recipe for risotto?

Answer 1

Pressure-cooker risotto with leeks, sun-dried tomatoes and mascarpone


Serves 2



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
75g/3oz unsalted butter
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 leeks, washed, halved lengthways and sliced
2 sprigs thyme
150g/5oz risotto rice, such as Arborio
8 sun-dried tomatoes, cut into thin strips
450ml/¾ pint hot vegetable stock
50g/2oz mascarpone
50g/2oz parmesan
1 tbsp fresh flatleaf parsley, finely chopped



Method
1. Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring.
2. Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter.
3. Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes.
4. Release the pressure, remove the lid and stir.
5. Fold in the mascarpone and parmesan and season to taste.
6. Garnish with the parsley and serve at once.

Answer 2

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.

Answer 3

ITALIAN SAUSAGE RISOTTO:
Heat 1 tsp cooking oil in large pot or dutch oven, medium high.
Add 13 oz Italian sausage, casings removed.
Scramble-fry 3 minutes, until starting to brown. Drain.
Add: 1 cup chopped zucchini, 3/4 cup chopped onion,
2 minced garlic cloves, 1/2 tsp dried Basil,
1/2 tsp whole oregano, 1/2 tsp dried chilies, 1/2 tsp pepper.
Heat & stir fo 3 minutes until veggies soften.

Add 1 1/2 cups Arborio rice, stir until coated,
add 3 cups chicken broth, stir, bring to boil.
Reduce heat med-lo, cover, simmer 10 minutes, stir once.
Add 1/2 cup more chicken broth, stir, simmer 15 minutes.
Stir constantly, until rice is tender.
Add 1 cup chopped tomato, & 2 tbsp chopped parsley.
Remove to large serving dish, sprinkle with Parmesan.

Answer 4

This red wine risotto is wonderful!!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29941,00.html

Enjoy!!!

Answer 5

Basic Risotto
and Several Variations
Yield: 4 servings

1 cup Arborio rice
2 tablespoons pure olive oil
1 large onion, peeled and finely diced
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream

Pick through the rice to remove any stones or foreign matter, but do not wash it before cooking.
Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all.

Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon.
(A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice.
Constant stirring should be avoided for the same reason.)

Preheat the chicken stock just to the boiling point, then have it ready at stoveside.
After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed.
Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.

(Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.)
Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.

After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan, and heavy cream.
Stir to combine all the ingredients and serve immediately.

Variations:

Sauteed shrimp Mixed seafood (such as salmon, shrimp, and scallops) sauteed in olive oil and herbs

Diced fresh vegetables, steamed or sauteed in olive oil (asparagus and carrots make a wonderful combination)

Fresh green peas in season Sauteed mushrooms and herbs Roasted Garlic

Mushroom Risotto
Serves 6.
Servings: Makes 4 to 6 servings.

Ingredients:
1 oz (28 g) dried porcini (1 cup)
3 3/4 cups hot water
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
1 tablespoon soy sauce
1 tablespoon olive oil
3/4 stick (6 tablespoons) unsalted butter
1 small onion, finely chopped (1 cup)
2 garlic cloves, finely chopped
3/4 lb fresh cremini mushrooms, trimmed and thinly sliced
1 lb Arborio rice (2 1/3 cups)
2/3 cup dry white wine
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
Special equipment: parchment paper (if reserving some risotto for another recipe)
Garnish: Parmigiano-Reggiano shavings

Preparation:
Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes.
Lift porcini out, squeezing liquid back into bowl.
Rinse to remove any grit and coarsely chop.
Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer.
Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes.
Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.
Thin with some of remaining broth if necessary. (You will have about 1 cup left over.)
Remove from heat.
Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted.

If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap.

Stir parsley into remaining risotto and serve immediately.

Notes:

To quick-chill the 3 cups risotto, spread it on a parchment-paper-lined baking sheet and cover with another sheet of parchment. Cool to room temperature, then chill until cold, about 30 minutes.

Risotto keeps, covered and chilled, 4 days.

hopethese help. enjoy.