Kittencals Creamy Parmesan Risotto Recipes

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.

Steps:

• Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
• In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
• Add in garlic and stir for about 2 minutes.
• Increase heat slightly and add in the rice; stir for 1 minute.
• Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
• Add in another 1 cup broth, and stir until absorbed.
• Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
• Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
• Season with salt and pepper.
• Transfer to a bowl and sprinkle with chopped parsley.

Steps:

• Heat chicken stock in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
• Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

Steps:

• In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; 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 and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Steps:

• Set oven to 400 degrees F (or 350 degrees F for air-convection oven).
• Set oven rack to second-lowest position.
• Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).
• Add in garlic; cook stirring for about 2-3 minutes.
• Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
• Mix in the rice, then season with black pepper and salt.
• Cover with a tight-fitting lid.
• Bake for 30 minutes.
• Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).
• Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
• You may mix in more Parmesan cheese if desired.
• The rice is best if served immediately.