WHITE RISOTTO FROM THE TICINO
Make and share this White Risotto from the Ticino recipe from Food.com.
Provided by morgainegeiser
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy saucepan. Cook the onion in the butter until it is soft. Stir in the rice. Cook over medium heat, stirring constantly, for 1 to 2 minutes, or until the rice is opaque.
- Add the hot consomme, the wine, and the salt and pepper to taste. Cover tightly. Simmer over the lowest possible heat for about 15 to 20 minutes or until the rice is tender but firm.
- Serve with grated cheese.
- NOTE: one cup of peas can be added to the rice when it is half way done.
THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
WHITE RISOTTO WITH CORN, CARROTS, AND KALE
When we lived in New York City, we had a farmers' market half a block from our front steps. Every Wednesday, we'd stroll down the block with Greta and let her pick three vegetables for dinner that night. Her combinations were good challenges for my cooking muscle. When summer slipped into fall one cool morning, we brought home corn, kale, and young purple carrots, and this dish was born. Risotto is the ultimate comfort food--warm and filling--and when it comes right down to it, easier than most of us believe. Make this with your favorite vegetables in any season, adding more if you're a veggie-centric sort, or less if you want mostly soothing rice. The white risotto combo (onion, rice, white wine, Parm) is a classic and morphs readily to your whim.
Provided by Sarah Copeland
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy saucepan or Dutch oven over medium-high heat. Add the onion, reduce the heat to medium-low, and cook, stirring, until soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more.
- Stir in 2 cups (480 milliliters) of the warm broth and salt and pepper to taste, and bring to a boil. Stir, reduce the heat to medium-low, and cook until the liquid has evaporated. Season with salt and pepper. Add 1/2 cup (120 milliliters) of the broth and continue stirring, adding more broth 1/2 cup (120 milliliters) at a time, until the liquid has evaporated and the rice is al dente, 20 to 25 minutes. Most of the liquid should be absorbed and the rice just cooked, with about 1/2 cup (120 milliliters) broth remaining.
- While the rice cooks, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the carrots and brown slightly. Add 3 tablespoons water and reduce heat to medium-low. Cook until just fork tender, but still deep in color, adding additional splashes of water to the pan as needed. Add the kale and stir to wilt, 5 minutes more. Add the corn and cook until the kernels turn bright yellow but are still crisp, 1 minute more. Season the vegetables well and use a slotted spoon to remove them from the liquid.
- Stir in another 1/2 cup (120 milliliters) broth to the risotto as needed; add the remaining 3 tablespoons butter and the cheese and stir. Stir in the vegetables, or serve the risotto in bowls topped with the warm vegetables and coarsely grated Parmesan.
WHITE CHOCOLATE RISOTTO
This is a devilish dessert risotto. It is very similar to rice pudding, only made on the stove top. Adapted from Michael Chiarello at Food Network. If wanted, you can substitute other types of chocolate, or even layer different flavors, but I've found I like white chocolate best. This is delicious both warm and cold.
Provided by sofie-a-toast
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring the milk, sugar and vanilla to a simmer over low heat.
- Heat 1 tablespoos of the butter in a separate, large saucepan over medium heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes.
- Begin adding the hot milk 1/2 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 30 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk.
- Remove the risotto from the heat and stir in the remaining butter, salt to taste and chopped chocolate. Top with shaved chocolate, fruit, whipped cream or nuts.
Nutrition Facts : Calories 378.8, Fat 13, SaturatedFat 8, Cholesterol 34.9, Sodium 148.5, Carbohydrate 56.5, Fiber 0.9, Sugar 22.5, Protein 8.1
TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
- Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
- Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
TUSCAN RISOTTO
This classic side gets upgraded with the wonderful addition of Tuscan flavor infused broth. It's so easy to prepare and you can have this delicious dish ready in just 35 minutes. This is a fabulous complement to your main dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
- Stir the rice in the saucepan. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the cheese before serving.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 41.2 g, Cholesterol 7 mg, Fat 8.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 763.6 mg, Sugar 1.3 g
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