Portugese Risotto Food

CREAMY PORTUGUESE RICE PUDDING (ARROZ DOCE)

Creamy Portuguese Rice Pudding (Arroz Doce) image

Creamy Portuguese rice pudding isn't your average rice pudding. Learn how to make this fun and delicious sweet rice dessert.

Provided by Wendy Ponte

Categories Dessert

Time 1h15m

Yield 4

Number Of Ingredients 7

Ingredients

2 1/4 cups water
1/2 teaspoon salt
Peel of 1 lemon (cut into long strips, avoid as much of the white pith as possible)
1 cup rice (short-grain, arborio is a good choice)
2 cups milk (hot, you can substitute some of this with cream, if you like, for a richer consistency and flavor)
Garnish: ground cinnamon
Garnish: paper-thin slices of lemon

Steps:

Place the water, salt, and lemon peel into a medium pan and bring to a boil. Then reduce the heat to low and allow the water to simmer with a lid on for about 15 minutes.
Remove the lemon peel from the water with a slotted spoon and discard.
Add the rice to the water and bring it back up to a boil. Then reduce it to a simmer and allow the rice to absorb all of the water (about 10 minutes).
Now slowly add the hot milk, a bit at a time, to the rice mixture. After each addition (of about 1/2 cup), allow the liquid to absorb before adding the next batch of milk. Stir frequently and keep the heat low, so that the rice does not burn at the bottom of the pan. This should take about 25 to 30 minutes.
Pour the rice into a serving dish. Sprinkle the top with the cinnamon and the lemon slice if you like.
Chill the rice and then serve.

Nutrition Facts : Calories 116 kcal, Carbohydrate 21 g, Cholesterol 6 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 324 mg, Sugar 7 g, Fat 1 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

PORTUGESE RISOTTO

Portugese Risotto image

Make and share this Portugese Risotto recipe from Food.com.

Provided by FLKeysJen

Categories White Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 1/2 tablespoons olive oil
1/4 lb uncooked rice
3/4 lb boneless veal or 3/4 lb boneless chicken, cut into small pieces
3 tomatoes, peeled
1 garlic clove
1 onion, chopped
1 pinch saffron
parsley, to taste
salt, to taste
pepper, to taste
1 cup chicken stock
10 ounces frozen peas, cooked
1/4 lb mushroom, sliced

Steps:

In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
Serve hot.

PORTUGUESE MUSHROOM RISOTTO

Portuguese Mushroom Risotto image

The lemon and olive flavors in this risotto add a hint of Portugal. Serve with a crisp green side salad.

Provided by English_Rose

Categories Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces butter
1 tablespoon olive oil
1 onion, finely chopped
1 lemon, zest and juice
9 ounces risotto rice
9 ounces button mushrooms, sliced
4 ounces oyster mushrooms, torn
10 green olives, pitted and sliced
1/2 cup white wine
2 1/2 cups vegetable stock

Steps:

Heat butter and oil in a large saucepan.
Stir in the chopped onion and lemon zest and cook gently for 3 minutes. Stir in the rice and cook for 3 minutes.
Add the mushrooms and olives and stir until well coated.
Add the lemon juice and wine and cook slowly, stirring, until the liquid has been absorbed.
Add half the quantity of stock and cook slowly, stirring, until the liquid has been absorbed.
Pour in the remaining stock and continue to cook slowly, stirring, until the rice is tender and the liquid absorbed.

Nutrition Facts : Calories 287.8, Fat 16.4, SaturatedFat 8, Cholesterol 30.5, Sodium 217.7, Carbohydrate 27.2, Fiber 2.4, Sugar 3.5, Protein 5.2

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