112271 risotto lemon ricotta Recipes
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lemon risotto, risotto al limone ), chicken broth, butter and8 Morelemon risotto, risotto al limone ), chicken broth, butter, extra virgin olive oil, shallots, chopped, arborio rice or medium-grain white rice, dry white wine, freshly grated parmesan cheese (about 3 oz), chopped fresh parsley, fresh lemon juice, grated lemon peel35 min, 12 ingredients
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Lemon Ricotta Cheesecake (Emeril Lagasse)graham cracker crumbs, granulated sugar, ground cinnamon and15 Moregraham cracker crumbs, granulated sugar, ground cinnamon, melted butter, cream cheese, at room temperature, granulated sugar, eggs, lemon , zested, ricotta cheese, recipe citrus thyme sauce , for serving, recipe follows, butter, sugar, grapefruit, skin and pith removed and segments cut away, lemon, skin and pith removed and segments cut away, lime, skin and pith removed and segments cut away, satsuma tangerine, skin and pith removed and segments cut away, fresh thyme leaves, cognac-based liqueur (recommended : grand marnier)2 hour , 18 ingredients
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Lemon Ricotta Granita (Giada De Laurentiis)water, sugar, strained fresh lemon juice and3 Morewater, sugar, strained fresh lemon juice, whole milk ricotta cheese, salt, lemon , for zesting25 min, 6 ingredients
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Lemon Ricotta Pancakes With Sauted Applesgranny smith apples, peeled, cored, sliced and13 Moregranny smith apples, peeled, cored, sliced, unsalted butter, sugar, cinnamon, fresh lemon juice to taste, eggs, separated, ricotta, sugar, grated lemon zest, all-purpose flour, salt, melted butter for brushing the griddle, maple syrup as an accompaniment15 min, 15 ingredients
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Lemon-ricotta Pancakesunbleached flour, ground nutmeg, ground cinnamon and7 Moreunbleached flour, ground nutmeg, ground cinnamon, ricotta cheese, white sugar, eggs, separated, milk, grated peel of 1 lemon, juice of 1 lemon, butter for griddle2 min, 10 ingredients
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Lemon-Ricotta Pancakes With Orange-Maple Syrupnavel oranges, sugar, cinnamon stick, 3-inch piece and11 Morenavel oranges, sugar, cinnamon stick, 3-inch piece, maple syrup, ricotta cheese, eggs, separated, sugar, lemon zest, finely grated, vanilla, milk, flour, baking powder, salt, vegetable oil , for griddle55 min, 14 ingredients
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Lemon Ricotta Pastapasta - rigatoni, butter cut into pieces, ricotta cheese and3 Morepasta - rigatoni, butter cut into pieces, ricotta cheese, lemon zest and juice, salt, black pepper6 ingredients
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Risotto With Sausage And Cranberry Beansrisotto with sausage and cranberry beans and16 Morerisotto 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 , optional1 hour , 17 ingredients
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