GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO
This creamy risotto recipe was in the "Dinner for Four Under $10" section of People magazine. I haven't tried it yet but Gordon Ramsay seems to make really good dishes and this looked yummy!
Provided by Chilicat
Categories Short Grain Rice
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
- Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
- Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
- When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.
TOMATO & MASCARPONE RISOTTO
Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
- Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
- Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.
Nutrition Facts : Calories 635 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
CREAMY SHRIMP RISOTTO WITH MASCARPONE
If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Risotto Rice Seafood Shellfish Shrimp White Wine Garlic Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat 2 Tbsp. oil in a large saucepan over medium-high. Add shrimp heads and shells and cook, stirring occasionally, until shells and oil are bright red and shells are very fragrant, 5-8 minutes. Use a potato masher to press down very firmly on heads to release their juices. Stir in tomato paste and cook until it starts to brown and stick to bottom of pot, about 1 minute. Add 1/3 cup wine and cook, scraping up brown bits, until almost completely evaporated, about 3 minutes. Add carrot, celery, thyme sprigs, peppercorns, 2 onion halves, all but 4 garlic cloves, and 8 cups water. Toss in a generous pinch of salt and bring to a boil over medium-high. Reduce heat and simmer until stock is reduced by one-quarter and very fragrant, 60-70 minutes.
- While stock is simmering, finely chop remaining onion and garlic cloves.
- Remove stock from heat and strain through a fine-mesh sieve into a medium saucepan; discard solids. (You should have about 6 cups.) Taste and season lightly with salt. Keep warm over low heat.
- Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add chopped onion and garlic and cook, stirring often, until onion is translucent and softened, about 5 minutes (do not let it take on any color). Add rice and cook, stirring often, until grains are almost entirely translucent and starting to stick to bottom of pot, about 3 minutes. Stir in remaining 1/3 cup wine and cook, stirring, until wine is almost completely evaporated. Ladle in about 1 cup warm stock and cook, stirring, until liquid is absorbed. Repeat process, adding more stock as each addition is absorbed, until rice is tender but not mushy, 25-30 minutes. The risotto should be loose, creamy, and saucy, but thick enough that you can see bottom of pot when stirring; if you run out of stock before rice is tender, add water 1/4-cupful at a time until rice is cooked and desired consistency is achieved. Season risotto with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are cooked through, about 2 minutes. Remove from heat and finely grate in lemon zest. Add butter and 4 oz. mascarpone and stir until incorporated.
- Spoon risotto onto warmed plates and dollop remaining mascarpone; top with chives. Cut lemon into wedges and serve alongside for squeezing over.
- Do Ahead
- Stock can be made 2 days ahead. Let cool; cover and chill, or freeze 1 month ahead.
ORZO RISOTTO WITH TOMATO & MASCARPONE
This creamy one pot orzo risotto is made with tomatoes and mascarpone which makes it such an indulgent and tasty main meal. Serve topped with a sprinkling of parmesan for an easy weeknight dinner.
Provided by Amy Fulwood
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a pot over a medium heat and add the onion. Cook for 5 minutes then add the garlic and cook for another couple of minutes. Add a big pinch of salt and pepper.
- Pour in the stock and chopped tomatoes and bring to a simmer. Add the orzo and parsley and simmer for about 20 minutes until the orzo is tender and most of the liquid has been absorbed.
- Stir through the mascarpone and parmesan and serve.
Nutrition Facts : Calories 851 kcal, Carbohydrate 106 g, Protein 25 g, Fat 36 g, SaturatedFat 20 g, Cholesterol 68 mg, Sodium 1307 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
BURST TOMATO BASIL RISOTTO WITH MASCARPONE RECIPE
This Burst Tomato Basil Risotto with Mascarpone recipe is absolutely divine and with a tasty balsamic reduction!
Provided by The Wanderlust Kitchen
Categories Side Dishes
Time 45m
Number Of Ingredients 11
Steps:
- Heat a large saute pan over medium-high heat for several minutes. Once hot, add the grape tomatoes and saute, stirring constantly, until browned and burst. Set aside.
- Bring the vegetable broth to a simmer in a medium saucepan, but do not let it boil. Keep warm.
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the rice and cook 2 minutes, stirring constantly. Add the wine to the pan, and stir constantly until liquid is nearly absorbed, about a minute. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Meanwhile, place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes).
- Stir the half-and-half, salt, and pepper into the risotto; cook 2 minutes. Remove from heat; stir in burst tomatoes and basil. Place about 1 cup risotto into each of 6 shallow serving bowls. Add a spoonful or mascarpone and a drizzle of balsamic syrup to each. Serve hot..
