SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Rice Shellfish Tomato Seafood Clam Mussel Scallop Squid Simmer
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
- 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
- 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
- 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
- 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)
Fragrant, flavorful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular pot.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 33m
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
- Combine hot water and saffron threads in a small bowl.
- Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
- Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 67.2 g, Cholesterol 30.7 mg, Fat 18.1 g, Fiber 2 g, Protein 12.4 g, SaturatedFat 7.3 g, Sodium 644.1 mg, Sugar 3.7 g
RISOTTO AL ZAFFERANO
Make and share this Risotto Al Zafferano recipe from Food.com.
Provided by MsPia
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring stock to a low simmer in a medium pot.
- Heat olive oil in a medium saucepan over medium heat for 1 minute.
- Cook onion until translucent, about 3 minutes.
- Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes.
- Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
- Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
- Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
- Divide among 4 bowls. Garnish each with cheese shavings, if desired.
RISOTTO AL VERMOUTH
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place broth in a pot and heat until boiling. Over medium heat, warm up your skillet and pour in the olive oil. Add the onions and saute until translucent. Reduce heat and add the rice, allowing it to cook for 3-4 minutes. Increase the heat to medium, add the vermouth and stir constantly with a wooden spoon. Once vermouth has evaporated, add the boiling broth to the skillet one ladle at a time. Add a dash of salt and bring rice to a boil, then reduce heat. Stir occasionally to prevent the rice from sticking to the bottom of the skillet. Rice will take aprox 16-18 minutes to finish cooking.
- When the risotto is ready, remove it from the heat and let it sit for a few minutes before serving. Sprinkle and mix in parmesan cheese. To plate: Place heaping spoonful of risotto on a plate with some lovely Italian salami, a slice of fresh cheese and some pickles.
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Servings 4Estimated Reading Time 4 minsCategory Primi, Side
- In a large saucepan heat 50 g (4 tablespoons) butter. Add the chopped onion and sauté for 2-3 minutes over medium heat. Add the rice and stir thoroughly for about 3 minutes, in order to “coat” the rice well with the butter and onions. (This helps regulate absorption of the liquid.). Add the wine and stir until completely absorbed
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5/5 (5)Category Appetizer, Main CourseCuisine ItalianCalories 782 per serving
- Add the shallots and half the butter to a medium pot over a medium low heat. Sauté for 2-3 minutes until softened. Add the risotto rice and saffron and sauté until the rice starts to become translucent, this will take approximately 1 minute.
- Add white wine and reduce until evaporated. With a ladle add enough stock to cover the rice. Slowly simmer the rice whilst stirring regularly, adding ladles of stock every few minutes so the rice stays covered. Do this until the rice is al dente, this should take about 15 minutes.
- Once you have used all the stock and the rice is al dente, reduce if necessary until the stock has slightly thickened.
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