THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
"POOR MAN LOBSTER" AND SHRIMP RISOTTO WITH TRUFFLE ESSENCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 21
Steps:
- To make the tomato sauce: In a large soup pot, heat the oil over high heat until smoking. Add the lightly floor cubed monkfish and cook for about 2 minutes, stirring frequently. Remove the fish and set aside. Add the onion, carrot and celery cook for another 5 minutes. Add the garlic, tomato and tomato paste cook for another 5 minutes. Deglaze the pan with brandy then white wine. Reduce by half and add 1cup of water (or chicken broth). Add thyme and bay leave, season with salt and pepper. Bring to a boil and reduce heat. Simmer for 15 minutes. Add the cream brings back to a boil; simmer for another 5 minutes. Check the seasoning. Set aside.
- To make the risotto: In a medium saucepan, melt the butter. Add the onion and cook for 2 minutes. Add the rice and cook for 1 minutes stirring frequently. Add a cup of the liquid, cook and stir until all the liquid has been absorbed. Repeat the procedure until you have used all the liquid. Add the diced shrimp and the monkfish. Add some of the tomato sauce and cook for another 5 minutes (add more sauce as needed) the risotto should be creamy but not to liquid. Serve immediately in soup bowls and garnish with one of the whole shrimp, your favorite herb, and drizzle with the truffle oil.
POOR MAN'S PIE
This is an awesome recipe that I got from my coworker. It can be modified in many ways, including for the slow cooker. It's a simple meal of things you often already have on hand that really sticks to the bones, and it can also be a fun way to use up some leftovers.
Provided by KatieDarling
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; season with salt, black pepper, garlic powder, and onion powder. Drain excess grease. Stir cream of mushroom soup and green beans into ground beef and bring to a simmer.
- Spread ground beef mixture into a 9x13-inch casserole dish. Spread mashed potatoes evenly over ground beef mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 29 g, Cholesterol 66.7 mg, Fat 19.1 g, Fiber 3.5 g, Protein 20.5 g, SaturatedFat 9.4 g, Sodium 1041.5 mg, Sugar 3.3 g
POOR MAN'S PAELLA
Okay I have to admit it, I've never tasted saffron. It is just one of those things I can not justify the price. Of course I am on a budget and have to save money where I can. That was how the recipe for Poor Man's Paella came about. Also, Oklahoma is land-locked and seafood is pretty pricey so it found its way out of the dish too. Now this obviously is not traditional spanish paella. I am sure you can argue that it isn't paella at all but I won't go into a long rant about origins of words (I majored in English) or history and origins of dishes. So some will just have to agree to disagree with me. Regardless my family loves this and I am always looking for one-pot meals to cook. The only draw back for me is I am horrible with rice. I have no idea why,no matter what method I try, it ends up cooking wrong. I think the rice is out to get me... I can hear it now mocking me from the kitchen.
Provided by Maiden77
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a 12-inch skillet with high sides. Add the smoked sausage to the pan and brown. Removed from the pan and set aside.
- Pat chicken breasts dry and season with salt and pepper on both sides. Over medium-high heat, brown both sides of the chicken breasts. Remove from the pan and tent with foil.
- Add the onion and all the peppers and cook, scrapping up the brown bits from the pan. Cook until the vegetables have softened.
- Add the garlic and cumin, paprika, and cayenne; cook until fragrant, about a minute. Add the tomatoes and rice and stir until coated.
- Pour in the chicken broth and add the bay leaf and bring to a boil. Cover and reduce heat to simmer. Cook until the rice is tender (roughly 20-30 minutes, try to leave covered.).
- Once the rice is cooked, add salt and pepper to taste. Dice the chicken into 1-inch pieces and add it and the smoked sausage to the pan.
- Stir in the parsley and peas and cover, continue to cook over low heat until the any pink that might remain is cooked from the chicken and the chicken and sausage is heated through.
Nutrition Facts : Calories 1137.8, Fat 50.6, SaturatedFat 15.3, Cholesterol 145.8, Sodium 2817.9, Carbohydrate 98.8, Fiber 8.1, Sugar 9.3, Protein 68
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