EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
GRANDMA RITA'S RISOTTO
Steps:
- Boil gizzards in a small pot of water for 10 minutes. Drain and let cool and clean. Blend in food processor or blender until pieces are very small.
- Simmer chicken broth in separate pot, keeping it hot.
- Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes.
- Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan.
PORCINI AND CHANTERELLE RISOTTO
Make and share this Porcini and Chanterelle Risotto recipe from Food.com.
Provided by Diane C 2
Categories Short Grain Rice
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
- Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
- Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
- Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
- Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
- Chicken Stock:.
- Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
- Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.
Nutrition Facts : Calories 1463, Fat 68.8, SaturatedFat 22.6, Cholesterol 224.8, Sodium 946.6, Carbohydrate 118.4, Fiber 7.3, Sugar 15.5, Protein 69.7
RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
- Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
- While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
- When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
- Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
- Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 4 grams, TransFat 0 grams
RISOTTO WITH CHICKEN, SAUSAGE, AND PEPPERS
Orzo gets cooked risotto-style, using a flavorful stock made with braised chicken and sausage.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.
- Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
- Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.
- Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
- Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
- Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.
- Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.
Nutrition Facts : Calories 739 calories, Carbohydrate 34.4 g, Cholesterol 135.8 mg, Fat 46.9 g, Fiber 2.9 g, Protein 43.8 g, SaturatedFat 14.5 g, Sodium 1843.8 mg, Sugar 3.5 g
NO-FRILLS RISOTTO
Provided by Marialisa Calta
Categories weekday, side dish
Time 35m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
- Add the tomato paste and rice. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
- Bring the chicken stock to the boil. Add the boiling stock to the rice, and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.
- Serve with a pat of butter and grated Parmesan cheese.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams
NITKO'S VEAL RISOTTO
This is one of my ways of making risottos. This one has more Dalmatian approach with herbs and olive oil and tomatoes. North Croatian way would be with Hungarian paprika and other herbs and spices. You cal also use beef, horse or pork meat.
Provided by nitko
Categories Lunch/Snacks
Time 55m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut veal muscles into small pieces (as for paprikas).
- Mince onion very finely. (If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.).
- Sauté onion on olive oil until translucent, add meat and sauté 5-7 minutes. Add wine and sauté until alcohol evaporates (2 min.).
- Add finely minced garlic and tomato. Season with some of basil, marjoram and oregano (the rest add at the end). Season with salt and pepper. Stir well and cook about 20 minutes or until all liquid evaporates.
- Add rice and water as manufacturer suggests (Remember that you may have some water already in the pot, so count this water out). Cook until rice is done (20 min.).
- Before end you may add some of basil, oregano and marjoram if you did not put all at the beginning. Serve hot with grated parmesan.
Nutrition Facts : Calories 1850.3, Fat 54.9, SaturatedFat 17.7, Cholesterol 183.5, Sodium 2274.9, Carbohydrate 247, Fiber 6.8, Sugar 5.7, Protein 73.3
RISOTTO WITH LIVER
A good hearthy risotto with any Liver of your choice (rabbit, chicken, pork or beef).
Provided by fairykally
Time 1h20m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Fry the garlic in olive oil for a minute.
- Add the liver and fry turning constantly for about 5 minutes - medium rare. Set aside in a dish and cut up in bite size cubes.
- Melt a knob of butter in a large deep pan, add the onion and garlic and cook until soft. Stir in the rice and mix well.
- Add the wine and stir until it evaporates. Start adding the stock until the rice is almost cooked.
- Add the asparagus tips and peas. Add some freshly ground pepper. Stir continuously. Add the liver with all the juices - the rice should be creamy but firm.
- Add the parmesan just before serving
- and enjoy.
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