Emeraldrisotto Recipes

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.

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.

Steps:

• Pour the stock or broth into a saucepan and bring to a simmer.
• Keep liquid hot.
• In a large, heavy saucepan over low heat, heat oil.
• Add the leeks and saute about 5 minutes.
• Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
• (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
• Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
• Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
• Add the cheese and season with salt and pepper to taste.
• Stir to mix well.
• Serve at once.
• Makes 8 cups.

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
• Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
• Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

Steps:

• In a large pan, over medium heat, add the olive oil. When hot, add the onion, salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic.
• Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives.
• Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

Steps:

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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.

Steps:

• In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

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.

Steps:

• In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.
• In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add rice, and cook, stirring frequently, 2 minutes. Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
• Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).
• Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.
• MILANESE: In step 1, add saffron to broth mixture. In step 3, after adding last cup of broth to risotto, stir in peas.
• TOMATO: In step 1, replace broth mixture with tomato juice and 2 cups water.
• MUSHROOM: At the beginning of step 3, in a separate skillet, cook mushrooms with butter over medium-high until browned, 10 to 15 minutes. Proceed with step 3, and after adding last cup of broth to risotto, stir in cooked mushrooms.
• SEAFOOD: In step 1, replace broth with clam juice and 2 cups water. At the end of step 3, a few minutes before risotto is done, stir in scallops and shrimp. In step 4, omit the Parmesan.

Steps:

• Bring the stock to a boil in a pot.
• Add the wine, reduce the heat and simmer.
• Heat the oil in a large pan or wok.
• Gently fry the onion and garlic until soft but not brown, 2 minutes.
• Then add the rice and stir fry until the grains are translucent and coated with oil.
• Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
• Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
• Add the spinach and more stock and boil, stirring, until the rice is cooked. Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
• Season to taste with salt, pepper and nutmeg.
• Serve straight from the pan.