HOW TO MAKE RISOTTO WITHOUT WINE RECIPES
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.
Total Time 45 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
- 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.
- 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.
- 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.
- 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.
- 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
FREEZER-RAID SPRINGTIME RISOTTO | JAMIE OLIVER RECIPES
Without sounding too soppy, a well-made risotto is like a big cuddle from your mum; it just makes you feel good. Follow my basic risotto recipe, then create your own take on it. This version uses lots of lovely frozen veg.
Total Time 45 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Bring the stock to a simmer in a pan on a low heat. Peel the onion, trim the celery, then finely chop or coarsely grate them.
- Put 1 tablespoon of olive oil, 1 knob of butter, plus the onion and celery into a high-sided pan on a low heat. Season lightly with sea salt and black pepper and cook for 5 to 10 minutes, stirring occasionally, until the veg is soft but not coloured.
- Turn up the heat to medium, add the rice and stir for 2 minutes, so it sucks up all the lovely flavour. If using, pour in the wine and stir until absorbed.
- Add a ladleful of hot stock, stir, and wait until it’s been fully absorbed before adding more. Cook for 16 to 18 minutes, adding more stock every minute or so and stirring regularly, until the rice is al dente. This means it should be soft and a pleasure to eat, but still holding its shape.
- About 5 minutes before your rice is ready, stir in the frozen veg to cook through.
- Now, your risotto needs to be slightly looser than you want it to be, as it will thicken as it sits, so add an extra ladleful of stock. Turn off the heat, stir or beat in the remaining butter and the Parmesan, then season to perfection.
- Pop the lid on and let it sit for 2 minutes before serving. The most important thing is that the risotto is always oozy.
- Finish with a drizzle of extra virgin olive oil, an extra grating of cheese and, if you’ve got it, a tiny squeeze of lemon juice per portion.
Nutrition Facts : Calories 334 calories, FatContent 11.8 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 9.7 g protein, CarbohydrateContent 46.3 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0.6 g salt, FiberContent 2.4 g fibre
More about "how to make risotto without wine recipes"
BEST RISOTTO RECIPE - BON APPéTIT
Risotto is like a clingy baby. You can’t put it down, you can’t walk away from it, and you can’t ignore it. Its needs are simple, it just wants all of you. And if you give it all of your patient attention, it will turn into a puddle of love. This simple, pure, unadulterated version stands up on its own, but it also makes an excellent canvas for seasonal ingredients, like snap peas in spring, cherry tomatoes in summer, mushrooms in fall, and lemon in winter.
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Divide risotto among warm bowls. Top each with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing. TOPPINGS BA’s Best Risotto Parmigiano is good enough to serve on its own, but it’s also an excellent canvas for a whole host of toppings. Here are a few options we love, for whatever season you’re in. Spring: Buttered Sugar Snap Peas with Mint Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add finely chopped white and light green parts of 5 scallions, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until scallions are bright green and aromatic, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, cut in half lengthwise), season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. Remove from heat and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto BA’s Best Risotto. Summer: Burst Cherry Tomato Sauce Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium until butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes. Add 2 pints cherry tomatoes and increase heat to medium-high. Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes. Add ½ tsp. red pepper flakes and toss to combine. Taste and season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto BA’s Best Risotto. Drizzle with oil. Fall: Browned Mushrooms with Thyme Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2" pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto BA’s Best Risotto. Winter: Lemon and Chives Stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon as BA’s Best Risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto.
See details
MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine italian, mediterranean
Calories 316 per serving
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine italian, mediterranean
Calories 316 per serving
- 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.
See details
FREEZER-RAID SPRINGTIME RISOTTO | JAMIE OLIVER RECIPES
Without sounding too soppy, a well-made risotto is like a big cuddle from your mum; it just makes you feel good. Follow my basic risotto recipe, then create your own take on it. This version uses lots of lovely frozen veg.
