What's the best recipe for arbario rice?

Answer 1

I went to google.com and found these delicious recipes for you to try. They do sound elegant and great for entertaining, either yourself or others. Enjoy! Here's the first one:

Saffron Risotto
1 lb. arbario rice
1 medium shallot, chopped fine
1 tsp. garlic, chopped fine
2 tsp. olive oil
3 pinches saffron (threads)
2 oz. butter or 1 c. heavy cream
1 bunch chives
Salt and pepper

In a wide pot, heat the olive oil to a medium temperature. Add the chopped shallots and garlic while stirring. When they are partly cooked and translucent, add the saffron, rice, salt and pepper. Stir to mix and coat the rice with ingredients. Add the hot shrimp poaching liquid (court bouillon) one ladle at a time. Keep on medium to low heat and stir frequently. Add more stock as the rice absorbs it. When rice is almost cooked but still slightly crunchy, add butter or cream and shrimp. Stir in shrimp to reheat and check seasoning. Garnish with whole chives and serve immediately. ENJOY!

Wine Suggestion: Serve Martin & Weyrich Pinot Grigio.


This one sounds good too:

White Bean Risotto

1 medium onion, chopped
1 clove garlic, minced
1 large tomato, chopped
1 1/2 cups arbario rice (risotto)
3 1/2 cups (28 ounces) chicken broth
1 (16-ounce) can white beans such as cannellini, navy or great northern
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon dried mixed herbs (such as basil, oregano and tarragon)
Salt and freshly ground black pepper, to taste

Spray a large skillet with non stick cooking spray. Saute onion until translucent, about 4-5 minutes. Add garlic and tomato and cook for another 2-3 minutes. Add rice stir and cook for another minute. Add broth and bring to a boil. Reduce heat to simmer, cook uncovered, stirring occasionally, until broth is absorbed and rice is tender, about 15-20 minutes.

Stir in beans, cheese, herbs, salt and pepper. Cook until all ingredients are hot, 1-2 minutes

Answer 2

Good Evening,

Any risotto will work with arborio rice (only).

A risotto is when you allow the starches to come from the inside of the short grained rice by slow cooking with stock. The easiest way to do this is to take a small amount of oil in a sauce pan and add diced shallots, some garlic and a cup or two of rice. Allow the shallots (or white onion) to get translucent, just a few minutes. In another saucepan, have either a chicken or vegetable ( about 1 quart per cup 1/2 of rice) stock on simmer. Add the hot stock, ladle by ladle, stirring as much as possible, keep your heat about low medium. Your rice will let you know when it is full, it will stop absorbing the liquid.

At this point you could add anything you want; pearl onions, peas, sauteed mushrooms, roasted bell peppers, sliced/roasted nuts, lemon zest, diced tomatoes...your options are many.

Once you've figured out what you are going to add (Or add Nothing... it will taste just as good!) you will finish your risotto by adding several tablespoons of butter, stir that in until it melts. Remove from heat and stir in a couple of handfuls of grated Parmesan or Romano cheeses. Serve! (1/2 cups will serve 4 as a side dish).

Good Eating!

James

Answer 3

Parmesan Risotto

3 Tbs unsalted butter
1 medium onion, minced
1 1/2 cups Arborio rice, (do not rinse)
1/8 tsp salt
1/8 tsp freshly-ground black pepper
1 cup dry white wine
3 cups hot chicken or vegetable stock, (to 4 cups)
1/2 cup Parmesan cheese, freshly-grated



1 In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and cook, stirring, until the onion is transparent, about 5 minutes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
2 Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
3 Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

Servings: 6

Answer 4

White Bean Risotto

1 medium onion, chopped

1 clove garlic, minced

1 large tomato, chopped

1 1/2 cups arbario rice (risotto)

3 1/2 cups (28 ounces) chicken broth

1 (16-ounce) can white beans such as cannellini, navy or great northern

1/3 cup freshly grated Parmesan cheese

1/2 teaspoon dried mixed herbs (such as basil, oregano and tarragon)

Salt and freshly ground black pepper, to taste

Spray a large skillet with non stick cooking spray. Saute onion until translucent, about 4-5 minutes. Add garlic and tomato and cook for another 2-3 minutes. Add rice stir and cook for another minute. Add broth and bring to a boil. Reduce heat to simmer, cook uncovered, stirring occasionally, until broth is absorbed and rice is tender, about 15-20 minutes.

Stir in beans, cheese, herbs, salt and pepper. Cook until all ingredients are hot, 1-2 minutes.

Answer 5

This is MY perfected recipe! I hope you make it and enjoy it.


** Sugar Pie’s MUSHROOM RISOTTO **

5 cups chicken broth
1 cup white wine
3 Tbsp. olive oil, divided
1 onion, diced
3-4 garlic cloves, minced
½ pound fresh mushrooms, sliced
1 tsp dry thyme
2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. butter
½ tsp. kosher salt
Few twists black pepper
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated
5-8 slices proscuitto, chopped (optional)
Fresh Italian parsley, for garnish

Heat the chicken broth and wine in a medium saucepan and keep warm over low heat.
Heat 2 Tbsp. of oil in a large saucepan over medium heat. Add onion and cook, stirring, about 3 minutes. Add garlic, and cook about 2 minutes more. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Remove onions and mushrooms from pan and reserve.

Add the remaining 1 Tbsp. of oil. Add the rice and stir quickly until it is well-coated and opaque, about 2 minutes. This step cooks the starchy coating and prevents the grains from sticking.

With a ladle, add 1 cup of the warm broth and wine mixture and cook the rice, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Remove from heat and stir in Parmesan cheese and proscuitto. Top with chopped parsley before serving.
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** Herbed Risotto **

1½ cup(s) Arborio Rice
3/8 cup(s) Finely Chopped Onion
1½ clove(s) Finely Chopped Garlic
1½ Tbsp Fresh Chopped Parsley
3/4 cup(s) Heavy Cream
3/4 cup(s) Grated Parmesan Cheese
3/8 cup(s) White Wine
Salt and Black Pepper to taste
4½ cup(s) Chicken Broth (simmering)
1½ Tbsp Fresh Chopped Oregano
1½ Tbsp Fresh Chopped Basil
3 Tbsp Olive Oil

Procedures
In a medium pan heat olive oil and cook onion and garlic until it starts to soften (about 2 minutes).

Add rice and stir until the rice is well coated with the oil.

Pour in the white wine and stir rice until wine is absorbed.

Add 1 cup of the chicken broth and stir the rice constantly until the broth is absorbed.

Continue adding the broth one ladle at a time allowing the rice to absorb it but not completely dry.

The rice is finished when it has a creamy consistency and is tender with a bite (similar to pasta).

Reduce heat to low and add in the heavy cream, parsley, basil, oregano and grated Parmesan cheese.

Mix well and season with salt and pepper.

Remove from heat and transfer to serving dish. Top with extra Parmesan cheese. Serve immediately.

Serves 6.

--Olive Garden website

Answer 6

Use chicken stock to make it