32 not risotto Recipes

arborio rice, dried wild mushrooms, chopped, sun-dried tomato, chopped (not oil packed), minced dehydrated dried chives, saffron, pine nuts, chicken broth, olive oil, butter, chopped shallots or 1/2 cup red onion, parmesan cheese, shredded

arborio rice, extra virgin olive oil, chopped onion, a fennel bulb, cleaned and thinly sliced, garlic, thinly sliced (i had fresh from the farmer s market garlic, oh, oh, so good), white vermouth or white wine (i like to use vermouth for its consistent flavor - white wine can be so fickle), homemade chicken stock (or a good quality low-salt chicken stock don tsp buy 1 that has a lot of aromatics in it, you want chicken, water and salt, not carrots, celery, onions and that stuff), grated parmigiano reggiano or other good quality parmesan cheese, salt and freshly ground pepper, to taste

beef stock or 5 cups chicken stock, saffron (1 sachet), butter, onion, finely chopped, arborio rice (if you can find it, carnaroli makes the *best* risotto), grated parmesan cheese (not the stuff from the can!), salt and pepper, to taste

sun-dried tomatoes (not packed in oil, about 10), water, chicken broth, chopped onion, garlic clove, minced, olive oil, arborio rice (available at specialty foods shops and some supermarkets), freshly grated parmesan, chopped fresh parsley leaves for sprinkling the risotto if desired

orzo (rice-shaped pasta; not greek), chicken stock or low-sodium broth, grated fresh orange zest, chopped fresh thyme, grated parmigiano-reggiano (1 cup), unsalted butter, salt, black pepper

stock, olive oil, leeks, sliced thin, garlic, white wine (riesling or gewurztraminer work well), anchovy fillets, arborio rice, lemon , zest and juice of, fresh thyme, clam juice, shrimp, scallops, calamari (uncooked and not breaded ), butter, grated parmesan cheese

olive oil or butter, onion, cut into small dice, prosciutto or 4 oz ham, cut into small dice, arborio rice, dry white wine, chicken broth, water, grated parmesan cheese, frozen regular (not petite ) green peas, chopped fresh parsley, salt and ground black pepper

olive oil, butter, yellow spanish onion , chopped quite small, dried imported mushrooms , soaked in hot water and minced-i like the white polish ones, arborio rice, fresh ginger , grated on micro-plane, cayenne, nutmeg, pumpkin puree , not pie filling, white wine, veggie stock, parmesan cheese

butter, olive oil, shallots, chopped, sliced baby portabella mushrooms, not too thin, dried basil, arborio rice (any short or medium grain will work), salt, fresh ground black pepper, dry white wine, canned chicken broth , plus more if needed, lemon , zest of, butter, cream (optional), grated fresh parmesan cheese or 1/4 cup parmigiano-reggiano cheese, salted cashews, chopped

vegetable or low-sodium chicken broth, fresh ginger, peeled and thinly sliced, scallions, chopped, green and white parts kept separate, fresh squeezed orange juice, extra virgin olive oil , or grapeseed oil, carrot, peeled and finely diced, grated fresh ginger, grated orange zest, arborio rice, sake , mirin (a sweet rice wine) or white wine, yogurt cheese (to make , take non-fat or low-fat plain yogurt and put it into a fine colander with either paper towels or a coffee filter. set it over a container to collect the moisture and allow it to drain for 6 hours or overnight, but i have done this in as short as an hour, while not cheese it s still lost a lot of liquid. scoop the cheese out of the filter) or greek style yogurt or heavy cream, salt and freshly ground pepper, to taste

boneless skinless chicken breasts, rice (arborio), onions, olive oil, tomatoes (fresh or canned ), chicken stock (you may not use all), salt, pepper, dry basil, dry oregano, hard goat cheese, parmesan cheese (grated ), fresh parsley leaves (minced )

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

rabbit, chopped into small pieces, chicken thigh, chopped into pieces, rib, chopped into pieces, broad bean, broken into 2 inch pieces (not cut ), boiling chicken stock (use chicken stock pastilles), grain rice, garlic cloves, red peppers, olive oil, more olive oil , for the rice

good quality vegetable stock, unsalted butter, olive oil, shallots, finely chopped, garlic clove, crushed, arborio rice, white wine , about 1/3 cup, parmesan cheese, freshly grated, lemons , zest of, finely grated, heavy cream, fresh mint, coarsely chopped (not dried mint), sea salt, fresh ground black pepper, chopped fresh mint, extra virgin olive oil

light-bodied dry red wine , such as pinot noir or beaujolais, shallots, sliced, garlic, roughly chopped, fresh basil, dry bay leaf, chicken stock, cold butter, diced, salt and freshly ground black pepper, boneless, skinless chicken breast halves, about 1 lb, preferably organic, trimmed and squared off a bit, kosher salt and freshly ground black pepper, bacon, not thick cut , from 16-oz package, olive oil, freshly squeezed meyer lemon juice, extra-virgin olive oil, salt and freshly ground black pepper, baby arugula, 2 oz, trimmed and washed, fennel bulb, thinly sliced , 1 1/2 cups, suggestion : three cheese creamy risotto, recipe follows, olive oil, thick slices pancetta, 4 3/4-oz, diced , 1 cup, garlic, minced, shallot, finely chopped, arborio rice , 9-oz, white wine, chicken stock, heated, grated parmesan cheese , 1-oz, mascarpone cheese , 1 1/2-oz, goat cheese, fresh basil leaves, thinly sliced, butter, salt and freshly ground black pepper

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

good ground beef (not too lean), salt, pepper, yellow onion, diced, mushrooms, fresh sliced into big chunks, very dry sherry, hot sauce (i use pick-a-peppa or tabasco), worcestershire sauce, garlic powder, olive oil, arborio rice, beef broth (homemade , or enrich standard beef broth with knorr beef concentrate), parmesan cheese, grated, sour cream, butter, chives, chopped

fine barley (not pearl ), onions (large, or 5-6 small), mushrooms, sliced, oil (or margarine, to saute), dry white wine, garlic cloves, water, onion soup mix, salt