CHAMPAGNE RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
- In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
- In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the 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 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
CHAMPAGNE SHRIMP RISOTTO
Need a killer entrée that guests will rave about? Try restaurant-fare risotto with shrimp.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
- In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
- Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
- About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 125 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 1 g, TransFat 0 g
SHRIMP-AND-GRITS-INSPIRED RISOTTO
Similar to cooking stone-ground grits, risotto requires a bit of time and patience since it too calls for stirring and standing at your stove. But with risotto, which uses a short-grain rice such as Arborio, you gradually add a hot liquid while stirring. This process releases the starch in the rice that gives the risotto its creamy texture. I add the trinity (onion, celery, and green bell pepper) to turn the white rice to brown in this Cajun-inspired dish. This gives the rice a savory depth, which is topped with a lemony poached shrimp. Bonus: the diced lemon segments are a fun burst of flavor.
Provided by Carla Hall
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove the shells, including the head and tail, from the shrimp and reserve. Devein the shrimp. Refrigerate the shrimp until ready to use.
- Lay out a double layer of cheesecloth on a table and place the shrimp shells, lemon slices, bay leaves and peppercorns in the center. Gather the ends and tie up the cheesecloth into a bundle.
- Pour the chicken stock into a 4-quart pot. Drop the sachet in. Bring to a simmer over medium heat.
- Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat and add the onion, celery and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, for 1 minute. Add the rice and cook, stirring constantly, until lightly toasted, 2 minutes. Pour in the wine. Stir and cook until the alcohol has been cooked off and most of the wine has been absorbed into the rice. Ladle 1 cup of the hot stock into the saucepan and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and the mixture is thick and creamy, 15 to 20 minutes total. (You will have extra stock left over-I used 3 1/2 to 4 cups.) Remove from the heat, fold in the tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Return the stock to a boil, then reduce the heat to a simmer. Drop the shrimp into the remaining stock and cook until they are pink and tender, about 2 minutes. Remove the shrimp with a spider or slotted spoon and place in a bowl. Stir in the parsley, lemon juice, diced lemon segments, celery leaves and the remaining 1 tablespoon oil to the shrimp and season with salt and pepper.
- Divide the risotto among serving plates and top with the shrimp mixture. Garnish with additional parsley and serve immediately.
HEARTY SHRIMP RISOTTO
Super creamy and packed with shrimp, this impressive Italian meal maker is special enough to serve company. Laced with the warm flavors of white wine, goat cheese and fresh spinach, it's scrumptious, comforting and so fast! -Lydia Becker, Parkville, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted., Stir in cheese. Discard thyme and bay leaf. Serve immediately.
Nutrition Facts : Calories 405 calories, Fat 9g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 832mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHAMPAGNE RISOTTO WITH SCALLOPS
Provided by Pati D'Eliseo
Categories Champagne Cheese Rice Shellfish Valentine's Day Dinner Parmesan Seafood Scallop Winter Anniversary Bon Appétit Oregon Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.
SHRIMP RISOTTO
Make and share this Shrimp Risotto recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
- Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
- Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
- Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
- Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.).
Nutrition Facts : Calories 459, Fat 15, SaturatedFat 8.6, Cholesterol 143.5, Sodium 1394.5, Carbohydrate 56.6, Fiber 4, Sugar 2.4, Protein 21.4
SCALLOP RISOTTO WITH CHAMPAGNE
Make and share this Scallop Risotto With Champagne recipe from Food.com.
Provided by Derf2440
Categories Short Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mince green onions, separating white parts and tops, set aside.
- Place broth in a small saucepan, bring a simmer, do not boil.
- Keep warm over low heat.
- Coat a large saucepan with cooking spray, and place over medium heat until hot.
- Add butter and white parts of onions, cook until tender.
- Add rice, and cook 3 minutes, stirring constantly.
- Add champagne, bring to a boil.
- Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
- Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
- Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
- Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
- Rice will be slightly firm.
- Serve immediately.
ITALIAN SHRIMP AND SCALLOP RISOTTO
The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.
Provided by tea
Categories Main Dish Recipes Rice Risotto Recipes
Time 57m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
- Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
- Pour fish stock into a saucepan over medium heat and bring to a simmer.
- Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
- Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
- Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.
Nutrition Facts : Calories 702.8 calories, Carbohydrate 75.2 g, Cholesterol 125 mg, Fat 25.4 g, Fiber 2.3 g, Protein 31 g, SaturatedFat 6.5 g, Sodium 1059.1 mg, Sugar 1.4 g
SHRIMP RISOTTO
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Categories Wine Rice Shellfish Appetizer Side Valentine's Day Dinner Seafood Shrimp White Wine Winter Anniversary Birthday Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
- Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
- Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
- Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.
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