Risotto with Chicken Breast and Carrot
2009-07-20 19:34:00 Ingredients: 1 chicken breast, salt, pepper, 1 onion, 1 carrot, 1 leek, dash of white wine, 250 grams risotto, 500 ml chicken stock, 50 grams grated cheese, Number of persons: 3 Cut the chicken breast into cubes and season with salt and pepper. Bake the diced chicken breast golden brown in hot oil. Scoop it from the ...
By: Brutsellog.com
Risotto radicchio&speck
2009-02-21 18:43:00 Ho notato la tendenza, tutta mia, di aver prediletto la via della dolcezza e della piccola pasticceria casalinga in questo blog soprattutto nell'ultimo periodo!E' che mi piace proprio tanto cioccolatare!!!! non ci posso fare nulla, sono nata golosa e golosa fieramente ci resterò finchè campo; amo il salato ma tante cose mi sono proibite, quantomeno ci devo fare molta attenzione per cui quando mi trovo ad avere a che fare con delle ricette preferisco sgarrare con quello che mi soddisfa molto di più dall'inizio della creazione alla sua fine nel piatto: i dolci!Non per questo però dimentico che la vita va presa con anche la sua vena fantasiosa e salata indi per cui quando proprio sono dell'umore giusto mi lancio con i risotti, che adoro sempre sempre sempre!C'è una varietà di riso che poi è la mia preferita, l'ho scoperta chiacchierando con gli amici de "Il Cucchiaio di legno" e che poi ho ritrovato nelle cucine dei miei "suoceri" ( i genitori della nuova fidanzata di scai), alla...
Risotto al limone con pancetta croccante
2009-01-18 15:43:00 Galeotto fu il negozio turco ed il banco dei salumi che attirarono la mia attenzione su una carta di vera pancetta finemente tagliata. Anche se di provenienza spagnola il gusto è quello della pancetta nostrana, diversamente dal sapore del bacon che invece tollero meno. Sempre nello stesso negozio, sarà per il colore, sarà perché ieri ero io stessa inacidita, mi è venuta voglia di comprare un bel po' di limoni, così, pensavo, intanto danno un po' di colore alla casa, e poi sicuramente qualcosa da cucinare mi verrà in mente. Penso a mia madre e sorrido. Lei compra i limoni "nel caso succeda qualcosa", come se tutti i mali del mondo si potessero curare con i limoni. Quando ero più piccola ed andavo in gita, quelle rare volte in cui mi ci mandava, nella borsetta mi metteva sempre un limone. "Così nel caso ti senti mali fai acqua e limone e ti passa." Ha persino inventato una dieta con i limoni che consiste nel bere un bicchiere di acqua e limone alla sera prima di dormire. A detta sua...
By: fiordizucca
Risotto with Mushrooms
2008-12-23 18:35:00 Ingredients: 3 shallots, 250 grams risotto rice, 75 ml white wine, 700 ml chicken stock, 75 grams diced bacon, 1 garlic clove, 250 grams chestnut mushrooms, Bake in hot oil 3 finely chopped shallots with 250 grams risotto rice until the shallots and risotto rice both are glassy. Add 75 ml white wine, stir ...
By: Brutsellog.com
Risotto ahumado de abedul, con San Simón y chicharrones
2008-11-03 20:35:00 Esta una receta que se quedó documentada y traspapelada, después de mi visita a Santiago de Compostela, por motivo del I Encuentro de Bloggers Enogastronómicos en el Forum de Santiago. De entre los muchos artículos que me traje del Mercado de Abastos, había uno que para mí era toda una novedad; los chicharrones. Un producto que podría ser el hermano rústico de las rillettes francesas, en este caso elaborado exclusivamente a base de cerdo: carne, tocino, manteca, piel y otros restos porcinos... todo ello triturado hasta adquirir una textura fibrosa y ligeramente untuosa.Los chicharrones se elaboran habitualmente en épocas de matanza, y tiene esa función de aprovechamiento que tan bien refleja el refranero popular: ?Del cerdo se aprovechan, hasta los andares?. Y ahora que los conozco, incluso los he encontrado en alguna carnicería de Pamplona. Una cosa que me tiene desconcertada respecto a este producto, es que se utilice para recetas en dulce, como he podido ver en algunas páginas. A...
