Risotto 101 - AND your best recipes!

[munchies]

After a big trip to Trader Joe's this weekend with Sweet Tooth, we've both decided to tackle the infamous risotto! We've got the arborio rice...but would like your tips for making the perfect risotto. Any favorite recipes to share would be appreciate too

Heather

[kimmer99]

Patience, patience and more patience .

We love risotto and fall's a great time to start. Just remember to bring your broth to a simmer on a separate burner and add your liquid slowly. The whole process should take 20 - 30 minutes easily. Add the liquid slowly, about 1/2 cup at a time and cook it until it's evaporated before you add the next 1/2 cup of liquid.

Now as far as recipes...I'll have to dig around but I have some for wild mushroom, some with shellfish, some with squash, some with sausgage - any of these sound like they might float your boat? The beautiful thing about risotto is that you can throw just about anything in.

[greysangel]

Monterey Jack, Corn, and Roasted Red Pepper Risotto

SOURCE: Cooking Light YEAR: April 01 PAGE: 126

INGREDIENTS FOR 4 SERVINGS:
1-3/4 cups water
2 (14-1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn (use 1 cup)
3/4 cup chopped bottled roasted red bell peppers

INSTRUCTIONS:
We never seem to run out of ways to make risotto. Here, the creamy rice dish
takes on a Southwestern flavor with corn, Monterey Jack cheese, and cumin. You
probably have coriander in your spice rack. It's optional; if you leave it
out, the dish will still have plenty of flavor.

1. Combine water and broth in a medium saucepan; bring to a simmer (do not
boil). Keep broth mixture warm over low heat.

2. Heat oil in a large saucepan over medium-high heat. Add rice, cumin,
coriander (if desired), and garlic; saute 1 minute. Stir in 1/2 cup broth
mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring
constantly. Add remaining broth mixture, 1/2 cup at a time, stirring
constantly until each portion of liquid is absorbed before adding the next
(about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and
bell peppers; cook 3 minutes or until thoroughly heated. Yield: 4 servings
(serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 383 (24% from fat); FAT 10.4g (sat 4.6g, mono 3.9g, poly 0.9g);
PROTEIN 12g; CARB 63.3g; FIBER 3.8g; CHOL 17mg; IRON 3.6mg; SODIUM 583mg; CALC
198mg

Smoked-Gouda Risotto With Spinach and Mushrooms

SOURCE: Cooking Light YEAR: May 1999 PAGE: 172

INGREDIENTS FOR 6 SERVINGS:
Risotto:
2 cups water
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon butter
1/3 cup chopped shallots
2 cups Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 teaspoon salt
1-1/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped spinach (about 5 ounces)
Mushrooms:
1 tablespoon olive oil
2 cups sliced shiitake mushroom caps (about 3-1/2 ounces)
2 cups sliced button mushrooms (about 1/2 pound)
2 cups sliced cremini mushrooms (about 1/2 pound)
2 cups sliced oyster mushrooms (about 3-1/2 ounces)
1/3 cup chopped shallots
1/4 cup dry white wine
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons chopped fresh rosemary
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Rosemary sprigs (optional)

INSTRUCTIONS:
Winning recipe - Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sauteed, or the salt will pull out their natural water and they'll poach.

1. To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time,
stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.

2. To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and saute 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and saute 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.

3. Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired. Yield: 6 servings (serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2 teaspoons Parmesan).

NUTRITIONAL INFORMATION:
CALORIES 480 (27% from fat); FAT 14.4g (sat 7.5g, mono 4.9g, poly 0.9g); PROTEIN 20.4g; CARB 68.4g; FIBER 4.9g; CHOL 41mg; IRON 6.5mg; SODIUM 983mg; CALC 318mg


10 pts per serving! Definite repeat. Cheaped out and used button mushrooms and it was still incredible. Used 8 oz of spinach.



Vidalia Onion Risotto with Feta Cheese

Recipe By : CL June `95
Serving Size : 5 Preparation Time :0:00
Categories : CL Rice
Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
2 cups chopped Vidalia or other sweet onion
2 large garlic cloves -- minced
1 1/2 cups uncooked Arborio or other short-grain rice
2 (14 1/2-ounce) cans vegetable broth
1/2 cup (2 ounces) crumbled Feta cheese -- divided
1/3 cup chopped fresh flat-leaf parsley
1/4 cup (1 ounce) grated Parmesan cheese
Freshly ground pepper

Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next portion of broth.

