Mock Risotto Food

DELICIOUS AND EASY MOCK RISOTTO

Steps:

• Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.
• When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.

RISOTTO FOR BEGINNERS

Steps:

• Gather the ingredients.
• In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
• In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
• Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
• Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
• Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
• Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy ( al dente ).
• Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
• Serve in bowls and enjoy.

MOCK RISOTTO

Steps:

• Heat oil in a large nonstick skillet over medium-low heat.
• Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.
• Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
• Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
• Remove cover and spread asparagus and bell pepper on top of the simmering rice-do not stir into the rice mixture.
• Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
• Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
• Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
• Stir in 1/2 cup Asiago (or Parmesan).
• Serve topped with chives (or scallions) and additional grated cheese.
• Note: For Vegetarian use only the vegetable broth.

MOCK RISOTTO

Steps:

• Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
• Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
• 3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.

MOCK RISOTTO

Steps:

• Bring broth and 1 cup water to simmer in medium saucepan. Remove from heat; cover to keep warm.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add rice and stir 1 minute. Pour 2 1/2 cups warm broth mixture into rice mixture; bring to boil, stirring. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Add remaining broth mixture to pot; bring to boil and stir 1 minute. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat and stir in shredded Asiago cheese. Season to taste with salt and pepper. Cover and let stand 5 minutes. Transfer risotto to bowl and serve.