55471 broad parmesan sage risotto Recipes

chicken stock, dry white wine, olive oil, green onions, finely chopped, garlic cloves, crushed, arborio rice, back bacon, cream, parmesan cheese, shaved, frozen broad beans, thawed and shelled, fresh sage, coarsely chopped

fat-free , less-sodium chicken broth, butter, chopped leek, garlic cloves, minced, arborio rice, salt, dry white wine, chopped fresh sage, chopped fresh mozzarella cheese, prosciutto, chopped (about 1/3 cup), freshly ground black pepper, sage sprigs (optional)

biscuit/baking mix, grated parmesan cheese, minced fresh sage, pepper, half-and-half cream , divided, fresh sage leaves

all-purpose flour, salt, ground black pepper, egg, lightly beaten, italian bread crumbs, grated parmesan cheese, rubbed sage, grated lemon zest, boneless pork chops, olive oil, butter

reduced-sodium chicken broth, butter, red onion, finely chopped, carrots, grated, coarse salt, ground pepper, grain white rice, dry white wine, grated parmesan cheese

plain breadcrumbs, grated parmesan cheese, sage, grated lemon peel (optional, but really good ), eggs, flour, salt & pepper, bone-in center-cut pork chops, butter, olive oil

grated parmesan cheese, dried rubbed sage, lemon , rind of, tsp grated, flour, seasoned with, salt, pepper (i use paula deen s house seasoning mix on everything!), pork chops, about 1 inch thick, real butter, olive oil

chopped onion, chopped celery, chopped carrot, garlic cloves, fresh or frozen turkey, thawed, grated fresh parmigiano-reggiano cheese, chopped fresh sage, divided, butter, softened, minced garlic, salt, divided, freshly ground black pepper, divided, lemon, halved, fat-free , less-sodium chicken broth, divided, chopped shallots, sherry, all-purpose flour (about 1 oz), water

sweet potatoes (about 2 lb), softened butter, fat-free milk, chopped fresh sage, freshly grated parmesan cheese (about 1/4 cup), salt

vegetable broth, olive oil, divided, chanterelle mushrooms, chopped, shallot, finely chopped, dried thyme, salt, fresh black pepper, arborio rice, dry white wine, marsala wine, coarsely chopped toasted walnuts, chopped fresh sage

chicken stock, dry white wine, olive oil, green onions, chopped finely, garlic, crushed, arborio rice, bacon, slices halved, cream, grated parmesan cheese, frozen broad beans, thawed,shelled, coarsely chopped fresh sage leaf, flaked parmesan cheese

fat free chicken broth, butter, chopped leek, minced garlic cloves, arborio rice, salt and pepper, dry white wine, chopped fresh sage, chopped fresh mozzarella cheese (about four oz), prosciutto (about 2 oz)

biscuit/baking mix, grated parmesan cheese, minced fresh sage, pepper, half and half cream , divided, fresh sage leaves

water, salt, minced fresh sage leaves or 1 tsp dried, crumbled, yellow cornmeal, unsalted butter, freshly grated parmesan cheese (about 1/4 lb)

grain white rice, oil, cayenne, garlic salt, chicken broth, grated parmesan cheese, sage, parsley, ground pepper

chopped sweet onion, butter, olive oil, garlic clove, minced, uncooked arborio rice (short-grain), low-sodium chicken broth, dry white wine, freshly grated parmesan cheese, low-sodium chicken broth, salt and pepper to taste, frozen cooked squash, thawed and drained, sliced fresh basil

king arthur unbleached all-purpose flour, salt, pepper, soft bread crumbs, grated parmesan cheese, rubbed sage, grated lemon peel, egg, lightly beaten, bone-in pork loin chops (about 6 oz each), olive oil, butter

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