Rosy Red Risotto Recipes

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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



The Best Risotto image

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.

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

BEET RISOTTO

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Beet Risotto image

Steps:

  • Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

3 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
1 fennel, finely chopped
1 large red beet, peeled and cut into 1/4-inch pieces
1 1/2 teaspoons kosher salt, divided
1 cup arborio rice
1 1/2 tablespoons sherry vinegar
3 1/2 cups low-sodium chicken broth, warmed
1 cup freshly grated Parmesan
4 ounces gorgonzola dolce, crumbled

ROSY RED RISOTTO

This is a fun dish to serve, especially during the Christmas Season. Add a sprig or two of fresh parsley for an even more festive look. For some risotto can be a bit intimidating. It is really an easy dish to make. Just takes a little time and attention, but it is so worth it.

Provided by Kathy W @Kattyw

Categories     Other Main Dishes

Number Of Ingredients 8



Rosy Red Risotto image

Steps:

  • Drain beets, reserving liquid, about 1/2 cup. Dice beets - small dice and set aside. (If you don't want red hands, wear gloves.) Add reserved liquid to stock.
  • Heat oil in a heavy 2 quart pot. Saute onion in oil until translucent.
  • Add rice and stir until grains are coated with oil.
  • Add wine (Optional - or use stock if you prefer) and stir constantly on medium heat until wine is absorbed.
  • Add 1 cup of stock, stirring until liquid is absorbed. Continue cooking for about 20 - 30 minutes, adding the remaining liquid 1 cup at a time, allowing liquid to absorb before adding more. The rice, when done, should be firm with a little bite in the center, or al dente.
  • Remove from heat. Add butter and stir vigorously until butter is melted and risotto is creamy.
  • Gently stir in the diced beets and serve.

1/2-3/4 cup(s) beets, about 1/2 of a can of beets (15.5 oz) plain - not pickled, drain and reserve liquid, small diced
1 medium onion, diced
1-2 tablespoon(s) olive oil
1/2 cup(s) white wine (optional)
1 cup(s) arborio rice
4 1/2 cup(s) hot stock, chicken or vegetable
1 tablespoon(s) butter
- salt and pepper to taste

RED WINE RISOTTO

Get your dinner party off to a great start with red wine risotto

Provided by Anne Willan

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 1h

Yield 3 as a main, 6 as a starter

Number Of Ingredients 6



Red wine risotto image

Steps:

  • Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
  • Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
  • Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
  • Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.

Nutrition Facts : Calories 290 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Protein 3 grams protein, Sodium 1.2 milligram of sodium

450-500ml/16-18fl oz chicken or vegetable stock, more if needed
85g butter
1 medium onion , chopped
200g round grain risotto rice , such as arborio or carnaroli
500ml red wine , a merlot is ideal
grated parmesan (or vegetarian alternative), to serve

RED RISOTTO

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 9



Red Risotto image

Steps:

  • Preheat oven to 450 degrees.
  • Scrub the beets and place them on a sheet of aluminum foil. Fold up the edges of the foil to seal in the beets. Place the package on a baking sheet. Bake for 45 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool.
  • Peel the beets and chop them. You should have about 2 cups. (The beets can be prepared a day or two ahead and refrigerated.)
  • In a wide saucepan, melt 2 tablespoons of the butter with the olive oil over very low heat. Add the onion and cook until tender and golden, 10 to 20 minutes. Do not let it brown.
  • Add the rice to the onion and stir for 2 minutes, or until hot. Add the wine and cook and stir until the liquid is absorbed. Add the beets and cook for 1 minute. Add about 1/2 cup of the hot broth and cook, stirring constantly, until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring after each addition. After about 10 minutes, stir in salt and pepper to taste. Continue to add broth and stir until the rice is tender but still firm to the bite. If you run out of broth, use hot water.
  • Remove the pan from the heat and stir in one more 1/2 cup of broth. The risotto should be creamy and moist, not dry. Stir in the remaining 1 tablespoon butter until melted. Serve immediately.

4 medium beets (about 1 1/4 pounds), trimmed
3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups medium-grain rice, such as Vialone Nano or Carnaroli
1/2 cup dry white wine
About 5 cups hot chicken broth
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

RED PEPPER RISOTTO

As this stunning risotto simmers, it takes on a beautiful red hue from the peppers. If you choose to use the saffron the risotto will have an added dimension of flavor and an even more beautiful color.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 12



Red Pepper Risotto image

Steps:

  • Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
  • Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
  • When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 963 milligrams, Sugar 7 grams

6 to 7 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion or shallot
2 plump garlic cloves, minced
2 large red peppers, finely diced
Salt to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine
A generous pinch of saffron threads (optional)
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme
2 ounces Parmesan cheese, grated (1/2 cup)

OVEN-BAKED RED PEPPER RISOTTO

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Provided by Good Food team

Time 35m

Number Of Ingredients 9



Oven-baked red pepper risotto image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
  • Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Nutrition Facts : Calories 334 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 9 grams sugar, Protein 9 grams protein, Sodium 1.36 milligram of sodium

1 tbsp oil
1 onion, chopped
300g risotto rice
100ml white wine (optional, or use more stock)
400g can chopped tomato
200g frozen roasted pepper
500ml vegetable stock
handful flat-leaf parsley, chopped
parmesan, to serve (optional)

RED-WINE RISOTTO

Provided by Amanda Hesser

Categories     dinner, project, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Red-Wine Risotto image

Steps:

  • In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
  • Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
  • Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams

2 1/2 cups chicken broth
1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, smashed with the side of a knife
1 cup arborio rice
2 cups red wine
Kosher salt
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced chives
1 teaspoon fresh thyme leaves

ARTICHOKE, RED ONION & ROSEMARY RISOTTO

Give your risotto a healthy makeover with this easy low-fat recipe

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10



Artichoke, red onion & rosemary risotto image

Steps:

  • Heat the oil in a large frying pan or wok. Cook the onions gently for 6-7 mins until softened and browning. Add the peppers and rosemary and cook for a further 5 mins. Add rice and stir well.
  • Pour in the wine and of the stock. Bring to the boil then reduce the heat and simmer gently, stirring occasionally until almost all the liquid is absorbed.
  • Stir in another of the stock and simmer again, until it's all absorbed. Add the final with the artichokes and simmer again until rice is tender.
  • Season and stir in the Parmesan and ½ the pine nuts. Scatter over the remainder and serve.

Nutrition Facts : Calories 299 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium

1 tbsp olive oil
2 red onions , sliced into thin wedges
2 red peppers , cut into chunks
2 tbsp rosemary needles
140g arborio risotto rice
150ml white wine
850ml low-salt vegetable stock
400g tin artichoke heart in water, drained and halved
2 tbsp grated parmesan or vegetarian alternative
2 tbsp toasted pine nuts

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