Chicken and Olives Risotto
Leek Risotto
Fresh Corn Risotto
Risotto Milanese
Risotto-Scallop
Onion Risotto



> From: Clarissa Garoz >
> I would like to make rissotto but haven=B4t got a good recipe for it.
Can
> anyone share theirs?

* Exported from MasterCook *

Chicken and Olives Risotto

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1/4 cup unsalted butter
1 clove garlic -- minced
1/2 yellow bell pepper -- cut into thin strips
1/2 cup pitted black olives -- coarsely chopped
8 ounces boneless skinless chicken breast halves -- cut
into
thin strips
1 cup plum tomatoes -- crushed
5 cups chicken stock
1/2 cup dry white wine
1/3 cup onion -- minced
1 1/2 cups rice

Heat 1 tablespoon oil and 2 tablespoon butter in a skillet over moderate
heat. Add the garlic, yellow pepper and olives and saute 5 minutes. Stir
in the chicken and tomatoes. Turn heat to low and simmer, stirring
occasionally, while you make the rice. Bring the chicken stock to a boil
in a saucepan. Heat the remaining butter and oil in a 4 quart Dutch oven
or skillet. Add the onion and saute for 1 - 2 minutes, but do not brown.
Add the rice, stirring to make sure all the grains are coated with the
oil. Add wine, turn heat to high, and stir until completely absorbed by
the rice. Add stock 1/2 cup at a time, stirring constantly, until it is
completely absorbed by the rice. (Liquid must be completely absorbed
before adding next 1/2 cup) When rice is tender add chicken mixture, stir
well to combine and serve.


* Exported from MasterCook *

Leek Risotto

Recipe By :Risotto
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 1/2 cups Arborio rice or long - grain white rice
2 leeks, white part only -- julienned
1/2 cup light cream
1/2 cup Parmesan cheese
3 tablespoons fresh parsley -- chopped
5 cups chicken stock
1/2 cup white wine
3 tablespoons olive oil
1/3 cup onion -- minced
salt and pepper -- to taste

Bring broth to a simmer in a saucepan. Heat 2 tablespoons butter in a
skillet, over moderate heat. Add leaks and saute until wilted and tender,
about 5 minutes. Add cream and continue cooking until cream has thickened.
Add salt and pepper. Remove from heat and set aside. Heat 1 tablespoon
olive oil and remaining butter in a 4 quart casserole over moderate heat.
Add onion and saute until tender, about 1 - 2 minutes. Add rice and stir
making sure all grains are coated. Add wine and stir until completely
absorbed. begin adding stock, 1/2 cup at a time, stirring continuously.
Stock must be completely absorbed before adding next 1/2 cup. Continue
until all stock has been used. Stir in leeks, Parmesan and parsley.


* Exported from MasterCook *

Fresh Corn Risotto

Recipe By :Sheryl Julian & Julie Riven
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 clove garlic -- minced
12 ears fresh corn -- kernels cut from cob
1/2 cup heavy cream
1/8 teaspoon nutmeg
2 tablespoons chives -- chopped
2 tablespoons parsley -- chopped
salt and pepper -- to taste

Melt butter in a large saucepan, over medium heat, add garlic and saute
1 minutes, stirring. Add corn and continue cooking 2 minutes longer,
stirring frequently. Stir in cream and nutmeg, bring to a boil, reduce
heat to low and reduce cream slightly, about 2 - 3 minutes. Stir in
chives, parsley, salt and pepper and serve immediately.

Source: "The Way We Cook, Recipes from the New American Kitchen"


* Exported from MasterCook *

Risotto Milanese

Recipe By :Emeril Lagasse
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups beef stock -- simmering
2 pinches saffron threads
3 tablespoons olive oil
1 large onion -- minced
1 large shallot -- minced
2 1/2 cups long-grain white rice
3/4 cup dry white wine
salt and pepper
3/4 cup frozen peas -- thawed
2 1/2 tablespoons unsalted butter -- diced small
1/4 cup heavy cream
3/4 cup Romano cheese

In a small, heatproof bowl, pour 1/2 cup of stock over saffron threads
and let it stand while you begin the risotto.
In a heavy 3 or 4 quart casserole or Dutch oven, heat olive oil and
saute onion and shallot until soft and golden, about 6 minutes. Add rice
and cook, stirring continuously, until it begins to turn opaque, about 2
minutes.
Add the wine and stir until evaporated. Season with salt and pepper.
Begin adding hot stock in 1/2 cup increments, stirring continuously,
adding stock only when previous addition is completely absorbed. Add peas
with second stock addition. Add saffron-infused stock about 10 minutes
after adding the wine. The risotto is done when al dente but creamy,
usually 16 to 20 minutes after adding the wine. You may or may not need
all of the stock. When the rice has reached the desired stage of
doneness, turn off the heat and quickly stir in the butter, cream and
Parmigiano-Reggiano. Check seasoning and serve immediately, garnished with
additional cheese if desired.


Source: "Episode#: EE2A14, Emeril Live"


* Exported from MasterCook *

Risotto-Scallop

Recipe By :The National Fisheries Institute
Serving Size : 4 Preparation Time :0:57
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 teaspoons olive oil
1/2 cup onion -- finely chopped
1 clove garlic -- minced
1 cup long-grain white rice -- uncooked
2 cups chicken broth -- divided
1/2 cup zucchini -- diced
1 pound sea or bay scallops -- quartered if large
1/2 cup frozen peas -- thawed
1/4 cup parsley -- minced
3 tablespoons Parmesan cheese -- grated
Parmesan cheese -- for garnish

Heat oil in large, heavy skillet. Saute onion and garlic over medium
heat until soft. Add rice and saute until opaque, about 3 minutes. Add 1
cup broth and bring to a boil. Cover and simmer about 10 minutes or until
liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5
minutes. Add scallops and peas. Simmer, covered, 10 minutes stirring
once. Stir in parsley and cook about 5 minutes or until liquid is
absorbed, rice is tender and scallops are opaque throughout. Stir in
Parmesan cheese.

NOTES : A one pot dish that requires just a tossed salad, a steamed
vegetable and fruit for dessert for a complete meal.




* Exported from MasterCook *

Onion Risotto

Recipe By :Southern Living Magazine
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh asparagus -- cut into 2" pieces
2 pounds Vidalia onions -- thinly sliced
2 cloves garlic -- mashed
2 teaspoons salt
2 tablespoons olive oil
1 pound Arborio rice
8 cups chicken stock -- boiling
1 cup white wine
1/2 cup Parmesan cheese -- shredded

Saute onion, garlic and salt in hot oil in a Dutch oven until tender. Add
rice and continue cooking, stirring constantly, 2 minutes. turn heat to
high and add 1 cup broth. Cook,stirring constantly, until liquid is
absorbed. Repeat procedure with remaining broth, 1 cup at a time. Add
asparagus and wine and cook, stirring gently, until liquid is absorbed.
Stir in cheese and serve immediately.




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