RISOTTO TIMBALE
You will need a medium-size 1 1/2 to 2-quart-capacity baking mold or oven-safe bowl to prepare this Neopolitan classic - Sartu. Traditionally the labor is intensive, including rolling and frying mini meatballs to fill this rice dome. Here, an easy rich meat sauce is prepared and layered then topped with peas and mozzarella. It's impressive to be sure and can be prepared a few days ahead and baked off the night you wish to serve. Serve with something as simple as a salad of romaine, radicchio and endive, tossed with balsamic vinegar and olive oil.
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 6 servings
Number Of Ingredients 29
Steps:
- For the risotto: Heat the stock with 1 1/2 cups water and the saffron and keep warm. Heat 2 turns of the pan EVOO in a pot and cook the pancetta to render, 3 minutes. Stir in the garlic and onions and cook until softened, 3 to 4 minutes, and then add the rice and toast 1 minute. Pour in the wine and cook until evaporated, then begin adding the warm saffron liquid a few ladlefuls at a time, stirring frequently to develop the starches. The risotto will take exactly 18 minutes time from first addition of liquids. Stir in the cheese and butter and remove from the heat. For the meat and mushroom filling: Heat the stock in a small pot along with the mushrooms, and chop once reconstituted (keep the liquid). Melt 2 tablespoons of the butter in a large skillet and cook the onions to a light caramel color, then transfer to a plate. Melt the remaining 1 tablespoon butter, raise the heat slightly and stir in the chicken livers. Sprinkle with the thyme, some salt and pepper and cook 3 to 4 minutes. Pour in the sherry and transfer the livers to a plate. Pour the EVOO into the center of the skillet. Once the oil is hot, brown the beef and sausage, breaking up the meat as it cooks. Stir in the garlic and cook 1 to 2 minutes. Return the onions and livers to the skillet along with the tomato paste, mushrooms and mushroom soaking liquid. Simmer over low heat to thicken and combine the flavors, about 3 minutes. To assemble: Preheat the oven to 400 degrees F. Mix together the mozzarella, peas, basil and tomatoes in a small bowl. Grease a baking mold or ovenproof bowl with butter and dust with breadcrumbs. Fill the mold evenly with half of the risotto and top with the meat sauce. Create a small well in the center, and fill with the mozzarella, peas and tomatoes. Layer the rest of the risotto on top and smooth the surface. Dot the top with butter and remaining breadcrumbs. Bake 45 minutes. Let cool on a rack while in the mold 15 minutes before loosening the edges with an offset knife. Place a plate on top of the mold, invert, and serve.
TUSCAN CACCIATORE RISOTTO (RACHAEL RAY)
From Every Day with Rachael Ray. It was the December-January, 2007 edition. Am always looking for risotto or rice dishes to serve here at the home. As we serve rice at least once everyday, this one seemed to be one of those recipes that we could "play" around with. We enjoyed this very much! Didn't want to steal Rachael's thunder, so I posted it as she had it and explained what we did below.
Provided by Manami
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm.
- In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat.
- Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes.
- Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside.
- Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes.
- Stir in the rice until coated with the oil and slightly toasted, about 2 minutes.
- Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute.
- Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed.
- After about 7 minutes, stir in the chicken along with some broth.
- Continue to add the broth gradually, stirring constantly with a wooden spoon to make a creamy consistency, until the rice is al dente, about 22 minutes.
- Stir in the cheese and green peas and adjust the seasonings.
- Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits.
- Pass more cheese around the table.
- Enjoy with some Chianti and some nice and crusty warm bread!
TUSCAN CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
- Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
- Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
- Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.
FROZEN PEACH CHAMPAGNE COCKTAIL (RACHAEL RAY)
It's let down your hair, take off your pantyhose, burn your to-do list, have a cocktail because I want one day! Just cuz I said so. With me? Ok...here's a TOTALLY wickedly, sinful delish one for you. I'm putting this recipe up in June but if it were Ground Hog Day we would all be waiting breathlessly for Punxsutawney Phil to emerge from his burrow. If he saw his shadow, we would have six more weeks of winter. I say, let's drink to Phil! Don't look so confused. I'm just carrying on about enjoying life for whatever reason, right? Enjoy this Bellini-esque slush for grown ups!
Provided by Adrienne in Reister
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
- Place 4 scoops peach sorbet in blender.
