Best Marks Risotto With Butter And Parmesan Recipes

RISOTTO CON PARMIGIANO-REGGIANO

Steps:

• Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
• Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.

CREAMY RISOTTO

Steps:

• In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
• Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
• Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.

MARK'S RISOTTO WITH TOMATO AND BASIL

Steps:

• 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.
• Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup of the broth, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
• Add the remaining tablespoon butter, Parmesan cheese, and basil. Mix well, add salt and pepper to taste, and serve immediately.

BASIC RISOTTO

Steps:

• In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
• Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes.
• Remove skillet from heat and stir in 2 tablespoons butter and Parmesan. Season to taste with salt and pepper and serve immediately.

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE

Steps:

• Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
• Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

RISOTTO MILANESE WITH PARMESAN STOCK

Steps:

• Make stock: Place Parmesan rinds, bay leaf and thyme in a soup pot or large heavy saucepan and add 3 quarts water. Bring to a simmer. Skim off foam, cover partly and simmer 1 hour over very low heat. Add parsley and garlic cloves and continue to simmer 30 minutes, partly covered. Uncover, add salt to taste, and simmer another 30 minutes.
• Line a strainer with cheesecloth and place over a large bowl. Strain stock into bowl. Refrigerate it, preferably overnight. Before reheating, remove fat from top and discard. You should have about 2 quarts broth.
• Pour broth into a saucepan and bring to a simmer. Make sure that it is well seasoned but not overly seasoned, as it will reduce and become saltier. Put saffron in a small bowl and cover with 1 tablespoon hot water.
• Heat olive oil over medium heat in a wide heavy skillet or saucepan. Add onion and a generous pinch of salt and cook until onion is just tender, about 3 minutes. Do not brown. Add rice and stir just until grains begin to crackle, 1 to 2 minutes. Add wine and cook, stirring, until it has been absorbed.
• Begin adding simmering broth, a couple of ladles at a time. Add saffron with soaking water with first addition of broth. Broth should just cover the rice and should be bubbling. Stir often and vigorously. When broth has just about evaporated, add another ladle or 2 to just cover rice. Continue to cook in this way until rice is aldente, about 20 to 25 minutes. Add a little pepper, taste and adjust seasoning.
• Add another ladleful of broth to the rice. Stir in butter and Parmesan and remove from heat. Mixture should be creamy. Serve right away.

MARK'S RISOTTO WITH BUTTER AND PARMESAN

Steps:

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