76092 saint mushroom bacon risotto Recipes

reduced-sodium chicken broth, water, bacon slice, chopped, garlic clove, finely chopped, arborio rice, frozen peas, grated parmigiano-reggiano, unsalted butter, grated lemon zest, fresh lemon juice

chicken stock , salt reduced, dried porcini mushrooms, olive oil, brown onion, small and finely chopped, garlic cloves, swiss brown mushrooms, barley, dry white wine, enoki mushrooms, trimmed, chicken breasts , bbq ed skinless and coarsely chopped, chives, fresh and finely chopped, parmesan cheese, finely grated

chicken stock , fat free, water, extra-virgin olive oil, onion, minced, garlic, minced, mushrooms, coarsely chopped, pearl barley, rinsed, red wine, baby arugula, freshly grated parmesan cheese, balsamic vinegar, freshly ground pepper , to taste

butter, sliced mushrooms, chopped onion, garlic clove, minced, arborio rice or 1 cup italian-style rice, chicken broth, dry white wine or 1/2 cup additional broth, grated cheddar cheese

mushrooms , porcini, onion, finely chopped, garlic, finely chopped, mushrooms , chestnut, wine, risotto rice, parsley, small bunch, chopped, salt, pepper

risotto mix with mushrooms, cooked and kept warm, shredded monterey jack cheese, divided, grated romano cheese or 3 tbsp parmesan cheese, divided, chopped chives or 1 tbsp green onion, chopped red bell pepper, garlic clove, finely chopped, total jumbo whole white mushrooms, stems removed

chicken stock, olive oil, shallots, chopped fine, mushroom, chopped, risotto rice, chardonnay wine, unsalted butter, grated parmesan cheese (plus a little extra), parsley, salt, pepper

bacon slices, onion, turnips (preferably with greens; about 1/2 lb total ), chicken broth, arborio rice, garnish: freshly grated parmesan

chicken stock, olive oil, side bacon , cut into 1-inch pieces, onion, finely diced, celery ribs, finely diced, arborio rice, dry vermouth, cooked chestnuts, savoy cabbage, finely shredded, salt & freshly ground black pepper, unsalted butter, parmesan cheese, freshly grated

frozen fava beans, butter, onion, finely chopped, smoked canadian bacon, rind removed, roughly chopped, arborio rice, hot chicken stock, freshly grated parmesan cheese, salt & freshly ground black pepper, parmesan cheese , shavings to garnish

hazelnuts or 1/3 cup pecans, butternut squash, olive oil, salt & freshly ground black pepper, chicken stock, water, bacon, finely chopped, yellow onion, finely chopped, chopped fresh thyme, chopped fresh sage, chopped fresh rosemary, arborio rice, freshly grated parmesan cheese

mushrooms, bacon, onion, finely chopped, chopped green pepper, soft bread crumbs, season salt, parsley, chicken broth to moisten

fresh mushrooms, bacon finely chopped, white onion finely chopped, grated parmesan cheese, ripe olives chopped, worcestershire sauce, fine dry bread crumbs

butter, onion, finely chopped, garlic clove, finely chopped, smoked streaky bacon , cut widthways into strips, risotto rice, hot chicken stock, chopped fresh parsley, dolcelatte, salt & freshly ground black pepper

olive oil, onion, finely chopped, bacon, diced, arborio rice (or other risotto rice), crushed garlic, crushed tomatoes, gravox beef stock, water, grated parmesan cheese, cracked 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

lapsang souchong tea, losher salt, chile flakes, chilpotle powder, roasted garlic, dried, cayenne pepper, dried and ground, green onion flakes, dried, chinese five-spice powder, dried kaffir lime zest, partridges , prepped, skin on, head-off, butterflied with back bone removed, fennel bulb, sliced green scallions, for garnish, salt and pepper, grapeseed oil, to cook, orzo risotto , recipe follows, grapeseed oil, shallots, cut into very small dice , about 1/4 cup, garlic, chopped, chanterelles , wiped clean, cut in half or quartered if very large, otherwise left whole, plus 1 cup more for crispy chanterelle garnish, dry orzo, hot chicken stock, salt and freshly ground black pepper, truffle oil, to garnish, all-purpose flour