Arborio And Red Rice Risotto With Baby Broccoli And Red Peppers Food

ARBORIO AND RED RICE RISOTTO WITH BABY BROCCOLI AND RED PEPPERS

Steps:

• To cook the red rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes.
• Put the stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Add the red pepper flakes and the red bell pepper and continue to cook, stirring often, for another 5 minutes, until tender.
• Stir in the arborio rice and the garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the broccoli stems and flowers and continue to add broth and stir the rice for another 10 minutes or so, until the broccoli is crisp-tender. When the rice is just about tender all the way through but still chewy, add another ladleful of stock and the red rice. Season to taste with salt and pepper. Stir together for a couple of minutes, until the stock is just about absorbed, and add another ladleful of stock, the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates.

RED PEPPER RISOTTO

Steps:

• Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
• Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
• When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

RISOTTO WITH BROCCOLI

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
• Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the diced broccoli stems. Continue to add broth and stir the rice for another five minutes. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so. When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

BROCCOLI RISOTTO

Steps:

• Remove the flowerets from the broccoli, divide them into small pieces and steam about three minutes, until just tender and bright green. Rinse under cold water, drain and set aside.
• Chop enough of the stems to make one cup, place in a small saucepan with about two-and-a-half cups of water and simmer until very tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Puree the chopped broccoli in a food processor.
• Add enough chicken or vegetable stock to the cooking liquid to make five cups, place this stock in a saucepan and bring to a slow simmer.
• Heat the oil or butter in a heavy saucepan. Add the onion and saute until the onion is tender but not brown. Stir in the rice and cook, stirring, about five minutes. Stir in the broccoli puree and season with salt and pepper and sage.
• Begin adding the simmering stock, about a half-cup at a time, stirring and adding additional stock as the liquid is absorbed by the rice. After about 20 minutes nearly all the liquid should have been added. The rice should be just tender with a bit of resistance in the middle and the mixture should be creamy, not quite liquid. Stir in the reserved broccoli flowerets, check seasonings and serve with Parmesan cheese.

BROCCOLI RISOTTO

Steps:

• In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.

WILD RICE AND ARBORIO RISOTTO WITH CORN AND RED PEPPER

Steps:

• To cook the wild rice, bring 3 1/2 cups of the stock to boil in a medium saucepan. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl.
• Put the remaining 2 1/2 cups stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Cut the kernels off the cobs and add the cobs to the stock. Cover and simmer 20 minutes. Remove the corncobs from the stock. Taste the stock and make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Add the red pepper and continue to cook, stirring often, for another 5 minutes, until tender.
• Add the arborio rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the corn kernels and continue to add stock and stir the rice until the rice is tender all the way through but still chewy, about 10 more minutes. Add another ladleful of stock and stir in the wild rice and thyme. Cook for 3 to 5 minutes. Add pepper, taste and adjust seasonings.
• Add another ladleful of stock to the rice. Stir in the Parmesan if using and remove from the heat. Serve right away in wide soup bowls or on plates.