Best Bobby Flays Quick Saffron Risotto With Roasted Asparagus Recipes

SEAFOOD RISOTTO WITH LEEK BROTH AND ASPARAGUS STEMS

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
• For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat. Add wine and cook until reduced. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.
• Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.

SIMPLE BUT AMAZING! SAFFRON RISOTTO

Steps:

• Pour stock into a medium pan and place over a low, constant heat. Put saffron threads in a small bowl, add hot water and set aside.
• Heat butter and oil in a large pan until butter is foaming. Add onion and stir with a wooden spoon for 2-3 minutes or until onion is soft. Add rice and stir for 1minute, then stir in saffron and liquid.
• Add 1/3 cup hot stock, stir for 1-2 minutes, until rice has absorbed most of the stock continue adding 1/3 cup at a time, stirring frequently until rice is tender and creamy.
• Serve imediatly with cheese.

CREAMY PARMESAN RISOTTO WITH ASPARAGUS

Steps:

• Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
• Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
• Add the rice; stir to coat completely. Cover and cook 2 minutes.
• Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
• Add the water or stock; stir.
• Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
• Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
• When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
• Stir the steamed asparagus into the risotto.

BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP

Steps:

• Preheat oven to 450.
• Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
• Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
• Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
• Scatter the asparagus and shrimp over tomatoes.
• Roast for 10 min or until cooked.
• Remove garlic from pan, unwrap and let cool for 5 minutes.
• Cover pan to keep warm.
• Cook pasta about 8 minutes.
• Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
• Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
• Transfer to roasting pan, toss gently to combine.

ROASTED ASPARAGUS, BABY CARROTS, AND SCALLIONS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• On jellyroll pan, toss asparagus, carrots and scallions with oil, salt, rosemary and pepper.
• Roast until tender, about 20 minutes, stirring halfway through cooking time.

LEMON & SAFFRON RISOTTO

Steps:

• Add saffron threads to some boiling water and leave to steep.
• Heat oil and 1/2 the butter in a large saucepan or wok over moderate heat. Add garlic and rice stirring until coated and glossy, but not coloured.
• Increase heat to high, pour in the wine. When the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.
• Keep the rice at a lively temperature and add 2 cups of warm stock at a time, stirring until all absorbed before each new addition.
• Pour in the saffron infused water and the lemon juice with the final stock amount and stir well, until rice is just tender - about 25 minutes.
• Add the remaining butter and the cheeses. Season with salt and pepper.
• Serve immediately with shaved parmesan.

SAFFRON RISOTTO

Steps:

• Bring the stock to a boil, then reduce to a low simmer.
• Ladle a little stock into a small bowl.
• Add the saffron threads or powder and leave to infuse.
• Melt 4 tbsp of the butter in a large saucepan until foaming.
• Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
• Add the rice.
• Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
• Stir over low heat until the stock is absorbed.
• Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
• After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
• Gently stir in about two-thirds of the parmesan and the rest of the butter.
• Heat through until the butter has melted, then taste for seasoning.
• Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
• Enjoy!

ROASTED ASPARAGUS RISOTTO

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH

Steps:

• Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.

SAFFRON RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

GRILLED ASPARAGUS WITH SAFFRON AIOLI

Steps:

• For Aioli: Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat.
• Bring to a boil and remove from heat.
• Cool completely.
• Mix mayonnaise and garlic in medium bowl to blend.
• Mix in cooled vinegar mixture.
• Season aioli to taste with salt and pepper.
• (Can be made 1 day ahead. Cover and refrigerate.).
• For Asparagus: Prepare barbecue (medium-high heat.) Toss asparagus with oil on rimmed baking sheet.
• Sprinkle with salt and pepper.
• Grill asparagus until crisp-tender, turning occasionally, about 5 minutes.
• Transfer to platter.
• Drizzle aioli over asparagus.
• Sprinkle with bell pepper.

CHICKEN, SAFFRON RISOTTO (LOW FAT)

Steps:

• Sauté leek in pan with the extra stock, enough to cover bottom of pan. Cook until soft or even light brown, adding more stock if necessary.
• Add saffron and rice and stir until moistened.
• Bring chicken stock to the boil, then reduce heat to simmer.
• Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice.
• Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
• Serve with parmesan cheese on the side - optional.
• *I partially cooked the chicken breast, cut into strips, in a little seasoned stock, then cut into reasonably large bite sized pieces and added to risotto.

SAFFRON RISOTTO WITH GRILLED SHRIMP AND GREEN ONION VINAIGRETTE

Steps:

• Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
• Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
• Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.
• Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
• Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.

SAFFRON RISOTTO WITH PISTACHIOS

Steps:

• Melt butter in a skillet over medium-high heat; add onion. Saute 5 minutes. Add saffron; saute 1 minute. Add rice; cok 2 minutes, stirring constantly. reduce heat to medium; add vermouth and 2 cups broth. Cook, stirrinng constantly, until liquid is absorbed.
• Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is 30-45 minutes) Remove from heat; stir in cheese and pistachios.