Black Rice Risotto Food

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.

BLACK RICE RISOTTO

Steps:

• Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
• Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
• Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.

BLACK RISOTTO

Steps:

• Clean the cuttlefish by removing eyes, beak and transparent quill.
• Remove and reserve ink sac.
• Place cuttlefish in a bowl of cold water and soak for 30 minutes.
• Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.
• Saute' onion and garlic in the oil until translucent.
• Add the cuttlefish and cook over moderate heat until golden, stirring from time to time.
• Add salt and pepper reduce heat, cover and cook for 30 minutes.
• Add the rice and stir briefly over high heat to blend flavors.
• Pour in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth.
• Reduce heat to low and cook for about 15 minutes, stirring constantly.

BLACK RICE

Steps:

• In a saucepan fry the garlic cloves, when taking the color removed. There throw, then the onion very thin and when it is softened a little, green pepper small cut. When the pepper is also a little softener, it pulled the cuttlefish. After a few minutes, you throw a bit of grated tomato and garlic (or garlic) and chopped parsley in a mortar.
• Meanwhile, boil water on throws the sacks of ink. We must ensure that the water take a very black color.
• When the sauce is well done, you throw the rice, give it a few tombs and pour the boiling water
• Let cook over very high heat for 15 minutes. We stopped the fire and let stand 5 minutes.
• Served with allioli

FORBIDDEN RICE RISOTTO

Steps:

• Melt one tablespoon of butter in a pot over medium heat. Add the shallot and gently fry for 3-4 minutes until clear.
• Stir in the rice and cook for another minute.
• Add the sherry and deglaze the pan, stirring constantly, about a minute.
• When the sherry has reduced, add the hot chicken stock only enough to just cover the rice. Keep stirring, adding more stock like before when most of the liquid is gone.
• Continue to stir and add stock until the rice is tender but still with some bite. This took me about 35 minutes.
• Add the remaining butter and the parmesan, and season with salt and pepper to taste.