Family Style Risotto 6 Servings Recipes

SIMPLE ITALIAN RISOTTO

Steps:

• This process takes 20 minutes so prep your ingredients, find your favorite wooden spoon, pour yourself a glass of wine and don't stop stirring.
• Warm the stock on the stovetop and preheat a large straight-sided skillet to medium high.
• Add the olive oil and diced onion, sauté until the onion is soft. Add the Arborio rice and stir until all the rice is coated with olive oil.
• Add the white wine and stir until the wine is absorbed. Add enough of the warm stock to cover the rice.
• Stir until it is all absorbed and then add more stock to cover the rice again, continue adding stock until it is gone and absorbed by the rice. Don't stop stirring. This will take 20 minutes.
• Taste the rice; it should be al dente. You may need to add some hot water if the rice isn't fully cooked and you've used all the stock. Use the same warming process you would with the stock.
• Turn down the heat, add at least a ½ cup of freshly grated parmesan cheese. If you use a really good parmesan, you usually don't need to add salt. Add the basil at the last minute before serving.

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

QUICK AND EASY 'RISOTTO' RECIPE

Steps:

• Heat oil in medium saucepan on medium heat. Add mushrooms and onions; cook and stir 5 min. or until tender.
• Stir in rice, water and wine. Bring to boil; cover. Reduce heat to low. Simmer 20 min. or until rice is tender.
• Stir in 1/2 cup of the cheese and the milk. Sprinkle with remaining 1/4 cup cheese.

RISOTTO MILANESE

Steps:

• 1. In a large pot, bring the chicken stock to a simmer (do not bring it to a boil or the liquid will start to evaporate) 2. In a 12-14 ounce skillet, heat the oil over medium heat. 3. Add the onions and lightly saute for 3-4 minutes until translucent. 4. Add the rice. Using a wooden spoon, stir the grains until toasty and opaque. 5. Add 1/2 cup of the hot stock to the rice and cook until it’s absorbed. 6. Continue adding stock 1/2 cup at a time waiting to add more stock until all the liquid is absorbed and the risotto is tender and creamy. This process should take about 20 minutes. 7. When all of the liquid is absorbed add the butter and cheese and continue stirring until combined. 8. Cool to room temperature for little ones and serve (if adults are going to eat it, dig in right away!)

VERY EASY RISOTTO

Steps:

• Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
• Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

EASY BAKED RISOTTO

Steps:

• Gather the ingredients. Heat the oven to 400 F.
• In a heavy, ovenproof saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and garlic; sauté and stir for 4 to 5 minutes until translucent.
• Add the rice; cook and stir for 4 to 5 minutes longer.
• Add the broth, basil , salt, and pepper and bring to a simmer, stirring frequently.
• Cover the pan with foil, then add the lid. Place in the oven.
• Bake for 20 minutes, then carefully remove from the oven, remove the lid and foil, and stir thoroughly.
• Return the foil and lid and place back in ​the oven.
• Bake 5 minutes longer. Test the rice to see if it's done; it should be slightly firm in the center. If the rice isn't done, cover and return to the oven and bake 5 to 10 minutes longer.
• When the rice is done, stir in the cheese and butter . Cover and let stand for 5 minutes before serving.

PARMESAN RISOTTO RECIPE

Steps:

• Peel and finely chop the onion. Add the oil to a deep 12-inch skillet over medium high heat on the stove. Add the onion and cook until it's tender, about five minutes.
• While the onion is cooking, add chicken stock and water to a medium pot and set it over medium heat on the stove, with a ladle nearby.
• When the onions are tender, add the Arborio rice to your skillet and stir it around for a minute or two. Add the cup of wine and continue stirring, pushing the rice toward the middle and scooping the wine over it, until the liquid is absorbed.
• Add a ladle (1/2 cup) of the chicken stock mixture to the skillet and stir until it is absorbed by the rice (push the rice toward the center and scoop the liquid over it as you go.) Continue adding one ladle of liquid at a time, stirring frequently after each addition and waiting for the stock to be absorbed before adding the next ladle. You may need to lower the heat under the pot with the chicken stock, to keep it at a simmer.
• The risotto is cooked when the rice is just tender but not mushy. It will take 30-35 minutes once you've added the rice to the pan, and your chicken stock mixture will be almost gone. Turn off the heat and stir in the Parmesan and pepper. Taste the risotto to see if it needs any salt. (It might not, depending on the stock you used.)
• Serve risotto as a side dish or beneath your meat, fish and veggies on the plate. Store leftovers in the refrigerator for up to four days. The leftovers also freeze well.

EASY LEMON CHICKEN RISOTTO WITH MUSHROOM

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and mushrooms; cook and stir 6 to 8 min. or until chicken is done.
• Add reduced-fat cream cheese; cook 2 to 3 min. or until completely melted, stirring constantly. Stir in broth and lemon zest; bring to boil, stirring frequently.
• Stir in rice; simmer on medium-low heat 5 min. Add peas; stir. Cover. Remove from heat. Let stand 5 min. or until rice is tender and peas are heated through; fluff with fork before serving.

RISOTTO

Steps:

• PREPARING THE RICE.
• Peel and finely chop the onion.
• Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
• Add the onion and cook, continuing to stir, until it turns soft and translucent.
• Turn the heat down if the onion starts to brown.
• Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
• Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
• Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
• Adjust the heat as necessary-- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
• ADDING THE LIQUID TO THE RICE.
• Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
• Pour it in the pan with the rice, stirring constantly with a spoon.
• After the first addition of broth, the rice mixture will look a bit soupy.
• As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
• You should see little bubbles popping up on the liquid from time to time.
• If it bubbles more vigorously than this, turn the heat down to medium-low.
• When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
• DETERMINING WHEN THE RISOTTO IS COOKED.
• Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
• It is now time to test whether the risotto is cooked.
• Spoon up a grain of rice and bite into it-- it should be tender without being too mushy.
• If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
• If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
• Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
• Simply heat up another cup or 2 of chicken broth.
• If you run out of broth, use hot water.
• When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
• SERVING THE RISOTTO.
• Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
• Stir.
• Add the grated Parmesan cheese and stir well.
• Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.

FAMILY STYLE RISOTTO- 6 SERVINGS

Steps:

• Heat 8 cups low sodium chicken broth in a saucepan; bring to simmer and keep hot. Melt butter and oil in large nonstick skillet,medium heat. Add rice, minced onion, pepper, stir with non-metal spoon ntil onion is transparent. Add wine. Add smashed garlic clove. Reduce heat,then add 1 1/2 cups hot broth, stir for 2 minutes. Watch for "mostly absorbed liquid",then repeat adding broth until all is used and rice has expanded. Do not rush this. Patience will reward you. Add the minced parsley and peas, continue stirring gently. Add the butter and grated cheese,stir to combine until risotto has become creamy. Remove garlic clove. Taste for seasoning and tenderness. Serve within 5 minutes as side dish.