SAM'S BAKED RISOTTO
Make and share this Sam's Baked Risotto recipe from Food.com.
Provided by Karen in MA
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Cook onion and garlic in olive oil and teaspoon of butter until softened.
- Add risotto and stir until rice has absorbed all the oil and butter.
- Add vermouth and cook for another minute or two.
- Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat.
- Remove, cover and place in the oven for 18-20 minutes Remove from oven and stir in butter and Parmesan.
- Drizzle lightly with extra virgin olive oil and sprinkle with a little more Parmesan and fresh cracked pepper.
SAM'S NO PAIN RISOTTO
If you're lucky enough to live in San Diego County, you know our friend Sam Zien, The Cooking Guy. Sam's TV show is my weekly laughter therapy, and his quick & easy recipes come along as a bonus. The series is filmed in Sam's home kitchen with Haley the dog underfoot and an occasional kid or neighbor wandering in. The Food Network, this is NOT. Here's Sam's version of risotto, and I totally agree with his comments. I've been making micro risotto for years, and Sam gives us a new, equally elementary spin. Sam's comments: "The thing that makes risotto a pain in the ass (oops, can I say ass?) is that you have to baby-sit it by stirring, stirring & stirring. My recipe is not traditional, but it's also not a pain in the ass. Give it a whirl." NOTE: Go to thecookingguy.com to share the fun watching Sam make this recipe and others. (Click on "video" at the bottom of his home page.) We LOVE you, Sam!
Provided by San Marcos Sunshine
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Saute onion and garlic in oil and 1 teaspoon of butter until softened.
- Add rice and stir until it has absorbed all the oil and butter.
- Add vermouth and cook for another minute or two.
- Stir in broth and cream, mix well and bring to a boil over high heat.
- Remove, cover and place in the oven for 18-25 minutes.
- Remove from oven and stir in the remaining 3 T. butter and parmesan.
- Drizzle lightly with extra virgin olive oil and sprinkle with a little more parmesan and freshly cracked pepper.
Nutrition Facts : Calories 315, Fat 19, SaturatedFat 10.5, Cholesterol 51.5, Sodium 435.3, Carbohydrate 28.1, Fiber 1, Sugar 0.5, Protein 7.5
SIMPLE RISOTTO
Arborio rice, high-quality Parmesan, and wine are the keys to this creamy, cheesy, and warm northern Italian dish.
Provided by Martha Stewart
Categories Rice Recipes
Time 35m
Number Of Ingredients 15
Steps:
- In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.
- In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add rice, and cook, stirring frequently, 2 minutes. Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
- Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).
- Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.
- MILANESE: In step 1, add saffron to broth mixture. In step 3, after adding last cup of broth to risotto, stir in peas.
- TOMATO: In step 1, replace broth mixture with tomato juice and 2 cups water.
- MUSHROOM: At the beginning of step 3, in a separate skillet, cook mushrooms with butter over medium-high until browned, 10 to 15 minutes. Proceed with step 3, and after adding last cup of broth to risotto, stir in cooked mushrooms.
- SEAFOOD: In step 1, replace broth with clam juice and 2 cups water. At the end of step 3, a few minutes before risotto is done, stir in scallops and shrimp. In step 4, omit the Parmesan.
RISOTTO WITH SAUSAGE AND PARSLEY
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available - sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.
Provided by Sam Sifton
Categories grains and rice, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
- Pour the stock into a medium saucepan or pot, and bring to a low simmer.
- While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don't want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
- Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
- Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 959 milligrams, Sugar 4 grams, TransFat 0 grams
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
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