Ranch Risotto Recipes
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
More about "ranch risotto recipes"
CREAMY BAKED SAUSAGE RISOTTO - THE CLEVER CARROT
From theclevercarrot.com
- In a 6 qt. Dutch oven, or another oven-proof pot with lid, warm the 1 tsp. of olive oil over medium heat. Add the sausage and brown on all sides, about 10-12 minutes. Transfer sausage to a cutting board. Pour out any residual oil and clean the bottom of the pot with a paper towel.
- To begin the risotto, add the olive oil and butter to the Dutch oven. Saute the onions, celery, and garlic over medium-low heat until the vegetables begin to soften, abut 5-7 minutes.
SPRING RANCH RISOTTO WITH ASPARAGUS AND PEAS
From hiddenvalley.com
- Heat the olive oil over medium heat in a medium pot or sauté pan. Add rice, and stir for 2–3 minutes, coating the rice well with the oil.
- Add ½ cup of the broth, and cook, stirring constantly, until the liquid is almost all absorbed. Continue adding ½ cup broth at a time using this same method, until the liquid is creamy and the rice is cooked through but not too soft, about 20–25 minutes total.
- With your last addition of broth, add the asparagus. Stir in the peas about 2 minutes before the risotto is done. Remove from heat and stir in the ranch dressing, using more or less depending on how loose you want the risotto.
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