DIRTY RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
- In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
CRAB RISOTTO
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings, depending on serving size
Number Of Ingredients 9
Steps:
- Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
- Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.
SLOW-COOKER JAMBALAYA RISOTTO
I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. -Angela Westra, Cambridge, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.
Nutrition Facts : Calories 335 calories, Fat 11g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 1276mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
PRESSURE-COOKER JAMBALAYA RISOTTO
I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.
Nutrition Facts : Calories 396 calories, Fat 18g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1050mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
INSTANT POT® CAJUN SHRIMP RISOTTO
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
- Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 73.9 g, Cholesterol 220.9 mg, Fat 17 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 9.9 g, Sodium 2352.1 mg, Sugar 1.9 g
LOUISIANA BROWN JASMINE RICE AND SHRIMP RISOTTO
Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto. "It's really nutty and comes out a lot creamier," Mr. Link said.
Provided by Christine Muhlke
Categories weekday, side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat a medium saucepan over medium heat. Melt 2 tablespoons butter. Sauté the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes. Add 2½ cups stock and bring to a boil. Reduce heat to low, cover tightly and simmer for 20 minutes. Stir and quickly re-cover. Continue simmering for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set aside to continue steaming off the heat while preparing the rest of the dish.
- Heat a large sauté pan (at least 5 quarts) over medium heat. Melt 4 tablespoons butter. Sauté the onions, garlic, jalapeño and squash until soft, 10 to 15 minutes. Add the shrimp and cook until pink, about 5 minutes. Add 1 cup stock and the cooked rice and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the scallions and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 4 grams, TransFat 0 grams
SHRIMP CREOLE RISOTTO
This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's [Wine.Dine.Donate](/articlesguides/entertaining/winedinedonate/host_february07_menu) program.
Provided by Allison Vines-Rushing
Yield Makes 10 servings
Number Of Ingredients 21
Steps:
- In medium saucepan, combine shrimp shells and enough water to cover. (Refrigerate shrimp until used later in recipe.) Cover, place over high heat, and bring to boil. Reduce heat to moderately low and simmer 25 minutes, skimming foam occasionally. Pour stock through fine-mesh sieve into large bowl and set aside.
- In heavy, 6-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add bell pepper, half of onion, half of celery, half of carrots, half garlic, jalapeños, orange zest, 3 sprigs thyme, 2 bay leaves, 1 1/2 sprigs parsley, 1 tablespoon salt, and 1 teaspoon pepper. Sauté until tender, about 10 minutes. Add tomatoes and 1 1/4 cups wine, and simmer 3 minutes. Add shrimp stock and just enough water to cover vegetables, and simmer 20 minutes. Remove parsley, thyme, and bay leaves. Working in batches, purée in blender until smooth. Keep warm.
- In medium saucepan over moderately low heat, bring chicken stock to simmer. Cover; keep warm over low heat.
- In heavy, large saucepan over moderately high heat, heat 3 tablespoons oil until hot but not smoking. Add remaining onions, celery, carrots, and garlic; remaining 3 sprigs thyme, 2 bay leaves, and 1 1/2 sprigs parsley; and 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to moderate and sauté until vegetables are tender, about 10 minutes. Add rice and cook, stirring constantly, until rice is fully coated with oil, about 1 to 2 minutes. Add remaining 1 1/4 cups wine and cook, stirring occasionally, until wine is almost completely absorbed, about 4 to 5 minutes. Add 3/4 cup chicken stock and simmer, stirring occasionally, until liquid is absorbed. Continue adding stock, 3/4 cup at a time, stirring and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente, about 30 to 40 minutes. (There may be leftover stock.) Remove herbs, then stir in butter, lemon zest and juice, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover risotto and keep warm.
- Sprinkle shrimp with remaining 2 teaspoons salt and 1/2 teaspoon pepper. In large sauté pan over moderate heat, heat remaining 2 tablespoons oil until hot but not smoking. Add shrimp and sauté until pink, about 2 to 3 minutes. Remove from heat and keep warm.
- Divide risotto evenly among 10 bowls, mounding in center of each bowl. Top each mound with 6 shrimp. Spoon sauce around risotto and garnish with scallions and thyme leaves.
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Estimated Reading Time 5 mins
- Heat a Tbs. of oil in a large, deep-sided skillet. Add the andouille sausage and sear on one side for two minutes. Flip each sausage, then add the green bell pepper. Sear another minute, then toss the peppers and sausage together for another minute. Transfer to a bowl.
- Back in the skillet, add a Tbs. of butter and the crawfish tails. Sauté about two minutes, until the tails curl up. Transfer them to another bowl.
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- Heat a large shallow skillet to a medium-high heat. Add a little bit of olive oil to the pan. Once the oil is hot, add the sausage. Sauté the sausage until it's super brown and crisp, then flip over. Remove from the pan and set aside.
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