By: I+D en mi cocina
Mangoldrisotto mit Ziegenfrischkäse
2008-10-06 04:39:00 Sohn No. 1 hatte gleich Verwendung für den Risotto aus meinem DFssgF-Päckchen. Er hat das Mangoldrisotto mit Ziegenfrischkäse ausgesucht. Nun wissen beide Kinder, wie Mangold schmeckt, ich hatte mich bislang nicht getraut diesen den jungen Herren zu servieren. No. 1 findet ihn lecker, No. 2 kann Mangold essen, aber bitte nicht so oft. Ich mag Mangold sowieso. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Mangoldrisotto mit ZiegenkäseKategorien: Reis, VegetarischMenge: 4 Personen Zutaten 3Teel. Gemüsebrühe (instant)1mittl. Zwiebel1 Knob-lauchzehe3Essl. Butter250Gramm -Risottoreis1/8Ltr. Weißwein, trocken400Gramm Mangold; ca.50Gramm Parmesan (Stück) Salz, Pfeffer100Gramm Ziegenfrischkäs-e Rolle Quelle LECKER, Kochen & Genießen, Juli/August 2008 Erfasst *RK* 29.09.2008 von Ulrike Westphal Zubereitung 1. Für den Risotto ca. 800 ml Wasser und Brühe aufkochen. Zwiebel und Knoblauch schälen und fein hacken. 1 EL Butter in einem Topf erhitzen. Zwiebel und Knoblauch ...
By: Kuechenlatein
Risotto con tomates secos, vieiras y aromatizado con lima
2008-09-05 08:07:00 No es la primera vez que me pasa. Tengo una cena importante en casa y no se ocurre absolutamente nada que cocinar. Cuanto más quiero impresionar a mis invitados, mayor es el bloqueo. Quizás sea la presión de saber que esperan platos exquisitos e innovadores, pero hay un momento maldito, que incluso, llego a pensar que no sé cocinar.En uno de esos patatales me vi metida el otro día. Falta total de creatividad, un día intenso con la agenda a tope y con el agravante de que tenía un ingrediente que lo determinaba todo; unas sabrosas vieiras de la Bretaña francesa. A las nueve de la noche todavía no sabía que iba a poner para cenar y de repente? ¡Ahí estaba la inspiración!Es totalmente temerario cocinar algo que se te acaba de ocurrir, sobre todo teniendo invitados. Pero hay veces que la intuición te susurra al oído: ?Si, si, esa combinación de sabores va a ser un éxito?. Así que me puse manos a la obra y prepare un risotto aromatizado con lima y salteado con tomates secos italianos en a...
By: I+D en mi cocina
Apple and Walnut Risotto with Gorgonzola
2008-09-04 23:36:00 Who isn't a Jamie Oliver fan, right? Well, if you're not for some crazy reason, I promise you will be after you see this recipe. In case you haven't noticed, I make quite a lot of risotto. It's one of my all-time favorite foods for many reasons: 1) There are SO many things you can do with it and an incredible amount of different ways you can make it, 2) It makes an awesome one-dish meal, and 3) It can last you all week. I feel like I make it too often, so lately I've been trying to avoid it. But it always seems to find me and taunt me, basically begging me to make it. I saw Jamie's website. And hard as I tried, I could not resist. Hello, just look at the name: Apple and Walnut Risotto with Gorgonzola. Plus, there's goat cheese in it. That's like a quadruple yum right there. Unfortunately, I am an idiot and failed to buy walnuts, so I made the risotto with cashews, but am sure walnuts would be much, much better.What you'll need:Basic risotto recipe (Martha's is easiest)Parm...
WHB #147: Courgette & herb risotto
2008-08-30 03:03:00 The 147th edition of Weekend Herb Blogging is hosted by Katie from Thyme for Cooking. A herb risotto won't work without herbs in this case parsley and chive. Regular readers of my blog know that my favourite herb is parsley. I used it in many dishes for Weekend Herb Blogging, more often than chives. Chive is a relative to onions and garlic and grows practically everywhere in Europe. It's easy to grow: I planted out the harvested pots from the window sill anywhere in the garden and now I have lots of chive spots. In German it's Schnittlauch from the verbal stem schneid- “cut”, because, unlike its subterranean relatives onion and garlic, chives are harvested by cutting the leaves. In contrast to their relatives chives give a light, fresh hint of onion to whatever they garnish and are as well an important element in any garden. Courgette & herb risotto -=========REZKONV-Recipe - RezkonvSuite v1.4Title: Courgette & herb risottoCategories: VegetarianYield: 4 Servings ...
