risotto

"Mushroom Risotto is one of the rice dishes I truly missed since I started this amazing Keto lifestyle. So to be able to make this dish again using Miracle Rice feels a bit like a true miracle to me. This risotto is so robust and full of flavor that I almost forget its not actual rice in there, makes me do my happy dance."

Miracle Mushroom Risotto

(7 ounces) of Miracle Rice

butter

olive oil

pkg baby bella mushrooms, sliced

scallions chopped

chicken broth

heavy whipping cream

Salt and pepper

Parmesan cheese

A rich butternut squash risotto is a cinch with the help of a pressure cooker.

Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe

(1.6kg) butternut squash, peeled and seeded

(90 milliliters) extra-virgin olive oil, divided

garlic,

Golden Delicious apple, peeled and cored

red pepper flakes

sage

Kosher salt

(30 milliliters) maple syrup

(5 milliliters) white or yellow miso

(900 milliliters) homemade

yellow onion, minced

(400 grams) risotto rice,

(120 milliliters) dry white wine

unsalted butter

Parmigiano-Reggiano cheese,

Preheat oven to 400°F (200°C). Cut about half the squash into 1-inch chunks, to yield 4 cups. Cut remaining squash into 1/4-inch dice. In a large mixing bowl, toss large squash chunks with 2 tablespoons (30ml) olive oil, garlic, apple, red pepper flakes, sage sprigs, and a large pinch of salt until evenly coated, then spread in an even layer on a rimmed baking sheet. In a separate bowl, toss small diced squash with 2 tablespoons (30ml) olive oil, maple syrup, and a pinch of salt, then spread in an even layer on a second rimmed baking sheet.

Bake both trays of squash, stirring once or twice during baking, until large chunks are very tender, about 45 minutes, and small diced squash is browned in spots, about 30 minutes. Discard sage sprigs from large squash chunks.

Transfer large squash chunks, apple, and garlic cloves to a food processor, blender, or the container of a stick blender. Add miso and 1/4 cup (60ml) broth and blend until a smooth purée forms. Season with salt.

Heat remaining 2 tablespoons (30ml) olive oil in a pressure cooker over medium-high heat until shimmering. Add onion and cook, stirring, until translucent but not browned, about 4 minutes.

Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.)

Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.

Stir in remaining 3 1/2 cups (840ml) broth; scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker either by running it under cold water if it is not electric, or using the steam-release valve if it is electric.

Meanwhile, in a small saucepan, melt butter over medium-high heat until foaming subsides, 2 to 3 minutes. Add remaining 8 sage leaves and fry, gently swirling, until milk solids in butter turn a hazelnut-brown color, 1 to 2 minutes longer. Remove from heat. Using a slotted spoon, transfer sage leaves to a paper towel–lined plate.

Open pressure cooker and stir to combine rice and cooking liquid; it should begin to develop a creamy consistency. Stir in squash purée.

Stir in brown butter. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth, creamy sauce.

Stir in a generous grating of Parmesan cheese, followed by the maple-roasted diced squash. Season with salt. Spoon risotto onto plates, top with fried sage leaves and more grated cheese, and serve.

The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth.

Pressure Cooker Mushroom Risotto Recipe

chicken stock or vegetable stock

(30 grams) dried porcini mushrooms (optional)

(700 grams) mixed mushrooms,

(60 milliliters) extra-virgin olive oil

salt and black pepper

yellow onion, finely chopped (about 6 ounces; 170 grams)

(about 300 grams) risotto rice,

(10 milliliters) soy sauce

(15 milliliters) light miso paste

(175 milliliters) dry white wine

(60 milliliters) heavy cream (optional; see note)

(30 grams) finely grated Parmigiano-Reggiano cheese,

Handful finely minced mixed fresh herbs,

Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add fresh mushroom scraps to container with porcini-infused stock and set aside.

Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes. 

Add onion, garlic, and chopped porcini (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated. 

Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by running it under cold water if it is not electric or using the steam-release valve if it is electric.

Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

How To Cook A Perfect Risotto Recipe by Tasty

low-sodium chicken stock, or vegetable stock

shallot, finely chopped

lb shiitake mushroom,

thyme,

salt,

pepper,

arborio rice

white wine

cheese,

parsley,

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Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.

Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.

Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.

Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.

Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.

Add the white wine and cook until the wine has evaporated, stirring occasionally.

Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.

Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.

Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.

Top with parsley, Parmesan, salt, and pepper.

https://vid.tasty.co/output/90516/landscape_480/1524262798

Learn the classic risotto technique that will make this rich, creamy rice dish in less than 20 minutes. 

How To Make Risotto at Home

low-sodium vegetable or chicken broth

unsalted butter,

shallot,

arborio, carnaroli, or vialone nano rice

dry white wine

Warm your broth. Warm the broth in a medium saucepan over low heat, which helps the risotto come together faster. If you need to skip heating the broth, make sure it’s at least at room temperature and not cold from the fridge. 

