RISOTTO RICE TYPE RECIPES

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BEST RISOTTO RICE RECIPE - HOW TO MAKE RISOTTO



Best Risotto Rice Recipe - How to Make Risotto image

This homemade Parmesan risotto is worth all of the extra stirring for creamy cheesy rice.

Provided by Laura Rege

Categories     brunch    date night    dinner party    romantic meals    brunch    comfort food    dessert    rice

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 13

4 c.

low-sodium chicken broth 

3 c.

water

4 tbsp.

butter, divided

1

small yellow onion, finely chopped 

2

cloves garlic, minced 

1 1/2 c.

arborio rice 

Kosher salt 

1/4 c.

dry white wine 

1 tbsp.

fresh lemon juice 

1 c.

freshly grated Parmesan cheese, plus more for serving 

Freshly ground black pepper 

2 tbsp.

chopped chives 

2 tbsp.

finely chopped basil 

Steps:

  • In a medium pot, combine water and broth and bring to simmer.  Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes. Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds. Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper.  Top with chives and basil and more Parmesan before serving.

Nutrition Facts : Calories 336 calories

MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD



Mushroom risotto recipe | BBC Good Food image

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Starter, Supper

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

50g dried porcini mushrooms
1 vegetable stock cube
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g pack chestnut mushrooms, chopped
300g risotto rice, such as arborio
1 x 175ml glass white wine
25g butter
handful parsley leaves, chopped
50g parmesan or Grana Padano, freshly grated

Steps:

  • Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
  • Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
  • Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
  • Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
  • Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
  • Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
  • Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
  • Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
  • Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

Nutrition Facts : Calories 445 calories, FatContent 17 grams fat, SaturatedFatContent 7.7 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.45 milligram of sodium

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