By: Kuechenlatein
Risotto with Asparagus and Morels
2008-06-11 17:54:00 Yep, I’m obsessed with asparagus. This time I paired it with another springtime treat, morel mushrooms, and put the mixture on top of a simple risotto – it was a last minute lazy Sunday supper whose flavor belied its simplicity. I love mushrooms of all kinds, and morels are no exception. They’re available fresh for a short time each spring, and their rarity and elusiveness means,
Risotto with Asparagus and Morels
2008-06-11 17:54:00 Yep, I’m obsessed with asparagus. This time I paired it with another springtime treat, morel mushrooms, and put the mixture on top of a simple risotto – it was a last minute lazy Sunday supper whose flavor belied its simplicity.I love mushrooms of all kinds, and morels are no exception. They’re available fresh for a short time each spring, and their rarity and elusiveness means, unfortunately,
vegetables, beautiful vegetables 2008: Creamy pea & chive risotto
2008-05-25 00:00:00 Like last year Abby from eat the right stuff encourages food bloggers to share their favourite vegetarian recipes for vegetables, beautiful vegetables. I am not a convinced vegetarian, but I love to cook something without meat. I have to admit until today I always used pearl barley for the Whole-Grain Barley Bread With Barley Grits, I never cooked with it. Barley is rich in minerals, including calcium, iron and potassium. It's also a good source B vitamins, especially B3 and B6. Both are important for energy, healthy and red blood cells and the functioning of the nervous system. Pearl barley cooks in a similar way to risotto rice. Like last year I partake this event with a green dish, this time Creamy pea & chive risotto You know it's spring, if you eat green dishes and can use your chive from the garden. Delicious, the children were also delighted with pearl barley. We should use it more often. -=========REZKONV-Recipe - RezkonvSuite v1.4Title: Creamy pea & chive risottoC...
By: Kuechenlatein
Splendid Risotto
2008-05-14 02:18:00 One thing that you probably don’t know about me is that I am an avid bird watcher, and this time of year is really fun to keep my eyes on the surrounding trees as it is prime Warbler migration, and lots of really interesting birds are making their way through Minnesota to their summer homes ...
Gustatevi questo risotto!
2008-05-12 21:19:00 Questa sera lo chef Carlo Zaccaria ci mostra la preparazione di uno strepitoso risotto ai funghi porcini secchi e zafferano, mantecato al Parmigiano. Il piatto è stato servito con le straordinarie fette di petto d?anatra affumicato prodotto dal nostro amico Edoardo Bresciano, lo abbiamo pasteggiato con un ottimo Dolcetto di Dogliani prodotto dall?azienda agricola Romana ...
By: A Ruota Libera
Risotto con le cime di luppolo (risotto con gli urtì?)
2008-05-08 00:07:00 Eccomi di ritorno. Per quei pochi che se lo saranno chiesto, la mia brillante carriera di food-blogger è stata bruscamente frenata dagli impegni lavorativi e dalla rottura del portatile (che ha ridotto notevolmente i miei diversi diversivi sul luogo di lavoro). Va segnalata anche un’apertura al macrobiotico forzatamente introdotta nella mia cucina, della quale vi ...
Glazed Grilled Salmon & Easy Baked Risotto
2008-05-06 18:18:00 I know that fall and winter holidays are touted as the ideal time for cooking and entertaining, but the pressure and the presents, not to mention the dark, cold days, make the prospect daunting, the tasks overwhelming. But give me some sunshine, flip-flops and a grill, and I?m ready for a great time, anytime, with little to no planning (and similarly, little to no housekeeping?I just herd everyone and everything outside). As the days stretch longer and the breezes blow warmer, I can think of few things better than impromptu get-togethers, to cook lavishly or simply, and welcome in the budding new season and usher out the old.It's the end of the semester here, so as good a time as any to let the summer grilling festivities begin (despite mountains of grading). I mentioned on Sunday that a friend brought back fresh salmon from Central Market in Houston this weekend, so we?ve been eating like middle-class royalty for the past few nights.I decided not to mess around too much, and stuck...
T is for Tomato Risotto
2008-05-03 10:07:00 Last night I made a tomato risotto. The recipe came from the BBC Good Food Site and advertises itself as a quick risotto which you make in a microwave. Risotto has been a successful way of getting Freddie to try things he doesnt like so much. So I bought a punnet of cherry tomatoes and followed their instructions.These tomatoes were nothing like as sweet as the ones we bought last summer for the Pan con Tomate but we know that things in season taste best. Still this risotto tasted delicious and it is an impressively lazy way to make a risotto. And did Freddie like it? Well, this isn't something he will be begging me to make again but he did eat it and seemed to like the taste....his score was 8 out of 10."Even though not many children like the texture of tomatoes, I have made myself like tomatoes with this recipe... and it is worth trying if you have children ( especially children like me!!)" says Freddie.THIS IS A LINK PROVIDED BY FREDDIE TO ALL OF YOU WHO HATE TOMATOES....A...
