131750 arugula tomato risotto mozzarella Recipes

vegetable stock, sun-dried tomato, onion, chopped, arborio rice, mozzarella cheese, shredded, grated parmesan cheese, fresh basil, chopped, salt and pepper

arugula, loosely packed, arborio rice, olive oil, yellow onion, finely chopped, white wine, vegetable stock, butter, parmesan, grated

olive oil, coarsely chopped leek, coarsely chopped white onion, coarsely chopped green onions, uncooked linguine, fat-free , less-sodium chicken broth, dried currants, balsamic vinegar, heavy cream, salt, coarsely chopped arugula, cubed fresh mozzarella, chopped fresh thyme

nonstick vegetable oil spray, thick eggplant slices, thick slices part-skim mozzarella cheese (4 oz), olive oil, balsamic vinegar, garlic clove, arugula, tomatoes, coarsely chopped, chopped fresh basil, pine nuts, toasted

barley , wrap, red onions, divided, arugula, parmesan cheese, mozzarella cheese, white cheddar cheese, steak, avocado, lemon, garlic clove, salt

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

risotto rice, wild rice, olive oil, onions, peeled and diced, fennel bulb, trimmed, finely sliced and cored, rice milk, baby corn, tomatoes, halved, fresh basil, chopped

cleaned squid , bodies and tentacles separated, baby arugula (about 3 oz), tomatoes, halved, extra-virgin olive oil, fresh lemon juice

fresh arugula, parsley leaves, chopped onions, lemon zest, white wine, olive oil, arborio rice, butter, chicken stock, hot, salt and pepper, shrimp, peeled and deveined, olive oil

red wine vinegar, chopped fresh italian parsley, chopped fresh oregano, grated orange peel, fennel seeds, dried crushed red pepper, extra-virgin olive oil, fennel bulb, halved lengthwise, thinly sliced crosswise, tomatoes, halved, mozzarella balls, drained, halved, chickpeas (garbanzo beans), drained, sliced red onion, arugula

italian bread, extra virgin olive oil, kosher salt, fresh ground pepper, tomatoes, sliced, arugula leaves, fresh mozzarella, prosciutto de parma

fresh tomatoes, halved and seeded, drizzle of olive oil, salt, freshly ground black pepper, portobello mushrooms, stemmed and cleaned, fresh mozzarella cheese, sliced 1/2-inch thick, olive oil, chopped onions, water, chopped garlic, arborio rice, unsalted butter, heavy cream, freshly grated parmigiano-reggiano cheese, chopped green onions ( scallions), green parts only

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

olive oil, asparagus, trimmed, smokey paprika, onion, roughly chopped, garlic cloves, crushed, ripe plum tomatoes, roughly chopped, fat red chili pepper, seeded and finely chopped, caster sugar, risotto rice, boiling water, saffron strand, salt & freshly ground black pepper

tomatoes, bay leaf, shallot, minced, vegetable broth or 2 cups chicken stock, white wine, pesto sauce, butter, olive oil, risotto rice, parmesan cheese, grated, salt, pepper

ciabatta rolls, hot mustard ( ), prosciutto , cotto, baby arugula leaf, fresh mozzarella cheese, thinly sliced

sirloin steaks, 1-inch thick , about 10 to 12-oz each, garlic, cracked from skin and halved, extra-virgin olive oil, for drizzling , plus 2 tbsp, rosemary very finely chopped, salt and freshly ground black pepper or grill seasoning, if desired, arugula leaves, multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces, lemon, parmigiano-reggiano , for grating

extra-virgin olive oil, balsamic vinegar, garlic cloves, pressed, chicken breast halves with skin and bone, arugula (about 4 oz), tomatoes (about 10 oz), halved, parmesan cheese shavings