RISOTTO IN A LEMON CUP
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.
- In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the 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 the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.
- To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.
MUSHROOM RISOTTO
Provided by Food Network
Categories side-dish
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
- Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
- Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
- In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
- Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
LEEK, MUSHROOM AND LEMON RISOTTO
From Vegetarian: The Best-Ever Recipe Collection. I have substituted myzithra and pecorino romano for the parmesan, depending on my menu.
Provided by COOKGIRl
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Wash the leeks well and slice. Wipe the mushrooms and slice.
- Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
- Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
- Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
- Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
- Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
- Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.
Nutrition Facts : Calories 578.6, Fat 23.7, SaturatedFat 11.3, Cholesterol 45.2, Sodium 366.3, Carbohydrate 77.3, Fiber 3.5, Sugar 2.5, Protein 13.6
MUSHROOM RISOTTO
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
Provided by SAF
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
- When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
LEMON RISOTTO
Make and share this Lemon Risotto recipe from Food.com.
Provided by Just Call Me Martha
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in butter until soft.
- Stir in lemon zest.
- Add rice to onion mixture.
- Stir well to coat all grains of rice.
- Adjust heat to low-medium.
- Add 1/2 cup of broth plus 2 Tbsp lemon juice.
- Broth should simmer, reduce and thicken.
- Add another 1/2 cup of broth.
- Stir until absorbed.
- Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
- If necessary, add more water.
- When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
- Season with salt, pepper and the remainder of lemon juice.
- Serve with grated parmesan on top.
LEMONY MUSHROOM RISOTTO
Categories Mushroom Rice Side Valentine's Day Parmesan Lemon White Wine Fall Winter Anniversary Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 (main course) or 6 to 8 (side dish)
Number Of Ingredients 11
Steps:
- Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.
- Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.
- Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.
- Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
- Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
- Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)
- Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.
LEMON RISOTTO
Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
LEMON RISOTTO WITH BACON & MUSHROOM
I love this recipe. Best of all I don't have to battle with the kids to get them to eat their dinner...they love it too.
Provided by Catherine Robson
Categories Short Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot combine lemon juice and stock and bring to a simmer.
- Keep covered with a lid so it does not evaporate all away.
- Lightly spray olive oil in another large heavy based pot.
- Add the onion and bacon and cook over a medium heat until onion is softened.
- Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
- Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
- Once the stock has absorbed, add the mushrooms and another cup of hot stock.
- Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
- Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
- Remove from heat and stir in parmesan cheese.
- Cover with lid and let stand for 5 minutes before serving.
LEMON AND MUSHROOM RISOTTO
A simple, low maintenance risotto recipe that is the easiest I've ever seen! Another amazing recipe from the Best of Bridge ladies, who are from my hometown in Alberta. Go vegetarian with veggie broth. Enjoy!
Provided by Nif_H
Categories Short Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, heat oil and cook mushrooms, shallots, garlic and pepper until vegetables are tender but not brown.
- Add rice and cook and stir 2 minutes more. Stir broth and wine into rice mixture and bring to a boil. Reduce heat, cover and simmer for 30 minutes (do not lift cover). Remove from heat.
- Stir in carrots, asparagus, Parmesan and lemon zest. Cover and let stand for 5 minutes. Add a little additional water, if necessary for the desired consistency.'.
- Garnish with basil or parsley.
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Reviews 8Servings 6Cuisine ItalianCategory Side Dish
- Warm the olive oil in an enameled cast iron braising dish over medium heat. Stir in the garlic and saute it until fragrant, about three minutes. Stir in the rice, making sure each grain is well-coated with the olive oil, and saute it until the tips of each grain of rice turn translucent.
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- When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, lemon zest, salt and heavy cream. Serve warm.
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