Best Risotto Country Style Recipes

The Best Risotto image

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.

Easy Parmesan

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Risotto Country Style image

Provided by ratherbeswimmin

Categories Rice

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1/2 onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
Italian parsley, coarsely chopped (a handful)
2 cups arborio rice
1/3 cup dry white wine
6 cups chicken broth
salt
fresh ground black pepper
6 ounces ricotta cheese
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese, plus additional for the table

Steps:

Melt butter in a 2-quart saucepan; add in the onion, carrots, celery, and half the parsley; cook slowly over low heat until the vegetables are wilted and nearly tender.
Add in the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, approximately 1-2 minutes.
Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
Add the hot broth to the rice one ladleful at a time, stirring frequently.
The rice should cook very slowly over low heat.
Wait until all the liquid is absorbed before adding the next ladleful of broth.
Midway through cooking time add salt and pepper to taste.
When the risotto is just tender, add the ricotta, 2 tablespoons of butter, parmesan cheese, and the remaining parsley.
Turn off the heat and stir vigorously until all the butter and cheese are absorbed and the ricotta is well mixed into the risotto.
Serve immediately; pass the Parmesan at the table.