Best Magnificent 1st Prize Risotto Recipes

MAGNIFICENT 1ST PRIZE RISOTTO

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!

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT

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.

RISOTTO WITH PEAS AND PROSCIUTTO

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.

THE BEST RISOTTO

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.