risotto recipie?

Answer 1

* 1 small white onion
* 1 1/2 cups Arborio rice
* 3 cups vegetable or chicken broth
* 1/4 tsp. saffron threads
* 1/4 cup Parmesan cheese
* Butter
* Salt & pepper

Finely chop one small white onion and saute it in some butter over medium heat in a two-to three-quart heavy saucepan. Let the onion cook, stirring it occasionally with a wooden spoon, until it smells good and appears translucent. Pour the Arborio rice into the saucepan and stir to mix with the onions. Let the rice toast in the pan for a minute or two--it will absorb the flavor from the onions. While the rice is toasting, heat the vegetable or chicken broth in a separate saucepan over medium heat to a gentle simmer. Crumble a pinch of saffron threads into the broth. Using a ladle, add a cup or two of simmering broth to the rice, then stir the rice until it has absorbed the broth. Keep adding broth to the rice and stirring; this cooking technique helps bring the starch out of the rice to combine with the broth for the creamy texture typical of a classic risotto. You may not need to use all the broth, so when about three-quarters of the broth has been absorbed (usually 15-20 minutes), start tasting the risotto between additions of broth to see if it's done. When it's done, the individual rice grains should still be distinguishable, and their texture should be slightly firm (al dente), but not at all crunchy. For the finishing touch, stir in an additional pat of butter, grate in real Parmesan cheese, and add salt and pepper to taste. The risotto should be rich, creamy, fragrant, and a beautiful golden color. Serve the risotto in wide, shallow serving bowls with additional Parmesan cheese grated or shaved on top. Traditionally, risotto is eaten with a fork, and each bite is taken from the edges--this way, the rice at the edges slowly cools and the rice in the deeper center part of the bowl stays hot.

Answer 2

When I lived in Vicenza, Italy, my landlord would often come to eat. He especially enjoyed my risotto, saying it was as good as his mother's. The highest praise!

Risotto can be simple or elaborate. The flavors and additions are up to you. It can be a quick dish made after a busy day at work, or served to company with a great veal dish. Risotto does take a bit more attention than cooking pasta. It is a gentler process, requiring simmering rather than boiling.

Heat a little olive oil and/or butter in a frying pan. You can use either or both. I usually use olive oil. When the oil is hot, sauté half a chopped onion. Sauté the onion until it's soft and golden.

Add 4 oz of rice per person as a main dish, or 2 oz of rice if serving as a side dish. Sauté the rice for a few minutes. Make certain the rice is well coated with oil.

Have 3-5 cups chicken broth ready. If you need to use bullion cubes, try and find porcini mushroom bullion cubes. Canned or homemade broth is best. You are not going to add all broth at one time. Add the broth slowly, about 1/3 cup at a time. Enough so that the rice stays wet, but never so much that it completely covers the rice. You don't want to see large amounts of liquid in the pan. When the rice has absorbed all the liquid from the last addition, add another one. Keep stirring. Be patient and keep the heat on simmer. You should hear the steam when you add the broth, but the rice shouldn't stick.

What happens if you use all the broth and you still need more liquid? Glad you asked. This is the place for the white wine. Add a cup or two, 1/3 cup at a time, to the rice. Stirring and simmering just as you did with the chicken broth. Do not use red wine. You will have pink risotto. If you don't drink wine use more chicken broth.

When the rice is almost completely done add the final ingredients. I like a little saffron and parmesan cheese. Let it set for a few moments. Many Italians like to add a little butter or oil at this stage. It helps to create a creamier risotto.

Additional ingredients can be added when you put in the cheese. There are some simple additions. Spinach works well. If you use frozen, chopped spinach, add it earlier in the cooking cycle, decreasing the amount of chicken broth needed. Fresh asparagus can also be added earlier in the cooking process. The heated broth will blanch the asparagus. You can add cooked shrimp or chicken at the end phase.

Don't be disheartened if your risotto comes out too hard the first time. Try again

Answer 3

Risotto

1/4 cup finely chopped onion
2 tablespoons butter
3 cups chicken or beef broth
1 cup rice
1/2 teaspoon salt
dash pepper

In medium sauce pan cook onion in butter until onion is tender, but not brown. Stir in broth, rice, salt and pepper. Bring to a rolling boil, reduce heat to low and cover with tight-fitting lid. Continue cooking 15 minutes - do not lift lid! Remove from heat and let stand covered for 5 to 10 minutes. Rice should be tender but still slightly firm. Mixture should be creamy. If necessary add a little water to reach desired consistency.

