Best Magnificent 1st Prize Risotto Recipes

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MAGNIFICENT 1ST PRIZE RISOTTO



Magnificent 1st Prize Risotto image

This recipe was part of what helped me win a cooking competition at school against 7 other people. I got it out of an excellent appetizer book and continue to make it!! Excellent served with any meal. (VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK)

Provided by Mallina Cashew

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

5 cups chicken stock
1 pinch saffron thread (could do without, but adds colour and flavour)
5 tablespoons butter
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 1/2 cups risotto rice (could also use short grain sticky rice)
1 cup parmesan cheese
salt and black pepper

Steps:

  • Bring stock to a boil, then reduce to a low simmer.
  • Ladle a little stock into a small bowl; add the saffron threads and let infuse.
  • Melt 4 tablespoons of butter in a large sauce pan until foaming.
  • Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
  • Cook only until softened, not brown.
  • Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
  • Stir over low heat until liquid has beed absorbed.
  • Keep adding stock, letting the rice absorb the liquid before adding more.
  • STIR CONSTANTLY Test frequently just for the hell of it!
  • After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
  • Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
  • Season to taste.
  • Transfer to serving plates and serve hot.
  • Sprinkle remaining parmesan cheese.
  • ENJOY!

Nutrition Facts : Calories 445.8, Fat 25.3, SaturatedFat 14.4, Cholesterol 69.2, Sodium 939.2, Carbohydrate 34.5, Fiber 0.5, Sugar 6.2, Protein 19.3

RISOTTO WITH PEAS AND PROSCIUTTO



Risotto With Peas and Prosciutto image

This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.

Provided by lazyme

Categories     White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

5 cups chicken broth
1/2 cup onion, finely chopped
1/4 cup unsalted butter
1 1/2 cups arborio rice, 12 ounces
1/2 cup dry white wine
1 cup frozen peas, thawed
2 ounces prosciutto, julienned
1/2 teaspoon lemon zest, grated
1 cup parmesan cheese, grated
3 tablespoons parsley, finely chopped

Steps:

  • Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
  • Add rice and cook, stirring, 1 minute.
  • Add wine and simmer, stirring, until absorbed.
  • Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
  • Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
  • Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
  • If necessary, thin risotto with some of remaining broth.
  • Serve immediately, with remaining 1/3 cup cheese.
  • Serves 4 as an entree or 6-8 as a side dish.

Nutrition Facts : Calories 390.6, Fat 14, SaturatedFat 8.2, Cholesterol 35, Sodium 905.3, Carbohydrate 46, Fiber 2.7, Sugar 2.6, Protein 15.2

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT



Risotto With Parmigiano-Reggiano in a Crock Pot image

Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.

Provided by zuzuzpetals

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup basil olive oil, plus
little extra basil olive oil
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
3 3/4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup of freshly grated parmigiano-reggiano cheese, pricy but worth it (this is a must)

Steps:

  • Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
  • Lightly coat the insert of crock pot with some extra basil olive oil.
  • Add the sauted shallots and basil oil to the crockpot insert.
  • Add the rice and coat it with the mixture.
  • Stir in the wine.
  • Stir in the chicken broth.
  • Add the salt.
  • Cover and cook on high for about 2 hours or until all the liquid is absorbed.
  • Just before serving, stir in the cheese.
  • Have extra grated cheese to put on top of each serving.
  • If I was going to add shrimp, chicken, corn, salmon etc.
  • ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

THE BEST RISOTTO



The Best Risotto image

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

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

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.

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