RISOTTO WITH MEAT RECIPES RECIPES
SEAFOOD RISOTTO | JAMIE OLIVER PASTA & RISOTTO RECIPES
Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.
Total Time 1 hours 10 minutes
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 160°C/325°F/gas 3.
- Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
- Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
- Remove the heads and tails from the langoustines, then peel the skin and roughly chop the sweet meat. Check the mussels and sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Finely slice the squid and reserve for later. Pick through the crab meat, removing any shell.
- Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
- For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
- Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
- Add the saffron and its soaking liquid, then stir in the mussels and clams.
- When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
- Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!
Nutrition Facts : Calories 551 calories, FatContent 14.7 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 38.4 g protein, CarbohydrateContent 66.1 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 2.2 g salt, FiberContent 5.9 g fibre
HEALTHY RISOTTO RECIPES - BBC GOOD FOOD
Try our delicious and nutritious risotto recipes with all sorts of tasty flavour combinations, including vegetarian, vegan, seafood and meat options.
Provided by Good Food team
Number Of Ingredients 1
More about "risotto with meat recipes recipes"
CHAMPAGNE RISOTTO RECIPE | GIADA DE LAURENTIIS - FOOD NET…
From foodnetwork.com
Reviews 4.8
Total Time 55 minutes
Category main-dish
Cuisine italian
Reviews 4.8
Total Time 55 minutes
Category main-dish
Cuisine italian
- In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
See details
CHAMPAGNE RISOTTO RECIPE | GIADA DE LAURENTIIS - FOOD NET…
From foodnetwork.com
Reviews 4.8
Total Time 55 minutes
Category main-dish
Cuisine italian
Reviews 4.8
Total Time 55 minutes
Category main-dish
Cuisine italian
- In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
See details
ROAST CHICKEN RISOTTO WITH CHICKEN CRACKLING - BBC GOOD …
Elevate a standard risotto to something out-of-this-world with a few tweaks. It’s great for using up leftover roast chicken. Finish with drops of truffle oil
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner
Calories 680 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner
Calories 680 calories per serving
- Check the consistency of the risotto again – the rice will absorb more stock as it rests, so you may need to add more. Spoon into bowls, drizzle with truffle or olive oil, and top with some shaved parmesan and the chicken crackling.
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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
CHAMPAGNE RISOTTO RECIPE | GIADA DE LAURENTIIS - FOOD NET…
From foodnetwork.com
Reviews 4.8
Total Time 55 minutes
Category main-dish
Cuisine italian
Reviews 4.8
Total Time 55 minutes
Category main-dish
Cuisine italian
- In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
See details
ROAST CHICKEN RISOTTO WITH CHICKEN CRACKLING - BBC GOOD …
Elevate a standard risotto to something out-of-this-world with a few tweaks. It’s great for using up leftover roast chicken. Finish with drops of truffle oil
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner
Calories 680 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner
Calories 680 calories per serving
- Check the consistency of the risotto again – the rice will absorb more stock as it rests, so you may need to add more. Spoon into bowls, drizzle with truffle or olive oil, and top with some shaved parmesan and the chicken crackling.
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
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Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, …
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LOBSTER RISOTTO RECIPE | ALLRECIPES
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OVEN-BAKED WILD MUSHROOM RISOTTO | RECIPES | DELIA ONLINE
Feb 19, 2020 · Delia's Oven-baked Wild Mushroom Risotto recipe. I got a lot of flack from the purists when I first published this recipe, but my friend and fellow cookery writer Anna Del Conte reassured me by explaining that in Liguria they do sometimes cook risotto in the oven. So all is well. You can watch how to make Oven-baked Wild Mushroom Risotto …
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Mar 21, 2022 · We've rounded up the simple risotto recipes you can whip up with the contents of your fridge (and pantry). Oh-so creamy. Recipes Easter Healthy Vegetarian Baking Quick ... This vegetarian asparagus and goat's cheese risotto is just the thing for an easy meat …
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Feb 19, 2020 · Delia's Oven-baked Wild Mushroom Risotto recipe. I got a lot of flack from the purists when I first published this recipe, but my friend and fellow cookery writer Anna Del Conte reassured me by explaining that in Liguria they do sometimes cook risotto in the oven. So all is well. You can watch how to make Oven-baked Wild Mushroom Risotto …
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