Remove from heat; stir in 1/4 cup Feta cheese, parsley, and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup Feta cheese and pepper.

Serving Size: 1 cup
Cal: 311
fat: 6g
fib: 1g

WILD MUSHROOM RISOTTO


Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course.


5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms,* rinsed

Herbs de Provence
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
2 chicken breast halves
6 oz chopped greens or spinach
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.


Heat oil in large sauce pan. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms, chicken and spinach; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

*Porcini are available at Italian markets and many supermarkets.

Total servings = 4
Estimated 8pts per serving

Bon Appétit
September 1999

[sneezles]

Originally posted by munchies
but would like your tips for making the perfect risotto.

buy a pressure cooker if you don't have one already!

My favorite is already on the BB and if you do a search you will get a ton of favs!

[KathrynY]

This is one of our favorites, posted by Natasha:

Risotto with Greens, Gorgonzola and Walnuts

1/2 cup walnuts [I used a bit less]
5 cups vegetable stock, chicken stock, or broth
3 tbsp olive oil [I used quite a bit less]
1/2 large yellow onion, chopped
1 1/2 cups (330g) Arborio rice
1/2 cup dry white wine
3 cups thinly sliced greens such as escarole, Swiss chard, kale, or beet [or a mixture]
3/4 cup crumbled Gorgonzola cheese
salt and freshly ground pepper to taste

Preheat oven to 325 F. Spread the walnuts on a baking sheet and toast in the oven until lightly colored and fragrant, 5-7 minutes. Let cool, chop coarsely, and set aside.

Pour stock or broth into a saucepan and bring to a simmer. Adjust the heat to keep the liquid hot.

In a heavy saucepan over medium-low heat, warm the olive oil. Add the onion and saute until translucent, about 8 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add a ladleful of the stock or broth, adjust the heat to maintain a simmer, and cook, stirring constantly, until the liquid is absorbed.

Continue adding the liquid, a ladleful at a time and stirring constantly, until the rice starts to soften, about 10 minutes.

Add the greens and continue adding the liquid, a ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 10-15 minutes longer.

Add the Gorgonzola cheese and walnuts and season with salt and pepper. Stir to mix well.
To serve, spoon into warmed individual bowls.
Makes 6 servings.

[lorilei]

I'd like to encourage you to try the SEARCH function -- you'll come up with a wealth of recipes/hints/tips just by typing in the word "RISOTTO"...


We eat risotto frequently -- both as a side dish and main dish. Here is one of my favorite recipes to serve with fish:

LEMON RISOTTO

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Makes 6 first-course or 4 main-course servings.

Bon Appétit
May 2002

LORI NOTE: THese servings are GENEROUS! Also -- if you'd prefer a slightly more "lemon yellow" color, add a bit of turmeric to the heated chicken broth. This imparts a lovely contrast -- especially when served with spinach.

[Jewel]

I agree with Sneezles regarding the pressure cooker! Six minute risotto is one of life's little pleasures. It's also extremely easy to prep! My Fagor pressure cooker was the best $70 I ever spent!

CL had a great recipe for Lemon Asparagus Risotto. Can't remember the month/year but someone might have it in Mastercook! I never thought I would love that one but I did! Here's my basic recipe:

3 cups chicken broth (or veggie)
1/2 cup dry white wine (I use Chardonnay)
2 TBS butter
1 TBS olive oil
1/2 cup finely chopped onion
3 cloves garlic, minced
1-1/2 cups Arborio rice
1/2 cup Parmesano Reggiano, shredded or grated
**you can sub Fontina or Gruyere as well. I've even used Havarti!

Heat broth in saucepan to barely a simmer, but don't boil. In separate saucepan saute onion and garlic in olive oil and butter for 2 minutes. Add rice, stir to coat all grains with oil. Cook for one minute. Add wine, stirring constantly until all is absorbed. Add broth 1/2 cup at a time, stirring until all is absorbed. Remove from heat and stir in cheese. Serve immediately.