Un risotto da leccarsi i baffi
2008-05-03 00:19:00 Oggi vi consigliamo un altro risotto degno di nota, semplice nella preparazione, ma di grande effetto. Gli ingredienti sono il riso di Baraggia Zaccaria, il parmigiano stagionato trenta mesi e le strepitose melanzane siciliane. Tra i fornelli Carlo Zaccaria. Buon appetito.
By: A Ruota Libera
Risotto al rosmarino e al lardo di Arnad
2008-04-26 00:35:00 Un risotto con dedica quello realizzato l?altra sera in casa Zaccaria, dedica per il nostro amico Tommaso Farina invitato ad intervenire in televisione per parlare appunto di riso e di risotto. Per l?occasione Carlo Zaccaria ha preparato un risotto al rosmarino (provatelo è ottimo) e al famosissimo lardo di Arnad. La preparazione è molto semplice ...
By: A Ruota Libera
VIDEO: Cook asparagus risotto
2008-04-24 17:36:00 Cook along with top chef Philippa Vine
By: FWi - All News
Zucchini Risotto
2008-04-11 16:42:00 So after the devilfish incident I wanted to cook something for lunch. Brrrr, I still shake if I think of that fish. I found zucchinis so I cooked a risotto. I used arborio, however I like vialone nano a lot more. Just to have some more colour I added one carrot. Anyway I think I messed this risotto a bit up, which does not wonder me after the devilfish disaster.Ingredients:2 young zucchinis1 carrot1 shallot5 tablespoon olive oil250 g risotto rice 200 ml white wine 500 ml bouillon50 g freshly grated parmesan50 g buttersalt, pepperPeel carrot and cut in small cubes, cut zucchini.Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.In a separate large saucepan bring the bouillon to simmer and add asparagus water to it, and keep it hot.Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.Add salt and pepper.Once the stock is absorbed, add a little more; repeat this process, stirring c...
By: Almond Corner
Livestrong: Pumpkin Risotto with Shrimps
2008-04-08 12:00:00 If all goes well you'll be reading this when I'll be at work and this post has published itself. See I am trying out the new feature scheduled posts from Blogger in draft. Yes, my new job - I had... [Read the rest of this post on my website]
White Wine Risotto Cakes
2008-04-07 08:57:00 I made this along with chicken margherita the other night they are delicious, but I thought there was maybe a bit to many flavours going on for one plate, so I have decided to make them as 2 posts. I think these would make a great lunch or starter topped with some smoked chicken.If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.Ingredients23/4 Cups chicken stock10g Butter1 Tablespoon olive oil1 Brown onion, chopped finely2 Cloves garlic, crushed1 Cup Arborio rice100ml Dry white wine1/4 Cup Parmesan cheese2 Tablespoons fresh basil, finely shredded1 Tablespoon Dijon mustard1 Tablespoon sour cream2 Tablespoons olive oil extraMethod1. Place stock in a pan, bring to the boil, reduc...
By: The Best Recipes
Spring Risotto: Risotto with Asparagus, Peas, Parsley, and Lemon
2008-04-04 06:55:00 When my mom visits me (which she is currently doing), I love to cook meals for her that she would normally never make for herself. Being that it is supposedly spring (it was 50 degrees in Baltimore on Thursday despite the fact that it was 75 degrees on Tuesday…what is going on???), I decided to make a spring risotto. I had bought a few pounds of asparagus a few days ago in a fit of spring fever, so some of it was definitely going into the risotto. (I bought way more asparagus than I needed for the meal I made a few days ago…sometimes I get carried away.) To further springify the risotto, I added a few things that I always have on hand but are springy nonetheless: peas, parsley, and lemon. Oh, and sauvignon blanc. There’s always New Zealand Marlborough Sauvignon Blanc in my fridge; I have a slight (read: major) obsession with it. 20 minutes and a little bit of stirring later (yes, just a little – risotto isn’t as fickle and stir-crazy as it’s made out to be...
Risotto Challenge
2008-04-02 16:00:00 The first-ever Risotto Challenge invites home chefs to bring in their best original risotto recipes, be judged by a panel of erudite local judges, win prizes donated by local businesses, share a free feast, and hopefully get in a game or two of pool with their friends and foodie neighbors. Best of all, it's free to enter and to attend. NOTE: Hosting blog, noteatingoutinny.com, is a great side for recipies and such for you poor New Yorkers out there, def. check it out. Read More...Digg this | Email to a friend | Reddit
By: FreeNYC
Recipe: Shitake & Vegie Bacon Risotto
2008-04-02 00:52:00 I have the sachets of quick microwave rice dishes to thank for this simple and easy risotto meal today. The risotto is half cooked already and on the back of the packaging has a recipe to make a simple risotto in ten minutes in the pot. Whilst I didn’t want the recipe on the back, ...
