Very Easy Risotto Recipes

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

EASY RISOTTO

Steps:

• Melt butter in a medium saucepan.
• Add onion and saute 1 minute.
• Add rice, then cook and stir for 2 minutes more.
• Stir in water, bouillon, and pepper.
• Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
• Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
• Stir in parmesan cheese.

RISOTTO FOR BEGINNERS

Steps:

• Gather the ingredients.
• In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
• In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
• Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
• Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
• Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
• Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy ( al dente ).
• Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
• Serve in bowls and enjoy.

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.

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.

LEEK RISOTTO RECIPE

Steps:

• Make a vegetable stock and set aside. Then clean the leeks. Remove the dark green part of the leek and the last part with the roots. Then remove even the hardest outer leaf, which you can add to the stock for more flavor.
• Cut the leeks into rings. In a large saucepan, pour 3 tablespoons of extra virgin olive oil and half a dose of butter. Turn on the heat and when the butter has melted, add the rings of leeks, a pinch of salt and a ladle of vegetable stock. Cook for 2 to 3 minutes.
• Add the rice and mix well. Then add the white wine and let the it evaporate.
• add hot vegetable stock, very little at a time stirring constantly. Let it cook for about 15 minutes. At the end turn off the heat and add Parmigiano cheese and the remaining butter. Mix well for a creamy leek risotto. If you like, add some freshly ground black pepper. Serve leek risotto immediately hot with a little more grated Parmigiano cheese to taste.