When using a pressure cooker you don't need to heat the broth separately, and you add all the broth at once, lock the lid, and cook for 6 minutes at high pressure. Stir in cheese once risotto is done.

**I've found that no matter what recipe I use for risotto, I simply have to add white wine to the mix. Anytime I use a recipe that leaves out the wine, my risotto just tastes like rice and cheese. Has no bite no matter how much cheese I use. If I have a recipe that calls for 4 cups of broth and no wine I decrease the broth by 1/2 cup and make sure that 1/2 cup of wine gets in there. It makes a HUGE difference in the finished product in my opinion!

[aggie94]

My absolute favorite risotto recipe is CL's Leek & Mascarpone Cheese Risotto.

[jjsooner73]

Here's my favorite (I copied and pasted from a previous thread). I think I might have to make this tomorrow. It's a pressure cooker recipe.

I actually made it up (after reading many recipes on here for the method). I think it's similar to one with Smoked Gouda.

Here it is:
* Exported from MasterCook *

Smoked Fontina, Mushroom, and Spinach Risotto

Recipe By :Jennifer Burnes
Serving Size : 6 Preparation Time :0:00
Categories : Rice and Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup shallots -- diced
4 cloves garlic -- minced
1 teaspoon olive oil
3/4 cup arborio rice
1/4 cup white wine
1 3/4 cups water
salt and pepper
2/3 cup fontina cheese -- smoked
2 cups baby spinach leaves
1 1/2 cups Portobello mushroom caps -- sliced
1 1/2 cups button mushrooms -- sliced
1 teaspoon olive oil

Saute the garlic and shallots in olive oil for about 2 minutes.

Add risotto, stir to coat and cook until oil is absorbed (not sure if this is correct as far as risotto goes, but it's what i did), add wine, cook until wine cooks away.

Add salt, pepper. Cover, cook risotto for 6 minutes after pressure thing starts rocking. Meanwhile, saute mushrooms in 1 tsp. of olive oil for about 3 minutes and remove from heat.
Once risotto is done and pressure relieved, stir in mushrooms, fontina, and fresh spinach.

Source:
"I made this one up!"

[kimmer99]

Originally posted by KathrynY
This is one of our favorites, posted by Natasha:

Risotto with Greens, Gorgonzola and Walnuts

This sounds great - now I just need to remember to get it on my menu in two weeks

[munchies]

thanks for your input so far! i will try the search function too....but with a 5 month old, my time to sort through old posts isn't always as available as i'd like

[Searcher]

Jewel, do you cook your onions and other veggies at all before adding them to your pressure cooker? And, it's six minutes after it starts jiggling? I have an old pressure cooker and mine jiggles but it works nicely.

[Shirley Panek]

I agree with Sneezles and Jewel. Use a pressure cooker. I just made my last risotto (well, I didn't have Arborio rice, so I experimented and subbed Sushi rice, but it actually turned out well) this way, and it was so simple. Even easier than the microwave risotto method that CL published a while back.

[Jewel]

Originally posted by Searcher
Jewel, do you cook your onions and other veggies at all before adding them to your pressure cooker? And, it's six minutes after it starts jiggling? I have an old pressure cooker and mine jiggles but it works nicely.

Yup! In the olive oil and butter saute the onions and garlic for two or three minutes, then stir in the rice and saute that making sure all the rice is covered with oil. Then add the wine and make sure it's completely absorbed (the smell right then will make you swoon... ) then put all the broth in at once, lock the lid, and bring it to high pressure (15lbs). Once it's at high then kick your heat down to medium low and start your timer for 6 minutes. When you remove the lid the rice will look soupy. Stir in your cheese and it will thicken over the next few minutes. Pure Heaven in a bowl...or like I tell DH, the 'Adult' mac & cheese!

[Searcher]

Jewel!
Yum! Thanks so much. I'm going to try this this weekend.

[tuff2000]

Last night we finally got around to making the Monterey Jack, Corn, and Roasted Red Pepper Risotto. We were so thrilled with the results of it. It was so different, compared to other "traditional" risottos. I used the short, arborio rice, but I added more cumin, sugar snap peas, fresh cilantro, a green bell pepper, and I did not have monterey jack with jalapenos. So, I shredded the monterey jack, and then diced some fresh jalapenos and added it together. I think we will definitley make this again, I love the contrast of the sweet corn and hot tabasco sauce!!