By: melbedggood.com
Risotto alla Pescatora
2008-03-30 11:00:00 Eccoci arrivati ai primi piatti preparati al corso sul pesce della Scuola della Cucina Italiana!Vi propongo subito subito saltando l'ordine delle lezioni questo fantastico-super-mega-ottimo risotto!Dire che sia semplicissimo è ancora riduttivo, ma quello che davvero fa la differenza sono due cose:1. la qualità del riso2. il pesceVi lascio la ricetta ufficiale così come da dispensa con le dosi per 4 personeIngredienti:300g riso carnaroli300g calamari già puliti500g cozze500g vongole300g code di gamberi1/2 cipolla2 spicchi di aglioprezzemolo0,5 l fumetto di pesce1 bicchiere di vino biancosale&pepe bianco-Lavare e spurgare le vongole e cozze;-farle aprire sepratamente con l'aglio e il prezzemolo; tenere da parte;-Sgusciare le code di gambero e eliminare il budellino interno;-Pulire e tagliare a striscioline i calamaretti.Tritare finemente il prezzemolo;-Tritare la cipolla e farla tostare leggermente in un filo d'olio, aggiungere il riso, le code di gambero e i calamaretti e tort...
Royal Foodie Joust Entry
2008-03-19 17:57:00 This is my very first "Royal Foodie Joust" and my entry is:Butterflied Shrimp on Coconut Risotto with Avocado, Lime and Cilantro CreamI know I shouldn't pat myself on the back, but this was so good I could have eaten all 4 servings! If I ever get that restaurant to run, this will be on the menu!For 4 Servings:Risotto:1 cup arborio rice1 can (14 oz.) coconut milk2 - 3 cups chicken stock1 Tablespoon sliced green onion1 Tablespoon neutral oil1/4 cup shredded coconut - toastedShrimp:12 large shrimp - tails on and butterflied (sliced down the back nearly all the way through)1 Tablespoon neutral oilCream:1/4 cup packed cilantro leaves1/2 small avocado1 Tablespoon lime juice1/4 cup sour creamMake the risotto:Saute green onion in 1 T oil briefly. Add rice and toast lightly. Mix coconut milk and chicken stock.Add stock mixture to rice one cup at a time - letting rice absorb stock before adding another cup.Add the toasted coconut after the second cup of stock.Stir nearly constantly. When you...
Chicken and Chorizo Risotto
2008-03-14 02:43:00 Risotto is a bit of a recent discovery for me, and since Andrew got me the Silver Spoon, I've experimented with a few different varieties. Lots of people seem to think that it's really difficult to make, but so far, that's not the experience I've had, although not all of my efforts have been tasted by anyone but myself. One of the things which tends to put me off Risotto in restaurants is the fact that they always tend to be some form of Mushroom Risotto, and with me being pretty much allergic to Mushrooms, it's not something I'm every likely to order. However, there seems to be an almost limitless variety to what you can have in a Risotto, and so I tend to use what I have to hand.One of the things I like about Risotto is that with minimal ingredients in the house, I can quickly cook a simple meal in a small pan which is pretty tasty. I have tried using Chorizo in a Risotto before (as I was told it was illegal to use it in Paella) as I find it adds a nice flavour and textu...
By: iCookFood.com
Risotto and the Veneto Region Italian Food Posted By : Isabel Da Silva..
2008-03-11 15:03:00 Italian food presents a unique challenge to the diner. With such variety, it’s nearly impossible to pick just one favorite dish. There are so many regional dishes special to one area of the country, with local ingredients providing unique flavors. For the risotto lover though, Veneto is the place to be. More: continued here
RISOTTO AI FUNGHI PORCINI
2008-03-11 02:00:00 Servono tre pugni di riso Carnaroli per ghiottone.Pentola con possibilità di aderenze , leggi crosticina.Gettare il riso in pentola dopo averlo esaminato per togliere eventuali sassolini.Aggiungere un pò d'olio extra vergine d'oliva e un bicchiere di vino bianco dell'Oltrepò.Rosolare e asciugare, rimestando.A questo punto mestolate con acqua calda non salata e un dado.Rimestare con grazia.A metà cottura aggiungere i funghi porcini secchi preventivamente ammollati in acqua calda.Raggiungere lentamente la consistenza del chicco desiderata.Non ci va, ma io ci metto anche lo zafferano perchè mi piace il colore.Niente formaggio che altera il sapore.Che cosa c'entra con il Canada?C'entra. Quando sarete stufi della cucina locale, del sempre presente salmone in tutte le salse ma non le vostre, di costate costantemente superiori alla vostra fame, di cercare ristoranti italiani nei posti più impensati, allora tirate fuori la mia ricetta.Magari il riso sarà quello tipo basmat...
