Black Bean Risotto Food

BASIC BLACK BEANS

Steps:

• Rinse the beans under the tap. Put them into a bowl large enough to hold them and 4 cups of water. Cover with a plate or plastic wrap and leave to soak overnight. They should double in size.
• Drain the soaked beans, rinse, and put them into a heavy pot with onion and bay leaf. Add enough water just to cover the beans, and drizzle olive oil.
• Bring the beans to a boil. Remove any scum that forms. Boil for 10 minutes, cover and turn the heat down to low. Simmer until the beans are tender but not falling apart, 1 to 1.5 hours depending on the age of the beans.
• Remove the onion and bay leaf. Add the sea salt. Use the beans or store them in the fridge or freezer.

ITALIAN BLACK BEAN & ZUCCHINI RISOTTO

Steps:

• In large deep skillet over medium heat, heat oil.
• Add rice; stir to coat with oil.
• Stir in 4 cups water and salt; bring to a boil.
• Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
• Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
• Cover; cook about 8 minutes, until zucchini is tender.
• Sprinkle with the remaining 1/2 cup cheese.
• Remove from heat, cover and let stand 4 minutes, until cheese is melted.
• Serve with sour cream and green onions.

BROAD BEAN RISOTTO

Steps:

• Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside.
• Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening
• Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender.
• Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper.
• Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside
• Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately

RISOTTO WITH BLACK BEANS & OLIVES

Steps:

• In pressure cooker, heat the oil.
• Sauté the onions and garlic until soft but not brown, about 2 minutes.
• Stir in the rice, coating thoroughly with the oil.
• Stir in 3 1/2 cups of the stock, the oregano and salt.
• Lock the lid in place and, over high heat, bring to high pressure.
• Lower the heat just enough to maintain high pressure; cook 5 minutes.
• Reduce pressure with a quick-release method.
• Remove lid, tilting it away from you to allow any excess steam to escape.
• The risotto will continue to absorb liquid at this point and should end up being slightly soupy.
• If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper.
• Cook over medium heat, stirring constantly, until rice is tender but chewy.
• Serve immediately in shallow soup bowls.

RISOTTO OF FENNEL AND BLACK BEANS

Steps:

• Heat olive oil in a nonstick saucepan over medium heat. Add fennel, onion, water, and garlic; cook and stir until onion starts to soften, about 5 minutes. Stir in rice until coated with oil and lightly toasted, 1 to 2 minutes.
• Stir 1 cup broth into the saucepan; cook until rice absorbs broth, about 5 minutes. Add broth a ladleful at time, stirring until rice is tender and creamy, 15 to 20 minutes in all. Stir in black beans; cook until heated through, about 5 minutes.

BLACK BEAN RISOTTO

Steps:

• Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
• Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.

BRUSSELS SPROUT RISOTTO WITH LEMONY WHITE BEANS

Steps:

• Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm.
• Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy.
• Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan.
• In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto.

LIMA BEAN RISOTTO

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes.
• Meanwhile, bring chicken broth and 1 1/2 cups water to simmer in medium saucepan. Reduce heat to very low and keep mixture hot.
• Add rice to onion mixture and stir 2 minutes. Add wine and stir until all liquid is absorbed. Add lima beans and 3/4 cup broth mixture; reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining broth mixture 1/2 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Remove risotto from heat. Mix in grated Parmesan. Season risotto to taste with salt and pepper and serve.

BEAN RISOTTO

Steps:

• Fry onion and garlic in a little oil until soft
• Add risotto rice and beans, plus veg stock
• Bring to the boil, then reduce heat and simmer until rice is cooked
• Add more stock if needed
• Stir in Parmesan
• Serve with a leafy salad