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.
SWEET POTATO RISOTTO
This creamy and tender rice dish is the perfect fit for an easy family supper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
- Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
- Stir in remaining ingredients.
Nutrition Facts : Calories 260, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1020 mg
SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER
A wonderful side dish for anything grilled - chicken, steaks, sausages or fish. Or, to make this the main course, you can add grilled chicken directly to the dish.
Provided by appleydapply
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
- Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
- Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.
SOUTHWESTERN RISOTTO
Number Of Ingredients 13
Steps:
- Cook onion and garlic in butter in a large skillet or saucepan over medium heat, stirring constantly, until tender. Add rice; cook 2-3 minutes, stirring frequently with a wooden spoon. Add wine and cook, uncovered, until liquid is absorbed. Add one cup broth; cook, stirring constantly, over medium-high heat 5 minutes or until broth is absorbed. Add remaining broth, 1 cup at a time, cooking and stirring constantly until each cup is absorbed, 25-30 minutes. (Rice will be tender and have a creamy consistency.) Stir in whipping cream and next 5 ingredients. Cook 2 minutes. Garnish with cilantro and tomatoes.
Nutrition Facts : Nutritional Facts Serves
SOUTHWEST RISOTTO
Make and share this Southwest Risotto recipe from Food.com.
Provided by Julie Tremmel
Categories Medium Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion and garlic in butter in a large skillet over medium heat, stirring until tender. Add rice; cook 2-3 minute stirring constantly. Add wine, cook uncovered until wine is absorbed.
- Add 1 Celsius broth; cook stirring over med-high 5 minute or until broth is absorbed. Add remaining broth 1 Celsius at a time, cooking and stiirring constantly until each cup is absorbed, about 25-30 minute (Rice will be tender and have a creamy consistency).
- Stir in whippng cream and next 5 ingredients. Cook 2 minute longer.
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