Nutrition Facts : ServingSize 1 serving, Calories 283 kcal, Carbohydrate 19 g, Protein 6 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 1049 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 8 g
13 BEST WAYS TO USE SAVORY MASCARPONE
We've rounded up 13 of our favorite recipes with mascarpone here-unlock all of them today!
Provided by Renee' Groskreutz
Number Of Ingredients 13
Steps:
- Choose one or more options from our list of 13 savory mascarpone recipes here!
- Create your new favorite dish.
- Pat yourself on the back for making something amazing at home!
- Share and comment! Did you make any tweaks so it's all your own?
RISOTTO WITH MASCARPONE AND PROSCIUTTO
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.
CRAB RISOTTO
This decadent Crab Risotto is a delicious way to serve up a hearty and amazingly flavorful crab dinner! The creamy texture of the risotto is studded with tender chunks of crab meat for an absolutely rich and tasty appetizer, side, or main dish!
Provided by Angela
Time 35m
Number Of Ingredients 21
Steps:
- Heat a large stockpot to medium-high, then add olive oil, onion, carrot, celery, tomato, bay leaf as well as salt & pepper. Saute until the onion is translucent.
- Add in 8 cups of water and crab shells, bring to a boil. Allow to boil for 10 minutes.
- Reduce heat and simmer for 20 minutes, then strain out the crab shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
- Bring a large frying pan to medium heat, add olive oil, shallots (or onion) and garlic. Cook until shallots are softened (1-2 minutes). Add the Arborio rice (or Carnaroli rice), cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
- Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the crab stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
- Add the remaining crab stock in ladled increments, allowing the rice to slowly absorb the liquid until the arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
- Add the crab meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
- Adjust the seasoning (if necessary), serve and garnish with large lump crab, parmigiano and green onions, dill, or parsley (if desired).
Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 18 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 39 mg, Sodium 1053 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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- In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 4 minutes. Add the zucchini and garlic and continue to cook, stirring, until those are softened too, 3 to 4 minutes. Stir in the rice and cook, stirring occasionally, until it is glossy in appearance, 2 to 3 minutes.
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- Working over a fine-meshed stainless-steel strainer set over a bowl, scoop the seeds from the tomato wedges. Press the seeds to extract all the tomato juice. Stir the crème fraîche into the tomato juice and set aside.
- In a medium saucepan, combine the tomatoes with the olive oil, rosemary, garlic and a pinch of salt. Cook over moderately low heat, without stirring, until the tomatoes are tender but still intact, about 10 minutes. Give the tomatoes a gentle push if necessary, to keep them submerged. Using a slotted spoon and allowing as much of the oil to drain back into the saucepan as possible, transfer the tomatoes to a plate. Reserve 3 tablespoons of the oil; strain and refrigerate the rest for later use.
- Heat the chicken stock in a medium saucepan. In another medium saucepan, melt the butter in 1 tablespoon of the reserved tomato oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the rice and stir until coated with fat.
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CREAMY SHRIMP RISOTTO RECIPE - BON APPéTIT
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5/5 (13)Estimated Reading Time 3 minsServings 4
- Heat 2 Tbsp. oil in a large saucepan over medium-high. Add shrimp heads and shells and cook, stirring occasionally, until shells and oil are bright red and shells are very fragrant, 5–8 minutes. Use a potato masher to press down very firmly on heads to release their juices. Stir in tomato paste and cook until it starts to brown and stick to bottom of pot, about 1 minute. Add ⅓ cup wine and cook, scraping up brown bits, until almost completely evaporated, about 3 minutes. Add carrot, celery, thyme sprigs, peppercorns, 2 onion halves, all but 4 garlic cloves, and 8 cups water. Toss in a generous pinch of salt and bring to a boil over medium-high. Reduce heat and simmer until stock is reduced by one-quarter and very fragrant, 60–70 minutes.
- Remove stock from heat and strain through a fine-mesh sieve into a medium saucepan; discard solids. (You should have about 6 cups.) Taste and season lightly with salt. Keep warm over low heat.
- Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add chopped onion and garlic and cook, stirring often, until onion is translucent and softened, about 5 minutes (do not let it take on any color). Add rice and cook, stirring often, until grains are almost entirely translucent and starting to stick to bottom of pot, about 3 minutes. Stir in remaining ⅓ cup wine and cook, stirring, until wine is almost completely evaporated. Ladle in about 1 cup warm stock and cook, stirring, until liquid is absorbed. Repeat process, adding more stock as each addition is absorbed, until rice is tender but not mushy, 25–30 minutes. The risotto should be loose, creamy, and saucy, but thick enough that you can see bottom of pot when stirring; if you run out of stock before rice is tender, add water ¼-cupful at a time until rice is cooked and desired consistency is achieved. Season risotto with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are cooked through,
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