[catbatty]

Never had risotto until our local deli began selling mushroom risotto cakes. They told me how to make them, after I moaned, swooned and begged a bunch... but mine aren't as creamy as theirs and mine don't hold together as nicely.

I found out from reading that Italian's would make these 'cakes' as a way to use up leftover risotto -- like many of us do with leftover mashed potatoes. yum.

At the deli they told me to put oil in a pot...add chopped onion and cook. Then add arborio rice...and stir a bit. Then add warmed vegetable or chicken broth. Slowly cook, adding more broth. Eventually, add some butter sauteed mushrooms and maybe some Parmesan cheese.

Form into patties and grill a bit on each side until somewhat golden.

Mine are crumbly. The rice is rather hard until the following day. Maybe I'm not cooking long enough -- that might fix both conditions....and maybe more cheese would help?

No matter, they are awesome and I love that you guys are talking about risotto -- my new love. OH, I've also read that some people dip in beaten egg and flour before frying the patties.

So, if you want some more fun, take that leftover risotto and grill in a frying pan in shape of little cakes patties.

[ande]

I absolutely agree on the pressure cooker thing. It's the only way I've ever made risotto...even before I had a kid, I lacked the patience "real" risotto requires! We really like the mushroom/black olive/leek risotto in Lorna Sass' pressure cooking cookbook.

Also, if you find yourself shopping for a pressure cooker, don't forget to check on eBay. I kept checking in there periodically until I found what I wanted at a good price -- a barely used Fagor 6 qt. stainless steel for $26!

Enjoy!

[Hoodone]

Sorry for the late reply, I've been doing some overdue thread-reading. Anyway, here is a good "fake" risotto that I got out of Better Homes and Gardens. I like it for a quick side dish.

Real World Risotto

1 large onion, finely chopped (1 cup)
2 T. butter
1 cup rice
2 ¾ cups chicken broth
1 pinch of saffron
½ cup grated Parmesan cheese
¼ cup half-and-half (can use fat free)
2 T. toasted pine nuts
1 T. snipped parsley

In a large skillet cook onion in hot butter until tender but not brown. Add uncooked rice. Cook and stir for 2 minutes. Carefully stir in chicken broth and saffron. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover). Remove from heat. Let stand, covered, 5 minutes. Stir in cheese and cream. Sprinkle top with nuts.

[Wendy w]

Here's one that Paula (Browneye) posted a long time ago on a pressure cooker thread. It is wonderful! Jennifer, your recipe looks great too and I will have to make it soon as I love risotto in the pressure cooker.


Risotto With Mushrooms
1/4 cup dried porcini mushrooms
1 cup boiling water
3 tblsp unsalted butter (I use less)
1 small onion, finely chopped
1 cup Italian Arborio Rice
1/4 cup dry white wine
2 cups Chicken stock, beef stock or Vegetable stock
1/3 cup freshly grated Parmesan cheese
1/8 teaspoon freshly ground white pepper

Soak the dried porcini in the boiling water for 6-8 minutes, or until hydrated. Remove the porcini and coarsely chop.
Heat 2 tblsp. of the butter in the pressure cooker over medium-high heat. Add the onion and saute 4-5 minutes, or until soft. Stir frequently so that the onion does not brown. Add the rice, and saute, stirring often, until lightly golden. Add the white wine, stock, and porcini. Stir well.
Position the lid and lock in place. Raise the heat to high and bring to high pressure. Cook 7 minutes. Remove from heat and lower pressure using the quick release method.
open the pressure cooker, and stir in the remaining tablespoon of butter (OPTIONAL), the parmesan, and the pepper. Let the risotto sit until the cheese is melted. Serve.

You can also saute some fresh veges, while this is cooking, then stir them in at the end for a Primavera version. i.e. garlic, onion, asparagus, zucchini, fresh tomatoes, etc. Very nice meal and quick

[honeygirl1971]

Here are my two favorites. I don't have any special tips, I just follow the directions (i.e., warm the broth, add it slowly, keep stirring), and they always turn out just perfectly! Yum!

