HOW TO MAKE RISOTTO RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHICKEN RISOTTO RECIPES | BBC GOOD FOOD



Chicken risotto recipes | BBC Good Food image

Explore our comforting, one-pot chicken risotto recipes, from more traditional versions using arborio rice to alternatives featuring pearl barley.

Provided by Good Food team

Number Of Ingredients 1

WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES



White wine risotto recipe | Jamie Oliver recipes image

This is a great basic recipe – it can be stretched in so many different ways to turn it into fantastically flavoured risottos.

Total Time 45 minutes

Yield 6

Number Of Ingredients 9

1.1 litres (2 pints) organic stock (chicken, fish or vegetable, as appropriate)
1 large onion
2 cloves of garlic
4 or 5 sticks of celery
olive oil
70 g butter plus 1 extra knob for frying
400 g risotto rice
2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
115 g Parmesan cheese

Steps:

    1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
    2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
    3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
    4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
    5. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
    6. Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.

Nutrition Facts : Calories 569 calories, FatContent 23.7 g fat, SaturatedFatContent 12.5 g saturated fat, ProteinContent 16.6 g protein, CarbohydrateContent 62 g carbohydrate, SugarContent 4.5 g sugar, SodiumContent 0.9 g salt, FiberContent 1.6 g fibre

More about "how to make risotto recipes"

EASY MUSHROOM RISOTTO RECIPE - HOW TO MAKE CREAMY MUSHROO…
This easy Mushroom Risotto is worth every bit of stirring.
From delish.com
Reviews 4.8
Total Time 1 hours
Category date night, dinner
Cuisine Italian
  • In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot. Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.) Add the mushroom mixture back into the rice. Stir in Parmesan and peas then garnish with parsley. Serve warm.
See details


EASY CHORIZO RISOTTO RECIPE | JAMIE OLIVER RICE RECIPES
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 514 calories per serving
    1. Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
    2. Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
    3. In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
    4. Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
    5. The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
    6. Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
    7. Serve topped with extra grated Parmesan and the chopped parsley leaves.
See details


CREAMY BEETROOT RISOTTO RECIPE | BBC GOOD FOOD
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Cuisine Italian
Calories 434 calories per serving
  • Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
See details


PARMESAN RISOTTO RECIPE: HOW TO MAKE IT
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 260 calories per serving
  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; 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 and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
See details


VEGETABLE RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Side Dishes
Calories per serving
  • In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
See details


SCALLOP RISOTTO RECIPE | WANNA MAKE THIS? | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 35 minutes
Category main-dish
  • Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
See details


PARMESAN RISOTTO RECIPE: HOW TO MAKE IT
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 260 calories per serving
  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; 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 and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
See details


EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES
Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving
    1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
    2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
    3. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
    4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
    5. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
    6. Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
    7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
See details


CHICKEN RISOTTO RECIPES | BBC GOOD FOOD
Explore our comforting, one-pot chicken risotto recipes, from more traditional versions using arborio rice to alternatives featuring pearl barley.
From bbcgoodfood.com
See details


WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES
This is a great basic recipe – it can be stretched in so many different ways to turn it into fantastically flavoured risottos.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving
    1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
    2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
    3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
    4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
    5. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
    6. Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.
See details


VEGETABLE RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Side Dishes
Calories per serving
  • In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
See details


SCALLOP RISOTTO RECIPE | WANNA MAKE THIS? | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 35 minutes
Category main-dish
  • Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
See details


CREAMY BEETROOT RISOTTO RECIPE | BBC GOOD FOOD
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Cuisine Italian
Calories 434 calories per serving
  • Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
See details


HOW TO MAKE RISOTTO | ALLRECIPES
Sep 10, 2020 · Versatile and delicious, risotto is also surprisingly easy to make. Here's how to make risotto at home, from choosing the right kind of rice to use to the cooking techniques that makes creamy risotto…
From allrecipes.com
See details


