What kind of risotto should I make tonight?

Question

I wanted to have a picnic with my girl, but it's raining. So...risotto indoors it is. Any suggestions? Favorites?

Oh! I should have mentioned...we eat fish but no other meat. Thanks!

Answer 1

Something with mushrooms sounds good. Does she like mushrooms? If not, the asparagus sounds good too.

Answer 2

Shrimp would be my choice but here is a beef one also.


DAN'S ULTIMATE SHRIMP RISOTTO

5 cups chicken broth (low salt if possible)
3/4 cup dry white wine
6 tablespoons butter
1 to 2 tablespoons minced garlic
1/4 to 1/2 teaspoon dried crushed red pepper
1 bay leaf
1 teaspoon tarragon (optional)
3/4 pound uncooked medium shrimp, peeled & deveined
1/2 cup finely chopped onion
1 1/2 cups arborio (risotto) rice
1 cup blanched spring vegetables such as asparagus tips, peas, corn, or broccoli
3 tablespoons chopped fresh parsley
1/4 cup cream
1/2 cup grated Parmesan

Warm broth and 1/4 cup wine in the microwave.
Melt 2 tablespoons butter in a skillet over medium heat. Add half the garlic and crushed red pepper and sauté for 30 seconds, then add shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Do not overcook shrimp or they become tough. Drain shrimp, reserving cooking liquid.

Melt remaining 4 tablespoons butter in heavy large saucepan or skillet over medium heat. Add onion and remaining garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 1-2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1/2 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total. Don't "drown" risotto.

Add vegetables and cream.

Cook until rice is just tender and creamy, about 5 minutes longer. Add a final shot of white wine. Stir in reserved shrimp cooking liquid. Add shrimp. Add Parmesan. Remove from heat.

Stir in 2 tablespoons parsley into risotto. Season with salt and pepper. Transfer to plates. Sprinkle with remaining tablespoon parsley.

Makes 3 Dan-sized servings.
BEEF - FARCE RISOTTO

1 yellow onion, chopped fine
2 tbsp. butter
1 lb. ground beef, crumbled
1 c. rice
1 can peeled tomatoes
2 c. water
1 1/2 tsp. salt
Freshly ground pepper to taste
1-2 red or green peppers

Fry the onion in the butter in a frying pan until tender. Add the beef and fry until brown, stirring frequently. Add the rice and fry for 1 minute, stirring frequently. Add the tomatoes and liquid and stir in the water. Add the salt and pepper; mix well. Cut the peppers in large cubes and stir into mixture. Cover. Bake at 350 degrees for 30 minutes or until rice is tender. 4 servings.

Answer 3

creamy mushroom risotto with rosemary grilled pork tenderlion

Pork Tenderloin:
1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Salt
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
Risotto:
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated
1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves



Tenderloin:
Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
Preheat oven to 375 degrees F.

Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.

Risotto:
Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

Answer 4

do a creamy parmesan & mushroom risotto
serve this with a great steak

Answer 5

I like mushroom with fresh herbs (tyme and parsley).

Answer 6

My favorite is asparagus and shrimp. Mmmm.

Answer 7

beef