Best Risotto Al Vermouth Recipes
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Provided by Anna Stockwell
Categories Risotto Mushroom Garlic Thyme Onion Rice Vermouth Wine Stock Parmesan Butter Lemon Parsley Dinner Winter Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
- Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
- Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
RISOTTO ALLE VERDURE (VEGETABLE RISOTTO)
Nice, light (as risottos go -- they ARE supposed to be carbohydrate sources), and definitely very summery. The best rice to use is Arborio, but you could replace it with any other round-grain type. The vermouth can be replaced with dry, white wine. This recipe asks for a lot of attention and work, so don't plan on doing something else while making this. Experience with making risottos definitely is an advantage, because it takes some judgement when to add the tomato and zucchini. The idea is that the rice and vegetables are cooked, but only just, and still have a "bite".
Provided by Is This Really Nece
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the spring onion, carrot, and celery sticks thinly.
- Dice the zucchini and the tomato.
- Grate the Pecorino.
- Tear (don't cut) the basil leaves.
- Heat 2 tbsp butter in a skillet.
- Fry spring onion, carrot, and celery slices for about 2 minutes.
- Add the rice and stir until all grains are shiny.
- Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat.
- Add the stock bit by bit; don't add the next ladle before the previous one is fully absorbed.
- This should take about 20 to 25 minutes if medium-grain Arborio rice.
- Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked.
- Take the pot from the fire, and add the remaining butter, cheese, and half of the basil.
- Add salt and pepper to taste.
- Allow the risotto to stand another 2-3 minutes with the cover on the pot.
- Serve the risotto with the remaining basil.
Nutrition Facts : Calories 392.4, Fat 12.6, SaturatedFat 7.8, Cholesterol 35.9, Sodium 254.9, Carbohydrate 59.1, Fiber 4.9, Sugar 4.4, Protein 10.3
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