Best Nytimes Provencal Risotto Recipes

RISOTTO

Steps:

• Heat the broth in a saucepan and keep it at a simmer.
• Heat 1 tablespoon of the butter in another saucepan. Add the onion and garlic and cook, stirring, until wilted. Add the rice, salt and pepper and stir to coat the grains.
• Add the wine to the rice and cook, stirring occasionally, until all of the wine is evaporated.
• Add 1/4 cup of the broth to the rice mixture and cook, stirring occasionally, until all the broth has been absorbed. Add another 1/4 cup of the broth and cook, stirring occasionally, until all is absorbed. Continue cooking the rice in this fashion until all the broth has been used. Remember that the rice must cook gently.
• When all the broth has been absorbed, fold in the remaining 2 tablespoons butter and the cheese. When the rice is done, the grains should be tender except at the very core, which should retain a very small bite. The total cooking time should be about 25 to 28 minutes.

RISOTTO

Steps:

• Rinse the rice and drain it well.
• Heat the oil in a saucepan with a heavy bottom. Add the onion and cook, stirring, until it is lightly browned. Add the prosciutto and cook, stirring, about one minute.
• Add the rice and cook over high heat, stirring and scraping from the bottom, about five minutes or until the rice starts to brown.
• Add the wine and pepper flakes, stirring. Cook, stirring occasionally, until the wine is almost wholly absorbed, about four minutes.
• Add one-half cup of the broth and cook two minutes.
• Meanwhile, blend the saffron and water, and set aside.
• Add an additional one-half cup of broth to the rice mixture and cook over relatively high heat about five minutes, stirring gently and shaking the saucepan so that the liquid is absorbed evenly.
• Add the remaining broth, salt and the saffron in water. Cook over high heat about six or seven minutes, stirring occasionally and shaking the skillet.
• Stir in the butter and remove from the heat. Add the cheese and fold it in gently. Serve.

RISOTTO MARSEILLE-STYLE

Steps:

• Place 1/2 cup wine in a 2-quart saucepan, add the mussels, bring to a simmer and cover, leaving the lid slightly ajar. Steam the mussels until they open, about 4 minutes. Remove the mussels with a slotted spoon to a bowl. Add the fish stock and saffron to the mussel liquid in the saucepan and bring to a simmer. Stir in 1 tablespoon lemon juice, season with salt, remove from heat and set aside. Shuck the mussels and place meat in a dish, covered. Discard the shells.
• Mix 3/4 teaspoon garlic, the remaining tablespoon lemon juice and 1/2 teaspoon of the Espelette pepper into the mayonnaise. Set aside.
• Heat the oil on medium in a 4-quart sauté pan. Add the remaining 1 1/2 teaspoons garlic and the fennel to the pan and cook on medium-low until the fennel is soft but not brown, 5 minutes or so. Add the rice and cook, stirring, a few minutes, until the rice becomes opaque. Add the remaining 1/2 cup wine, the tomato paste and the remaining 1/2 teaspoon Espelette. Stir and cook on medium until the liquid is absorbed, a few minutes.
• Strain the fish stock mixture into a 2-quart saucepan and bring barely to a simmer. Add 1/2 cup of the stock, stirring, to the rice; when it has been absorbed, add another half cup. Continue adding stock until there's only about 1/2 cup left and the rice is nearly tender, 15 minutes or so. If you need more liquid you can add a little water. Season to taste with salt and more Espelette if desired. Fold in the mussels.
• Add the remaining stock and tuck the monkfish and scallops into the rice. Stir gently and cook for about 3 minutes until the fish and scallops are nearly cooked through. Tuck in the shrimp. Cook another minute or so, until the shrimp are just done. Remove from heat. Check seasoning. Divide the risotto among 4 soup plates or dinner plates. Top each with a dollop of garlic mayonnaise and serve.