Risotto Al Cabernet Food

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RISOTTO AL CIOCCOLATOR: CHOCOLATE RISOTTO



Risotto Al Cioccolator: Chocolate Risotto image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter
1/2 cup arborio rice
4 cups of milk
2 tablespoons sugar
1 cup bittersweet chocolate, finely grated
Walnuts for sprinkling, quartered

Steps:

  • Similar to a regular risotto process, melt the unsalted butter in a hot pan and add the rice. Stir for about a minute or until the rice is translucent. Pour a cup of milk into the pan and stir until the milk reduces. Add the sugar and stir continuously. As the milk evaporates, add another 1/2 a cup of milk to the rice and continue stirring. Repeat this process until the rice is at the 'al dente' stage.
  • Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.
  • Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.

CABERNET RISOTTO



Cabernet Risotto image

Congressman Mike Thompson of California posted this recipe in one of the local papers from his grandmother. He strongly recommends that the red wine be cabernet sauvignon, but he says you can substitute a good zinfandel, if you insist

Provided by TishT

Categories     Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 yellow onion, diced
3 cloves garlic, crushed
1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice
1 cup cabernet sauvignon wine
5 -6 cups chicken stock, hot
1/4 cup sun-dried tomato packed in oil, drained and minced
1 cup grated parmigiano-reggiano cheese, more to taste (4 ounces)
kosher salt
fresh black pepper

Steps:

  • Heat the butter and olive oil together in a large saucepan over low heat.
  • When the butter is melted, add the onion and garlic, and saute until transparent, 7-8 minutes.
  • Add the rice, and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes.
  • Add the wine, and continue to stir until it is completely absorbed by the rice.
  • Keeping the stock hot over low heat, add the stock, 1/2 cup at a time, stirring after each addition until nearly all the liquid is absorbed.
  • Continue to add stock and stir until the rice is tender but not mushy, a total of 18-20 minutes.
  • Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese.
  • Serve immediately.

RISOTTO AL CABERNET



Risotto al Cabernet image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 as a main course, 8 to 10 as a side dish

Number Of Ingredients 9

12 cups chicken stock (low-sodium, if canned)
1/4 cup olive oil
1 cup minced onion
Salt and black pepper, to taste
3 cups Arborio rice
1 cup dry white wine
3 tablespoons unsalted butter
1 cup grated Parmigiano, plus a bit more for garnish
1 cup Cabernet Sauvignon, plus 1/2 cup for garnish

Steps:

  • Bring chicken stock to a boil in a large saucepan; reduce to a simmer and keep warm while preparing risotto.
  • Heat olive oil in a 4-quart saucepan. Add onion and a pinch of salt and saute over medium-low heat until it is soft and translucent but not at all browned. Add rice and continue to saute, coating rice with the oil, until grains are lightly toasted, about 4 to 6 minutes. Adjust heat as necessary to keep pan temperature relatively constant. Add white wine and stir until it is almost completely absorbed.
  • Begin adding simmering stock to rice, 1 ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed.
  • About 15 minutes after you begin adding stock, test rice by biting into a grain. It is done when it is almost cooked but still al dente, you should be able to feel a little bite in the middle of the grain, but it should not taste uncooked or gritty. Don't worry if you have not used all the stock.
  • Remove risotto from heat and stir in butter, Parmesan and 1 cup of Cabernet wine until butter and cheese are melted. Adjust seasoning as necessary with salt and pepper. Transfer to a platter or individual shallow bowls. Garnish with a drizzle of the wine and some grated Parmesan. Serve immediately.

RISOTTO ALLA MILANESE



Risotto alla Milanese image

Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!

Provided by Manuela

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 ¾ cups uncooked Arborio rice
½ cup unsalted butter, divided
1 ½ quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
¾ cup dry white wine
salt to taste
1 ½ cups grated Parmesan cheese

Steps:

  • Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
  • Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
  • Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g

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