bird382
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Member since 7/07 1712 total posts
Name:
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Re: Anyone have a risotto recipe..
I love Martha Stewart's Oven Baked Risotto - no stirring! It's very plain so I usually add a veggie like peas, broccoli or asparagus.
Also, Cooking Light's Risotto with Porcini Mushrooms and Mascarpone is delish.
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Marybeth222
My Girls!
Member since 5/05 2688 total posts
Name:
Marybeth
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Re: Anyone have a risotto recipe..
Shrimp Risotto
Medium heat
Garlic ( I use about 1/2 head)
olive oil
sun dried tomatoes (about 6 pieces chopped)
about 2/3 box of Arborio rice.
Shrimp
Sauté for a few minutes.
Chicken stock (qt container) (you may not use the whole container)
Add about 1 cup of stock and stir, when it is near absorbed, add some more, and repeat until it tastes al dente. (about 25-32 mins in total)
In a separate pan, about half way through cooking risotto, sauté shrimp in garlic and oil. Add the liquid from the shrimp to the risotto.
Add shrimp and parmesan when risotto finished and about 3 tbsp of butter.
Serve!
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Anniegrl
I'm two!
Member since 5/05 4320 total posts
Name:
Ann
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Re: Anyone have a risotto recipe..
I don't have it on me, but the cookbook that came with my pressure cooker has an awesome risotto recipe. It's SO easy to make risotto in the pressure cooker. No adding broth and stirring!!! And it's faster too.
This is not the one I use, but I found it online:
INGREDIENTS:
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1/2 cup finely chopped onion
2 cups Arborio rice
1/2 cup dry white wine
4-1/2 cups chicken broth
1/2 cup freshly grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
PREPARATION:
Combine 1 Tbsp. butter and olive oil in the pressure cooker and heat, uncovered, over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes.
Be careful not to brown the onion. Stir in the rice to coat the grains with the fat and onion mixture, and cook about 1 minute longer.
Add the wine and cook, stirring, until it is mostly absorbed by the rice. Add 4 cups of the broth. Cover the pressure cooker according to the manufacturer's instructions, increase the heat to high, bring the pressure up to high, and cook for 10 minutes.
Turn off the heat and release pressure quickly, using cold water method if you have an old-fashioned cooker, or quick release method. Remove the lid.
Add the remaining 1/2 cup broth, 1 Tbsp. butter, and the cheese and stir well to combine with the rice. Season with the salt and pepper to taste. Serve immediately. Serves 4-6
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