190330 red rice risotto ice plum Recipes

diced tomatoes , including liquid, low-sodium chicken broth, chili powder, kosher salt, grain white rice

minced onion, minced garlic, salad oil, grain white rice, minced fresh jalapeno chilies, fat-skimmed chicken broth or water, diced tomatoes, salt

onion, diced, bell peppers, diced, chicken breast, skin removed, chopped, rice, white, cooked, plum tomato, canned, diced, chili powder, black pepper, garlic powder, olive oil

red or yellow bell peppers, tblsp olive oil, onion - finely chopped, risotto rice - washed, strands of saffron, white wine, hot vegetable or chicken stock, tblspn butter, grated pecorino romano cheese, course italian sausage - thinly sliced & chopped, mozzarella cheese - sliced

unsalted butter, annatto oil , recipe follows, scotch bonnet chile, stemmed, seeded, and minced, garlic, minced, spanish onion, diced, carrot, peeled and diced, stalk celery, diced, bay leaves, broken in 1/2, grain white rice, kosher salt and freshly ground black pepper, chicken stock, warmed

bacon slices, onion, chopped, tomato paste, chicken broth, sugar, salt, pepper, uncooked long-grain rice

market style bacon, cooked rice, chopped white onion, canned tomatoes, salt, freshly ground black pepper, hot pepper sauce

cooked ham, cubed, diced tomato and green chiles, low-sodium chicken broth, uncooked long-grain rice

bacon slices, onion, chopped, tomato paste, chicken broth, sugar, salt, pepper, uncooked long-grain rice

smoked sausage, sliced, diced tomato and green chiles, low-sodium chicken broth, uncooked long-grain rice

bacon strips, onion, diced, chopped seeded peeled fresh tomatoes, uncooked long grain rice, tomato juice or water, chopped fully cooked ham, salt, pepper, hot pepper sauce

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, chopped onions, chopped garlic, arborio rice (risotto rice), saffron (optional), white wine, hot chicken stock, red onion, calamari steak, cut in to strips, sun-dried tomatoes in olive oil, tomatoes, halved, blanched spinach, roughly chopped, unsalted butter, grated parmesan cheese (i leave out if to expensive), salt and pepper to taste

oil, onion, chopped, risotto rice, white wine, chopped tomatoes, roasted red peppers, vegetable broth, salt and pepper, flat leaf parsley, chopped, parmesan cheese, to serve

yellow pepper risotto, risotto con peperoni gialli, yellow bell peppers , chopped add red if you like also, water, unsalted butter, diced zucchini, chicken broth, shallots, minced (about 1 cup), garlic clove, minced, arborio rice, dry white wine, freshly grated parmesan cheese, minced flat-leafed parsley leaves

arborio rice (this is the italian rice risotto is made with), water, coconut milk, pineapple chunks (save juice), sliced almonds, raisins, cubed firm banana , about 1/2 inch pieces

chinese ducks , preferably air-dried (about 4 lb each), rice wine vinegar, honey, plum wine, fresh mint, orange peel , about 1 inch by 2 inches, rice wine vinegar, plum puree , recipe follows, duck or veal demi-glace, unsalted butter, salt, freshly ground pepper, chinois pancakes , recipe follows, elephant heart plums, halved and pitted, plum wine, raspberries , blueberries or fresh black currants, flour, salt, egg, sesame oil, milk, minced fresh ginger, garlic, minced, scallion, thinly sliced, unsalted butter, scallions, cut in half