14069 risotto with parmigiano reggiano crock pot Recipes

dried porcini (1 cup), water, reduced-sodium chicken broth (42 fl oz), soy sauce, olive oil, unsalted butter, onion, finely chopped (1 cup), garlic cloves, finely chopped, fresh cremini mushrooms, trimmed and thinly sliced, arborio rice (2 1/3 cups), dry white wine, grated parmigiano-reggiano (1/2 cup), salt, black pepper, chopped fresh flat-leaf parsley, garnish: parmigiano-reggiano shavings

beets (1 1/2 lb with greens), trimmed , leaving 1 inch of stems attached, reduced-sodium chicken broth (28 fl oz), water, onion, finely chopped, olive oil, arborio rice (14 oz), dry white wine, salt, black pepper, grated parmigiano-reggiano (1/2 cup), garnish: parmigiano-reggiano shavings, made with a vegetable peeler

olive oil, butter, divided, onion, diced, garlic cloves, minced, portabella mushrooms, sliced, arborio rice or 1 1/2 cups risotto rice, chicken broth, fresh grated parmigiano-reggiano cheese

olive oil, uncooked spaghetti, broken into 1 inch pieces, garlic, minced, chicken broth, red pepper flakes , or to taste, salt to taste, freshly grated parmigiano-reggiano cheese , or to taste, chopped fresh flat-leaf parsley

asparagus spears, butter, extra-virgin olive oil, onion, chopped, garlic, minced, arborio rice, holland house white cooking wine, reduced-sodium chicken broth, grated parmigiano-reggiano or pecorino romano cheese, grated lemon peel (optional), dried marjoram , tarragon, or sage

butter, diced mushrooms, salt to taste, yellow onion, diced, ground black pepper to taste, cayenne pepper, carnaroli rice, chicken broth, divided, heavy whipping cream, chicken broth, heavy whipping cream, grated parmigiano-reggiano cheese, chopped fresh chives

low-sodium vegetable or chicken stock, extra-virgin olive oil, butter, zuchinni, onion, thyme, white wine (optional), pearled barley (7 oz), beans, canned, freshly grated parmigiano-reggiano cheese

reduced-sodium chicken broth, water, broccoli rabe, olive oil, onion, chopped, garlic cloves, chopped, pasta shells, grated parmigiano-reggiano

extra-virgin olive oil, divided, fresh lemon juice, scallion, thinly sliced, leeks (white and pale green parts only), thinly sliced and washed, arborio rice, dry white wine, frozen peas, unsalted butter, grated parmigiano-reggiano, cleaned small squid, patted dry

chuck , arm or 3 -5 lbs pot roast, garlic powder, seasoning salt (lawrys), beef bouillon cube, kitchen bouquet, rosemary, oregano, beef consomme, water

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.

olive oil, chopped onions, salt, freshly ground white pepper, freshly ground black pepper, chicken stock, chopped garlic, arborio rice, assorted exotic mushrooms , such shiitakes, chanterelles, or oysters, wiped clean and chopped (about 2 cups), butter, heavy cream, freshly grated parmigiano-reggiano cheese, chopped green onions, green part only, white truffle oil, black truffle , for shaving, egg, fresh lemon juice, vegetable oil, dijon mustard, hot pepper sauce, salt, freshly grated parmigiano-reggiano cheese, freshly ground black pepper, white truffle oil, day-old white bread, crusts removed

diced onion, extra virgin olive oil, kosher salt, arborio rice, white wine or 1/2 cup dry vermouth, chicken stock, hot, butter, cut in 3-4 pieces, freshly grated parmigiano-reggiano cheese or 1/4 cup grana padano, fresh ground black pepper , to taste

vegetable broth, water, carrots, peeled and diced, stalks asparagus, trimmed and cut on the diagonal into 1-inch lengths, bay leaf, chopped fresh sage, divided, salt and pepper, extra virgin olive oil, spring onions or 1 large vidalia onion, coarsely chopped, arborio rice , italian risotto rice, about 1 lb, caravella limoncello, baby green peas, thawed if frozen, smoked mozzarella cheese, cut into small cubes, grated parmigiano-reggiano cheese

ears sweet white summer corn, husks removed and discarded, chicken stock, unsalted butter, fennel, trimmed and diced , fronds reserved, kosher salt and freshly ground black pepper, extra-virgin olive oil, yellow onion, diced, risotto rice (preferably carnaroli), dry white wine, freshly grated parmigiano-reggiano

reduced-sodium chicken broth, unsalted butter, divided, olive oil, divided, yellow onion, finely chopped, italian risotto rice , such as carnaroli, arborio or vialone nano, minced garlic, white wine, salt, ground white pepper, baby arugula, washed and dried, grated parmesan, bronzini fillets, salt and freshly ground white pepper, flour, provencal sauce , recipe follows, freshly ground black pepper , for garnishing plate, optional, parmesan curls , for garnishing plate, optional, chopped fresh herbs , for garnishing plate, optional, unsalted butter, diced yellow onion, diced fennel, diced leeks, minced garlic, fennel seeds, tomato concassee, anchovy fillets, minced, rinsed capers, sherry vinegar , or to taste, sugar , if necessary, orange , zested, salt and freshly ground white pepper

olive oil, butter, chopped yellow onions, ears of sweet corn , scrapped from the cob, salt, white pepper, turns fresh ground black pepper, risotto, vegetable stock, black trumpet mushrooms, chopped garlic, heavy cream, grated parmigiano-reggiano cheese, drizzle of white truffle oil, black truffle

dried mixed wild mushrooms or porcini mushrooms, chicken stock, water, extra-virgin olive oil , plus a drizzle, onion, finely chopped, garlic, grated or finely chopped, salt and freshly ground black pepper, spaghetti, broken into small pieces, dry white wine, hazelnuts, butter, parmigiano-reggiano , a few handfuls, arugula, lemon, juiced