Risotto With Porcini And Broccoli Rabe Recipes

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Steps:

• Blanch the broccoli rabe, and then immediately shock in an ice bath. Remove from the ice and set aside.
• Heat the chicken stock in a medium saucepan and keep warm on the stove. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute. Pour in the wine and cook until completely reduced.
• Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.
• Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
• Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.

Steps:

• Make the broth:
• In a large kettle or stockpot combine the carcass with the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the broth through a large sieve into a large bowl, discarding the solids, return it to the kettle, and boil it until it is reduced to about 10 cups. Reserve 8 cups of the broth and transfer the remaining broth to a container for another use. The broth may be made 1 week in advance and kept covered and chilled if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again. The broth keeps, frozen, for 3 months.
• In a small bowl let the < I>porcini soak in the hot water for 30 minutes and strain the soaking liquid through a rinsed and squeezed paper towel set over a cup, reserving it. Wash the porcini under cold water to remove any grit and chop them coarse. Trim the broccoli rabe, discarding any yellow or coarse leaves and the tough stem ends. Peel the large stems, cut off the flowerets, reserving them, and cut the stems and the leaves crosswise into 1 1/2-inch pieces. Bring the reserved 8 cups broth to a boil, add the broccoli rabe stems, leaves, and reserved flowerets, and simmer the mixture for 4 minutes, or until the broccoli rabe is just tender. Transfer the broccoli rabe with a skimmer to a bowl and keep the broth at a bare simmer.
• In a large saucepan cook the onion and the porcini in the butter over moderate heat, stirring, until the onion is softened and add the rice, stirring until it is coated well with the butter. Add the wine and the reserved porcini soaking liquid and cook the mixture over moderately high heat, stirring constantly, until the liquid is absorbed. Add about 1/2 cup of the simmering broth and cook the mixture, stirring constantly, until the broth is absorbed. Continue cooking the mixture and adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 20 minutes to become al dente.) Stir in the broccoli rabe and simmer the risotto, stirring, until it is heated through. Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.

Steps:

• In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.

Steps:

• In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan heat oil over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add rice and lemon zest; cook and stir until rice is coated, 1-2 minutes. , Stir in wine. Reduce heat to maintain a simmer; cook and stir util wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, adding broccoli after half the broth has been added. Cook until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.

Steps:

• Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.
• Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve. Coarsely chop florets and leaves.
• Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté onion with 1/2 teaspoon salt until softened, 3 to 5 minutes. Stir in garlic and sauté 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes. Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes. (If needed, add more hot broth to moisten; there will be some broth left over.) Stir in cheese and salt and pepper to taste. Serve with more cheese on the side.