RISOTTO RECIPE EASY RECIPES
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
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. Finely grate the Parmesan.
- 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.
- 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.
- 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 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.
- Remove the pan from the heat, add 1 knob of butter and the Parmesan, then 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 outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
Nutrition Facts : Calories 446 calories, FatContent 14 g fat, SaturatedFatContent 6.3 g saturated fat, ProteinContent 15.1 g protein, CarbohydrateContent 55.8 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1 g salt, FiberContent 1.6 g fibre
EASY PARMESAN RISOTTO RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
More about "risotto recipe easy 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.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving
- 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.
See details
RISOTTO RECIPES - BBC GOOD FOOD
Master this collection of classic Italian risotto recipes. Try autumnal pumpkin and butternut squash, or the winning standby combination of chorizo & pea risotto.
From bbcgoodfood.com
Cuisine Italian
From bbcgoodfood.com
Cuisine Italian
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
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
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving
- 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.
See details
RISOTTO RECIPES - BBC GOOD FOOD
Master this collection of classic Italian risotto recipes. Try autumnal pumpkin and butternut squash, or the winning standby combination of chorizo & pea risotto.
From bbcgoodfood.com
Cuisine Italian
From bbcgoodfood.com
Cuisine Italian
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
PARMESAN RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
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SAFFRON RISOTTO RECIPE - BBC GOOD FOOD
A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Italian
Calories 548 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Italian
Calories 548 calories per serving
- Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.
See details
WILD MUSHROOM RISOTTO RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Reviews 4.7
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
See details
SAFFRON RISOTTO RECIPE - BBC GOOD FOOD
A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Italian
Calories 548 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Italian
Calories 548 calories per serving
- Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.
See details
WILD MUSHROOM RISOTTO RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Reviews 4.7
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
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VERY EASY RISOTTO RECIPE | ALLRECIPES
This is good recipe easy recipe. I like it for the lower sat. fat compared to actual creamy risotto rice dishes using cream. Near the end I gave it a gourmet flare stirring in peas, sliced fresh …
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From allrecipes.com
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EASY TRADITIONAL RISOTTO RECIPE - THE SPRUCE EATS
Aug 27, 2021 · This recipe for easy traditional risotto is classic, and to make it the best it can be, just closely follow the recipe. You can easily add cooked meat or vegetables to this risotto to make it …
From thespruceeats.com
From thespruceeats.com
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BASIC MICROWAVE RISOTTO RECIPE | ALLRECIPES
If all the stirring, and stirring and stirring has discouraged you from making creamy risotto, then read on. This simple recipe cooks up in the microwave all by itself in about 20 minutes. You can add different ingredients to the basic recipe…
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BAREFOOT CONTESSA | EASY PARMESAN "RISOTTO" | RECIPES
Easy Parmesan "Risotto" from Barefoot Contessa. Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 …
From barefootcontessa.com
From barefootcontessa.com
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MUSHROOM RISOTTO RECIPE - SIMPLY RECIPES
Oct 29, 2021 · Mushroom Risotto This rich and creamy mushroom risotto recipe is made with risotto rice, Parmesan cheese, brandy, and mushrooms. It’s the ultimate comfort food meal, and our easy risotto recipe …
From simplyrecipes.com
From simplyrecipes.com
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BASIC MICROWAVE RISOTTO RECIPE | ALLRECIPES
If all the stirring, and stirring and stirring has discouraged you from making creamy risotto, then read on. This simple recipe cooks up in the microwave all by itself in about 20 minutes. You can add different ingredients to the basic recipe…
From allrecipes.com
From allrecipes.com
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BAREFOOT CONTESSA | EASY PARMESAN "RISOTTO" | RECIPES
Easy Parmesan "Risotto" from Barefoot Contessa. Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 …
From barefootcontessa.com
From barefootcontessa.com
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MUSHROOM RISOTTO RECIPE - SIMPLY RECIPES
Oct 29, 2021 · Mushroom Risotto This rich and creamy mushroom risotto recipe is made with risotto rice, Parmesan cheese, brandy, and mushrooms. It’s the ultimate comfort food meal, and our easy risotto recipe …
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LOBSTER RISOTTO RECIPE | FOOD & WINE
This speedy Lobster Risotto by Anna Theoktisto comes together in a flash thanks to precooked lobster and uses dry white wine, saffron, and Parmesan cheese to add rich flavor.
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From foodandwine.com
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LOBSTER RISOTTO RECIPE | FOOD & WINE
This speedy Lobster Risotto by Anna Theoktisto comes together in a flash thanks to precooked lobster and uses dry white wine, saffron, and Parmesan cheese to add rich flavor.
From foodandwine.com
From foodandwine.com
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