6349 beet risotto gorgonzola Recipes

beet, unsalted chicken stock or 5 cups vegetable stock, sea salt, olive oil, unsalted butter, shallots, arborio rice, gorgonzola, walnuts

beets with greens , beets scrubbed and trimmed, leaving about 1 inch of stems attached and reserving greens, water, onion, chopped (about 1/2 cup), minced peeled fresh gingerroot, garlic cloves, minced, unsalted butter, arborio * or long-grain rice, dry white wine, freshly grated parmesan (about 2 oz), or to taste

chicken broth, extra virgin olive oil, arborio rice, red beets, peeled and cut into 1/2 inch cubes, onion, chopped, garlic, minced, dry red wine, salt and pepper

olive oil, onion, chopped, arborio rice, fresh ginger, minced, fresh rosemary, finely chopped, dry white wine, beets, peeled and chopped, water, fine sea salt, vegetable broth, goat cheese, crumbled, walnuts, chopped and toasted

beets, red wine vinegar, tarragon, olive oil, divided, minced garlic, chopped kale (about 1 bunch), fat-free , less-sodium chicken broth, water, chopped onion, arborio rice or other medium-grain rice, white wine, salt, divided, flatiron steaks, freshly ground black pepper, crumbled blue cheese

olive oil, chopped onion, arborio rice, minced peeled fresh ginger, chopped fresh rosemary, dry white wine, chopped peeled beets, water, fine sea salt, vegetable broth, sliced swiss chard, crumbled goat cheese, chopped walnuts, toasted

beets, trimmed (about 18 oz), olive oil (preferably extra-virgin), sherry wine vinegar, garlic clove, pressed, sugar, green onions, sliced, crumbled gorgonzola cheese (about 2 1/2 oz), chopped walnuts, toasted (about 2 oz)

peeled beets, sliced, firm bosc pears, lemon juice, crumbled gorgonzola or blue cheese, extra-virgin olive oil, balsamic vinegar, salt, freshly ground black pepper, dijon mustard, shallot, peeled and chopped, spring-greens mix

beet, peeled and quartered, loosely packed beet greens, stems trimmed, water, vegetable broth, extra-virgin olive oil, onion, minced, arborio rice, shredded sharp cheddar cheese, salt and pepper to taste, grated parmesan cheese

carnaroli rice, white onions, finely chopped, red beet juice, red beet, tops finely chopped, garlic, thinly sliced, vegetable stock, white wine, butter, vegetable oil, grated parmigiano

chicken broth, extra virgin olive oil, arborio rice, fresh garlic cloves, minced, celery rib, chopped into 1/4 to 1/2 inch pieces, red beets, peeled and cut into 1/4 to 1/2 inch cubes, beet leaf, with stems chopped, onion, chopped, rice wine vinegar (or more ), cayenne , sauce to taste (optional), salt and pepper, crumbled blue cheese, garnish (optional)

beet, trimmed (2 large), dijon mustard, balsamic vinegar, garlic, finely-chopped, salt , to taste, fresh ground black pepper , to taste, olive oil, apples, cored, gorgonzola, crumbled, caramelized walnuts, italian parsley, chopped

beets, shredded beet greens, orange, granny smith apples - peeled, cored and sliced, olive oil, raspberry vinegar, white sugar, salt, garlic, minced, unsalted sunflower seeds, toasted

beets, trimmed, water, bay leaf, unsalted butter, onion, chopped, orange zest, arborio rice, raspberry or lemon vinegar, sugar, low-fat sour cream (or nonfat yogurt that has been strained for 6+ hours)

vegetable stock, butter (or a mixture of and olive oil), diced onion, arborio rice, dry white wine, chopped fresh parsley, chopped fresh basil (or 1 tbsp. dried ), beets, peeled, grated (about 2 cups), greens, finely chopped (beet , chard, kale or spinach-stems removed), salt, fresh ground black pepper, lemon , grated zest and juice, grated parmesan cheese

beets , roasted, beet greens , (1 bunch) stemmed and washed, chicken stock, extra virgin olive oil, onion, finely chopped, arborio rice, garlic, minced, red wine, parmesan cheese, grated, parsley, finely chopped

butter, diameter ) beets, peeled, cut into 1/2-inch cubes, chopped white onion, arborio rice or medium-grain white rice, low-salt chicken broth or vegetable broth, balsamic vinegar, chopped mustard greens, chilled soft fresh goat cheese, coarsely crumbled

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