arborio rice

Spring-Vegetable Risotto

onion

carrots,

unsalted butter

Arborio rice

saffron

dry white wine

chicken stock,

fava beans, or peas

asparagus spears,

salt and pepper

Parmesan cheese

In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.

Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.

Add one-half cup more stock and continue cooking, stirring frequently.

Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.

Stir in the cheese and remaining butter. Serve immediately.

This simple recipe for Mushroom Risotto is packed full of flavour and a great dish for the whole family to enjoy.

Mushroom risotto

litre salt-reduced vegetable stock

olive oil

brown onion, finely chopped

garlic cloves,

butter

Portabella mushrooms, coarsely chopped

parsley

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5348771529001-5599487302001

This Mushroom Risotto from Delish.com is worth every bit of stirring. 

Mushroom Risotto

c. low-sodium chicken or vegetable broth

onion, finely chopped

garlic,

lb. button mushrooms, sliced

bay leaf

kosher salt

black pepper

c. white wine

c. Parmesan

c. frozen peas, thawed

I had to use the asparagus in my garden, so I put in that, some fiddle ferns, and some broccoli rabe, which is also growing too fast. I also prefer white pepper; it gives it just a little more zing.

Was a great recipe and I definitely prefer to do it with the wine, it just adds some more flavor. I also didn’t use onions and peas and it came out a lot better in my opinion, overly this was a wonderful and delicious meal and it would make sense that it was on delish.com, so I would definitely recommend this to anyone who hasn’t yet tried it!

This was the first time that I have ever made risotto.  The family loved it.

It was very delicious. I made it without wine but did use some lemon. I added some fresh asparagus the last 10 minutes.

Followed the recipe as-is - one of our new favorites! Paired with a cast-iron seared ribeye for a perfect meal!

Made it with lemon juice instead of wine and it was delicious!

It was yum. Made without wine and added some lemon zest before serving.

Risotto was creamy and perfect for a first Autumn weekend! Thanks.

Grated 0.42lb of parmesan block and used it all. Didn’t have any of the seasonings listed except salt, pepper, garlic powder, onion powder, and oregano. Came out incredibly delicious. Was probably all the cheese ;)

Just made this tonight but when do you add the peas?

Wow, just finished cooking this recipe, My God it’s amazing, love it. The flavours are so good.Well done guys.

This recipe was delicoous, even when made to be vegan friendly. I used avocado oil.

This was very good. I made it using vegetable broth for “meatless Monday”. It earned full family approval and will make it into the regular rotation. Thanks Delish!

Very good and flavorful! I substituted a white cheddar for the cheese because it’s what I had on hand and it worked great! Thanks for the recipe!

https://streaming.hearstdigitalstudios.com/3b13f843-0197-4262-a9eb-e10360922b5a/video_rover_16x9_1080p_hd_1589907984_38317.mp4

You'll Feel Like A Pro After Making This Mushroom Risotto

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.

Mushroom Risotto With Peas

Salt and pepper

wild mushrooms mushrooms

thyme leaves sage

arborio or carnaroli rice

dry white wine,

frozen peas, thawed (optional)

grated Parmesan cheese, Parmesan and Pecorino Romano

Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.

Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.

Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.

Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.

Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.

Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

This rice pudding cake is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding. 

Rice Pudding Cake With Raspberry Jam Sauce

700 milliliters/1¼ pints full-fat milk

¼ tsp fine sea salt

lemon, zest and 2 tsp juice

75 grams/2¾oz soft unsalted butter,

free-range eggs, separated

75 grams/2¾oz caster sugar

tsp vanilla extract

raspberry jam

lemon juice

raspberry liqueur,

Rice pudding cake with raspberry jam sauce

L low-sodium chicken or vegetable stock

garlic, crushed

450 g button mushrooms, sliced

salt

120 mL white wine

g Parmesan

https://streaming.hearstdigitalstudios.com/698f6416-9e74-4495-8945-4f462c5c4a0c/video_rover_16x9_1080p_hd_1532377107_8968.mp4

Two very different recipes from two very different women.

Gwyneth Paltrow Vs. Giada De Laurentiis: Whose Risotto Is Better?

Elevate a standard risotto to something out-of-this-world with a few tweaks. It’s great for using up leftover roast chicken. Finish with drops of truffle oil

Roast chicken risotto with chicken crackling

leftover roast chickencarcass (you’ll need

carrot,halved lengthways

onions,1

bay leaves

chicken stock cubes

butter,plus a large knob

garlic

risotto rice

milliliters white wine

½ lemon,zested

thyme, leaves picked

grated parmesan,plus extra shavings to serve

truffle oilor extra virgin olive oil,

Strip all the meat from the chicken carcass, shredding it into bite-sized pieces. Transfer to a plate along with any skin you can salvage and any jellied juices and fat, then chill until needed. Put the carcass in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> with the carrot, halved onion and bay leaves. Cover with cold water, then bring to the boil. Reduce the heat to a gentle simmer, cover and cook for at least 30 mins and up to 2 hrs until you have about 1 litre of stock. Strain through a sieve into a large jug or pan. Discard the bones, bay and veg. If you end up with more than 1 litre of stock, continue to cook over a high heat to reduce. Whisk in the stock cubes until dissolved, then keep the pan warm over a low heat while you make the risotto.