Sweat the shallot. Melt the butter in a 10- or 12-inch straight-sided sauté pan or Dutch oven over medium heat. Add the shallot and a pinch of salt and cook until fragrant and beginning to soften, about 4 minutes. 

Toast the rice. Add the rice and stir until every grain is coated with the butter. Add more fat if needed — this is not the time to skimp! Continue stirring the rice until the edges have turned translucent but the center is still opaque, about 2 minutes. You should also be able to smell the aroma of toasted rice. Avoid actually browning the rice here; toasting the rice is all about the aroma. 

Deglaze the pan with wine. Deglazing the pan at this point isn&#x27;t strictly necessary, but a splash of white wine will add another layer of flavor and help lift up any bits that have caramelized to the pan. Add the wine, and simmer, stirring constantly, until the wine has completely reduced and the pan is nearly dry, about 3 minutes.

Slowly add the broth in increments, stirring in between. Begin incrementally adding the broth one 1/2 cup at a time, stirring regularly between additions. Wait until the liquid has been almost completely absorbed by the rice before adding the next ladle; dragging your spatula through the rice should leave a dry path where the spatula was. This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don&#x27;t rush this step. Ideally, you want to use just enough broth to cook the rice and no more.Continue adding broth until the rice is al dente and the broth is creamy. Begin tasting the rice after about 12 minutes to gauge how far it has cooked. The risotto is ready when the rice is al dente (when it still has a bit of chew) and the dish has the consistency of thick porridge, 20 to 30 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto will flow slowly to fill in the space. As the Italians say, risotto should be like &quot;la onda,&quot; a wave that slowly rolls to shore.

Finishing and serving the risotto. As a final step, add 1 or 2 more tablespoons of butter if desired and the cup of cheese to enrich the risotto and make it extra-creamy. Serve the risotto immediately. The longer it stands, the more the starches will set and you&#x27;ll lose the creamy silkiness.

Precooked Risotto Rice

rice type of

salt

white or yellow onion (diced small)

Stock as needed (about 2 cups, preferably homemade)

Sweat the butter and onion together with a pinch of salt until the onion is translucent, then add the rice, and stir to coat the grains with fat, cooking until they are a bit translucent on the outside, about 2-3 minutes, then add the wine and cook until it has almost all evaporated.

Now, add a 1/2 cup of water to the pan at a time, and continue to cook and stir until it is incorporated, then add a new ladle of water to prevent the pan from scorching. Keep doing this until the rice is soft on the outside, but still raw and very chewy in the middle, about ten minutes.

When the rice is precooked to your liking, immediately spread it out on a wide surface, then score with a wooden spoon in a cross-hatch pattern it to help it cool even faster.

Risotto mit Artischocken und Ofentomaten

8-10 kleine Tomaten (oder halbe Menge größere Tomaten)

EL Olivenöl

TL Puderzucker

Salz

Pfeffer

Risotto-Reis

ein paar EL Olivenöl oder Butter zum Dünsten und Braten

Zwiebel

Knoblauchzehen

150 ml Weißwein

700-850 ml Gemüsebrühe

ein paar Stiele Zitronen-Thymian

g Pinienkerne

Parmesan

Tomaten waschen, vierteln und Strunk entfernen. Auf dem Backblech verteilen (Schale nach unten!) mit Olivenöl beträufeln, salzen, pfeffern und mit Zucker bestäuben.

Im Ofen bei 160°C trocknen lassen - gelegentlich Ofen öffnen und ggfs. Temperatur bis auf 80-110° C nach unten regeln, wenn das Risotto noch ein bisschen Zeit braucht.

Ofentomaten

Artischocken abgießen und im Sieb abtropfen lassen.

Thymian waschen, trocken schütteln, Blättchen abzupfen und beiseitestellen.

Parmesan reiben und beiseitestellen.

Zwiebel und Knoblauch abziehen und würfeln.

Zwiebel und Knoblauch und in Öl oder Butter andünsten. Reis kurz mitdünsten. Mit Weißwein ablöschen und kurz einkochen lassen - etwas Brühe (100ml) nachgießen und Temperatur runterregeln, sodass das Risotto gemächlich vor sich hin brodelt. Immer wieder etwas Brühe nachgießen, rühren und brodeln lassen bis die gewünschte Konsistenz erreicht ist. Leicht bissfest, aber schlotzig!

Pinienkerne in einer Pfanne (mit etwas Öl) anrösten. Aus der Pfanne nehmen.

Artischocken vierteln und in der (noch) Pfanne ohne Öl mit der Schnittseite nach unten rösten - nach ein paar Minuten auf die andere Schnittseite kippen und auch diese rösten. Temperatur reduzieren, etwas Olivenöl zugeben, schwenken und die Artischocken warm halten bis das Risotto fertig ist.

