Snowy Day Risotto White Risotto Recipes

Steps:

• Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice and stir to coat. Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine.
• Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
• Carefully remove the lid--the risotto will look a bit soupy at this point. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes. Stir in the remaining 2 tablespoons butter and the 1 cup cheese. Season to taste with salt and pepper, if you like. Pass additional grated cheese at the table.

Steps:

• Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes. Remove the pod and keep the milk warm while you prepare the risotto.
• Heat the butter in a large saucepan over medium heat. Add the rice and stir with a wooden spoon to coat evenly with the butter. Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next. Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the white chocolate and salt.
• Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate.

Steps:

• Bring the milk, sugar and vanilla to a simmer over low heat.
• Heat 1 tablespoos of the butter in a separate, large saucepan over medium heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes.
• Begin adding the hot milk 1/2 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 30 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk.
• Remove the risotto from the heat and stir in the remaining butter, salt to taste and chopped chocolate. Top with shaved chocolate, fruit, whipped cream or nuts.

Steps:

• Basic Risotto
• Bring the chicken stock to a boil in a medium pot over medium-high heat and lower the flame to a simmer.
• Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes.
• Add the rice and continue to cook, stirring constantly, for 4 minutes. Add the white wine and salt and continue to cook, stirring vigorously, until the wine has completely evaporated. Add 1 cup of the chicken stock and continue to cook and stir vigorously. When the chicken stock has been almost completely absorbed, about 7 minutes, add another cup of the chicken stock and continue to cook, stirring constantly but not vigorously. When the chicken stock has been almost completely absorbed, add the remaining 2 1/2 cups chicken stock and continue to cook, for a total cooking time of about 25 minutes, stirring gently so that the rice does not stick.
• Stir in the butter and Parmesan and mix to incorporate. Taste and adjust the seasoning. Transfer to a platter or serving plates and finish with a generous turn of the pepper mill.
• Spring: Pea, Carrot, and Chive Risotto
• Bring a medium pot of salted water to a rolling boil over high heat. Add the peas and carrots and boil for 2 minutes (if using frozen peas, then just cook the carrots). Strain the vegetables through a fine-mesh sieve and cool under cold running water. Set aside.
• Add the cooked peas and carrots and the chives to the risotto when you add the butter and Parmesan.
• Summer: Fava Bean, Spinach, and Mushroom Risotto
• To shuck the fava beans, bring a medium pot of salted water to a rolling boil over high heat. Meanwhile, fill a small bowl with ice water.
• When the water is boiling, add the fava beans and cook for 90 seconds. Immediately remove the beans with a strainer and place them in the cold water until cool, about 2 minutes. Keep the pan of water at a boil. Drain the beans, then peel off the tough outer skins; set aside. Add the spinach to the boiling water, and cook for 1 minute. Strain the spinach and beans and cool under cold running water. Set aside.
• Heat the olive oil in a medium sauté pan over high heat. Add the mushrooms and salt and cook, stirring frequently, until the mushrooms begin to brown. Remove them from the heat and set aside.
• Add the cooked beans, spinach, and mushrooms to the risotto when you add the butter and Parmesan.
• Fall: Fennel Risotto
• Instead of adding the 2 tablespoons butter from the Basic Risotto recipe at the end, melt them at the beginning of cooking in a large sauté pan over medium heat. Then, add the fresh fennel, onions, and ground fennel and cook, stirring frequently, until the fresh fennel is soft and the onions are soft and translucent, about 10 minutes. Add a few tablespoons of water, if necessary, to ensure that the vegetables do not brown. Set aside and proceed with the recipe as directed
• Add the cooked fennel mixture to the risotto when you add the Parmesan at the end.
• Winter: Prosciutto Risotto
• Add the prosciutto along with the onions at the beginning of the cooking process.
• Variation: Saffron Risotto
• Soak the saffron threads in the warm water for 5 minutes. Set aside. Add the saffron to the risotto along with the final addition of chicken stock. Proceed with the recipe as directed.

Steps:

• Melt two tablespoons butter in a heavy frying pan over low heat. Add the shallots and cook until transluscent, about five minutes.
• Pour in the rice and stir with a wooden spoon over medium heat until all the rice is coated with the butter. Let it cook for three to four minutes, stirring frequently so that it absorbs the butter and turns opaque.
• Add the wine, and cook till evaporated,then the chicken stock, a cup at a time, and cook the rice over medium heat, stirring constantly as the stock is absorbed by the rice. When the rice is almost tender, after about 15 minutes, add the garlic. Cook until the rice is al dente, about five to eight minutes more.
• Season to taste with salt and pepper. Let the rice sit off heat for two to three minutes. Stir in the remaining butter. Do not return to heat or the butter will melt without binding. With a truffle cutter or sharp knife, shave off pieces of truffle and sprinkle them on the rice.