ASPARAGUS RISOTTO

1 1/4 pound asparagus, trimmed
2 cups canned low-salt chicken broth
2 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter
1/4 cup shaved Parmesan cheese

Bring 5 cups salted water to boil in a large saucepan. Add asparagus and cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to bowl of ice water; cool. Drain. Cut off tips; reserve. Cut stalks into 1/4 inch thick rounds.

Reserve 3 1/2 cups cooking liquid in saucepan; add broth. Bring to simmer. Reduce heat to low.

Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add rice and stir 2 minutes. Add 3/4 cup hot liquid. Simmer until liquid is absorbed, stirring often. Add asparagus rounds. Cook until rice is just tender and risotto is creamy, adding liquid 3/4 cup at a time, stirring often, and allowing each addition to be absorbed before adding next, about 20 minutes.

Mix reserved asparagus tips, grated cheese, and butter into rice. Season to taste with salt and pepper. Top with shaved cheese.

Bon Appétit
May 1997


WILD MUSHROOM RISOTTO


"Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms," say Vilma Rozansky of Los Angeles, California. "I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entré e."
Vilma uses mushroom broth, but we substituted vegetable broth because it's more widely available.

3 14 1/2-ounce cans vegetable broth [I used mushroom broth b/c I found it at my supermarket]

3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.

*Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide.

6 First-Course or 4 Main-Course Servings.6 First-Course Or4 Main-Course Servings


Bon Appétit
December 1999
Vilma Rozansky, Los Angeles, CA

[aggie94]

I'm actually having a leftover serving of the leek and mascarpone cheese risotto as I type. Mmmmmmmmmmm........

[TerriS]

This is the only risotto I make. It's from Epicurious. Of course I constantly tinker with it. Changes I usually make are noted. I was suprised at how easy it was to make. Takes a little patience and a little time, but I found I didn't have to even stir constantly, just VERY frequently.

SHELLFISH PAELLA RISOTTO
The bold flavors of Spain's famous paella-sausage, seafood and saffron-meet the luscious, creamy texture of Italy's risotto in this beautiful rice dish. Pour a chilled dry white wine during dinner, and offer flan for dessert.

1 tablespoon olive oil
1/2 onion, chopped
1/2 pound hot Italian sausages, casings removed (have used Mexican chorizo)
1 pound clams, scrubbed
1/2 pound mussels, scrubbed, debearded
(I tend to use frozen shrimp and scallops instead)


4 8-ounce bottles clam juice (I use whatever broth I have around - chicken, veg, whatever)
1 teaspoon saffron threads


2 cups arborio rice or medium-grain rice
1/2 cup dry white wine


1/2 pound uncooked medium shrimp, peeled, deveined
1 10-ounce package frozen peas, thawed
2 large plum tomatoes, seeded, chopped (I have used diced red peppers and really liked it)

Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage meat. Cook until sausage is no longer pink, breaking up with fork, about 5 minutes. Add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm.

Meanwhile, combine clam juice and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm.

Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes. (I added the broth a cup at a time and stirred till it was absorbed, not all at once. I think this is key to a creamy risotto).

Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.

Serves 4.

Bon Appétit
March 1994

[Searcher]

I found the these three recipes when Martha Stewart had a guest on her show a few years back. I put off trying them for years until after this thread was started. I've only made the first recipe but all three look delicious and the first is definitely a winner for us.
It's also so easy. I thought risotto would take hours of standing and stirring but I just go on preparing everything else and come back and stir occasionally and add more broth.


RISOTTO ALLA MILANESE
Makes 6 appetizer servings

3 tablespoons unsalted butter
1 medium red onion, minced
1 large pinch saffron threads
1 1/2 cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup dry white wine
3 to 4 cups hot chicken stock, vegetable stock, or low-sodium
canned broth
1/4 cup freshly grated Parmesan cheese
1 tablespoon freshly chopped Italian parsley, optional

1. In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and saffron and cook, stirring, until the onion is transparent and the saffron is "melted," about 5 minutes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.

2. Add the wine and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

3. Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately, sprinkled with parsley, if desired.



