APPLE RISOTTO
A surprising main dish with the sharp taste of apples and cheese. The first time that I was served this by my dear friend, Claire, I couldn't get enough. I begged for the recipe, made it the next evening, and feel NO guilt over eating it all! Served with steamed asparagus and a nice crisp white wine, it is the perfect meal for friends and family.
Provided by The_Swedish_Chef
Categories Long Grain Rice
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
- Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
- Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
- Stir in the wine and boil, stirring, until wine is reduced by half.
- Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
- Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
- Cook until creamy and center is done. Remove from heat.
- Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.
Nutrition Facts : Calories 372.9, Fat 14, SaturatedFat 8.2, Cholesterol 32.3, Sodium 795.6, Carbohydrate 48.4, Fiber 2.9, Sugar 7.6, Protein 9.4
SHIITAKE APPLE RISOTTO
Here's another fall-tasting recipe with apples. This is actually fairly low in fat, and vegan as written. If desired, you can add 2 tablespoons of Parmesan cheese - stir it in just before serving.
Provided by ChrisMc
Categories Short Grain Rice
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to a simmer in a large pan.
- In a seperate pan, saute the onion in the oil until translucent (~4minutes).
- Add the garlic and mushrooms and cook another 5 minutes or until mushrooms are soft.
- Add the apple and stir briefly; then add the rice and cook for 1-2 minutes.
- Raise the heat to medium high and add 1 cup of stock.
- Stir the rice constantly, keeping at a simmer.
- As the liquid is absorbed, continue to add small amounts of stock.
- Continue this until all of the stock has been absorbed (usually 20-25 minutes) Remove from heat and stir in the thyme.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 566, Fat 11.5, SaturatedFat 1.6, Sodium 16.1, Carbohydrate 106.9, Fiber 9.4, Sugar 14.6, Protein 10.3
SHIITAKE AND SNAP-PEA RISOTTO
Meaty shiitakes add a filling note to this fragrant snap-pea accented risotto.
Provided by Martha Stewart
Categories Rice Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a saucepan, bring ginger piece, garlic cloves, mushroom and cilantro stems, 1 tablespoon salt, and 8 cups water to a simmer.
- In a large straight-sided skillet, heat 2 tablespoons butter over high. Add mushroom caps and a pinch of salt; cook, stirring occasionally, until browned, 5 minutes. Transfer to a bowl; stir in soy sauce. Melt remaining butter in skillet over medium. Add rice and minced ginger and garlic; cook, stirring, until rice is toasted, 3 to 4 minutes. Add wine; cook until evaporated. Add 1/2 cup broth; cook, stirring, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring, until rice is al dente, about 25 minutes. Stir in snap peas; cook until tender, about 7 minutes more. Remove from heat and stir in mushroom caps; season with salt and pepper. Serve, with cilantro leaves and a drizzle of soy sauce.
WILTON BUTTERCREAM ICING
Perfect for icing cakes and decorating :) Can sit out at room temperature. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes
Provided by Your Mom
Categories Dessert
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, cream shortening and butter with electric mixer.
- Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
- Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry.
- Add milk and beat at medium speed until light and fluffy.
- Keep bowl covered with a damp cloth until ready to use.
- For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
- NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
Nutrition Facts : Calories 1206.2, Fat 65.2, SaturatedFat 29.5, Cholesterol 82.8, Sodium 278.4, Carbohydrate 160.3, Sugar 156.7, Protein 0.7
SHIITAKE MUSHROOM RISOTTO
Try a truly simple and elegant dish with this Shiitake Risotto. This Shiitake Risotto recipe will have your family asking for it again and again! Tender mushrooms set this risotto dish off perfectly.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, 5 to 7 min. or until tender. Remove from skillet.
- Heat remaining oil in same skillet. Add onions; cook 3 min. or until onions are crisp-tender, stirring frequently. Stir in rice; cook 1 min. Add wine; cook and stir 2 min. or until wine is absorbed. Reduce heat to medium-low.
- Add 1/2 cup broth; cook, stirring frequently, 3 min. or until absorbed. Repeat with remaining broth, cooking after each addition until broth is absorbed and adding mushrooms and thyme with the last addition of broth. Remove skillet from heat. Stir in cheese.
Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g
ASPARAGUS AND SHIITAKE RISOTTO
Steps:
- Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
- Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
- Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
SHIITAKE AND BABY BELLA MUSHROOM RISOTTO
This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.
Provided by WAIX0713
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
- Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
- Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
- Stir in butter, Parmesan cheese, and chopped parsley before serving.
Nutrition Facts : Calories 439 calories, Carbohydrate 60.7 g, Cholesterol 27.7 mg, Fat 12.7 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 557.8 mg, Sugar 2.9 g
CROCKPOT APPLE RISOTTO
This is one of my favorite recipes for the crock pot, and it is unbelievably simple and delicious. No endless stirring for this risotto! I really enjoy it topped with dried cranberries and slivered almonds. Repost from: http://www.youtube.com/watch?v=POG6wz4A_zU
Provided by Mo2680
Categories Breakfast
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice/mince the apples and sweat them in a skillet along with the butter, cinnamon, allspice, and salt until they release their juices (3-5 min or so). I like to use my food processor for this step, so they're more minced than diced.
- Depending on your crockpot, you may want to coat it in a nonstick spray.
- Mix everything together in the crock put, set on high, and let cook for 2.5-3 hours or until all the liquid is gone.
Nutrition Facts : Calories 644.4, Fat 12.5, SaturatedFat 7.5, Cholesterol 30.5, Sodium 269.4, Carbohydrate 128.7, Fiber 4.9, Sugar 63.8, Protein 5.7
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- Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).
- Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.
- Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.
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