Risotto al Salto (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 1 |
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Ingredients:
olive oil flavored cooking spray |
1/2 cup risotto with mushrooms and peas, recipe follows, cold |
1 to 2 tablespoons grated parmesan |
Directions:
1. Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
2. Mushroom Risotto with Peas:
3. 8 cups canned low-salt chicken broth
4. 1/2-ounce dried porcini mushrooms
5. 1/4 cup unsalted butter
6. 2 tablespoons olive oil
7. 2 cups finely chopped onions
8. 10 ounces white mushrooms, finely chopped
9. 2 garlic cloves, minced
10. 1 1/2 cups Arborio rice or short-grain white rice
11. 2/3 cup dry white wine
12. 3/4 cup frozen peas, thawed
13. 2/3 cup grated Parmesan
14. Salt and freshly ground black pepper, optional
15. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
16. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
17. Yield: 6 servings
18. Prep Time: 10 minutes
19. Cook Time: 1 hour
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