Best Green Apple Risotto Mario Batali Recipes

GREEN RISOTTO

Green Risotto image

Provided by Rachael Ray : Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls

Steps:

Bring water and stock to a boil, then reduce heat to low to keep warm.
In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.

MARIO BATALI'S RISOTTO AL ZUCCA: SQUASH RISOTTO

Mario Batali's Risotto Al Zucca: Squash Risotto image

Make and share this Mario Batali's Risotto Al Zucca: Squash Risotto recipe from Food.com.

Provided by Piaqua

Categories Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch
2 cups arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons unsalted butter
1/2 cup parmesan cheese, plus more
parmesan cheese, for sprinkling

Steps:

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Nutrition Facts : Calories 798.5, Fat 32.1, SaturatedFat 12.3, Cholesterol 48.7, Sodium 542.7, Carbohydrate 102.9, Fiber 4.8, Sugar 5.4, Protein 18.6

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