 minutes. Stir in butter and cheese, season with salt and pepper, and serve.
• Rinse chicken bones or chicken parts well. Remove the fat and skin if any, and place into a pot with just enough hot water to cover. Bring to a boil over medium-high heat and let boil for about 2 minutes. Drain the chicken and discard the water (this will not remove flavor, just the blood and much of the coagulated proteins that cause scum). Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer stock for about 1 hour, skimming whenever fat or scum accumulates on the surface. Add more hot water, if necessary, to keep the level consistent.
• After 1 hour simmering, add onion, carrot, celery, leeks, bay leaf, and peppercorns. Simmer for 15 minutes. Add parsley and thyme and simmer for an additional 15 minutes. Take pot off heat and strain stock. Cool, and refrigerate for up to 5 days or freeze for up to 4 months.
• Yield: approximately 12 cups stock
• Preheat oven to 350 degrees F. Cut tomatoes in half cross-wise (through the equator), then place tomatoes, garlic cloves, and olive oil in a large bowl. Season with salt and pepper and mix gently. Line 2 large, rimmed baking sheets with parchment paper or aluminum foil. Place tomato halves on baking sheets, cut side down, and pour any olive oil left in bowl over them. Divide garlic and thyme evenly between baking sheets. Bake until tomato skins loosen, about 20 minutes.
• Remove and discard tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return tomatoes to oven and reduce temperature to 275 degrees. Continue roasting, periodically pouring off and reserving juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 or 4 hours more.
• Remove tomatoes from oven and allow them to cool on baking sheets. Discard thyme. Transfer tomatoes and garlic to separate containers. Store tomatoes, garlic cloves, and reserved tomato juices in refrigerator for up to 1 week, or in the freezer for up to 6 months.
• Yield: 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juice
• Colicchio: "A white chicken stock is the first step toward making brown chicken stock; it also has many uses of its own."
• "Roasting intensifies the flavor of even less-than-spectacular tomatoes, in case local greenmarket varieties are unavailable...The leftover roasted garlic, incidentally, has a creamy, mellow flavor not found in the raw vegetable and makes a great spread on a piece of crusty bread."

Steps:

• Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
• Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
• Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.

Steps:

• Preheat oven to 425°F Coat a large baking pan with cooking spray. Place squash pieces inside. Season lightly. Cover and bake for 10 minutes.
• Take squash out of the oven and add mushrooms, onion, rosemary, oil and assorted spices. Toss together. Roast in oven, uncovered for 15 - 20 minutes, until vegetables are tender and lightly browned, stirring once or twice.
• Meanwhile, bring broth to a boil. Cover and keep simmering. Heat a large skillet over medium heat. Add orzo and garlic and cook for 2-3 minutes until orzo is lightly browned, stirring frequently. Remove from heat.
• Add 1/2 cup of the broth to the orzo. Return to heat and stir frequently until broth is absorbed. Continue adding broth to the orzo, 1/2 cup at a time, with orzo absorbing the broth before adding more. Cook and stir until orzo is tender and creamy, about 15 minutes.
• Add vegetables and walnuts to orzo and gently stir together. Sprinkle each serving with feta cheese.

Steps:

• Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.

Steps:

• Preheat oven to 400°.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente.
• Meanwhile, combine parsnip, carrots, cauliflower, broccoli, bell pepper, remaining 2 teaspoons olive oil, black pepper, seasoned salt, and chili powder on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.
• Add the remaining 1 cup broth to the barley, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans (if used), and parsley.