Heat a large <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> or high- sided frying pan over a low heat. Melt the butter, add the oil and fry the chopped onion for 10 mins until soft and translucent. Add the garlic and stir for 1 min more, then add the rice. Cook, continuing to stir for a few minutes until the rice has absorbed some of the butter and is shiny. Pour in the wine and stir until the liquid has bubbled away.

Add the lemon zest and thyme, then a generous ladleful of the warm stock. Continue to cook the risotto over a low-medium heat for 20 mins, stirring often, adding the stock a ladleful at a time and allowing it to be absorbed before the next addition. Add the reserved chicken and any jellied juices and fat towards the end of the cooking time to warm through. The risotto should be loose and soupy, and the rice grains very nearly cooked, but still retaining a little bite. Stir in some more stock to loosen if needed (or kettle-hot water if you’ve run out), then a large knob of butter and the parmesan. Season well and cover. Leave for a few minutes for the butter and cheese to be absorbed while you make the crackling.

Tear or chop the chicken skin into small pieces, then put in a cold, dry <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. If the skin is quite lean (with no fatty patches) add a drizzle of oil; otherwise, the fat should render from the skin and start to sizzle. Fry for a few minutes until the skin is crisp, then transfer to a plate lined with kitchen paper.

Check the consistency of the risotto again – the rice will absorb more stock as it rests, so you may need to add more. Spoon into bowls, drizzle with truffle or olive oil, and top with some shaved parmesan and the chicken crackling.

This Ligurian risotto is not something you would actually come across in Liguria, that green and gorgeous coastal strip of northwest Italy. But I call it that because the components of my recipe are, give or take, the discrete parts of that Ligurian wonder-sauce, pesto.

Ligurian Risotto

vegetable broth

garlic clove,

white wine

pecorino

white pepper

pine nuts

basil leaves

Place broth in a medium saucepan and bring to a low simmer. While broth heats, place a wide saucepan over low heat and add butter and oil. When butter has melted, add onion and garlic and sauté until softened. Add rice and stir until well coated.

Raise heat to medium and add wine to rice. Stir until wine is absorbed, then reduce heat slightly. Begin adding ladlefuls of hot broth, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until al dente (tender but slightly chewy), about 20 minutes. All broth may not be needed; if additional liquid is needed, boiling water may be used.

Remove pan from heat and add pecorino, mixing it in well. Season with white pepper to taste, and mound on a large platter. Scatter with toasted pine nuts and basil leaves, and serve immediately.

There’s no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn’t loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.

Arancini

unsalted butter (1/2 stick)

Italian seasoning or dried parsley

Kosher salt and black pepper

arborio rice (about 7 ounces)

chicken stock, warmed

Parmesan,

all-purpose flour

eggs

panko or bread crumbs

parsley (optional)

arrabiata sauce

Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.

Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.

Once all the stock has been absorbed — the rice should be tender but still slightly toothsome and the risotto creamy — stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.

Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you’re not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn’t cold, it can fall apart in the hot oil.)

In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)

Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.

Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.

Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)

Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Mushroom & spinach risotto

onion,chopped

chestnut mushrooms,sliced

sundried tomatoes,chopped

vegetable stock

parmesanor vegetarian alternative, freshly grated

fresh young leaf spinach,washed

warm ciabatta and green salad,to serve

Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.

Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.

Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.

Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

Add this tasty mushroom and spinach risotto to your repertoire of meals.

Mushroom and spinach risotto

litre Massel salt reduced chicken style liquid stock

button mushrooms, sliced

baby spinach

parmesan

butter, chopped

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5348771529001-5770878685001

A simple and easy yet super tasty and flavour-packed Ginger, Scallion, and Teriyaki Fried Rice! This is also a perfect way to use up whatever leftover veggies you have lying in your fridge!

Ginger, Scallion, and Teriyaki Fried Rice

220 g block extra firm tofu

tbsp ginger scallion oil* ((see notes))

tbsp ginger scallion sauce*

teriyaki sauce

peas

red bell pepper (diced)

rice

tbsp teriyaki sauce (or more! Feel free adjust according to desired taste)

tbsp ginger scallion sauce* (see notes)

white pepper or black pepper

tsp dark soy sauce (for colour)

Press the tofu. You can wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press.

Afterwards, slice them into small 1/2” (1.25cm) cubes.

Heat a large pan or wok over medium high heat.

Once hot, add in the ginger scallion oil. I like to add in the oil from the jar for extra fragrant, but you can also just use regular oil.

Add in the onions and sauté until translucent.

Add in the ginger scallion sauce. Sauté for 1 minutes until really fragrant.

Add in the tofu cubes and then turn up the heat.

Add in the teriyaki sauce. Sprinkle some salt and pepper, to taste. Mix well.

Leave the tofu to cook over medium high heat for it to turn lightly brown and crisp. I usually do so by leaving the tofu untouched for 1-2 minutes at a time before moving around to cook the other sides.

Tofu

Once the tofu is cooked to your liking, add in the peas and bell pepper or other veggies of choice.

Leave the veggies to cook for a few minutes until tender.

Add in 1 tbsp (or more) of the ginger scallion sauce.

Add in the leftover rice.

Pour in the teriyaki sauce.

Mix the rice well and feel free to add more teriyaki sauce if needed.

Add in the pepper and mix well. And if using, add in the dark soy sauce, for colour.

Add in the remaining ginger scallion sauce and then cook down the fried rice for 2 to 3 more minutes over medium high heat. Taste the rice and feel free to season it more as needed.

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