RISOTTO
Risotto is a traditional Italian comfort food made most often with a variety of short-grain rice called Arborio, which absorbs a lot of liquid and becomes quite plump and creamy. We usually prepare rice by adding the liquid to the rice all at once and leaving it to cook, covered and unattended. With risotto, you add the hot liquid to the rice gradually, stirring constantly. All this stirring may seem like a lot of work, but the warm, creamy risotto that results is well worth the effort.
Provided by Food Network
Categories appetizer
Yield Serves 4 to 6 as a main dish
Number Of Ingredients 6
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.
SPICY MEXICAN RISOTTO WITH HAM AND JALAPENOS
My husband is infamous for combining ingredients that have never before been combined. This is the result of tonight's hodgepodge, and man was it good! We make this gluten free by using a GF broth. You can sub water if you can't find a GF broth.
Provided by GreenFish
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat stock in microwave or on stovetop.
- Heat olive oil in large sauce pan.
- Add onions and cook on medium heat for about 2 minutes.
- Add the risotto rice and stir, cook 1-2 minutes.
- Add the bell pepper, jalapeno and ham, and cook about 2 minutes.
- Add the stock little by little (about a half a cup at a time) until it is absorbed. Stir constantly.
- After about 20-25 minutes, the rice should be tender and creamy.
- Add the cumin and coriander, salt and pepper to taste.
- Remove from heat and add cheddar cheese.
- Add a dollop of sour cream to each serving, and enjoy!
Nutrition Facts : Calories 299.5, Fat 12.2, SaturatedFat 4.3, Cholesterol 22, Sodium 440.4, Carbohydrate 35.1, Fiber 1.5, Sugar 6, Protein 12.6
QUICK MEXICAN CORN RISOTTO
Categories Cheese Rice Vegetable Side Corn Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
QUICK MEXICAN CORN RISOTTO
Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit. ZWT Mid-West region (corn).
Provided by lazyme
Categories White Rice
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
- Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 458.2, Fat 19.1, SaturatedFat 11.2, Cholesterol 53.1, Sodium 837.2, Carbohydrate 55.5, Fiber 2.4, Sugar 0.8, Protein 17.2
MEXICAN RISOTTO
Steps:
- Roast the poblano peppers under the broiler set on hi for about 10 minutes- 5 minutes per side. When they come out of the oven, cover them with a clean dishtowel and let them sit for a while- at least 5 minutes, but more is ok. Once cool enough to handle, skin each pepper, remove the seeds, and then chop the peppers and keep nearby. Heat the chicken broth in a saucepan. In a saucepan or deep skillet over medium-high heat, add 2-3 tbsp olive oil. Sauté celery, onion, and bay leaf for ~ 10 minutes until softened. Add chopped poblanos, and sauté for 3-4 more minutes. Add rice, and sauté until opaque- about 2 minutes. Add broth by the ladleful until the rice is covered. Increase heat to high, and allow broth/rice/etc to boil, stirring frequently. Add crushed black pepper to taste. As broth level drops below rice, add more by the ladleful. Cook rice at the boil for 15 minutes- rice should still be firm to the bite. Add spinach and cook for about 4 more minutes, stirring frequently the whole time. Take skillet/saucepan off heat. Add butter, parmesan, and queso fresco, and stir vigorously for 30 sec- 1 minute. Serve.
More about "mexican risotto food"
ONE POT MEXICAN RISOTTO - SWEET CS DESIGNS
From sweetcsdesigns.com
4.5/5 (4)Total Time 45 minsCategory RiceCalories 367 per serving
MEXICAN RISOTTO - FEED YOUR SOUL TOO
From feedyoursoul2.com
Estimated Reading Time 2 mins
TEX-MEX RISOTTO - BITES FOR FOODIES
From bitesforfoodies.com
Estimated Reading Time 5 mins
MEXICAN RISOTTO RECIPE | MIX AND MATCH MAMA
From mixandmatchmama.com
CHIPOTLE MEXICAN RISOTTO - FOOD RECIPES HQ
From foodrecipeshq.com
MEXICAN RISOTTO: VEGETARIAN, CREAMY, YUM » VEGGIE …
From veggieeveryday.com
MEXICAN RISOTTO WITH SWEET CORN AND COTIJA CHEESE …
From bowlofdelicious.com
RISOTTO RECIPE FOR BEGINNERS - THE SPRUCE EATS
From thespruceeats.com
SWEET & SAVORY ROASTED MEXICAN STREET CORN RISOTTO …
From kudoskitchenbyrenee.com
44 SURPRISINGLY HEALTHY MEXICAN DINNER IDEAS AND …
From greatist.com
FIND YOUR FAVORITE RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
WHAT IS RISOTTO? AND HOW TO MAKE RISOTTO - FOOD NETWORK
From foodnetwork.com
MEXICAN RECIPES - BBC FOOD
From bbc.co.uk
RISOTTO RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
20 5-STAR MEXICAN RECIPES TO MAKE ESTA NOCHE - BRIT + CO
From brit.co
THE 10 BEST MEXICAN RESTAURANTS IN TORONTO (UPDATED 2023)
From tripadvisor.ca
MEXICAN RISOTTO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
15 CHEF SECRETS TO MAKING RESTAURANT-QUALITY RISOTTO
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love