RED WINE RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
- Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
RED WINE RISOTTO
Get your dinner party off to a great start with red wine risotto
Provided by Anne Willan
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h
Yield 3 as a main, 6 as a starter
Number Of Ingredients 6
Steps:
- Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
- Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
- Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
- Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.
Nutrition Facts : Calories 290 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Protein 3 grams protein, Sodium 1.2 milligram of sodium
SAUTéED MUSHROOMS WITH RED WINE
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
Provided by Just Call Me Martha
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7
RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS
A great way to use up leftover duck in a rich, luxurious supper dish
Provided by Jane Hornby
Time 40m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
- Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
- Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.
Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium
RED WINE AND MUSHROOM RISOTTO
Categories Mushroom Rice Side Parmesan Bacon Red Wine Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
- Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
- In a large saucepan heat broth and keep at a bare simmer.
- In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
- Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
- Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
- During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
- Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.
RED-WINE RISOTTO
Provided by Amanda Hesser
Categories dinner, project, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
- Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
- Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams
MIXED MUSHROOM AND TARRAGON RISOTTO
Got this one from my cooking club...and it is incredibly yummy and easy to put together. You can use whatever fresh mushroom combination looks good at your market. Add a mixed green salad with a tart red wine vinaigrette to round it out for a perfect meal!
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, bring broth and wine to a simmer.
- Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
- Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
- Remove mushrooms from saucepan with slotted spoon; set aside.
- Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
- Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
- Add all but 1/2 cup of the simmering broth mixture.
- Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
- Stir in tarragon and mushrooms.
- Cook 2 minutes, stirring constantly.
- Add cheese; stir to blend.
- If necessary, add remaining broth for a creamy consistency.
MUSHROOM AND RED WINE RISOTTO
Yearning for a Mushroom Risotto but short of time? This is the perfect risotto to have after a long day at work, as it does away with all that continuous stirring after the stock is added, and it is easy and nourishing. The recipe calls for peas, which are lovely (I like the sweet baby peas which can be bought frozen) but, if feeling energetic, I sometimes peel cooked broadbeans, and toss them in instead. I've thought about replacing the red wine with white, but red has more flavour, and with white, it might just lack "something". It is not necessary to use arborio rice - I generally use 'Jasmati" which is a combination of Basmati and Jasmine rice. Recipe courtesy of my mother.
Provided by Daydream
Categories One Dish Meal
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Remove bacon rinds, and chop rashers finely.
- Heat half the oil in large frying pan, and lightly saute bacon.
- Remove from pan and set aside.
- Add remaining oil and saute onion 2 to 3 minutes.
- Add rice and cook over moderate heat stirring constantly, approximately 5 minutes Add sliced mushrooms and saute until soft, stirring from time to time.
- Add tomatoes and peas (or broadbeans) to the skillet with the stock, red wine and sauteed bacon, and season with salt and pepper.
- Cover and cook, stirring occasionally, over low heat for 30 minutes or until rice is tender.
- Sprinkle with parmesan cheese to serve, if desired.
Nutrition Facts : Calories 864.7, Fat 41.8, SaturatedFat 10.9, Cholesterol 41.3, Sodium 633.1, Carbohydrate 91.4, Fiber 10, Sugar 17.3, Protein 22.7
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- In a small stock pot bring the chicken broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
- In a 12-inch sauté pan over medium heat, warm the olive oil. Add in the pancetta and cook until crisp. Add the onion and sauté until translucent, about four minutes. Stir in the garlic and sauté for another minute. Stir in the rice and cook for about two minutes until the rice is toasted (or until you smell popcorn). Add the wine and deglaze, this takes about one to two minutes for the wine to reduce to about half.
- Ladle in enough broth to cover the rice and allow it to simmer over medium-high heat until the liquid is absorbed and using you wooden spoon you can make a line down the center of the pan and the rice mixture does not come back together. That is when you know it is time for more liquid.
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- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
- Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.
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- In a large, nonstick skillet, heat 1 tablespoon of the vegetable oil. Add the diced mushrooms; season with salt and pepper. Cover and cook over moderate heat until tender, 5 minutes. Uncover and cook, stirring, until browned. Transfer the mushrooms to a plate.
- In the same skillet, heat another 1 tablespoon of vegetable oil. Add the shallot and garlic and cook over low heat until softened, about 10 minutes. Remove from the heat and stir in the cooked mushrooms.
- In a small saucepan, simmer the sugar and water over moderate heat, washing down the side of the pan with a wet pastry brush, until amber, 6 minutes. Add the wine and bring to a boil, stirring to dissolve the sugar. Add the vinegar and boil over high heat until reduced by half, 12 minutes. Stir the mixture into the skillet and cook over moderate heat until the mushrooms are glazed, 3 minutes. Season with salt.
- In a medium skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced mushrooms, season with salt and cook over moderate heat until tender and lightly browned, about 8 minutes. Stir the mushrooms into the marmalade, and swirl in the butter. Cover and keep warm.
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