Chicken, Chorizo and Watercress Risotto
2008-03-04 19:02:00 I was really very pleased with how this turned out when I put it together for dinner last night, using leftover roast chicken and stock from the carcass. Chicken and chorizo is a great combination anyway, and the base rosemary flavour was a very complimentary backdrop. Whilst there wasn?t a great deal of flavour from the watercress it gave a really good texture and colour to the dish.I really do think it?s worth taking the time and trouble to make your own chicken stock for this, and in fact any, risotto. The stock is what gives the rice so much flavour, and as the main ingredient in risotto, you really do want the rice to be packed full of flavour.Whilst I?ve specified the amount of chorizo and chicken (yes, I actually weighed them just so I could tell you how much I used!), really just throw in a handful or two of each, roughly the same quantity. It probably is worth weighing out the rice because it can be deceiving and when it swells up you could end up with a lot more than you b...
Eva Longoria et le premier Restaurant-Lounge-Bar dédié au risotto à Paris..
2008-02-28 00:00:00 Eva Longoria recherche un Expert Pâtissier pour Partager des Expériences Gourmandes..C?est la très sensuelle Eva Longoria qui aura en 2008 le privilège d?incarner la nouvelle égérie de la marque Magnum. Riche en événements, l?année connaîtra un temps fort au mois d?avril lorsque...
By: Eparsa Magazine
Sugar & Spice: Sweet Spiced Risotto with Cherry Compote
2008-02-22 16:30:00 I was lying at the doctor's, staring at the ceiling, with several needles stuck all over my body. The ones in my ear pinched the most. But it was all bearable - I just felt like a helpless porcupine... [Read the rest of this post on my website]
Tomato and Sausage Risotto
2008-02-22 05:34:00 I have a huge obsession with cooking risotto. I could probably be happy making a different kind of risotto for dinner every night for the rest of my life (I swear I wouldn't get sick of it). I feel like people have these false pretenses that risotto is really hard to make. False! Sure, it takes a little paying attention to and some time, but it's really not difficult at all. I promise! And people will probably be impressed with you because, for some reason, it's known for being hard to cook.Risotto is especially fun because there are so many ways you can make it. SO many. One of my favorite recipes involves peas and zucchini. Another one involves lots of butternut squash. But sometimes you want something a little more meal-like. AKA you need some meat! Since I cook a lot casually, I like making dishes that can be eaten as a full meal. This way, I don't have to get cooking an entree and then sides, etc. Because, really, who needs that every night?I chose this risotto dish, tomato...
Valentine’s Day Risotto
2008-02-18 05:17:00 I have to say that I’m a really lucky man. Not only did my wife want to fix dinner for me, but her gift got to my office after I’d had to leave for the day. She could have been furious with me; instead, her response was, “I get to have Valentine’s Day two days in a row!” How many women out there would respond that way? For the gifts, though, she made me this: Psalm 37:4 has special meaning to us, and she had a friend help her emboss it onto paper, then fit it to the frame. And she got, finally, this (not a great pic, but I was in a hurry: As it turns out, we each made part of dinner. I made her something she requested… bacon wrapped shrimp with peppers and cheese. I made something similar a few weeks ago, and she wanted it again. The only real differences were that I cooked the prawns on the stove and I wrapped the shrimp much better with bacon so they stayed together better. My wife made risotto with pan-seared scallops and a port/wine r...
Theirs vs. Mine Beet and Cheddar Risotto
2008-02-13 22:28:00 A couple of weeks ago, my girlfriend told me about a gorgeous red beet risotto she had seen in a magazine. Inspired, we decided to make one for dinner. We chose this recipe because it pairs the beets with sharp cheddar cheese. The vibrant color of the risotto would be perfect for any Valentine’s Day ... Related Entries: Monday’s Leftovers: Risotto BallsIf you're wondering what to do with the rest of last night's risotto, then you're in luck. I found a ...Soup’s On: Cheddar Cheese Soup With CroutonsAlthough I know it's not the most healthy dish around, cheddar cheese soup is one of my favorite comfort foods. ...She won. Thank you to everyoneShe won.Thank you to everyone who voted. You can see her on the Today Show again tomorrow (Thursday) morning. ...Quick, Easy, Delish Dinner: Chicken and Spinach RisottoTechnically risotto is a slow cooked, creamy Italian rice dish that involves roughly 20 minutes of constant stirring. However if ... Tags: Recip...
