60459 buttery wine risotto Recipes

chicken broth, olive oil, onion, button mushroom, garlic cloves, thyme, arborio rice, red wine, pecorino romano cheese

mushrooms , porcini, onion, finely chopped, garlic, finely chopped, mushrooms , chestnut, wine, risotto rice, parsley, small bunch, chopped, salt, pepper

sea scallops, olive oil, dry white wine, chopped fresh tarragon, salt, butter, freshly ground black pepper (optional)

butter, leek (white part only), chopped, fennel bulb, chopped, onion, chopped, head of garlic , halved crosswise, tomato paste, parmesan cheese rinds, broken into 2- to 3-inch squares, fresh thyme sprigs, fresh parsley sprigs, water, fresh thyme sprigs, fresh italian parsley sprigs, bay leaves, whole black peppercorns, fennel seeds, low-salt chicken broth, beef broth, butter, minced onion, garlic clove, minced, carnaroli rice or arborio rice, pinot noir, white truffle butter, red or white verjus or 1 tbsp red or white wine vinegar, minced fresh italian parsley, minced fresh chives

lean rindless bacon, finely chopped, vegetable oil (or use equal amounts of oil and butter), tomatoes, skinned and sliced, salt and pepper, onion, finely chopped, chicken stock or 3/4 cup vegetable stock, white rice, red wine, mushroom, sliced, peas or 1/2 cup peeled cooked broad bean, parmesan cheese, freshly grated,to serve (optional)

beef broth, extra virgin olive oil, onion, finely chopped, garlic cloves, finely minced, arborio rice, salt, dry red wine, tomato paste, parmigiano-reggiano cheese, finely shredded and divided, fresh ground pepper , to taste

chicken broth, extra-virgin olive oil, shallots, thinly sliced, leek, sliced (white and pale green parts only), arborio rice, red wine, freshly grated parmigiano-reggiano or grana padano, plus more for serving, salt, roughly chopped walnut pieces, freshly ground black pepper

chicken stock, preferably homemade, extra-virgin olive oil, onion, finely chopped, salt and freshly ground pepper, arborio rice (10 oz), dry red wine, unsalted butter, mixed wild mushrooms, thinly sliced, shallot, minced, freshly grated parmigiano-reggiano, chopped flat-leaf parsley

buttery herb cheese spread, assorted fresh herb sprigs and flowers

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

chicken stock, dry white wine, butter, leek, garlic cloves, crushed, arborio rice, ground turmeric, butter, chopped finely, extra, grated parmesan cheese, smoked salmon, coarsely chopped, chopped fresh dill, fresh baby spinach

extra-virgin olive oil, onion, cut into 1/4-inch dice, arborio rice, red wine, chicken stock, hot, unsalted butter, freshly grated parmigiano-reggiano, plus more for sprinkling

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

savoy cabbage, carrots, peeled and sliced, stalks white celery, trimmed and sliced, leek, trimmed and diagonally sliced, fresh basil, finely chopped, fresh parsley, finely chopped, dried bay leaf, dried oregano, borlotti beans, bacon , very fatty and chopped thinly, ground italian sausage, olive oil, salt , to taste, white wine, risotto rice (arborio)

olive oil, divided, pancetta, diced, red onion, minced, arborio rice or 1 1/2 cups carnaroli rice, dry red wine (such as a primitivo), salt, black pepper, tomato juice, heated, grated asiago cheese, minced basil leaves

minced sweet chorizo, olive oil, white onion, minced, carnaroli rice or arborio, if not available, red wine, chicken stock, warmed, butter, grated mancego, plus more, for garnish, peas, frozen, fresh, or canned, chopped parsley , as a garnish

canned low-salt chicken broth, unsalted butter, chopped onion, garlic cloves, minced, arborio rice , or medium-grain white rice, dry red wine, frozen peas , defrosted, optional, chopped fresh italian parsley leaves, grated parmesan, plus additional for garnish, salt and freshly ground black pepper

buttery biscuit squares, self-rising flour, sugar, milk, butter, melted, all-purpose flour, make your own self-rising flour : place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. add enough flour to measure 1 cup., combine flour , sugar and milk; mix well. turn onto floured surface; sprinkle with all-purpose flour. pat into 1/2-inch thickness. dip a knife in flour and cut into 3 x 2-inch pieces., pour butter into ungreased 13 x 9-inch baking pan. dip 1 side of each square into butter , turning carefully to coat. bake, uncovered, in preheated 450* f. oven for 10 minutes or until golden brown., makes 15 biscuits .