From jamieoliver.com
Total Time 45 minutes
Calories 334 calories per serving
From jamieoliver.com
Total Time 45 minutes
Calories 334 calories per serving
- Bring the stock to a simmer in a pan on a low heat. Peel the onion, trim the celery, then finely chop or coarsely grate them.
- Put 1 tablespoon of olive oil, 1 knob of butter, plus the onion and celery into a high-sided pan on a low heat. Season lightly with sea salt and black pepper and cook for 5 to 10 minutes, stirring occasionally, until the veg is soft but not coloured.
- Turn up the heat to medium, add the rice and stir for 2 minutes, so it sucks up all the lovely flavour. If using, pour in the wine and stir until absorbed.
- Add a ladleful of hot stock, stir, and wait until it’s been fully absorbed before adding more. Cook for 16 to 18 minutes, adding more stock every minute or so and stirring regularly, until the rice is al dente. This means it should be soft and a pleasure to eat, but still holding its shape.
- About 5 minutes before your rice is ready, stir in the frozen veg to cook through.
- Now, your risotto needs to be slightly looser than you want it to be, as it will thicken as it sits, so add an extra ladleful of stock. Turn off the heat, stir or beat in the remaining butter and the Parmesan, then season to perfection.
- Pop the lid on and let it sit for 2 minutes before serving. The most important thing is that the risotto is always oozy.
- Finish with a drizzle of extra virgin olive oil, an extra grating of cheese and, if you’ve got it, a tiny squeeze of lemon juice per portion.
See details
BEST RISOTTO RECIPE - BON APPéTIT
Risotto is like a clingy baby. You can’t put it down, you can’t walk away from it, and you can’t ignore it. Its needs are simple, it just wants all of you. And if you give it all of your patient attention, it will turn into a puddle of love. This simple, pure, unadulterated version stands up on its own, but it also makes an excellent canvas for seasonal ingredients, like snap peas in spring, cherry tomatoes in summer, mushrooms in fall, and lemon in winter.
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Divide risotto among warm bowls. Top each with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing. TOPPINGS BA’s Best Risotto Parmigiano is good enough to serve on its own, but it’s also an excellent canvas for a whole host of toppings. Here are a few options we love, for whatever season you’re in. Spring: Buttered Sugar Snap Peas with Mint Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add finely chopped white and light green parts of 5 scallions, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until scallions are bright green and aromatic, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, cut in half lengthwise), season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. Remove from heat and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto BA’s Best Risotto. Summer: Burst Cherry Tomato Sauce Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium until butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes. Add 2 pints cherry tomatoes and increase heat to medium-high. Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes. Add ½ tsp. red pepper flakes and toss to combine. Taste and season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto BA’s Best Risotto. Drizzle with oil. Fall: Browned Mushrooms with Thyme Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2" pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto BA’s Best Risotto. Winter: Lemon and Chives Stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon as BA’s Best Risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto.
See details
MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine italian, mediterranean
Calories 316 per serving
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine italian, mediterranean
Calories 316 per serving
- 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.
See details
OVEN RISOTTO WITH MUSHROOMS RECIPE - EPICURIOUS
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.
From epicurious.com
Reviews 4.1
Total Time 50 minutes
From epicurious.com
Reviews 4.1
Total Time 50 minutes
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
See details
TOMATO AND PARMESAN RISOTTO RECIPE - BON APPéTIT
Use the smallest tomatoes you can find at the market for this risotto recipe. They’ll be extra sweet and have thin skins.
From bonappetit.com
Reviews 4.7
From bonappetit.com
Reviews 4.7
- Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
See details
SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE
Scallops over Wilted Spinach Parmesan Risotto
From skinnytaste.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Cuisine Italian
Calories 481 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Cuisine Italian
Calories 481 kcal per serving
- For the scallops:
See details
BEST RISOTTO RECIPE - BON APPéTIT
Risotto is like a clingy baby. You can’t put it down, you can’t walk away from it, and you can’t ignore it. Its needs are simple, it just wants all of you. And if you give it all of your patient attention, it will turn into a puddle of love. This simple, pure, unadulterated version stands up on its own, but it also makes an excellent canvas for seasonal ingredients, like snap peas in spring, cherry tomatoes in summer, mushrooms in fall, and lemon in winter.
