980 arborio rice risotto chicken Recipes

butter, mushrooms (sliced ), onion (choipped), arborio rice (or risotto), chicken broth, parmesan cheese (shredded ), thyme (fresh, chopped )

boneless, skinless chicken breasts cut into small cubes, olive oil, white onion, chopped and divided in half, mushrooms, chopped, arborio rice, water, chicken stock cube, broccoli, chopped, black pepper

butter, vegetable oil, onion, chopped fine, italian arborio rice, qt chicken stock hot, parmesan cheese, grated, salt

butternut squash, peeled, seeded and cubed, olive oil, divided, ground cumin, salt, divided, ground allspice, ground coriander, black pepper, onion, sliced thin, sugar, arborio rice, uncooked, chicken stock, mozzarella cheese, fresh spinach

risotto milanese, a successful risotto can only be made using a particular type of italian rice. the rice must be able to absorb lots of liquid to give it that creamy texture while still delivering an al dente firmness to the bite. the three types of rice italians favor for risotto are arborio, vilano nano, and carnaroli., olive oil, butter, onion chopped fine, saffron threads, arborio rice, white wine, chicken broth, freshly grated parmagiano-reggiano cheese

wild rice, butter or 3 tbsp margarine, chopped onion, chicken broth, saffron, dried basil, crushed, dried marjoram, crushed, dried thyme, crushed, dried oregano, crushed, red pepper (cayenne), dry sherry, chicken broth, arborio rice, grated lemon , zest of, fresh lemon juice, butter or 2 tbsp margarine, cubed, salt, coarsely ground pepper, roma tomatoes, chopped, green onions, chopped, freshly grated parmesan cheese

olive oil, onion, sliced thinly, arborio rice (risotto), white wine, chicken broth, heated, salt and pepper, fresh herb (optional)

chicken stock (warmed ), lobster tail meat, sweet butter, onion (finely minced ), arborio rice, salt (to taste), black pepper (freshly ground , to taste), dry white wine, parsley (fresh, chopped ), parmesan cheese (grated to taste), old bay seasoning (to taste)

butter, beets, peeled, cut into 1/2-inch cubes, chopped white onion, arborio rice or medium grain white rice, vegetable broth (or chicken broth), balsamic vinegar, chopped kale (or baby spinach for a milder taste), freshly shaved parmesan cheese , to taste

arborio rice, chicken stock, chicken breasts, all fat removed and lightly cooked, leek, chopped finely (or onion), chicken stock, extra, saffron strands, lemon , zest of, lemon juice, frozen peas

chicken breast, shallot, saffron, creme fraiche, peas, onion, chopped, chicken stock, butter, parmesan cheese, arborio rice, salt & pepper

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

arborio rice, butter, chicken stock, dry white wine, olive oil, parmesan cheese, salt and pepper

olive oil, butter, carrots, diced, onion, finely chopped, arborio rice (risotto-style (arborio, italian rice or even calrose), chicken stock (or vegetable stock)

butter, minced shallots, mushrooms, cleaned and sliced, yellow bell peppers, washed, seeded and cut into small dice, arborio rice, white chicken stock, heated, grated parmesan, grated fontina, heavy cream, italian parsley leaves, washed , excess moisture removed and minced, salt and pepper

extra-virgin olive oil, onion, cut into 1/4-inch dice, kosher salt, carnaroli or arborio rice, saffron, chicken stock , kept hot, dry white wine, butter, grated parmigiano-reggiano

sweet roasted red peppers, leeks, white parts only chopped, garlic, arborio rice (risotto rice), chicken stock, ground coriander, cumin, chipotle chili powder, olive oil, butter, parmesean cheese

butter, shallots, finely minced, arborio rice, barley, green lentil, dry white wine, boiling chicken or 3 cups boiling vegetable stock, parmesan cheese, whipping cream or 1 tsp half-and-half, salt and pepper, snipped chives