Braised Lamb Fillets with a Creamy Risotto
2008-02-12 17:30:00 This is a wonderful recipe, the lamb comes out moist and juicy and the risotto is a wonderful accompaniment, that is full of flavour and lovely and creamy. It is my son's favourite risotto recipe and he always asking me to make it.IngredientsLambOlive Oil4 Lamb Fillets (you could also use one large fillet of about 600g if that is all you can get.)1 Small leek, finely diced3 Cloves garlic, crushed1 Small carrot, finely diced300ml Water2 Teaspoons beef stock granules200ml Dry red wine25g Butter50ml Balsamic vinegar21/2 Teaspoons cornflourTruffle oil2 Tablespoons shaved parmesan (extra)Risotto30g Butter1 Onion, finely chopped2 Cloves garlic, crushed3/4 Cup risotto rice21/2 Cups water1/2 Cup dry white wine1 Tablespoon thyme leaves11/2 Teaspoons chicken stock granules20g Parsley, finely chopped3 Tablespoons parmesan cheese11/2 Tablespoon mascarpone cheesePepper to tasteMethod1. Heat some olive oil in a large pan, add lamb fillets and sear to brown both sides.2. Add leek, carrot and garl...
By: The Best Recipes
Risotto al Barolo con scaglie di Castelmagno
2008-02-08 15:00:00 Il Barolo è indubbiamente il Re dei vini e il riso, quello di Baraggia è il Re del riso. Provate a mettere assieme questi due nobili prelibatezze e vedete che ne viene fuori un risotto per le grandi occasioni. Se poi lo servite con scaglie di Castelmagno le vostre papille gustative andranno letteralmente in brodo ...
By: A Ruota Libera
Spinach Risotto
2008-02-06 19:15:00 I just made this last night for dinner. It’s one of our family favorites. I first cooked it about 5 years ago. I haven’t looked at the recipe in ages. That is how I am with recipes though. I will look at them to get ideas and then make adjustments to it in order to make it mine. This one is no different. It was actually Ham and Spinach Risotto when I first saw it all those years ago. I have adapted it to our family and what we now enjoy, is listed below. 1 large red pepper - diced 1 onion - diced 2 - cups fresh mushrooms - thinly sliced 1 package frozen spinach 4 cups white rice - uncooked 4 cups vegetable broth In a large skillet, add 2 tablespoons of olive oil. Saute the diced red pepper, onions and mushrooms until tender. Set aside. Cook frozen spinach according to directions. Set aside. In a large skillet, add 2 tablespoons of olive oil. Stir in uncooked rice. Mix over low heat until rice is completely coated with olive oil. Pour in vegetable broth. H...
Comforting: Risotto with Rucola & Bresaola
2008-02-05 09:35:00 After all the lavish parties have been visited and gourmet meals and rich feasts tasted, savored and enjoyed there comes a time when every foodie turns to the simple, no-nonsense and undressed-up... [Read the rest of this post on my website]
Lamb and Pumpkin Risotto
2008-01-22 02:23:00 Risotto is one of those things I have a lot of trouble with when trying to eat well. At first glance, it doesn't sound too bad - 1/4 cup of dry arborio has 160 calories, just like most other varieties of rice. But if you want risotto as a main dish, you're going to need more than. Add in some butter, wine, cheese, and whatever your favorite mix-ins are, and those calories climb quickly. I know that if I were to go out for dinner and order a restaurant-sized portion, my self-control would go out the window and I'd be in deep trouble. So, my resort is to make my risotto at one, just once in a while, when I can control the portion and ingredients. Combining lots of intense and savory flavors can really make for quite the satisfying dish, which was my goal in creating a risotto involving two of my favorite things: lamb and pumpkin.For this dish, I wanted to use ground lamb, but I have a lot of trouble finding it at my regular grocery store. And besides, I had some cut up pieces of bo...
By: Cara's Cravings
Risotto de calamars
2008-01-17 07:30:00 La fraîcheur du sud dans une recette très simple 2 calamars, 300 g de riz à risotto, 1 dl de vin blanc3 éclats d'ail, 2 tomates épépinées et concassées1 l de bouillon de légumes, une poignée de coriandre fraîche hachéeDécoupez les calamars en petits morceaux et faites-les rissoler dans de l'huile d'olive. Ajoutez-leurs 3 éclats d’ail hachés et une petite poignée de coriandre frais, puis 300 g de
Buon Viaggio Risotto
2008-01-07 23:12:00 My younger sister leaves for a semester abroad in Florence tomorrow—and although I may be a smidgen jealous—I’m bowled-over excited and happy for her. As an older sister, I still think of Kathy as a little baby, and something about her getting on a plane to fly thousands of miles away, all by herself, ...
