21630 risotto shallots portabella radicchio parmesa Recipes

lemon 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 peel

filet mignon steaks, extra virgin olive oil, coarse salt, fresh ground pepper, cabernet sauvignon wine, fresh thyme, shallot , about 2 inches in height, thinly sliced and quartered, salt, baby portabella mushrooms, sliced (optional)

butter, shallots, celery, extra virgin olive oil, arborio rice, vegetable stock, lemon , zest of, lemon juice , freshly squuezed, dried rosemary, parmesan cheese, freshly grated, heavy cream, butter, salt and pepper

low-sodium beef stock, water, extra virgin olive oil, butter, chopped shallot (or finely chopped onion), minced fresh rosemary (if the stems are tender you can chop them as well, but if woody, remove the leaves and use only them), arborio rice, red wine, salt and freshly ground pepper, to taste, butter , to finish, parmesan cheese

fresh rye bread crumbs (from 6 large oval slices of rye with seeds, finely ground in a food processor), eggs, sliced portabella mushrooms or 5 large portabella mushroom caps, cut crosswise into 1/2-inch-thick slices, vegetable oil, lemon wedges

dried chanterelle mushrooms, butter, truffle oil (optional), chopped onion, shallots, minced, garlic, minced, sliced fresh button mushrooms, arborio rice, dry white wine, hot chicken stock, heavy cream, crumbled gorgonzola cheese , or to taste, ground black pepper to taste

chicken broth, divided, olive oil, divided, portobello mushrooms, thinly sliced, white mushrooms, thinly sliced, shallots, diced, arborio rice, dry white wine, sea salt to taste, freshly ground black pepper to taste, chopped chives, butter, freshly grated parmesan cheese

olive oil, butter, shallots, finely chopped, garlic, finely chopped, risotto, dry vermouth, clam broth, red pepper, finely chopped, green pepper, finely chopped, yellow pepper, finely chopped, jalapeno, finely diced, fresh dill, chopped, chopped packed fresh parsley leaves, fresh bay scallops, shrimp, shelled , de-veined, grated asiago cheese

canola oil, minced shallots, chanterelles, quartered shiitakes, morels, fresh minced thyme, white wine, butter (optional), fine diced pumpkin, five spice, honey, vegetable stock, vegetarian risotto, salt and black pepper to taste, truffle oil for garnish, shiitake chips, for garnish, sliced shiitakes, salt to taste

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

ears fresh corn, husked, olive oil, divided, qts. reduced-sodium chicken broth, chopped shallots, carnaroli , arborio, or other risotto rice, chardonnay or other dry white wine, cooked bay shrimp, rinsed and drained, butter, chopped fresh tarragon, coarsely shredded lemon zest, fresh lemon juice, freshly ground black pepper, salt

seafood medley thawed & drained, risotto rice uncooked, chicken broth, olive oil, shallots chopped, dry white wine, butter, lemon zest freshly grated, lemon juice freshly squeezed, ground pepper freshly ground, sea salt

balsamic vinegar, garlic cloves, smashed, fresh lemon juice, extra-virgin olive oil, divided, plus additional for drizzling, radicchio (preferably treviso), quartered lengthwise, or regular , cut into 2-inch wedges, basil leaves, fresh ricotta

sea bass, tomato, diced, seeded and skinned, head broccoli, blanched and diced fine, whole shallots , pre-roasted at 400 degrees for 15-20 minutes, arborio rice, butter, onion, finely diced, all-purpose flour, olive oil, heavy cream, grated parmesan cheese, salt, pepper

turkey breast, thawed in refrigerator (bone in ), water, orange juice, salt, sugar, thyme, orange zest, peppercorn, carrots, washed and chopped in 1 inch pieces, celery ribs, washed and choppped in 1 inch pieces, bay leaves, white peppercorns, swanson low sodium chicken broth, wondra flour, baby portabella mushrooms, sliced, shallots, cleaned and sliced, butter

olive oil, shrimp, peeled and deveined, heavy cream, canned tomatoes, shrimp stock , recipe follows, unsalted butter , plus 2 tsp, minced shallots, arborio rice, white wine, kosher salt, freshly ground black pepper, chiffonade fresh basil leaves, chopped italian parsley leaves, plus 1/4 cup, chopped for garnish, grated parmesan, minced garlic, shrimp, peeled and deveined, olive oil, special equipment : food processor, shrimp shells , see cook s note, leeks, cleaned, white parts, chopped, carrots, chopped, onions, chopped, shallots, chopped, garlic , smashed, fresh thyme leaves, white wine, cold water, strain, cool and refrigerate.

dried morel mushrooms, fresh porcini or cremini mushrooms, chicken stock, preferably homemade, unsalted butter, pancetta, diced, chopped shallots (3 shallots), arborio rice, dry white wine, saffron threads, kosher salt, freshly ground black pepper, freshly grated parmesan cheese, plus extra for serving

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.