Pastawithcarrotsrisottostyle Recipes

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic, and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition, and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done, it will be white on inside when cut and pasta is how you like it.
• Taste, adjust seasoning, garnish with parsley and parmesan if using, and serve.

Steps:

• Bring the stock to a boil in a covered pot.
• Put the carrots in the stock water, lower the heat and very gently simmer.
• In a large wok or saucepan, saute the onions until softened but not brown.
• Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
• Add the dill.
• Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
• When it is absorbed, ladle in another cup worth.
• Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].
• When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
• Serve immediately.

Steps:

• Bring the broth to a boil over high heat.
• Cover; reduce to low and keep at a simmer.
• In a medium saucepan, heat the olive oil over medium heat.
• Add the rice and stir for about 1 minute to coat all grains.
• Add the garlic and cook an additional minute.
• Add about 1/2-cup of the simmering broth and stir well.
• Stir often until the liquid is absorbed.
• Add another 1/2-cup of the broth and repeat the process.
• It should take about 30 minutes until the last of the broth is absorbed.
• Regulate the heat if it appears that the liquid is absorbed too fast.
• When the rice is done, add the Parmesan cheese and stir well to combine.
• Garnish with the parsley.
• Serve immediately.

Steps:

• Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
• Stir garlic into spaghetti pieces and cook for 30 seconds.
• Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
• Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
• Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

Steps:

• In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
• In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
• Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
• Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

Steps:

• 1. Bring stock to a boil in a medium saucepan over high heat. Reduce heat to low to keep stock hot.
• 2. Melt 4 tablespoons of the butter in a medium heavy-bottomed pot over medium-high heat. Add onions and cook, stirring with a wooden spoon, until they begin to brown, about 5 minutes. Add uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about 5 minutes.
• 3. Add 1 cup of the hot stock at a time to the pasta, stirring constantly; wait until almost all the stock has been absorbed before adding more. Continue cooking and adding stock (you may have some stock left over) until pasta is tender but firm to the bite, 10-15 minutes.
• 4. Remove pot from heat and stir in the remaining 1 tablespoons butter and the parmigiano. Season to taste with salt and pepper. Transfer to a warm serving dish and garnish with parsley. Serve with more freshly grated parmigiano, if you like.