MARK'S RISOTTO WITH BUTTER AND PARMESAN
When properly cooked, Arborio rice has a crunchy center and a creamy outer texture. Making perfect risotto is an art. Mark Strausman, chef and owner of New York City's Campagna, says that "when you get it right, you'll know it."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 6 appetizer servings
Number Of Ingredients 8
Steps:
- In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
- Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
- Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and 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.
PARMESAN RISOTTO
Make and share this Parmesan Risotto recipe from Food.com.
Provided by TxGriffLover
Categories Short Grain Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
RISOTTO WITH GARLIC AND PARMESAN
Make and share this Risotto with Garlic and Parmesan recipe from Food.com.
Provided by mutantstar
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the broth to a boil over high heat.
- Cover; reduce to low and keep at a simmer.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the rice and stir for about 1 minute to coat all grains.
- Add the garlic and cook an additional minute.
- Add about 1/2-cup of the simmering broth and stir well.
- Stir often until the liquid is absorbed.
- Add another 1/2-cup of the broth and repeat the process.
- It should take about 30 minutes until the last of the broth is absorbed.
- Regulate the heat if it appears that the liquid is absorbed too fast.
- When the rice is done, add the Parmesan cheese and stir well to combine.
- Garnish with the parsley.
- Serve immediately.
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- In a small saucepan, bring the broth and water to a slow simmer. Then turn to low and keep warm.
- In a large, heavy-bottomed saucepan, wok, or Dutch oven, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Add the onion; cook and stir until translucent (about 3-5 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Add rice; stir until the grains are coated well.
- Add ½ cup of simmering broth and cook the rice, stirring constantly, with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all of the liquid is absorbed. Never stop stirring, and be sure to scrape the bottom of the pot regularly so that the rice doesn’t stick.
- When there is no more liquid in the pot, add another ½ cup of broth, constantly stirring again. Repeat this process until you have used almost all of the liquid, but start tasting the rice after 20 minutes of cooking. The risotto is done when the rice is tender, but firm to the bite (this usually takes about 25-30 minutes of total cooking time). As it approaches that stage, gradually reduce the amount of liquid that you’re adding to the pot. When it’s fully cooked, you want the risotto moist, but not runny.
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