Marvin Daviss Salad To Accompany 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:

• 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:

• Remove any core from the radicchio. Rinse the leaves and pat or spin dry. Put the leaves in a salad bowl.
• Add the slivers of tomatoes, capers, pine nuts and sprinkle with peppercorns.
• Sprinkle with vinegar and toss. Sprinkle with oil and give one final tos

Steps:

• Rinse the rice well in cool water.
• Drain well and set aside.
• Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
• Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
• Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
• Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
• Add the stock and salt to taste.
• Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
• Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
• Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
• When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
• Toss gently to mix.
• Season with the black pepper or crushed red pepper flakes.
• Serve at room temperature.

Steps:

• In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated., Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.