- Add 2 shots orange liqueur.
- Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly.
- Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims.
- Garnish with a few raspberries and a sprig of mint and serve.
Nutrition Facts : Calories 203.1, Sodium 9.3, Carbohydrate 17.3, Sugar 14.3, Protein 0.1
TUSCAN-STYLE CAULIFLOWER
Make and share this Tuscan-Style Cauliflower recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes.
- Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
- Season the cauliflower to taste with salt and pepper and scatter the parsley on top.
Nutrition Facts : Calories 212.9, Fat 18.4, SaturatedFat 2.6, Sodium 40, Carbohydrate 11.5, Fiber 4.4, Sugar 6.3, Protein 3.4
More about "tuscan cacciatore risotto rachael ray recipes"
TUSCAN CACCIATORE RISOTTO - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 5 mins
HOW TO MAKE CHICKEN CACCIATORE BY RACHAEL - RACHAEL RAY SHOW
From rachaelrayshow.com
TUSCAN CACCIATORE RISOTTO - RECIPES LIST
From recipes-list.com
CHICKEN CACCIATORE FROM RACHAEL RAY’S ‘EVERYONE IS ITALIAN ... - YAHOO!
From yahoo.com
HOW TO MAKE CHIANTI RISOTTO WITH GARLICKY SPINACH AND OVEN
From youtube.com
HUNTER'S DINNER: CHICKEN CACCIATORE RECIPE | RACHAEL RAY
From rachaelray.com
RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY
From rachaelray.com
TUSCAN-CACCIATORE-RISOTTO-RACHAEL-RAY | KEEPRECIPES: YOUR …
From keeprecipes.com
RACHAEL RAY'S TUSCAN RECIPES | RACHAEL RAY IN SEASON
From rachaelraymag.com
RACHAEL RAY 16X74 "RACH'S TUSCAN-STYLE CHICKEN CACCIATORE - TRAKT
From trakt.tv
HOW TO MAKE RACH’S TUSCAN CACCIATORE | CHICKEN THIGHS WITH …
From msn.com
RACHAEL RAY'S CACCIATORE - THE DR. OZ SHOW
From drozshow.com
HOW TO MAKE CHICKEN CACCIATORE | RACHAEL RAY - YOUTUBE
From youtube.com
CHICKEN THIGHS WITH MUSHROOMS & BLACK OLIVES (TUSCAN
From rachaelray.com
CHICKEN CACCIATORE WITH WHITE WINE SAUCE (ROMAN-STYLE ... - RACHAEL RAY
From rachaelray.com
HOW TO MAKE RACH’S TUSCAN CACCIATORE - RACHAEL RAY SHOW
From rachaelrayshow.com
HOW TO MAKE RACH’S TUSCAN CACCIATORE - YAHOO!
From yahoo.com
10 BEST RACHAEL RAY RISOTTO RECIPES - YUMMLY
From yummly.com
RACHAEL RAY: RISOTTO MILANESE RECIPE - FOODUS.COM
From foodus.com
TUSCAN CACCIATORE RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
RACHAEL'S CHICKEN CACCIATORE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
TUSCAN CACCIATORE RISOTTO - EATINGWITHANGIE.COM
From eatingwithangie.com
LEMON RISOTTO RECIPE | RACHAEL RAY
From rachaelray.com
CHICKEN CACCIATORE RECIPE | RECIPE - RACHAEL RAY SHOW
From embed.rachaelrayshow.com
RACHAEL RAY RECIPES - FOOD NETWORK
From foodnetwork.com
HOW TO MAKE CHICKEN CACCIATORE | RACHAEL RAY
From greatcookingtips.com
TUSCAN CACCIATORE RISOTTO | RECIPE | TUSCAN RECIPES, RISOTTO RECIPES ...
WINTER DINNER: TUSCAN-STYLE CHICKEN CACCIATORE WITH
From rachaelrayshow.com
RACHAEL'S TUSCAN-STYLE CHICKEN... - RACHAEL RAY SHOW | FACEBOOK
From facebook.com
BEEF CACCIATORE RECIPE | RACHAEL RAY
From rachaelray.com
ITALIAN - RECIPES, STORIES, SHOW CLIPS + MORE | RACHAEL RAY SHOW
From rachaelrayshow.com
You'll also love