COOKING ARBORIO RICE RECIPES

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MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING



Mushroom Risotto With Peas Recipe - NYT Cooking image

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.

Provided by Martha Rose Shulman

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 12

6 to 7 cups chicken, vegetable or garlic broth or stock, as needed
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion, or 2 shallots, minced
3/4 to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
2 garlic cloves, minced
2 teaspoons fresh thyme leaves or chopped sage
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 cup frozen peas, thawed (optional)
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Steps:

  • Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
  • Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
  • Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
  • Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
  • Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
  • Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

Nutrition Facts : @context http//schema.org, Calories 316, UnsaturatedFatContent 5 grams, CarbohydrateContent 49 grams, FatContent 8 grams, FiberContent 5 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 961 milligrams, SugarContent 2 grams

MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING



Mushroom Risotto With Peas Recipe - NYT Cooking image

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.

Provided by Martha Rose Shulman

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 12

6 to 7 cups chicken, vegetable or garlic broth or stock, as needed
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion, or 2 shallots, minced
3/4 to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
2 garlic cloves, minced
2 teaspoons fresh thyme leaves or chopped sage
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 cup frozen peas, thawed (optional)
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Steps:

  • Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
  • Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
  • Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
  • Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
  • Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
  • Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

Nutrition Facts : @context http//schema.org, Calories 316, UnsaturatedFatContent 5 grams, CarbohydrateContent 49 grams, FatContent 8 grams, FiberContent 5 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 961 milligrams, SugarContent 2 grams

3 WAYS TO COOK ARBORIO RICE - WIKIHOW
Jan 27, 2021 · To cook risotto with Arborio rice, add chicken broth to a pot and let it simmer over low heat. In a separate pan, heat diced onions for about 4 minutes and add garlic for an additional minute. Next, add dry Arborio rice …
From wikihow.com
See details


HOW TO COOK RICE - ALLRECIPES
Jan 06, 2022 · Arborio rice is a medium-short-grain, starchy white rice, used most famously to make risotto. Continuously stirring risotto helps the rice give up starch that helps thicken the dish. Arborio rice is most easily found in the market, but other risotto rice …
From allrecipes.com
See details


RICE PILAF RECIPES | ALLRECIPES
A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal. By USA WEEKEND columnist Pam Anderson Tasty Spicy Rice …
From allrecipes.com
See details


EASY RICE RECIPES | RICE RECIPES | SUNRICE
Miso Glazed Salmon With Broccolini & Sugar Snap Peas < 20 This recipe has fast become a household favourite because it’s incredibly quick and easy but so flavourful. The miso glaze adds such a lovely salty sweet element to the buttery salmon and then balanced so beautifully with the fragrant Jasmine rice …
From sunrice.com.au
See details


3 TYPES OF RICE TO USE FOR RISOTTO (AND WHICH TO SKIP ...
Feb 03, 2015 · Rice is the star here because it produces starch — the constant stirring during the cooking process rubs the starch off the surface of the rice, where it dissolves into and thickens the cooking liquid. Choosing a rice …
From thekitchn.com
See details


INSTANT POT CALROSE RICE - PRESSURE COOK RECIPES
Apr 16, 2017 · If you’ve been following our pressure cooking journey (thank you!!), we’ve been having lots of fun experimenting some of the most popular types of rice – Jasmine rice, Brown rice, Basmati rice, Sticky rice, and Arborio rice. So, how can we miss one of our favorite go-to rice – Calrose Rice! Some might say, “it’s just rice…
From pressurecookrecipes.com
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Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
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AUTHENTIC ITALIAN RICE PUDDING RECIPE | ALLRECIPES
I searched for a recipe that uses Arborio rice for its starchiness and found this one, and wow, I am blown away. Yes, it’s still rice pudding with a basic rice pudding flavor profile, but the texture …
From allrecipes.com
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BBC GOOD FOOD | RECIPES AND COOKING TIPS - BBC GOOD FOOD
Create a cookbook Build your own BBC Good Food cookbook from just £20 – order now.
From bbcgoodfood.com
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3 WAYS TO COOK ARBORIO RICE - WIKIHOW
Jan 27, 2021 · To cook risotto with Arborio rice, add chicken broth to a pot and let it simmer over low heat. In a separate pan, heat diced onions for about 4 minutes and add garlic for an additional minute. Next, add dry Arborio rice …
From wikihow.com
See details


HOW TO COOK RICE - ALLRECIPES
Jan 06, 2022 · Arborio rice is a medium-short-grain, starchy white rice, used most famously to make risotto. Continuously stirring risotto helps the rice give up starch that helps thicken the dish. Arborio rice is most easily found in the market, but other risotto rice …
From allrecipes.com
See details


RICE PILAF RECIPES | ALLRECIPES
A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal. By USA WEEKEND columnist Pam Anderson Tasty Spicy Rice …
From allrecipes.com
See details


EASY RICE RECIPES | RICE RECIPES | SUNRICE
Miso Glazed Salmon With Broccolini & Sugar Snap Peas < 20 This recipe has fast become a household favourite because it’s incredibly quick and easy but so flavourful. The miso glaze adds such a lovely salty sweet element to the buttery salmon and then balanced so beautifully with the fragrant Jasmine rice …
From sunrice.com.au
See details


3 TYPES OF RICE TO USE FOR RISOTTO (AND WHICH TO SKIP ...
Feb 03, 2015 · Rice is the star here because it produces starch — the constant stirring during the cooking process rubs the starch off the surface of the rice, where it dissolves into and thickens the cooking liquid. Choosing a rice …
From thekitchn.com
See details


INSTANT POT CALROSE RICE - PRESSURE COOK RECIPES
Apr 16, 2017 · If you’ve been following our pressure cooking journey (thank you!!), we’ve been having lots of fun experimenting some of the most popular types of rice – Jasmine rice, Brown rice, Basmati rice, Sticky rice, and Arborio rice. So, how can we miss one of our favorite go-to rice – Calrose Rice! Some might say, “it’s just rice…
From pressurecookrecipes.com
See details