I usually use risotto as the base for other dishes - either vegetables or meat. You can also add things to the risotto like Parmesan or herbs.

Answer 4

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Answer 5

Risotto with Wild Mushrooms
(Risotto al Funghi)

For the mushrooms:

2 tablespoons dry porcini mushrooms
1/4 cup story hot chicken stock
6 ounces fresh wild mushrooms, (porcini, shiitake, chanterelles)
1 tablespoons olive oil
1/4 teaspoons salt
For the rice:
1 1/2 tablespoons olive oil
1/2 cup minced onions
1 shallot minced
1 cup Arborio rice
1/2 cup dry white wine
About 3 cups good chicken broth, simmering
Salt to taste
About 2 tablespoons butter cut into pieces
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper

To prepare the mushrooms: Can be done ahead of time

Rinse the dry porcini mushrooms to remove any dirt. Place mushrooms in a small bowl along with the hot chicken broth and let stand for 20 minutes.

Meanwhile trim and discard the woody areas of wild mushrooms, wash, and pat dry on paper towel. Cut the mushrooms into 1/2-inch lengthwise slices.

In a medium skillet over high heat, film the bottom with oil. When the oil smokes, toss the wild mushrooms with salt, shaking the pan constantly, to evaporate the moisture and intensify the flavor, about 5 minutes. Set aside.

To prepare the risotto: Invite your guest into the kitchen while you take turns stirring the risotto....

In a heavy bottom, medium saucepan over high heat, film the bottom with olive oil. Add onions and sauté, stirring often until they are translucent, about 2 minutes. Add the shallots and sauté for about 1 minute. Reduce the heat to moderately high, stir the rice into the onion mixture and toast it by stirring rather slowly and constantly until the grains turn golden, feel loose and dry; "They will click softly in the pan." At once, add the wine, raise the heat to high and broil it down. When the rice is almost dry, ladle in enough hot broth to barely cover the rice. Regulate the heat so the broth just simmers. Constantly and slowly keep stirring from now on.

Continue adding chicken broth as the rice absorbs it and after the rice has been cooking for about 8 minutes stir in the sautéed wild mushrooms. Ladle about 1/4 cup of broth into the sauté pan to deglaze it and pour the liquid into the risotto. Keep stirring the risotto. Remove the soaked porcini and squeeze their juices back into the bowl. Chop the soaked mushrooms and stir them into the risotto. Strain out any sand and sediment at the bottom of the bow, then pour the soaking juices into the risotto.
When the grains have doubled in size and are suspended in a creamy liquid and rice is just tender - al dente, remove the risotto from the heat. Stir in the butter and half of the cheese with a wooden spoon; season with pepper to taste. Immediately transfer the risotto to warmed soup plates, sprinkle with Parmesan cheese and serve at once. Pass remaining cheese at the table.

Answer 6

Pumpkin risotto:

30 min
4 servings

15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3-4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)

1. Heat butter and oil together in a large saucepan or frypan.
2. Gently cook the onion and garlic.
3. Add the rice and cook, stirring until the rice is coated in the oil mix.
4. Cook this about 1 minute.
5. Stir in the pumpkin and mushrooms.
6. Pour over 1 cup of the hot stock.
7. Cook, stirring often until the liquid is almost all absorbed.
8. You don't want the liquid to be boiling in with the rice, just a gentle simmer.
9. Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
10. This takes about 20 minutes.
11. You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
12. Stir in the parmesan cheese,seasoning and parsley.
13. It will go lovely and sticky with the cheese.
14. Serve immediately.

Answer 7

Parmesan Risotto
Serves 4

Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.

6 to 8 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

3 tablespoons olive oil

1/2 cup finely chopped shallots(about 2)

1 cup Arborio or Carnaroli rice

1/2 cup dry white wine

4 to 6 tablespoons unsalted butter

1/2 cup grated Parmesan cheese, plus extra for grating or shaving

1/4 cup chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

1. Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.

2. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.

3. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.

4. Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.

5. Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Martha Stewart Living

Answer 8

Home > Categories > Rice and Beans


How to Make Risotto
Oysters and chocolate are all well and good for that special Valentine's Day dinner, but on the scale of effort, they fall somewhere slightly above a plate of saltines and well below a peanut butter and jelly sandwich. If you really want to impress your date, whip up a plate of risotto with the help of this guide. You can casually mention the hours you spent toiling over the stove, but it really shouldn't be necessary once your date gets a good look at the delicious meal you've conjured up. (Don't worry, though--risotto really is not as labor-intensive as you might think. . . just don't tell your date that.)




