GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
RISSOLES
This is an old classic Aussie meal. When I was growing up, we always had Rissoles and onion gravy at last once a week. Give it a try and let me if you like this old favourite. Cook time does not allow for cooking the gravy or the vegetables.
Provided by Chrissyo
Categories Meat
Time 35m
Yield 4-6 Rissoles
Number Of Ingredients 12
Steps:
- Mix all the ingredients together (except oil), this is best done with your hands.
- Shape into 4 or 6 round balls and dust with the flour.
- Heat the oil on high in a heavy based frying pan until the oil is very hot.
- Place the Rissoles in the hot oil.
- Don't over crowd your pan.
- Make sure the Rissoles do not burn.
- Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
- Cook the other side the same way, turn the heat down to medium and cook through.
- Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
- Do not over cook the Rissoles.
- The cooking time would be similar to cooking American hamburgers.
- Serve with brown meat gravy and mashed potatoes with minted peas.
MUM'S RISSOLES
Mum has been making these rissoles for us for years now. They are the tastiest, easiest rissoles to make.
Provided by Alesha
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a bowl and mix well together with your hands.
- If the mix is too wet add breadcrumbs.
- Roll into small balls (about the size of golfballs) and flatten slightly.
- Place small amount of oil in a frypan on medium heat.
- Fry until brown and firm.
Nutrition Facts : Calories 390.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 53.7, Sodium 133.1, Carbohydrate 90.7, Fiber 2.1, Sugar 62.1, Protein 2.8
GOURMET RISSOLES
These rissoles are tender, juicy and very hearty. Great by themselves, in a burger or served with vegetables. You can even have them cold with a sweet chili dipping sauce!
Provided by Stew-It
Categories Meat
Time 25m
Yield 8 rissoles
Number Of Ingredients 13
Steps:
- Into a large bowl, add the all the ingredients less the bread crumbs.
- Fry bacon in pan until cooked.
- Mix with hands, ensure all ingredients are well mixed. Do not over mix.
- If ingredients is excessively moist, add some bread crumbs and mix through.
- Break into balls and flatten. Coat in breadcrumbs.
- In a heavy based frying pan, fry the rissoles until cooked.
- They should be cooked when the outside is brown.
- Do not cook on a high heat as they will burn and the inside will be raw.
Nutrition Facts : Calories 205.6, Fat 12.1, SaturatedFat 4, Cholesterol 70.9, Sodium 220.7, Carbohydrate 8.3, Fiber 0.9, Sugar 2.1, Protein 15.4
MEAT RISSOLES
Make and share this Meat Rissoles recipe from Food.com.
Provided by Tonkcats
Categories Meat
Yield 1 batch
Number Of Ingredients 6
Steps:
- Boil and mash potatoes. Set aside to cool (not cold).
- Cut up corned beef and add to potatoes.
- Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
- Roll into rissoles or shape of croquettes.
- Dip into beaten egg and roll in more bread crumbs.
- Fry in deep fat until golden brown.
- These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.
Nutrition Facts : Calories 2248, Fat 30.6, SaturatedFat 8.7, Cholesterol 744, Sodium 3364.9, Carbohydrate 416.3, Fiber 46.9, Sugar 29.7, Protein 85.3
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