WHAT IS RISOTTO? (AND HOW DO YOU MAKE IT?) | TASTE OF HOME
Jan 13, 2022 · Risotto is best enjoyed the second it comes off the stovetop; the starches begin to set as you wait, affecting that saucy goodness you worked so hard to create. But don’t worry if you made more than you planned, because those leftovers make one of our favorite recipes. Mix the extra risotto …
From tasteofhome.com
See details


SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE - RECIPES ...
Jan 22, 2020 · Step 1) – First of all, make beef or chicken stock. It must be tasty, so try it before making saffron risotto. If necessary, season with salt. When the stock boils, reduce the heat and hold …
From recipesfromitaly.com
See details


HOW TO MAKE RISOTTO IN THE RICE COOKER
Mar 25, 2020 · What You Need . To make risotto in a rice cooker, you'll need measuring cups, a liquid measuring cup, cheese grater, wooden spoon or silicone spatula, and, of course, a rice cooker.. You can use any risotto recipe you like, including a cheesy vegetarian risotto, pancetta risotto, mushroom risotto, and curried risotto.You will find that most recipes …
From thespruceeats.com
See details


PASTA RISOTTO WITH PEAS & PANCETTA | NIGELLA'S RECIPES ...
Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference - that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious …
From nigella.com
See details


15 FANTASTICALLY EASY RISOTTO RECIPES - MAKE YOUR BEST MEAL
Jan 18, 2022 · The name itself scares many people—but risotto is not as challenging to make as all your favorite cooking shows would make it seem. All it takes is a heavy skillet, a burner, a spoon, and some rice and broth. Start to finish, a perfect risotto takes only about 30 minutes to make. The secret to great risotto …
From thespruceeats.com
See details


15 FANTASTICALLY EASY RISOTTO RECIPES - MAKE YOUR BEST MEAL
Jan 18, 2022 · The name itself scares many people—but risotto is not as challenging to make as all your favorite cooking shows would make it seem. All it takes is a heavy skillet, a burner, a spoon, and some rice and broth. Start to finish, a perfect risotto takes only about 30 minutes to make. The secret to great risotto …
From thespruceeats.com
See details


RISOTTO RECIPES - GREAT ITALIAN CHEFS
Risotto recipes. Risotto info. Risotto is an icon of northern Italian cuisine, stemming from the Mediterranean climate’s suitability for growing short-grain rice after it was introduced to the country in the Middle Ages. The rice used for a risotto should be …
From greatitalianchefs.com
See details


SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE - RECIPES ...
Jan 22, 2020 · Step 1) – First of all, make beef or chicken stock. It must be tasty, so try it before making saffron risotto. If necessary, season with salt. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid.
From recipesfromitaly.com
See details


TIPS FOR HOW TO MAKE THE PERFECT LUXURIOUS RISOTTO ...
Nov 12, 2021 · Essential Risotto Rice . For me, there is no other rice than RiceSelect® Arborio Rice when I make risotto. The reason I prefer this medium grain variety is because it contains the perfect amount of the starch amylopectin in contrast to others with low or …
From riceselect.com
See details


MUSHROOM AND LEEK RISOTTO (VEGAN + GF) - MINIMALIST BAKER ...
Jan 14, 2016 · History of Risotto. Risotto is serious Italian comfort food. It’s a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, …
From minimalistbaker.com
See details


HOW TO MAKE RISOTTO IN THE RICE COOKER
Mar 25, 2020 · What You Need . To make risotto in a rice cooker, you'll need measuring cups, a liquid measuring cup, cheese grater, wooden spoon or silicone spatula, and, of course, a rice cooker.. You can use any risotto recipe you like, including a cheesy vegetarian risotto, pancetta risotto, mushroom risotto, and curried risotto.You will find that most recipes …
From thespruceeats.com
See details


PASTA RISOTTO WITH PEAS & PANCETTA | NIGELLA'S RECIPES ...
Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference - that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook. I love the rice-shaped pasta …
From nigella.com
See details