Risotto Milanese
2 cups arborio rice
1 medium onion, very finely chopped
8 tablespoons unsalted butter
1/2 cup dry white wine
6 cups low-sodium chicken broth, warmed
1/2 teaspoon saffron threads
1 cup finely grated Parmesan
Salt and freshly ground black pepper to taste
In large saucepan, add the butter and melt over medium heat. Add the onions and cook until it's translucent and fragrant, about 5 minutes.
Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 1 cup of broth and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.
Cook until most of the liquid has been absorbed, stirring every minute or two. Add another 1/2 cup of broth and keep cooking, stirring and adding 1/2 cup of broth at a time until all the liquid is absorbed and the rice is al dente.
When the rice is ready, stir in the cheese. Remover from heat and stir in the remaining 6 tablespoons butter. Season with salt and pepper.
Showing posts with label Risotto. Show all posts
Showing posts with label Risotto. Show all posts
8.15.2011
1.28.2011
Fried Stuffed Risotto
When I make risotto, it is VERY rare that I have any left over. But when I do, these are awesome! You can serve them alone or as a side for chicken or roasted meat.
Fried Stuffed Risotto
Leftover risotto, about 3 cups
1/4 pound fresh mozzarella, cubed
2 cups extra-virgin olive oil
1 egg, beaten
1 cup seasoned bread crumbs
Finely grated Parmesan cheese
Grab a handful of risotto and shape it into a 2 1/2-inch diameter ball. Press a hole in the middle with your finger and place a few cubes of mozzarella cheese inside. Reshape the rice ball, until the mozzarella is fully enclosed in the rice. In a deep saucepan, heat the extra-virgin olive oil to 350 degrees. Roll each rice ball into the beaten egg, and then coat evenly with bread crumbs. Gently place the rice balls in the hot oil without overcrowding. Make sure the olive oil is hot before the rice balls are added; otherwise the rice balls will absorb the oil and become heavy. Fry the rice balls for a few minutes on each side, or until golden. Place the rice balls on the paper towels to absorb any excess oil. Transfer to a plate, sprinkle with grated Parmesan and serve hot or at room temperature.
Footnotes -It's okay if the risotto you are using is from a recipe, like Sausage and Mushroom Risotto. It will add to flavor of the risotto balls. You can serve spicy tomato sauce with these for dipping.
Fried Stuffed Risotto
Leftover risotto, about 3 cups
1/4 pound fresh mozzarella, cubed
2 cups extra-virgin olive oil
1 egg, beaten
1 cup seasoned bread crumbs
Finely grated Parmesan cheese
Grab a handful of risotto and shape it into a 2 1/2-inch diameter ball. Press a hole in the middle with your finger and place a few cubes of mozzarella cheese inside. Reshape the rice ball, until the mozzarella is fully enclosed in the rice. In a deep saucepan, heat the extra-virgin olive oil to 350 degrees. Roll each rice ball into the beaten egg, and then coat evenly with bread crumbs. Gently place the rice balls in the hot oil without overcrowding. Make sure the olive oil is hot before the rice balls are added; otherwise the rice balls will absorb the oil and become heavy. Fry the rice balls for a few minutes on each side, or until golden. Place the rice balls on the paper towels to absorb any excess oil. Transfer to a plate, sprinkle with grated Parmesan and serve hot or at room temperature.
Footnotes -It's okay if the risotto you are using is from a recipe, like Sausage and Mushroom Risotto. It will add to flavor of the risotto balls. You can serve spicy tomato sauce with these for dipping.
6.10.2010
Sausage and Mushroom Risotto
If you have never made risotto before, let me tell you...it is a HUGE pain in the neck but the end result is so worth it. Making risotto requires patience, it cannot be rushed. The rice will only absorb so much liquid at a time so patience is the key! You can also try this recipe using a mixture of wild mushrooms.
Sausage and Mushroom Risotto
4 tablespoons olive oil, divided
4 table spoons unsalted butter, divided
1 cup frozen chopped onions
1/2 lb sweet Italian sausage, casing removed
1 cup white or portobello mushrooms, chopped
1 cup Arborio rice
1 cup white wine
4 cups chicken broth
Salt and pepper, to taste
In a large skillet over medium heat, heat 3 tablespoons each of the olive oil and butter. Add the onions, sausage and mushrooms, season with salt and pepper and cook, breaking up the sausage into little pieces until the sausage is brown, about 8 minutes. Remove from heat and set aside.
In a large heavy pot, heat the remaining butter and olive oil over medium heat. Add the rice and mix so that the rice is coated in the oil-butter mixture. Add the sausage mixture to the rice and stir. Slowly add the white wine and continue to stir. Cook, stirring constantly until the all wine is absorbed. Add the chicken broth 1/2 a cup at a time as you stir, making sure that all of the broth is absorbed before you add each additional 1/2 cup. Cook stirring constantly for about 40 to 50 minutes until all of the liquid is absorbed and the risotto is tender and creamy.
Footnote - I serve this topped with grated Romano cheese. Serves about 4.
Sausage and Mushroom Risotto
4 tablespoons olive oil, divided
4 table spoons unsalted butter, divided
1 cup frozen chopped onions
1/2 lb sweet Italian sausage, casing removed
1 cup white or portobello mushrooms, chopped
1 cup Arborio rice
1 cup white wine
4 cups chicken broth
Salt and pepper, to taste
In a large skillet over medium heat, heat 3 tablespoons each of the olive oil and butter. Add the onions, sausage and mushrooms, season with salt and pepper and cook, breaking up the sausage into little pieces until the sausage is brown, about 8 minutes. Remove from heat and set aside.
In a large heavy pot, heat the remaining butter and olive oil over medium heat. Add the rice and mix so that the rice is coated in the oil-butter mixture. Add the sausage mixture to the rice and stir. Slowly add the white wine and continue to stir. Cook, stirring constantly until the all wine is absorbed. Add the chicken broth 1/2 a cup at a time as you stir, making sure that all of the broth is absorbed before you add each additional 1/2 cup. Cook stirring constantly for about 40 to 50 minutes until all of the liquid is absorbed and the risotto is tender and creamy.
Footnote - I serve this topped with grated Romano cheese. Serves about 4.
10.26.2009
Lemon Orzotto with Mushrooms and Almonds
I call this orzotto because it is creamy like risotto but made with orzo pasta. This can be served as a side or main dish and is great for busy weeknights.
Lemon Orzotto with Mushrooms and Almonds
1 pound orzo pasta
3 tablespoons dried parsley
Juice of 1 1/2 lemons
2 - 6 oz. packages sliced white mushrooms
3/4 cups heavy cream
1/8 cup white wine
1/4 cup olive oil
Salt and pepper, to taste
Toasted almonds
In a large pot of boiling, salted water, cook the orzo until al dente; drain. Meanwhile, in a large skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, about 5 minutes. Lower the heat to medium and add the lemon juice, salt, pepper, parsley, white wine and cook an additional 3 minutes. Add the heavy cream and let simmer on low until the sauce has thickened, about 6 minutes. Add the orzo to the mushroom mixture and toss to combine. Let orzotto sit in the skillet for about 5 minutes to absorb all the flavors. Divide the orzotto among 4 plates. Top with the toasted almonds and enjoy!
Footnotes - If you prefer a thicker cream sauce, you can add a bit of Wondra to the sauce. I like Wondra better than flour because it doesn't clump. Also, instead of almonds, try this dish with toasted pine nuts.
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