Creamy Parmesan Risotto Food

CREAMY PARMESAN RISOTTO

Steps:

• Heat chicken stock in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
• Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

GOURMET MUSHROOM RISOTTO

Steps:

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

HERB & PARMESAN RISOTTO

Steps:

• Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
• When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.

PARMESAN RISOTTO

Steps:

• Heat chicken broth in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
• Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
• Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
• Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

PARMESAN RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

SUPER CREAMY PARMESAN RISOTTO WITH ASPARAGUS (NO-STIR METHOD)

Steps:

• Start with the butter in a shallow pan or sautee pan over medium heat.
• Once the butter is bubbling add in the garlic and shallots. Close with a lid and allow to sweat for 5 minutes ensuring you do not get any color on them.
• Turn heat up and add in rice grains. Toast for ONLY 1 MINUTE.
• Add in white wine and reduce about 2 minutes. Make sure to scrape the bottom of the pan (this is called deglazing) this lifts up all the flavor!
• Pour in all of the chicken broth into the pan EXCEPT ONE CUP. Reserve that one cup for later. Give everything a good stir and increase the heat to high until everything is bubbling and simmering away. Stir rice once more reduce heat to the lowest it can go and cover.
• Continue cooking without peeking for 10 minutes.
• Remove the lid and stir once. Replace the lid and continue cooking until the rice is al dente, about 10 more minutes.
• Remove the lid, add the final cup of broth and the asparagus. Stir ensuring that the risotto gets nice and creamy. This will be just enough time for the asparagus to be perfectly cooked.
• Turn of the heat, add in heavy whipping cream, lemon zest, Parmesan and chives. Stir and SERVE IMMEDIATELY.

CORN RISOTTO WITH HERBED PARMESAN CREAM

Steps:

• Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
• Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
• Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
• Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
• When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.

THE BEST CREAMY RISOTTO RECIPE

Steps:

• Add the olive oil to a large pot or rondeau over medium-low heat.
• Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
• Add in the garlic and cook for 1 to 2minutes.
• Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
• Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
• Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
• Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
• Serve with more parmesan cheese, pepper, and optional parsley garnish.

CREAMY PARMESAN RISOTTO WITH ASPARAGUS

Steps:

• Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
• Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
• Add the rice; stir to coat completely. Cover and cook 2 minutes.
• Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
• Add the water or stock; stir.
• Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
• Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
• When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
• Stir the steamed asparagus into the risotto.