1032 rice risotto parmesan Recipes

ears fresh corn , kernels removed, with any accumulated juices, good quality chicken stock or 4 cups vegetable stock, boiling water , in case it needed, butter, onions, minced, garlic cloves, minced or 1 garlic clove, pureed, arborio rice , for risotto, parmesan cheese (for a no-cheese creaminess) or 1/2 cup heavy cream (for a no-cheese creaminess), salt and pepper, to taste

italian sausage, casings removed, onions, chopped, garlic cloves, chopped, grain rice (aborrio is the recommended rice for risotto), canned reduced-sodium chicken broth, grated parmesan cheese, fresh italian parsley, chopped

vegetable broth (or chicken broth), white wine, butter, oil, onion, diced, arborio rice, butter, parmesan cheese, shredded

balsamic vinaigrette, portobello mushrooms (4 to 4-1/2 inches), stems removed, chicken broth, divided, sweet onions, chopped, green pepper, diced, sweet red pepper, diced, pine nuts, garlic cloves, minced, butter, uncooked arborio rice, grated parmesan cheese, divided, minced fresh parsley, pepper

butter, shallot, finely chopped, forbidden rice (chinese black rice), dry sherry, hot chicken stock (must be hot at least in the beginning to absorb well), parmesan cheese, fresh grated, salt, ground black pepper

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

short grain brown rice (or brown sushi rice), olive oil, yellow onion, finely diced, mixed mushrooms, thinly sliced, white wine, red bell pepper, cored and diced, vegetable broth, room temperature (or chicken broth), cornstarch mixed with 1 tbsp water, grated parmesan cheese, sea salt, fresh ground black pepper , to taste, truffle oil (optional)

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

water, salt, wild rice, light vegetable stock or broth, unsalted butter, olive oil, sliced fresh sage, yellow onions, finely chopped (3 cups), celery ribs, finely chopped (1 cup), arborio rice (1 lb), dry marsala wine, chopped fresh thyme, freshly ground black pepper, grated fresh parmesan, chopped fresh parsley, eggs, separated, olive oil

arborio rice, uncooked, parmesan cheese, grated, onion, chopped, butter or margarine, vegetable broth, white wine (you may substitute apple or white grape juice), garlic clove, finely diced

extra virgin olive oil, onions, thinly sliced, cabbage, shredded (green or savoy), dried thyme, vegetables or 5 1/2 cups chicken broth, dry white wine, arborio rice, uncooked, parmesan cheese, salt and pepper

chicken broth, olive oil, divided, arborio rice, grated parmesan cheese, unsalted butter, chopped fresh basil, divided, fresh mozzarella cheese, cut into 8 chunks, flour, eggs, marinara sauce, warmed

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, unsalted butter plus more for the risotto cakes, minced yellow onion, minced garlic, wild and exotic mushrooms , such as black trumpet, morels, honshemeji, and chanterelles, cleaned and diced, chopped fresh thyme leaves, chopped fresh oregano leaves, chopped fresh tomatoes, tomato paste, mushroom , chicken, or veal stock, kosher salt, freshly ground black pepper, basic risotto , recipe follows, flour, for dusting (recommended : wondra), shaved truffles, for garnish, chicken stock, olive oil, butter, diced onions, garlic , smashed, salt, freshly ground white pepper, arborio rice, grated parmesan, plus extra for garnish, minced parsley leaves

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

leftover cooked risotto rice, grated parmesan cheese, heavy cream, minced fresh flat-leaf parsley or 2 tbsp chives or 2 tbsp oregano or 2 tbsp basil, egg yolk, salt & freshly ground black pepper, mozzarella cheese or 5 oz fontina cheese, all-purpose flour (for dredging), tomato sauce, egg whisked with 2 tbsp cold milk or 1 large water, fresh white breadcrumbs, vegetable oil, for deep-frying

water, salt, wild rice, light vegetable stock or 6 cups broth, unsalted butter, olive oil, sliced fresh sage, yellow onions, finely chopped (3 cups), celery ribs, finely chopped (1 cup), arborio rice (1 lb), dry marsala wine, chopped fresh thyme, fresh ground black pepper, grated fresh parmesan cheese, chopped fresh parsley, eggs, separated, olive oil