Risotto

[Guest guest]

Here are a some modified for our use, if ya know what I mean....

 

Basic Risotto with Parmesan Cheese (Serves 6)

1 (14 oz.) can vegetable broth

3 cups water

3 TB. butter

2 TB. olive oil

2 TB. finely chopped onion

2 cups Arborio rice

1/2 cup grated Parmesan cheese

Salt to taste

 

Combine the broth and water in a saucepan and bring to a simmer.

Put 1 TB. butter, 2 TB. olive oil, and chopped onion in a large deep

saucepan over medium heat. Cook and stir until the onion becomes

ranslucent, about 3 minutes. Reduce heat to medium-low. Add the

rice and stir to coat the grains, sauté 1-2 minutes.

Add 1/2 cup of the simmering broth and stir almost constantly with a

long handled spoon. When there is no more liquid in the pot, add

another 1/2 cup and continue to stir. Begin to taste the rice after

20 minutes of cooking. It is done when tender, but firm to the bite

and not chalky. Total cooking time should be 25-30 minutes.

When the rice is 1 to 2 minutes from being done, add the Parmesan

cheese and remaining butter. Taste for seasoning and transfer to a

serving dish.

 

 

Asparagus Risotto (Serves 4)

1 lb. asparagus, cut into 2-inch pieces

5 cups vegetable broth

2 TB. olive oil

1/2 cup finely chopped onion

1-1/2 cups Arborio rice

1/2 cup dry white wine

6 TB. butter

3/4 cup grated Parmesan cheese

Salt and pepper

 

 

Blanch asparagus in boiling salted water for 2 minutes. Drain and

rinse with cold water. Set aside. Bring broth to a simmer in a

saucepan. Heat olive oil in a large deep saucepan over medium heat.

Add onion and sauté until translucent, 3-4 minutes. Add rice and

sauté 3 minutes. Reduce heat to medium-low. Add wine and cook until

liquid is absorbed, stirring constantly. Add 1/2 cup of broth, cook

and stir until liquid is absorbed. Continue adding broth in this

manner until rice is cooked , about 25 minutes. Add asparagus and

stir to heat through. Remove from heat, stir in butter and Parmesan

cheese. Season to taste with salt and pepper.

 

 

Risotto with Porcini Mushrooms (Serves 6)

 

1 (14 oz.) can vegetable broth

3 cups water

2 TB. butter

2 TB. olive oil

2 TB. finely chopped onion

2 cups Arborio rice

1 oz. dried porcini mushrooms, reconstituted (See note below)

Black pepper

1/3 cup grated Parmesan cheese

1 oz Porcini Mushrooms

Salt to taste

 

 

Combine the broth and water in a saucepan and bring to a simmer.

In a large deep saucepan over medium heat, combine 1 TB. of butter,

olive oil, and onions. Saute the onions 3-4 minutes, add the rice,

and sauté another 2-3 minutes. Reduce heat to medium-low. Add the

hot broth 1/2 cup at the time, following the directions in basic

risotto. When the rice has cooked for 10 minutes, add the mushrooms

and half of their liquid. Continue adding the mushroom water and

then the remaining broth until the rice is cooked, about 25-30

minutes total cooking time. Remove from the heat. Add a little black

pepper, 1 TB. butter, and Parmesan cheese. Add salt to taste and

serve.

 

To reconstitute dried procini mushrooms:

For 1 oz. of mushrooms, soak them in warm water for 30-60 minutes.

Remove the mushrooms and squeeze them to remove as much water as

possible, letting the water go back into the soaking container. Do

not dispose of the water. Chop the mushrooms into a coarse dice.

Filter the water through a strainer lined with a paper towel. Set

aside to use in the recipe.

 

 

Tomato Risotto (Serves 6)

 

3 TB. butter

2 TB. olive oil

1 tsp. minced garlic

I TB. chopped parsley

1 tsp. dried oregano

Salt and pepper

1 (14 oz.) can diced tomatoes, drained

Black Truffle Olive Oil

1/2 cup finely chopped onion

1-1/2 cups Arborio rice

1/2 cup dry white wine

4 cups vegetable stock

1/3 cup grated Parmesan cheese

Additional chopped parsley for garnish

 

Heat 1 TB. butter and 1 TB. olive oil in a large skillet over medium

heat. Add garlic and sauté 1 minute. Add parsley, and oregano, sauté

1-2 minutes. Add salt and pepper and tomatoes, cover, reduce heat to

low, and simmer 10 minutes. Put the stock in a saucepan and bring to

a simmer. Heat the remaining 2 TB. of butter and 1 TB. of olive oil

in a large deep saucepan over medium heat. Add the onion and saute 2-

3 minutes. Add the rice and sauté 2 minutes. Add the wine, cook and

stir until the liquid is absorbed. Stir in 1/2 cup hot stock and

continue to cook as described in basic risotto recipe. The entire

cooking time should be 25-30 minutes. Add a little salt, black

pepper, Truffle Oil and the Parmesan cheese. Add salt to taste and

serve. Garnish with chopped parsley.

 

Janis

> On 9/30/06, cd trader <realshows wrote:

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> > can it be done?

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> > anyone got a recipe?

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> > my trade lists

> > http://www.geocities.com/realshows

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