Southwest Risotto Recipes

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.

Steps:

• In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.
• In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add rice, and cook, stirring frequently, 2 minutes. Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
• Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).
• Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.
• MILANESE: In step 1, add saffron to broth mixture. In step 3, after adding last cup of broth to risotto, stir in peas.
• TOMATO: In step 1, replace broth mixture with tomato juice and 2 cups water.
• MUSHROOM: At the beginning of step 3, in a separate skillet, cook mushrooms with butter over medium-high until browned, 10 to 15 minutes. Proceed with step 3, and after adding last cup of broth to risotto, stir in cooked mushrooms.
• SEAFOOD: In step 1, replace broth with clam juice and 2 cups water. At the end of step 3, a few minutes before risotto is done, stir in scallops and shrimp. In step 4, omit the Parmesan.

Steps:

• Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
• Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
• Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

Steps:

• Cook onion and garlic in butter in a large skillet over medium heat, stirring until tender. Add rice; cook 2-3 minute stirring constantly. Add wine, cook uncovered until wine is absorbed.
• Add 1 Celsius broth; cook stirring over med-high 5 minute or until broth is absorbed. Add remaining broth 1 Celsius at a time, cooking and stiirring constantly until each cup is absorbed, about 25-30 minute (Rice will be tender and have a creamy consistency).
• Stir in whippng cream and next 5 ingredients. Cook 2 minute longer.

Steps:

• Melt the coconut oil in a 10-inch, high-sided saute pan over medium heat. Add the brown rice, stir to coat, and allow to toast, about 1 minute. Carefully (in case it flames) add the 1/4 cup bourbon, stirring to fully incorporate. Once the bourbon is mostly absorbed, add the broth, 1/2 cup at a time, stirring constantly. Wait until the liquid has evaporated, before adding another 1/2 cup. (You will have to babysit this a bit, but just be patient.) After you have added about 4 cups of the broth, add the broccoli, asparagus and peas. Continue adding the broth in 1/2 cup increments; you will notice the mixture starting to thicken. Stir and add the remaining broth. When the rice is tender, after about 45 minutes, stir in the goat cheese, orange zest, orange juice, and the remaining 1 tablespoon bourbon. Season to taste with salt and pepper. Serve immediately.