GOURMET MUSHROOM RISOTTO RECIPE | ALLRECIPES
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Risotto
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, CarbohydrateContent 56.6 g, CholesterolContent 29.3 mg, FatContent 16.6 g, FiberContent 2.7 g, ProteinContent 11.3 g, SaturatedFatContent 6.6 g, SodiumContent 1130.8 mg, SugarContent 4.4 g
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
Provided by Emma Lewis
Categories Dinner, Main course
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
- Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
- 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.
Nutrition Facts : Calories 434 calories, FatContent 14 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.7 milligram of sodium
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- Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.
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Reviews 5
Total Time 60 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 42 calories per serving
- Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs., Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.
SMOKED MACKEREL RISOTTO RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Lunch, Main course, Snack, Supper
Cuisine Italian
Calories 492 calories per serving
- Peel the skin off the mackerel, scrape away any dark brown flesh, then flake. Stir into the rice with the spring onions and spinach, then cook just until the spinach has wilted slightly. Serve straight away.
RISOTTO MILANESE RECIPE | ANNE BURRELL | FOOD NETWORK
Reviews 4.7
Total Time 55 minutes
- Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.
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