Best Risotto With Roasted Shallots Portabella Radicchio And Parmesa Recipes
THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
PORTOBELLO RISOTTO WITH MASCARPONE
Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. -Carmella Ryan, Rockville Centre, New York
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.
Nutrition Facts : Calories 350 calories, Fat 21g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 393mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
RADICCHIO RISOTTO
Categories Cheese Rice Vegetable Appetizer Valentine's Day Red Wine Winter Bon Appétit
Yield 4 Appetizer Servings
Number Of Ingredients 8
Steps:
- Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.
- Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.
RISOTTO WITH ROASTED SHALLOTS, PORTABELLA, RADICCHIO AND PARMESA
This is my favorite risotto recipe, a very earthy, filling dish that works well as a meal itself, but also great as an opening dish or heavy side. Please don't be put off by the ingredients or seemingly lengthy instructions, it is well worth the effort! Please note that the ingredients are key to the total taste of this dish. Try as is before making substitutions, I'm sure you won't be disappointed!
Provided by cylee
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Trim ends of shallots. Peel off outer brown layer and cut in half. Coat with 1T olive oil and sprnkle lightly with salt and pepper.
- Wrap shallots in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve.
- In large saute pan over medium heat, heat remaining oil and butter. Add mushrooms and onions and saute for 2-3 minutes, stirring frequently.
- Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently.
- Carefully add wine (it will steam up when poured into pan!) and simmer to evaporate. Start adding stock in 1/2 cup increments and slowly stir until mostly evaporated.
- Cook until al dente.
- Stir in radicchio and tomatoes.
- Cook for 1-2 minutes more to wilt radicchio slightly.
- Stir in parmesan.
- Serve very hot, harnished with shallots and minced chives.
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