RISOTTO WITH BUTTER AND PARMESAN
Makes 6 appetizer servings

3 tablespoons unsalted butter
1 medium onion, minced
1 1/2 cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup dry white wine
3 to 4 cups hot chicken stock, vegetable stock, or low-sodium canned broth
1/2 cup freshly grated Parmesan cheese

1. In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and cook, stirring, until the onion is transparent, about 5 minutes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.

2. Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

3. Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.



RISOTTO WITH TOMATO AND BASIL
Makes 6 appetizer servings

3 tablespoons unsalted butter
1/2 red onion, minced
1/2 yellow onion, minced
1/2 to 3/4 cup milled or crushed canned Italian plum tomatoes
1 garlic clove, minced
1 1/2 cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup dry white wine
3 to 4 cups hot chicken stock, vegetable stock, or low-sodium canned broth
1/4 cup freshly grated Parmesan cheese
1/4 cup torn basil leaves

1. In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and garlic, and cook, stirring, until the onion is transparent, about 5 minutes. Stir in tomatoes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.

2. Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup of the chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

3. Add the remaining tablespoon butter, Parmesan cheese, and basil. Mix well, add salt and pepper to taste, and serve immediately.

Mark Strausman

[Goldie]

Here is one I've made several times. Very rich and satisfying; all you need is a green salad alongside. I also like it since there are just 2 of us, and it's scaled for 2 people.

* Exported from MasterCook *

Shrimp Risotto

Recipe By :Curtis Aikens, Food In A Flash Show #FF2002 (TVFN)
Serving Size : 2 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 bottle clam juice -- (8 ounces)
1 tablespoon unsalted butter
1 teaspoon Italian seasoning
1 bay leaf
1/2 cup arborio rice
1 small carrot
1/2 cup white wine
1/2 pound shrimp
2 firm ripe tomatoes
salt & black pepper


1. Bring water & clam juice to boil over high heat. Reduce heat to simmer.
2. Melt butter in saute pan over medium-high heat. Stir in Italian seasoning & bay leaf. Add rice. Stir until coated with herb butter.
3. Pour 1/2 cup hot broth into pan with rice. Cook 1 minute over medium-high heat until broth evaporates. Stir carrot into pan. Add 1/2 cup broth. Stir. When broth has been absorbed into rice mixture, add wine & shrimp to pan. Cook about 1 minute add remaining broth. Stir well. Cook until rice is al dente.
4. Stir in chopped tomato, salt & pepper to taste. Serve at once. Approximately 2 servings.

Serving Size (1/2 recipe)
This came with the recipe:
Per Serving: 441 Calories, 8.4g Fat, 2.8g Fiber, 27g protein, 43g carbohydrate


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Per Serving (excluding unknown items): 395 Calories; 8g Fat (20.2% calories from fat); 27g Protein; 42g Carbohydrate; 1g Dietary Fiber; 188mg Cholesterol; 196mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fat.

[newcook]

I made risotto for the first time today, I made Vidalia Onion Risotto with Feta Cheese. It was the first time I ever taste risotto, it had the consistency sort of like porridge, is that the way it is supposed to be?

I made it in the pressure cooker and completely forgot to replace part of the liquid with white wine, I would like to try that the next time. I also made it with chicken broth because I was not able to find vegetable broth. All in all I really liked it. I will be making risotto again. With that trick about the pressure cooker, it makes it very easy to make.

Daniele

[catbatty]

Daniele,

It is 'creamy'... and porridgy to me, yes. I was surprised at that, having only had it in browned, dryer patties sold at our local deli.

SO:
After making it up, I prefer going one step further and forming it into thick patties and quickly grilling on each side. Makes it a bit dryer and more appealing in general to me. Keeps in fridge well too. Nukes well. I like to add Parmesan and then even some gooey white cheese. OMG! Yum.

This tread finally got me to go buy a pressure cooker and I am so thrilled with it!!! <thanks guys!!!! xxxooo>

Wine in risotto:
I finally tried using wine...and I think I like all broth better.

Hope u are having as much fun with all this as I am. (P/C, risotto, this forum.)

Brenda

[newcook]

"Hope u are having as much fun with all this as I am. (P/C, risotto, this forum.) "

Same here!

Daniele