Lezione di un vero risotto
2007-12-29 17:53:00 Ci capita sempre più spesso di ricevere e-mail di utenti che chiedono nel dettaglio di conoscere le fasi per la preparazione di un risotto. Assieme a Carlo Zaccaria abbiamo realizzato un video che lo spiega con chiarezza. Per l?occasione, abbiamo preparato un risotto mantecato al Gorgonzola e al Taleggio, due formaggi nobili del nostro bel ...
By: A Ruota Libera
Mushroom Risotto
2007-12-27 23:41:00 I was in a blah mood yesterday – the cold, gray, rainy day certainly didn’t help – and I wanted something creamy and comforting for dinner. What I really wanted was linguini with mushroom carbonara sauce (hold the bacon), but I was out of eggs and had no intention of going out into the rain to more. I had my mind set on something creamy and mushroomy (and no, cream of mushroom soup was not even close to what I wanted, I've never even eaten the stuff), and then it came to me: risotto! Risotto is totally easy to make, it’s just a little time consuming because of the slow addition of the liquid to the rice, which is why I think people are afraid of it. Normally I wouldn’t make risotto for myself (I’m really lazy when it comes to cooking for myself and frequently resort to frozen veggie burgers and strange foods which I dare not mention on here for fear of sullying my good name), but it was the perfect comfort food for a dreary day. Mushroom Risotto(serves 1) ...
Fast, Easy Risotto Recipe
2007-12-26 17:07:00 This is the easiest recipe I found for cooking risotto.Ingredients2 tablespoons of extra-virgin olive oil2 cloves of garlic, minced1/2 a small onion, finely chopped2 (14 ounce) cans of chicken broth2 cups of uncooked orzo pastasalt and pepper to taste Directions1. Heat a saucepan over a medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.2. When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before se...
Risotto Balls
2007-12-20 19:33:00 What the hell do you do with leftover risotto? We had some leftover wild mushroom risotto the other day and decided to make these little risotto balls also known as Arancini or Supplì. This was my first time making these and didn't follow any recipe. I ended up using matzo meal to coat them before I fried them in oil. Next time I'll probably make a nice bread crumb mixture. Also, these weren't stuffed - perhaps next time I'd stuff them with a vegan mozzarella... Anyway. They are delicious dipped in marinara sauce! posted by: chickpea
By: Vegan Bean
Blueberry Risotto with Mascarpone
2007-12-03 09:17:00 There are heaps of Blueberries out at the moment and what better way to use them as in a risotto for a twist on the norm. Really this is just a posh way to present rice pudding. I love risotto and Chopper loves Blueberries so this covers both of them. It is really simple to make and it worked out. I was a bit nervous to start with and was really thrown with how much milk I had to use, but it is worth it. I saw a chocolate risotto the other day on a TV show and I thought why not use Blueberries for a real difference. The pictures above really don't do justice to the gorgeous purple that this risotto is. Funky colour really. Try it, it is creamy and luscious. The whole Blueberries that you put in at the end just burst in your mouth and makes for a wonderful contrast of texture. Mmmmmmmmmmmmmmmm Chopper loved it!!!!!! Serves 4Ingredients1 1/2 cups Arborio RiceA big knob of Butter250 grams of Blueberries6 Cups of Milk2/3 cup of Castor SugarPinch of Salt Flakes1 teaspoon of Vanilla Bean...
By: Squishyness
Drunken Barley Risotto
2007-11-30 07:49:00 Pearl barley is a fabulous thing - incredibly chewy and nutty, yet soft enough to release enough starch to make a wonderfully creamy risotto without any cream! Plus it doesn't ask for much stirring - unlike arborio which warrants a lot more special treatment :) Don't get me wrong, I love arborio - in risotto, paella, even an arborio salad ... but sometimes, I don't feel like dealing with the work involved in cooking arborio! And at such times, barley provides the perfect, wonderfully nutritious alternative. Random barley stats I just learned: Barley is among the oldest crops in the world, and was used in ancient Egypt for making bread and beer - beer is that old?!!Half of the world's barley production is used as animal feed!More than 75% of the remainder is used in beer and whiskey production :)Ok, so back to our barley risotto - I found a really interesting risotto recipe in The Complete Cookbook - am glad I picked this book up again, had totally forgotten the diversity of rec... |
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