Ditalini Risotto Food

DITALINI RISOTTO

Ditalini Risotto image

Rather than being cooked in salted water, the pasta is treated like risotto-simmered in stock and stirred until cooked and creamy-which gives it plenty of time to pick up meaty flavors.

Provided by Camille Becerra

Categories Bon Appétit Pasta Kale Healthy Dinner Lunch Kid-Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling
1 medium onion, finely chopped
1 cup dry white wine
1 pound ditalini or other short, tubular pasta
6 cups (or more) Toasted Garlic-Beef Stock
1/2 cup finely grated Pecorino, plus more for serving
Kosher salt
1 cup baby kale
1 cup baby mustard greens or other spicy greens
2 teaspoons freshly ground black pepper

Steps:

Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12-18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8-10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25-30 minutes.
Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it's slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.

DIRTY RISOTTO

Dirty Risotto image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves

Steps:

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

DITALINI AND PEAS

Ditalini and Peas image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/2 cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.

SICILIAN BROCCOLI AND DITALINI

Sicilian Broccoli and Ditalini image

This is a wonderful and easy vegetable&pasta recipe that my family has been making for ages. We use only fresh broccoli and I have added bullion cubes to enhance the flavor. I hope you try this delicious and healthy dish.

Provided by FoodFromSicily

Categories One Dish Meal

Time 20h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 large fresh broccoli
1 whole garlic clove
1 large onion
1/4 cup extra virgin olive oil
6 bouillon cubes (Use vegetarian bouillon to make this recipe vegetarian.)
fresh black pepper (to taste)
parmesan cheese (to taste)
1/2 lb ditalini (or small shells)
6 cups water

Steps:

Place in a dutch oven or a large deep frying pan:.
Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good).
Clean and trim broccoli and cut into 2" pieces.
Add cut broccoli to garlic and onion.
turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
Simmer until broccoili is still slightly crunchy and add pasta.
Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
cook until pasta and broccoli are both tender and most of the water is absorbed.
turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese. Toss and serve.
You can garnish with lemon if you like.

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