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Divide risotto among warm bowls. Top each with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing. TOPPINGS BA’s Best Risotto Parmigiano is good enough to serve on its own, but it’s also an excellent canvas for a whole host of toppings. Here are a few options we love, for whatever season you’re in. Spring: Buttered Sugar Snap Peas with Mint Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add finely chopped white and light green parts of 5 scallions, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until scallions are bright green and aromatic, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, cut in half lengthwise), season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. Remove from heat and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto BA’s Best Risotto. Summer: Burst Cherry Tomato Sauce Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium until butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes. Add 2 pints cherry tomatoes and increase heat to medium-high. Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes. Add ½ tsp. red pepper flakes and toss to combine. Taste and season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto BA’s Best Risotto. Drizzle with oil. Fall: Browned Mushrooms with Thyme Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2" pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto BA’s Best Risotto. Winter: Lemon and Chives Stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon as BA’s Best Risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto.
See details
MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine italian, mediterranean
Calories 316 per serving
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine italian, mediterranean
Calories 316 per serving
- 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.
See details
OVEN RISOTTO WITH MUSHROOMS RECIPE | EPICURIOUS
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.
From epicurious.com
Reviews 4.1
Total Time 50 minutes
From epicurious.com
Reviews 4.1
Total Time 50 minutes
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
See details
TOMATO AND PARMESAN RISOTTO RECIPE | BON APPéTIT
Use the smallest tomatoes you can find at the market for this risotto recipe. They’ll be extra sweet and have thin skins.
From bonappetit.com
Reviews 4.7
From bonappetit.com
Reviews 4.7
- Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
See details
SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE
Scallops over Wilted Spinach Parmesan Risotto
From skinnytaste.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Cuisine Italian
Calories 481 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Cuisine Italian
Calories 481 kcal per serving
- For the scallops:
See details
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Jul 11, 2021 · Reduce the heat and add the risotto, stirring for a few minutes until it's heated through. Start with 1/4 cup of liquid for 1 cup of risotto and add a little more liquid if needed. To reheat in the microwave, add 1 tablespoon of butter and a splash of white wine or water to the risotto.
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May 20, 2016 · Meanwhile pour the wine into the mortar so it can soak up the remnants of saffron powder. When the onion has softened stir in the rice and cook for a minute or two before adding the wine and a rounded teaspoon of salt. Increase the heat a little, stir gently and simmer without …
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May 20, 2016 · Meanwhile pour the wine into the mortar so it can soak up the remnants of saffron powder. When the onion has softened stir in the rice and cook for a minute or two before adding the wine and a rounded teaspoon of salt. Increase the heat a little, stir gently and simmer without …
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Jun 30, 2021 · Sauté the shrimp and scallops in a small amount of butter until just cooked and refrigerate until the risotto is cooked. Add the cooked seafood to the risotto and heat through. When peeling shrimp, save the shells and freeze them. The shells from about 1 pound of shrimp will make …
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May 20, 2016 · Meanwhile pour the wine into the mortar so it can soak up the remnants of saffron powder. When the onion has softened stir in the rice and cook for a minute or two before adding the wine and a rounded teaspoon of salt. Increase the heat a little, stir gently and simmer without …
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May 17, 2017 · Step 1. Prepare the risotto. Remove the risotto from the refrigerator and place it in a bowl. Add wine or broth stock to it. Step 2. Microwave the risotto. After adding wine or stock, place the bowl of risotto inside the microwave. Set the oven to medium high temperature and heat for 4 minutes. Check and stir the risotto …
From nomealnohealth.com
From nomealnohealth.com
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