56376 risotto with roasted shallots portabella radicchio and parmesa Recipes

butter, shallots, peeled , with roots intact, sugar, red wine vinegar, salt, pepper, parsley, finely chopped

shallot, peeled, red wine vinegar, extravirgin olive oil, sugar, dijon mustard, salt, black pepper, herb salad mix

beets , roasted, shallot, finely chopped, balsamic vinegar, olive oil, stone ground dijon mustard, salt and pepper, mixed salad greens, red onion, thinly sliced, low-fat goat cheese

carrots (about 6 large), olive oil, salt and pepper, pecan halves, oranges, grapefruit, loosely packed baby spinach (about 6 oz.), head of radicchio , torn into pieces (about 10 oz.), shallots, finely minced (about 1/2 cup), fresh orange juice, fresh grapefruit juice, fresh lemon juice, dijon mustard, olive oil, salt and pepper

shallot, unpeeled (about 1 oz.), extra virgin olive oil, divided, balsamic vinegar, dijon mustard, chopped fresh thyme, kosher salt, fresh ground black pepper, racks of lamb , frenched (1 to 1 1/2 lb. each), extra virgin olive oil, chopped fresh thyme, kosher salt, fresh ground black pepper

pastry shells, sweet red pepper, shallots or 12 white pearl onions, extra virgin olive oil, spinach, shredded gruyere (or aged provolone), eggs, egg yolks, heavy cream, salt, white pepper, nutmeg

shallot , halved lengthwise and peeled, olive oil, salt and pepper, beef broth, port wine, tomato paste, beef tenderloin, dried thyme, bacon, diced, butter, all-purpose flour, watercress, for garnish

shallots, peeled and quartered lengthwise thru root end, vegetable oil, minced fresh thyme, balsamic vinegar, granulated sugar, dry red wine, ruby port, light brown sugar , packed, fresh cranberries, chopped fresh parsley

shallots, peeled and quartered lengthwise through root end, vegetable oil, minced fresh thyme, balsamic vinegar, granulated sugar, dry red wine, ruby port, light brown sugar , packed, fresh cranberries, chopped fresh parsley

peeled shallots, cut in half, olive oil, salt and pepper, port wine

garlic, shallot, extra virgin olive oil, plus more for drizzling, coarse salt, fresh ground pepper, basalmic vinegar, dijon mustard, freshly squeezed lemon juice

shallots, peeled and quartered, olive oil, chopped fresh rosemary, sea salt , to taste, freshly ground pepper , to taste

fresh asparagus, olive oil, divided, shallot, minced, white wine vinegar, salt, freshly ground pepper

white wave traditionally seasoned seitan (in the blue box), red bell pepper, green bell pepper, tomato, roasted shallots, peeled and cut in half, onion, peeled and cut in half, garlic clove, chopped, cumin, ground coriander, kosher salt, pepper, siriacha chili-garlic sauce, honey (or whatever sweetener you like), lime , juice of, olive oil (or more to taste)

saffron threads, fish broth, vegetable broth, butter, divided, olive oil, shallots, minced, arborio rice, pinot grigio, frozen peas, fresh shrimp, peeled and deveined, head fresh radicchio, shredded (2 cups), grated parmigiano-reggiano cheese, freshly ground black pepper

extra-virgin olive oil, frozen apple juice concentrate, thawed, apple cider vinegar, maple syrup, kosher salt, freshly ground black pepper, roasted carrot, roasted parsnip, roasted shallot, head romaine lettuce, chopped, head radicchio, chopped, spear belgian endive, stemmed and chopped

baby spinach leaves, arugula cleaned and coarsely chopped, head radicchio sliced, ripe pear diced, sliced almonds toasted, shaved fresh asiago cheese, shallots peeled and sliced, garlic peeled, olive oil, balsamic vinegar, soy sauce, dijon mustard, honey, salt, freshly ground black pepper

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