PARMESAN CHEESE RICE RECIPES

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MUSHROOM RISOTTO WITH PARMESAN CHEESE - HELL'S KITCHEN



Mushroom Risotto with Parmesan Cheese - Hell's Kitchen image

Risotto often confuses People as a main crouse pasta dish, but it's a rice starter. Although risotto is primarily a dish from Northern Italy, there are many modern variations of this tasty dish.

Provided by John Siracusa

Categories     Gordon Ramsay Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

6 cups chicken broth, divided
3 tbsps. olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine Sea salt to taste
Freshly ground black pepper to taste
3 tbsps. finely chopped chives
4 tbsps. butter
1/3 cup freshly grated Parmesan cheese

Steps:

  • Cook Mushrooms
  • Cook Rissotto

SPAGHETTI SQUASH WITH PARMESAN CHEESE RECIPE - FOOD NETWORK



Spaghetti Squash with Parmesan Cheese Recipe - Food Network image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 4

1 medium spaghetti squash
1/2 cup grated Parmesan cheese
1/2 stick butter
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.

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SPAGHETTI SQUASH WITH PARMESAN CHEESE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 10 minutes
Category side-dish
  • Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.
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I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples of Gulf Coast cuisine. This easy shrimp and rice dish is a longtime family favorite that's ready in minutes. —Amie Overby, Reno, Nevada
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Dinner
Calories 438 calories per serving
  • In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. , Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. , Stir cheese and parsley into rice; serve with shrimp.
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ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
From foodnetwork.com
Reviews 4.8
Total Time 10 minutes
Category appetizer
Cuisine italian
  • In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
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ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES
You can always use leftover risotto – just start the recipe from step 6
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 549 calories per serving
    1. Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
    2. Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
    3. Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
    4. Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
    5. Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
    6. Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
    7. Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
    8. To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
    9. For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
    10. To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
    11. Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
    12. Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
    13. Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
    14. Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.
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