Summertimerisottorisottoallestate Recipes
SUMMERTIME RISOTTO (RISOTTO ALL'ESTATE)
Make and share this Summertime Risotto (Risotto All'estate) recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat ¼ cup olive oil in a 2 quart saucepan over low heat.
- Add in the onion and saute slowly until soft.
- Add in the zucchini and garlic, briefly saute over medium heat until the garlic gives off it aroma.
- Heat the broth in another pan until it is very hot; turn off the heat, but keep the broth hot.
- Add the rice to the zucchini mixture and, stirring constantly with a wooden spoon, saute until the rice is opaque and makes a clicking sound against the metal of the saucepan, approximately 1-2 minutes.
- Add the hot broth to the rice one ladleful at a time, stirring frequently.
- The rice should cook very slowly over low heat.
- Wait until the liquid is absorbed before adding the next ladleful of broth.
- Midway in the cooking time, add the basil and salt and pepper to taste.
- When the risotto is al dente, add the mozzarella, the remaining 2 tablespoons olive oil, and the parmesan cheese.
- Turn off the heat and stir vigorously until all the oil and cheese are absorbed; serve immediately.
Nutrition Facts : Calories 757.5, Fat 32.9, SaturatedFat 9.4, Cholesterol 33.4, Sodium 1525.6, Carbohydrate 86.9, Fiber 4.1, Sugar 3.8, Protein 26.3
GOURMET MUSHROOM RISOTTO
In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe.
Provided by Redneck Epicurean
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the broth over low heat.
- In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
- Put the mushrooms and the liquid in a bowl and set aside.
- Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
- Stir in the rice,coating it with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
- Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 424.6, Fat 18.2, SaturatedFat 7.2, Cholesterol 25.2, Sodium 909, Carbohydrate 47.4, Fiber 3, Sugar 4, Protein 15.3
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