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Pat-NoCal

Ravioli or pasta sounds good. Or what about a small serving of risotto? Maybe mushroom or

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Joined: Dec 9, 2005

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Posted to Thread #12377 at 4:44 pm on Oct 25, 2008

one of these?

Risotto Con Parmigiano-Reggiano (Risotto with Parmesan)

5 cups (about) canned low-salt chicken broth
4 tbsp (1/2 stick) butter
1-1/2 cups finely chopped onion
1-1/2 cups arborio rice
1 cup grated Parmesan cheese (or Romano is nice too)
2 tbsp chopped fresh Italian parsley
Shaved Parmesan cheese

Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.

Melt 2 tbsp butter in heavy medium saucepan over medium-low heat. Add onion; saute until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1-1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tbsp butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.

Makes 4 First-Course or 6 Side-Dish Servings.

Source: 5/97 Bon Appetit http://www.epicurious.com/recipes/food/views/RISOTTO-CON-PARMIGIANO-REGGIANO-4025

Pat’s notes: This is excellent. A nice accompaniment to osso buco and steamed asparagus. Vegetable broth can be used for a vegetarian entree. Also a nice variation is to add fresh-shelled or frozen peas near the end.



Risotto Primavera

1 yellow onion
6 fresh mushrooms
1 green or red bell pepper (yellow bells are nice too)
1 zucchini or yellow squash
1/2 lb. asparagus
3 to 3-1/4 cups vegetable stock or chicken broth
2 tbsp olive oil
1-1/4 cups Arborio rice or other medium grain white rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese

Dice up all vegetables. Pour stock or broth into a saucepan and bring to a simmer. In a frypan, warm the oil and add the onions and mushrooms and saute - about three minutes. Add the rice and stir until the kernels are coated with oil. Add the wine and cook, stirring frequently until most of the liquid is absorbed.

Reduce the heat and add the rest of the vegetables and most of the broth. Cook until liquid is absorbed (add more broth if needed). Stir occasionally until risotto has a creamy consistency (Pat’s note: total time usually takes about 20-25 minutes). Stir in the Parmesan cheese and serve at once.

Pat’s notes: Have also made a delicious variation using these vegetables: 1 small clove garlic, red bell pepper, corn, zucchini, red onion, fresh-shelled peas, fresh green beans (used about 1/4 to 1/3 cup each), and vegetable stock. Added the peas toward the end and finished the risotto by stirring in fresh chives before serving.


Porcini Risotto

A rich, earthy first course or side dish.

3 tablespoons butter
1 large onion, coarsely chopped
1 1/2 cups arborio rice or medium-grain white rice
1 1/2 ounces dried porcini mushrooms, reconstituted in 1 1/2 cups hot water
3 1/2 to 4 cups canned low-salt chicken broth
1/4 cup Cognac or brandy
Freshly grated Parmesan cheese

Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes. Add rice, porcini, 1 cup porcini soaking liquid, 3 1/2 cups broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper. Pass cheese separately. Serves 4.

Pat’s notes: Another favorite, from Bon Appétit, October 1994. I like to serve this as a side dish to a whole roasted chicken, or veal chops or pork chops, along with a creamy coleslaw.

1. And if you add truffle oil (small amount will do, like 1-2 tsp.) to a mushroom risotto, it will be heavenly (Janet E in NJ)


Sweet Corn Risotto

2 ears corn (about 8"), (about 1 cup total)
2 cups finely chopped mild onions
1 to 3 tsp butter or margarine
2 tbsp water
1 cup arborio rice or short-grain rice such as pearl
about 1/4 cup lime juice
4 cups chicken or vegetable broth
1 to 2 tbsp thinly sliced green onion tops or chives
finely shaved or grated Parmesan cheese
salt and freshly ground pepper

Husk corn and rinse ears. Cut kernels from cobs. In a large saucepan, combine 1 cup onions, butter and 2 tbsp water. Stir often over medium-heat until liquid has evaporated and onions are limp, about 5 minutes. Add rice and stir often until it turns opaque, about 3 minutes. Add 2 tbsp lime juice and 3 cups broth to the rice. Stir often over high heat until liquid is absorbed, about 10 minutes. Add 1 more cup broth, corn, and the remaining onions and lime juice. Stir often until rice is tender to bite and mixture is creamy, 6 or 7 minutes more. Spoon risotto into warm wide bowls, sprinkle with green onion and top with Parmesan cheese. Season to taste with salt and pepper. Serves 2 as a main course.

Pat’s notes: Easily serves 4 as a side dish. Great served with Lemon Roast Chicken, steamed fresh asparagus, and sliced tomatoes. Also quite nice with salmon or pork chops.

Source: Adapted from Quick, Light & Healthy Cookbook.




Wild Mushroom Risotto
Vilma Rozansky, Los Angeles, CA - "Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms," say Vilma Rozansky of Los Angeles, California. "I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entrée."

Vilma uses mushroom broth, but we substituted vegetable broth because it's more widely available.

6 First-Course or 4 Main-Course Servings.6 First-Course Or4 Main-Course Servings
ingredients
3 14 1/2-ounce cans vegetable broth

3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme
preparation
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.

*Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide.

preparation
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.

Source: 12/99 Bon Appetit


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