Lime Basil Risotto Food

AMY'S BASIL RISOTTO

Steps:

• In a food processor mince basil and sage with Parmigiano-Reggiano. In a saucepan bring broth to a simmer and keep at a bare simmer.
• Finely chop onions. In a 4- to 5-quart heavy kettle cook onions in 1/4 cup oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered, over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly, until wine is absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
• Remove kettle from heat and stir in herb mixture, remaining tablespoon oil, and salt and pepper to taste.
• Serve risotto immediately.

LIME BASIL RISOTTO

Steps:

• Bring chicken broth and 3 cups water to a simmer. Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.
• Melt butter in a large saucepan over medium heat. Add onion; stir until translucent. Add rice to pan and stir. Add wine and continue stirring until liquid is absorbed by rice, about a minute.
• Add hot chicken broth 1 cup at a time, stirring continuously, until 4 cups of broth are absorbed, about 15 minutes. Stir in corn-basil puree and 1/2 cup broth and stir about 10 minutes, until rice is tender. Add more broth as necessary to keep mixture from scorching.
• When rice is done, stir in remaining cup of corn kernels, lime juice and remaining 3/4 cup chopped basil leaves. Add salt, pepper and Parmesan to taste.

RISOTTO

Steps:

• Preparing the Rice
• Peel and finely chop the onion.
• Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
• Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.
• Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
• Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary -- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
• Adding the Liquid to the Rice
• Using a ladle, scoop up about 1/2 to 3/4 cup of broth. Pour it in the pan with the rice, stirring constantly with a spoon. After the first addition of broth, the rice mixture will look a bit soupy.
• As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick. You should see little bubbles popping up on the liquid from time to time. If it bubbles more vigorously than this, turn the heat down to medium-low.
• When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
• Determining When the Risotto Is Cooked
• Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). It is now time to test whether the risotto is cooked. Spoon up a grain of rice and bite into it -- it should be tender without being too mushy. If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
• If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed. Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe. Simply heat up another cup or 2 of chicken broth. If you run out of broth, use hot water.
• When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
• Serving the Risotto
• Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you. Stir.
• Add the grated Parmesan cheese and stir well.
• Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.
• Risotto with Tomatoes and Basil:
• Take 4 Roma tomatoes, cut off and discard the stem tops, and cut the tomatoes into small pieces. Chop enough fresh basil leaves into small pieces to make about 1 cup. Put 2 tablespoons of olive oil in a skillet, and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand 1 inch from the bottom, add the tomatoes and sprinkle them with salt and pepper. Stir for 3 or 4 minutes, until they seem soft. Put the cooked tomatoes aside, and when the risotto is done, stir the tomatoes and basil into the hot risotto. Stir to mix well; taste for salt and add some if needed. Serve immediately and pass some grated Parmesan cheese.
• Risotto with Spinach and Garlic:
• Peel and chop 3 large cloves of garlic into small pieces, and put them on a piece of waxed paper. Rinse 1/2 bunch of spinach leaves, and shake off the excess water. Cut off the stems, bunch the leaves up, and cut them into thin strips, then cut crosswise into small pieces. Put 2 tablespoons of olive oil in a skillet and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand, palm side down, 1 inch from the bottom of the skillet, it is ready. Add the garlic to the oil and stir for a minute. Turn the heat to low, and add the spinach. Press the spinach down with a spatula, lightly salt and pepper it, and turn it over with a spatula. The spinach will wilt down almost immediately. Take the skillet off the stove, put a lid on the skillet, and when the risotto is done, stir the garlic and spinach into the risotto. Serve immediately, and pass some grated Parmesan cheese.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

BARLEY & BROCCOLI RISOTTO WITH LEMON & BASIL

Steps:

• Pour a litre of cold water over the barley, cover and leave to soak overnight.
• The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
• Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
• When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.

SEARED SCALLOPS WITH BASIL RISOTTO

Steps:

• Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
• Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
• Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
• Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
• Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
• Divide the risotto among serving plates and top with the scallops.
• Garnish with microgreens and serve.

TOMATO AND BASIL RISOTTO

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME

Steps:

• Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
• Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
• Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.