Risotto -- More Favorite Recipes

FryBoy

New member
As promised, here are some other of my favorite recipes for risotto. These are a bit more complex as far as ingredients go. Printable copies of the recipes are attached.

See this thread for more detailed directions, including photos:

Mushroom Risotto -- Easy Recipe & Detailed Directions

Risotto alla Contadina
Peasant-Style Risotto with Sausage


6 cups chicken or vegetable stock
2 tablespoons olive oil
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
1 sweet Italian sausage (about 5 ounces), cut into bite-sized pieces
2 cups arborio or carnaroli rice
1 tablespoon butter
1 cup freshly grated Parmesan cheese, plus extra for topping
salt & freshly ground black pepper
kettle of boiling water

1. Heat the broth in a large pot until boiling, then reduce heat and keep warm; bring a kettle of water to boil, reduce heat and keep warm.

2. Heat the olive oil in a large, deep pan such as a Dutch Oven over medium heat; add the carrot, celery, onion, and sausage and saute for about 5 minutes or until the onion is golden, stirring occasionally; pour off excess fat from the sausage.

3. Add the rice to the pan and stir for 2 minutes until well coated with oil.

4. Add 1 cup of the hot broth to the pan, stirring constantly; when the broth is absorbed, add another ½ cup of broth; repeat until all the broth has been absorbed and the rice is al dente (barely tender) and has a creamy consistency, about 20 minutes; add salt and pepper to taste (about ½ teaspoon each); add hot water if you run out of broth before reaching this stage.

5. When the rice has reached the right texture, remove the pan from the heat and add the grated Parmesan cheese and the butter, stirring to combine.

6. Serve immediately with additional Parmesan cheese and ground pepper if desired.

Serves 4 as a main course.

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Risotto alle Asparago
Risotto with Asparagus

5 cups chicken broth
2½ tablespoons olive oil
1 medium onion, minced
2 cups Arborio or Carnaroli rice
16 fresh asparagus stalks
2½ tablespoons butter
1 cup freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper to taste
Boiling water as needed

1. Put broth in saucepan and bring to boil; reduce to low simmer.

2. Cut asparagus on diagonal into 1-inch pieces; discard tough ends.

3. Heat olive oil in non-stick Dutch oven over medium heat.

4. Add onion to Dutch oven and saute until golden, about 3 minutes.

5. Add rice to Dutch oven and stir for about 2 minutes until all grains of rice are well coated with oil.

6. Increase heat to medium-high and add 1 cup of the heated broth, stirring constantly; when the rice has absorbed most of the liquid, add another cup of broth and continue stirring; repeat until all broth has been added.

Note: the rice will need 20 to 22 minutes to cook after it’s been added to the pot, so turn down heat if the broth is disappearing too quickly – you want it to be absorbed by the rice, not evaporated by the heat.

7. After 10 minutes, add the cut-up asparagus; continue stirring and adding broth until the asparagus is tender and the rice is al dente (firm to the bite but not hard), about another 10 minutes ; cook a couple of minutes longer if you like the rice a little softer.

Note: the risotto should be quite soupy at this point; if all the broth has been absorbed, begin adding hot water as necessary.

8. Remove the Dutch oven from the heat and add the butter and Parmesan, stirring carefully to blend the cheese with the rice without breaking up the asparagus.

Note: when it’s done, risotto should be creamy, not dry or soupy; add additional hot water if needed to obtain the proper texture.

9. Taste and add salt and pepper as desired; serve immediately.

Serves four.

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Wild Mushroom Risotto

1 pound fresh wild mushrooms (porcini, shiitake, Portobello, etc.)
1½ ounces dried porcini mushrooms
6 cups chicken or vegetable stock
2 tablespoons olive oil, divided
1 tablespoon butter
1 clove garlic, minced or pressed
1 medium yellow onion, finely chopped
1½ cups arborio or carnaroli rice
⅓ cup Marsala wine (dry sherry may be substituted)
⅔ cup dry white wine
⅔ cup freshly grated Parmesan cheese, plus extra for topping
½ cup minced Italian (flat-leaf) parsley
salt & freshly ground black pepper
kettle of boiling water

1. Soak dried mushrooms for about ½ hour in enough boiling water to cover; when the mushrooms have softened, pour the soaking water through a paper coffee filter into another container and set aside; coarsely chop soaked mushrooms and set aside.

2. Cut fresh mushrooms into thin slices and, depending on the variety you’re using, cut the slices into bite-sized pieces; set aside.

3. Heat the broth in a large pot until boiling, then reduce heat and keep warm; bring a kettle of water to boil, reduce heat and keep warm.

4. Heat 1 tablespoon of the olive oil and the butter in large non-stick pan over medium heat; add garlic and cook for 1 minute, then add fresh mushrooms and a dash of salt and a few fine grinds of pepper; cook, stirring frequently, until the mushrooms have released their liquid; add the soaked and chopped porcini and continue cooking until the mushrooms are tender and beginning to brown.

5. Heat the remaining 1 tablespoon of olive oil in a large, deep pan; add onion and saute for 5 minutes until golden, stirring occasionally.

6. Add the rice to the pan with the cooked onions and stir for 2 minutes.

7. Add Marsala or sherry to the pan and keep stirring until it evaporates; add the white wine and stir until it has evaporated.

8. Add the cooked mushroom mixture to pan with the rice and onion.

9. Reduce heat to medium and add 1 cup of the hot broth to the pan, stirring constantly; when the broth is absorbed, add another ½ cup of broth; repeat until all the broth has been absorbed and the rice is al dente (barely tender) and has a creamy consistency, about 20 minutes; add salt and pepper to taste (about ½ to 1 teaspoon each); add hot water if you run out of broth before reaching this stage.

10. When the rice has reached the right texture, remove the pan from the heat and add the grated Parmesan cheese and chopped parsley, stirring to combine.

11. Serve immediately with additional Parmesan cheese and ground pepper if desired.

Serves 4 as a main course or 8 as a side dish.

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RISOTTO MILANESE
Pressure-Cooker Method

1 tablespoon olive oil
1 small onion, finely chopped (about ¾ cup)
1 cup arborio rice
2 cups low-fat chicken stock
¼ cup vermouth or dry white wine
⅛ teaspoon crushed saffron
⅛ teaspoon ground white pepper
½ teaspoon salt
1 tablespoon butter
¼ cup grated Parmesan cheese

Heat the oil in a pressure cooker over high heat.

Add the onion, cook, stirring, until translucent,
about 2 minutes.

Add the rice and cook, stirring, for about 30 seconds until the outer edges turn translucent.

Add the stock, wine, and saffron.

Cover and bring to high pressure over high heat. Reduce heat to stabilize pressure. Cook 7 minutes.

Quick-release pressure and remove cover.

Stir in white pepper, salt, butter, and Parmesan.

Let sit for 2 minutes before serving.

Makes 4 Servings

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Attachments

  • Risotto alla Contadina.pdf
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  • Risotto, Asparagus.pdf
    37.9 KB · Views: 231
  • Risotto, Wild Mushroom.pdf
    34.4 KB · Views: 252
  • Risotto Milanese (Pressure Cooker).pdf
    85 KB · Views: 293
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