13962 risotto parmigiano reggiano pot Recipes

basil olive oil , plus, little extra basil olive oil, shallots, peeled and minced, arborio rice, dry white wine, low sodium chicken broth, salt, freshly grated parmigiano-reggiano cheese , pricy but worth it (this is a must)

grated parmigiano reggiano, chopped dry roasted whole almonds (skins on ), good quality semi-sweet or dark chocolate, finely chopped, scant tsp vegetable oil, sea salt for sprinkling

barilla plus farfalle, extra virgin olive oil, garlic, chopped, zucchini , sliced into half moons, carrot, thinly sliced into rounds, head fennel, diced, salt to taste, black pepper to taste, fresh marjoram, chopped, parmigiano-reggiano cheese, grated

barilla white fiber shells, extra virgin olive oil, onion, diced, tomatoes, halved, salt to taste, black pepper to taste, leaves basil , julienned, parmigiano-reggiano cheese, grated

barilla whole grain penne, extra virgin olive oil, onion, diced, butternut squash, diced into small pieces, head radicchio, sliced thin, salt to taste, black pepper to taste, parmigiano-reggiano cheese, grated

barilla veggie penne, extra virgin olive oil, garlic, chopped, oregano, chopped, zucchini, diced, asparagus, diced, salt and black pepper to taste, parmigiano reggiano cheese, shaved

creamy beans (such as giant white beans, borlotti beans, or cannellini beans), not drained (about 6 cups), garlic cloves, grated or minced (about 2 tbsp), kosher salt, fresh thyme leaves, fresh basil leaves, shredded napa cabbage (about 1/4 head ), high-quality extra-virgin olive oil, for drizzling, parmigiano-reggiano wedge, for grating, prosciutto (about 2 oz)

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.

heavy cream, garlic, peeled and sliced in half lengthwise, freshly grated nutmeg, freshly grated parmigiano reggiano, aged balsamic vinegar, multigrain raisin or crusty french bread, red grapes, pear or apple slices, walnuts, arugula

butter for greasing the ramekins, extra-virgin olive oil, garlic cloves, sliced, sliced swiss chard leaves , or other hearty green leaves, all tough stems or ribs removed, coarsely grated parmigiano reggiano cheese, divided, tomato, halved , seeds removed, flesh diced, divided, eggs, salt and freshly ground black pepper

garlic cloves, minced, coarsely chopped sweet onion, coarsely chopped carrot, coarsely chopped celery, chopped fresh rosemary, tomatoes , with their juice, dry white wine, zucchini, cut into 1/2-inch rounds, white beans, drained and rinsed, head escarole or 1 head savoy cabbage, cut into small pieces, green beans, ends snipped , cut into 1-inch pieces, head cauliflower , cut into 1-inch pieces, parmigiano-reggiano cheese, rind cut into 1/2-inch pieces, grated parmigiano-reggiano cheese , for garnishing, vegetable broth, salt, fresh ground black pepper, cooked small shell pasta (shells , or ditalini)

kosher salt, baby spinach, trimmed (about 8 cups), all-purpose flour, plus more for dusting, eggs, freshly grated parmigiano-reggiano cheese, semolina flour , for dusting, extra-virgin olive oil, guanciale (cured pork jowls), cut into thin matchsticks or strips, spanish onion, chopped, egg yolks, beaten, freshly grated parmigiano-reggiano cheese , plus more for garnish, very thinly shaved fresh white truffle, for garnish

pasta, all-purpose flour, chestnut flour, salt, extra-virgin olive oil, eggs, egg yolks, sauce, butter, leeks - washed, trimmed, and thinly sliced, minced shallot, garlic, chopped, olive oil, mixed varieties of fresh mushrooms, dry white wine, fresh parsley, minced, shredded parmigiano-reggiano cheese , or to taste

fresh cherries, pitted , or 2 cups frozen pitted cherries, thawed and drained, baby or wild arugula, parmigiano-reggiano or grana padano cheese, thinly shaved (3/4 cup), marcona almonds, coarsely chopped, very good extra-virgin olive oil, white wine vinegar, flaky coarse sea salt and freshly ground black pepper

extra virgin olive oil, fresh lemon juice, minced lemon zest, garlic cloves, minced, prawns or 16 large shrimp, shelled and deveined, french haricots vert or 1 lb green beans, blanched, salt, fresh ground black pepper, dry white wine, shallots, minced, chicken stock, heavy cream, grated parmigiano-reggiano cheese, salt, fresh ground white pepper

flour, eggs, parmigiano-reggiano cheese, grated, chicken breasts, boneless and skinless (pounded 1/4 inch thick ), salt, angel hair pasta, extra virgin olive oil, lemons (1 sliced and juice of 1), garlic cloves, finely chopped, capers, drained and patted dry, dry white wine, flat leaf parsley, chopped, chicken broth, butter, chilled and cut into small pieces, baby spinach, pepper , to taste