13 italian herb risotto Recipes

risotto, butter, chicken stock, garlic, minced, grated parmesan, salt, pepper, italian herbs

loosely packed) fresh baby spinach leaves, loosely packed) fresh basil leaves, loosely packed) fresh italian parsley leaves, unsalted butter, room temperature, garlic clove, sliced, low-salt chicken broth, water, extra-virgin olive oil, divided, leek (white and pale green parts only), thinly sliced, short-grain rice (such as arborio) or medium-grain rice, dry white wine, freshly grated parmesan cheese plus additional for serving

olive oil, chopped onion, fresh mushrooms (see notes), cleaned and thinly sliced (see below ), arborio or medium-grain white rice, dry white wine, fat-skimmed reduced-sodium chicken broth, shredded parmesan cheese or other dry italian cheese (see notes), chopped parsley, chopped fresh sage leaves, chopped fresh tarragon, chopped fresh thyme leaves, salt and pepper

arborio rice, water, chardonnay wine (i used a brand called gossips), carrot, chopped, onion, chopped, shallot, 1 handful, chopped, crabmeat, finely chopped, thickened cream, tuscan herbs, mixed italian herbs, chili, cheese

arborio rice, olive oil, chicken broth, reduced sodium (you may not need all of it), italian sausage, casings removed (i use hot variety), baby bella mushroom, quartered, onion, minced, herbs, your choice (i even like plain without, but rosemary, thyme for example are good), black pepper, parmesan cheese, grated

butter or olive oil, sliced leeks or finely chopped onions, italian herb blend, crushed red pepper flakes , or to taste, arborio rice, dry white wine, diced tomatoes , or plum tomatoes, coarsely chopped, with liquid, chicken or vegetable broth, pitted kalamata or other mediterranean black olives, pitted and halved, smoked mozzarella, shredded, sicilian or other good quality green olives, pitted and coarsely chopped, loosely packed fresh parsley leaves, salt to taste

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

chicken breasts, diced, dried thyme, button mushrooms, sliced, olive oil, onion, finely sliced, garlic cloves, minced, mixed italian herbs, arborio rice, chicken stock, evaporated milk, sun-dried tomatoes, finely sliced, frozen peas, shredded parmesan cheese, cracked black pepper

olive oil, spring onions, washed, trimmed and diced small, garlic cloves, peeled and minced, arborio rice, white wine, chicken stock, fresh basil, washed, dried well, trimmed and chopped, chives, washed, trimmed and chopped, flat-leaf italian parsley, washed, trimmed and chopped, parmesan cheese, kosher salt, black pepper

vegetable stock, unsalted butter, risotto rice, mozzarella cheese, cut into small cubes, shallots, finely sliced, mixed herbs, chopped (parsley, basil & oregano; recipe says handful), grated large unwaxed orange , zest of, grated parmesan cheese (please use fresh cheese), olive oil, for frying, salt and pepper, egg, lightly beaten, fresh breadcrumbs

reduced-sodium chicken broth, unsalted butter, divided, olive oil, divided, yellow onion, finely chopped, italian risotto rice , such as carnaroli, arborio or vialone nano, minced garlic, white wine, salt, ground white pepper, baby arugula, washed and dried, grated parmesan, bronzini fillets, salt and freshly ground white pepper, flour, provencal sauce , recipe follows, freshly ground black pepper , for garnishing plate, optional, parmesan curls , for garnishing plate, optional, chopped fresh herbs , for garnishing plate, optional, unsalted butter, diced yellow onion, diced fennel, diced leeks, minced garlic, fennel seeds, tomato concassee, anchovy fillets, minced, rinsed capers, sherry vinegar , or to taste, sugar , if necessary, orange , zested, salt and freshly ground white pepper