Risotto alla Milanese
1/4 cup olive oil
1 medium onion, chopped
1 teaspoon saffron threads
1-1/2 cups chicken stock
2 cups Arborio rice
1/2 cup dry white wine
4 tablespoons butter
1/2 cup grated Parmesan cheese
Heat the oil in a large skillet over medium heat. Add the onion and cook under tender but not browned, 7 to 8 minutes. Meanwhile, heat the chicken stock in a saucepan and add the saffron to it. Once the onions are tender, add the rice and stir until lightly toasted, 3 to 4 minutes. Add the wine to the skillet with the rice. Add a ladle full of stock to the rice; cook, stirring frequently, until the liquid is absorbed. Continue adding the stock, a ladle at a time, waiting until absorbed before adding more. Cook until the rice is tender and creamy, about 20 minutes. Stir in the butter and Parmesan cheese. Serve. Pass with extra Parmesan, if desired.
Apple, Cranberry, and Walnut Risotto
3 cups vegetable broth
4 tablespoons butter, divided
2 tablespoons olive oil
2 shallots, finely chopped
1 cup Arborio rice
1 apple, peeled and cut into 1/2-inch cubes
1/3 cup dried cranberries
Salt and pepper
1/4 cup grated Parmesan cheese
1/4 cup chopped walnuts
Put the vegetable broth in a small saucepan and bring to a simmer.
Reduce the heat to low; just to keep the broth warm.
In a deep, wide saucepan heat 2 tablespoons of butter and the olive oil.
Add the shallots; saute over medium-low heat for 3 minutes.
Add the rice; saute for 3 minutes.
Begin adding the warm broth to the rice, about 1/2 cup at a time.
Allow the liquid to be absorbed before adding the next 1/2 cup.
After the rice has cooked for about 5 minutes, add the apples and cranberries.
Continue stirring and adding the broth until the rice is almost tender.
The entire process will take about 20 to 25 minutes.
When all the liquid is completely absorbed, remove from the heat.
Season with salt and pepper. Stir in the Parmesan cheese, walnuts, and remaining 2 tablespoons of butter. Serve.
5 tablespoons unsalted butter, divided
4 tablespoons olive oil, divided
1 cup onion, finely minced
2 garlic cloves, minced
2 cups Arborio rice
4-5 cups fish stock
1/2 cup chopped Portobello mushrooms
1/2 pound bay (small) scallops
1/2 pound shrimp, peeled
1-2 lobster tails, cut into chunks
5-6 squid tubes, cut into rings
1/2 tablespoon Kosher salt
1/4 cup Parmesan cheese (optional)
In a large Dutch oven, heat 3 tablespoons butter and 3 tablespoons olive oil.
Add onion and garlic. Cook on medium heat for 3 minutes, stirring continually.
Add rice. Turn heat up a little and toast rice slightly, 2-3 minutes. Then reduce heat to medium-low.
In another saucepan, sauté mushrooms in 1 tablespoon olive oil, 1-2 minutes. Add fish broth to mushrooms and bring to a slow simmer. Begin adding this broth, about 1 cup at a time, to the rice. Stir regularly. Allow the rice to absorb the liquid before more broth is added. This should take 25-30 minutes.
While adding the last cup of broth, add all of the seafood, salt and pepper.
Cook about 5 minutes until all of the liquid is absorbed and the seafood is cooked. Remove from heat. Add 1-2 tablespoons butter and Parmesan cheese, if desired.
This is more of a method than an actual recipe. It is a good way to make another meal from some leftover risotto. You can use any of our risotto recipes to make the fritters.
1. Add some grated Parmesan cheese and shredded Fontina cheese to cold leftover risotto. You will add just enough cheese so that the rice will hold together and you are able to form it into patties.
2. Shape the rice into patties about 3-inches in diameter.
3. Coat the patties with some flour, then beaten egg, and finally some seasoned bread crumbs.
4. Fry the patties in a skillet justed coated with olive oil until brown and crsip on both sides, about 3 minutes per side.
5. Serve over a green salad.
Do not attempt to to make risotto with regular long grain rice, the results will not be the same.
Short grain rice has a high starch content that helps to create risotto's creamy texture.
Grown in Molinella in the Po Valley of northern Italy, where unique soil nutrients and climate conditions have produced the finest Arborio rice for 500 years. This rice holds up to a longer cooking because of its high protein and starch content. It plumps up to a sticky and creamy texture for the perfect al dente risotto.
Whether cooking basic risotto or risotto with asparagus and peas, this pan helps prepare this Italian favorite because the beechwood spoon features an opening to speed the interaction of rice and liquid throughout the risotto cooking process. The double full-cap copper and aluminum base distributes heat evenly and efficiently.
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