Cucina Rustica Risotto W Early Autumn Vegetables Recipes

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CUCINA RUSTICA: RISOTTO W/ EARLY AUTUMN VEGETABLES



Cucina Rustica: Risotto W/ Early Autumn Vegetables image

Yummy risotto. From Canadian Living magazine, Oct 1994.

Provided by Vicki Butts (lazyme)

Categories     Rice Sides

Time 45m

Number Of Ingredients 17

2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped
2 garlic cloved, minced
1 c mushrooms, sliced
1 zucchini, large dice
1 sweet red pepper, diced
1 c corn kernels, cooked
1 tsp fresh rosemary, chopped
1/4 tsp pepper
1 pinch salt
1 pinch hot pepper flakes
1 Tbsp lemon rind, grated
1 1/2 c arborio rice
4 1/2 c vegetable or chicken stock
3/4 c parmesan cheese, grated
1 Tbsp lemon juice

Steps:

  • 1. In large heavy saucepan, heat half each of the oil and butter over medium heat; cook onion, garlic and mushrooms, stirring, for 5 minutes or until softened.
  • 2. Add zucchini, red pepper, corn, rosemary, pepper, salt and hot pepper flakes; cook, stirring for 3-5 minutes or until liquid has evaporated. Remove from pan and set aside; keep warm.
  • 3. Heat remaining oil and butter in same pan over medium-high heat. Add lemon rind and rice; cook, stirring, for 1 minute. Stir in 1/2 cup of the stock; cook, stirring constantly, until all liquid is absorbed. Keep adding stock, 1/2 cup at a time, cooking and stirring until each addition is absorbed before adding next, until rice is tender 15-18 minutes in total.
  • 4. Stir in 1/2 cup of the cheese. Stir in lemon juice and vegetable mixture; heat through. Season with more salt and pepper to taste. Sprinkle with remaining cheese.

RISOTTO COUNTRY STYLE



Risotto Country Style image

Make and share this Risotto Country Style recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1/2 onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
Italian parsley, coarsely chopped (a handful)
2 cups arborio rice
1/3 cup dry white wine
6 cups chicken broth
salt
fresh ground black pepper
6 ounces ricotta cheese
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese, plus additional for the table

Steps:

  • Melt butter in a 2-quart saucepan; add in the onion, carrots, celery, and half the parsley; cook slowly over low heat until the vegetables are wilted and nearly tender.
  • Add in the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, approximately 1-2 minutes.
  • Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
  • Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
  • Add the hot broth to the rice one ladleful at a time, stirring frequently.
  • The rice should cook very slowly over low heat.
  • Wait until all the liquid is absorbed before adding the next ladleful of broth.
  • Midway through cooking time add salt and pepper to taste.
  • When the risotto is just tender, add the ricotta, 2 tablespoons of butter, parmesan cheese, and the remaining parsley.
  • Turn off the heat and stir vigorously until all the butter and cheese are absorbed and the ricotta is well mixed into the risotto.
  • Serve immediately; pass the Parmesan at the table.

Nutrition Facts : Calories 736.6, Fat 29.3, SaturatedFat 17.5, Cholesterol 79.4, Sodium 1414.9, Carbohydrate 87.8, Fiber 4.2, Sugar 3.8, Protein 24.3

RISOTTO WITH AUTUMN VEGETABLES



Risotto With Autumn Vegetables image

Make and share this Risotto With Autumn Vegetables recipe from Food.com.

Provided by JackieOhNo

Categories     Short Grain Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter
2 tablespoons olive oil
1 medium leek, rinsed well, dried, cut into 1/4-inch dice (white part only)
4 cups chicken broth, preferably homemade (or as needed)
2 cups italian short-grain rice (such as Arborio or Tesori)
1 small carrot, pared and cut into 1/4-inch dice
1 small turnip, pared and cut into 1/4-inch dice
1 small celery rib, cut into 1/4-inch dice
salt & freshly ground black pepper
1/4 cup freshly grated parmesan cheese
1/4 cup diced canned Italian plum tomato
1 garlic clove, minced

Steps:

  • Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
  • Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
  • Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
  • Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
  • Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
  • Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.

Nutrition Facts : Calories 611.5, Fat 22.1, SaturatedFat 9.8, Cholesterol 36, Sodium 888.8, Carbohydrate 86.5, Fiber 4, Sugar 3.2, Protein 14.6

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