Simple Risotto Food

EASY RISOTTO

Steps:

• Melt butter in a medium saucepan.
• Add onion and saute 1 minute.
• Add rice, then cook and stir for 2 minutes more.
• Stir in water, bouillon, and pepper.
• Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
• Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
• Stir in parmesan cheese.

VERY EASY RISOTTO

Steps:

• Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
• Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

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.

RISOTTO FOR BEGINNERS

Steps:

• Gather the ingredients.
• In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
• In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
• Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
• Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
• Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
• Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy ( al dente ).
• Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
• Serve in bowls and enjoy.

LOW-MAINTENANCE RISOTTO

Steps:

• Melt 2 tablespoons of the butter in a large skillet over medium heat.
• Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
• Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
• Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
• Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
• Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.

THE ONLY BASIC RISOTTO RECIPE YOU'LL EVER NEED

Steps:

• Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.
• Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Add the rice; stir to coat all the grains, 1 minute.
• Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)
• Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Turn off heat.
• Add salt, remaining broth, and cheese. Stir gently for 2 minutes. Serve immediately in warmed bowls, with more grated cheese over top, if desired.

SIMPLE RISOTTO

Steps:

• Combine 6 first ingredients in a casserole. Bring to boil stirring often. Cover. Let simmer for about 20 minutes, until rice is tender.
• Add cheese and stir until melted.

SIMPLE RISOTTO

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.

SIMPLE RISOTTO

Steps:

• In a large saucepan heat oil over medium heat. Add onion and cook until tender. Stir in garlic and cook until aroma is released. Add rice and cook for 1 minute. Add wine and stir until all the liquid is absorbed. Stirring continuously add in 1/2 cup stock at a time. Do not add next 1/2 cup until the previous one has been absorbed. Season with salt and pepper. Serve with freshly grated Parmesan cheese and pepper.