Tomaten aus dem Ofen nehmen.

Risotto vorbereiten und zubereiten

Einen Großteil von Parmesan, Thymianblättchen und Pinienkernen unter das Risotto mischen - noch etwas zum Garnieren aufheben. Mit Salz und Pfeffer abschmecken.

Risotto auf Tellern verteilen, mit Artischocken, Ofentomaten, restlichen Parmesanhobeln, Thymianblättchen und Pinienkernen garnieren.

Finish

moutarde, cube de bouillon, crème épaisse, échalote, parmesan râpé, chorizo, huile d'olive, paprika, poivre, sel

Risotto au chorizo

verres de moutarde de riz

de bouillon de poule

cuillères à soupe de crème épaisse

échalotes

petit sachet de parmesan râpé

tranches de chorizo doux

cuillères à soupe d'huile d'olive

pincée de paprika selon votre goût

poivre

Faire bouillir 1,5 litre d'eau puis ajoutez les 2 cubes de bouillon.

Emincer les échalotes et couper le chorizo selon votre goût (en 2 ou en 4).

Dans un fait-tout faire chauffer l'huile, faire revenir les échalotes 2 min, puis ajoutez le riz cru. Laisser chauffez jusqu'à ce que les grains deviennent translucides.

Ajouter le bouillon au fur et à mesure jusqu'au raz du riz. Couvrir, et ajouter du bouillon quand le niveau du liquide est trop bas.

Goûter le riz de temps en temps et continuer jusqu'à épuisement du bouillon.

Ajouter la crème, le sel, le poivre, le paprika, le chorizo et le parmesan. Laisser cuire encore 5 min.

https://assets.afcdn.com/video13/20200828/v_636789_HD.mp4

Risotto au chorizo 17724 carré

poireau, riz pour risotto, cube de bouillon, vin blanc sec, parmesan râpé, beurre, crème fraîche

risotto aux poireaux

poireaux de belle taille

louches de riz pour risotto

cube de bouillon de légumes ou un Kub Or

vin blanc sec

râpé

beurre

crème fraîche

Faire fondre le bouillon cube dans 3/4 litre d'eau bouillante. 

Faire fondre 25 g de beurre dans une casserole ou une sauteuse à revêtement anti adhésif. 

Mettre les poireaux à étuver sans qu'ils brunissent (5 mn environ). 

Ajouter le riz. Remuer et laisser le riz devenir translucide sur feu vif. 

Ajouter le vin blanc et attendre qu'il s'évapore. 

Ajouter le bouillon, baisser le feu, et attendre qu'il soit totalement absorbé (environ 20 mn). 

A la fin, ajouter 3 cuillères à soupe de crème fraîche, du poivre et du parmesan râpé. Remuer la préparation, puis la laisser reposer 3 mn hors du feu, avec un couvercle. Goûter pour vérifier s'il est nécessaire de saler (le bouillon et le fromage l'étant déjà). Servir bien chaud.

https://assets.afcdn.com/video13/20200512/v_634889_HD.mp4

Risotto aux poireaux

<h4>This keto butternut squash risotto is short on carbs but big on flavor!  The ultimate keto comfort food, this low carb risotto is also nut free, egg free,  gluten free, and vegetarian.</h4>

Keto Butternut Squash Risotto

rosemary

garlic

black pepper

dry sherry

cauliflower

butternut squash,

parmesan cheese

mascarpone cheese (4 ounces)

nutmeg

Melt the butter in a large saute pan over medium heat.

Add the sage, rosemary and garlic and cook for 1 minute or until fragrant.

Add the riced cauliflower, mashed squash, salt and pepper and cook for 3 minutes or until the cauliflower is beginning to soften.

Add the sherry and cook for another 7 minutes, or until most of the liquid has been absorbed and the cauliflower is soft.

Stir in the Parmesan, Mascarpone, and grated nutmeg.

Cook over medium heat, stirring occasionally, until cheese is melted and the risotto is creamy, about 5 minutes.

Taste and season with more salt and pepper if desired.

Remove from the heat and garnish with more fresh herbs and grated parmesan before serving.

Thank you so much for sharing this wonderful recipe here. This is my first and result is outstanding. It is a great success.  I have made this as a Thanksgiving side dish, and my nonna, whose specialty is risotto, couldn’t believe how well it came out! My mom also begged to keep the leftovers. Such a big win, as are all of your recipes. Thank you, thank you, thank you!

I did not have marscapone cheese or sherry.  Instead I mixed 4 oz cream cheese with 2 Tbsp butter, and used 1/2 cup white wine to replace the sherry.  Other than that I had all the other ingredients.  It was amazing!  One serving filling as a side dish along with a meat. Thankyou for posting this recipe.

<p>Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat</p>

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