Ingredients
1 small white onion
1 1/2 cups Arborio rice
3 cups vegetable or chicken broth
1/4 tsp. saffron threads
1/4 cup Parmesan cheese
Butter
Salt & pepper
Steps
Finely chop one small white onion and saute it in some butter over medium heat in a two-to three-quart heavy saucepan. Let the onion cook, stirring it occasionally with a wooden spoon, until it smells good and appears translucent.
Pour the Arborio rice into the saucepan and stir to mix with the onions. Let the rice toast in the pan for a minute or two--it will absorb the flavor from the onions.
While the rice is toasting, heat the vegetable or chicken broth in a separate saucepan over medium heat to a gentle simmer. Crumble a pinch of saffron threads into the broth.
Using a ladle, add a cup or two of simmering broth to the rice, then stir the rice until it has absorbed the broth. Keep adding broth to the rice and stirring; this cooking technique helps bring the starch out of the rice to combine with the broth for the creamy texture typical of a classic risotto.
You may not need to use all the broth, so when about three-quarters of the broth has been absorbed (usually 15-20 minutes), start tasting the risotto between additions of broth to see if it's done. When it's done, the individual rice grains should still be distinguishable, and their texture should be slightly firm (al dente), but not at all crunchy.
For the finishing touch, stir in an additional pat of butter, grate in real Parmesan cheese, and add salt and pepper to taste. The risotto should be rich, creamy, fragrant, and a beautiful golden color.
Serve the risotto in wide, shallow serving bowls with additional Parmesan cheese grated or shaved on top. Traditionally, risotto is eaten with a fork, and each bite is taken from the edges--this way, the rice at the edges slowly cools and the rice in the deeper center part of the bowl stays hot.



Tips
The recipe calls for Arborio rice, since this is the most easily available risotto rice in American supermarkets, but you can use any short-grain Italian rice labeled "superfino"--Vialone Nano is another type of superfino rice you might find in the supermarket or specialty store. It is important to use only superfino rice, since it has the texture and high starch content necessary to make a creamy, authentic risotto.
Don't wash the rice before adding it, or you'll lose the precious starch coating the rice grains.
For the best saffron flavor, toast the saffron threads in a small saucepan for a minute over medium heat before crumbling them and adding them to the broth. Don't use powdered saffron, as the real, expensive saffron is often mixed with cheaper yellow spice powders, such as turmeric or safflower.
Try replacing 1/2 to 1 cup of the broth in the recipe with dry white wine for a more complex flavor. Use a good-quality wine; never cook with anything you wouldn't drink.
This recipe makes a type of risotto from Northern Italy called "risotto alla Milanese," traditionally served as a side dish alongside a braised veal dish called "osso buco." You can easily adapt the basic recipe to create a different kind of risotto. Here are a few suggestions:
For "risotto alla primavera," leave out the saffron threads, and add a cup of mixed vegetables towards the end of the cooking time--shelled peas, diced zucchini, chopped asparagus spears, or chopped fresh artichoke hearts all make nice additions. Add some chopped fresh basil, grated lemon zest, and/or fresh lemon juice when the risotto has finished cooking.
For "risotto alla zucca," peel, deseed, and chop a small winter squash such as butternut or acorn squash, add the pieces of squash to the onions in Step 1, season with about 1/4 teaspoon powdered or freshly grated nutmeg and about 1/2 teaspoon powdered cinnamon, and saute until the pieces of squash are tender before adding the rice. Some of the pieces of squash will fall apart completely, so the finished risotto will be lush and sweet and a beautiful golden or orange color. Leave out the saffron threads from the recipe.
For "risotto ai funghi," leave out the saffron threads, and while the risotto is cooking, saute some chopped wild mushrooms in butter in a separate pan over medium-high heat until they are browned and any liquid put out by the mushrooms has evaporated. Stir in the mushrooms when the risotto is done, and season with about 1/4 teaspoon of chopped fresh thyme. If you have access to truffles, drizzle the risotto with black or white truffle oil when it's done, or shave some fresh truffle over the top. (Italians also store their dry superfino rice with truffles so it will absorb the truffle flavor.)
Don't be afraid to stir in that last pat of butter when the risotto is done. This is a traditional step in making risotto, called "mantecare," and it really makes the risotto taste rich and delicious!
It's worth shelling out for a piece of real Italian Parmesan cheese labeled "aged Parmigiano-Reggiano." Less expensive hard cheeses called Romano or Grana Padano are often sold as Parmesan in this country, but they don't have the same complex flavor as real Parmesan cheese.

Answer 9

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