THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
EASY PARMESAN "RISOTTO"
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.
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
RISOTTO MIX
I really liked this idea. A perfect gift in jar for people who aren't to fond of sweets and something different from the typical soup mix. The recipe comes from Holiday Gifts from A Jar.
Provided by PaulaG
Categories Short Grain Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the mix: Layer ingredients in order listed, packing lightly before adding each layer.
- Seal jar, cover top with fabric and attach a gift tag with directions for preparing the risotto.
- In a medium saucepan, heat broth and keep at a simmer.
- Heat oil and butter in a large skillet; add the shallot and cook over medium heat for 3 minutes or until tender, stir in risotto mix.
- Cook and stir 1 to 2 minutes or until rice glistens.
- Pour about 1/2 cup broth into skillet, cook and stir at medium-low heat until rice absorbs broth, about 5 minutes, stirring occasionally.
- Add 1/2 cup of broth and repeat; continue until all liquid has been incorporated, rice should be tender but slightly firm at the center.
- When the rice is cooked through, stir in cheese and serve immediately.
Nutrition Facts : Calories 460.2, Fat 16.2, SaturatedFat 4.9, Cholesterol 16.1, Sodium 1319.3, Carbohydrate 60.1, Fiber 2.7, Sugar 2.9, Protein 17.4
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BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (128)Author Carla Lalli MusicServings 8
- Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
- Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
- Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
- Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!
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- Wild Mushroom Risotto. Mushrooms make everything better, and this risotto is no exception. It’s super easy to make but tastes like you spent hours laboring away in the kitchen.
- Lemon Parmesan Risotto with Peas. This lemon parmesan risotto with peas is the perfect springtime dish to add to your weekly menu. It’s full of citrusy flavor from the lemon zest and juice, with the added bite of garlic and shallots to make it a restaurant-worthy meal.
- Chicken and Mushroom Risotto. Not only does this dish look good, but it tastes great too! Each bite of this chicken and mushroom risotto fills your mouth with creamy, hearty goodness.
- No-Stir Creamy Lemon & Herb Baked Risotto. Believe it or not, you can make this notoriously tricky dish in the oven! That’s right; this no-stir risotto is the hands-off dinner you need on a busy weeknight.
- Creamy Lobster Risotto. If you’re looking to recreate the fine dining experience at home, look no further. This divine dinner recipe is buttery, savory, and deliciously hearty.
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