6556 amazingly minute risotto Recipes

amazing easy and delicious tres leches: three milk cake, yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan, evaporated milk, sweetened condensed milk, heavy whipping cream, rum (or to taste), finish, cream , to cover cake, sweetened coconut, poke holes in the cake with a fork all over., pour topping mixture over cake ., let mixture absorb completely in refrigerator ., cover with whipped cream and sprinkle sweetened coconut over top of cake., add strawberries , macadamia nuts, cherries and/or pineapple. i sometimes serve a caramel sauce on the side as

risotto rice, wild rice, olive oil, onions, peeled and diced, fennel bulb, trimmed, finely sliced and cored, rice milk, baby corn, tomatoes, halved, fresh basil, chopped

risotto milanese, a successful risotto can only be made using a particular type of italian rice. the rice must be able to absorb lots of liquid to give it that creamy texture while still delivering an al dente firmness to the bite. the three types of rice italians favor for risotto are arborio, vilano nano, and carnaroli., olive oil, butter, onion chopped fine, saffron threads, arborio rice, white wine, chicken broth, freshly grated parmagiano-reggiano cheese

minute steaks (if you don tsp see this cut of meat, ask the butcher), oil, for frying, salt, self-rising flour , for dredging, cream of mushroom soup, milk, mushrooms or 1/2 lb fresh , sliced, butter

onion, chopped, garlic chopped (or 1 tbsp jar chopped garlic), tomatoes, stemmed and halved, mixed mushrooms, thinly sliced, variety your preference ), young zucchini quartered and cut in 1 inch lengths, leek, washed very well and thinly sliced, arborio rice, dry white wine, simmering chicken stock, asparagus, cut into 1/2 pieces, steamed for 3 minutes, fresh peas, blanched for 10 minutes, you can use frozen peas, thawed and drained well ), butter, grated pecorino romano cheese, parsley, chopped, thyme, finely chopped, salt and pepper

chicken broth, minute white rice (uncooked ), eggs, crabmeat, drained,flaked, grated 100 percent parmesan cheese, butter or 1/4 cup margarine

minute white rice, uncooked, milk, sugar, unsalted butter, heavy cream, semi-sweet chocolate chips

minute white rice, uncooked, whole milk, sugar, unsalted butter, heavy cream, semi-sweet chocolate chips

olive oil, butter, chopped yellow onion, ground nutmeg , to taste, cornstarch, low sodium chicken broth or 1 cup vegetarian broth, dry white wine, canned pumpkin (not pumpkin pie mix), cooked white rice, grated parmesan cheese, salt & freshly ground black pepper

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

risotto pasta (cook as directed on box), tuna fish (drained ), mayo, favorite balsamic vinegarette dressing, cucumber peeled and chopped, chopped carrots, chopped celery, chopped green onion, rinsed garbanzo beans, fresh ground pepper and salt to taste., prepare pasta, rinse pasta and beans, in a separate bowl, mix tuna , mayo, dressing, salt, pepper, and chopped veggies., stir in pasta and beans., refrigerate for 1 hour before serving.

minute steaks, enough for 4, garlic powder , to taste, seasoned salt , to taste, margarine, onions, cut up, mushrooms, thickly sliced, red wine

minute rice, uncooked, broth (chikcen or beef), rotel or 1 (10 oz) can tomatoes and green chilies, mostly drained, cilantro, chopped, shredded cheddar cheese, chili powder

white shortening, granulated sugar, eggs, flour, baking soda, cocoa, vinegar, vanilla, salt, buttermilk (or soymilk with a tbsp of vinegar in it left to sit for 5 minutes), milk, flour, vanilla, sugar, butter

chicken broth, minute rice, uncooked, eggs, crabmeat, grated parmesan cheese, butter or margarine

beef stew meat, carrots sliced, white onions cut up, potatoes cut up, ribs celery sliced, whole tomatoes cut up (do not discard juice), water, minute tapioca, worcestershire sauce, salt, freshly ground black pepper, ground allspice, marjoram, thyme, frozen sweet peas

chicken or beef broth, or part water and part broth, olive oil or rendered chicken fat, garlic, minced, chopped fresh flat-leaf parsley, arborio rice, chopped saffron threads , infused in 2 tbsp hot broth, grapes , or golden raisins plumped in white wine for 30 minutes, salt and freshly ground black pepper to taste