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Reply
| | From:  Genie· (Original Message) | Sent: 1/3/2008 3:37 AM |
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:47 AM |
This wonderful risotto dish combines three of my favorite summer ingredients - fresh corn. vine-ripened tomatoes, and basil. Learn How To Make Risotto Ahead of Time - With this technique, described when clicking on the link, that is used by restaurant chefs, you never have to stand at the stove, stirring, for 20 minutes while your guests wonder where you have gone. You can make any kind of risotto you want using the below method. Risotto Etliquette In Italy, risotto is serve mounded, steaming hot, in the center of warmed individual shallow bowls. Among the myths associated with risotto, there is the one that you must eat it piping hot, as it comes from the pot! Unlike pasta, risotto tastes better when it has rested on your plate a minute or so. When Italians are served risotto, they often spread it on their plate from the center toward the rim, to dissipate some of the steam. Using a fork or a spoon, push the grains of cooked rice out slightly toward the edge of the bowl, eating only from the pulled out ring of rice. Continue spreading from the center and eating around the edges in a circle. This will keep the risotto hot as you enjoy your risotto.
Cooking Liquid:
All the flavors that the cooking liquid starts out with become more concentrated and intense as it evaporates. Bearing that in mind, when the recipe requires broth, you will use a fine, mild beef or chicken broth. Pure chicken broth becomes distractingly sharp, and so does stock produced in the French manner. Neither is desirable for cooking risotto. Water is the best choice for seafood risotto. Liquids that come from the ingredients in the flavor base should be retained, such as the juices released by clams or mussels, the water used to reconstitute dried mushrooms, and the vegetable flavored liquid left from the preliminary blanching of asparagus and other greens. Wine may be added, but it must not be the sole liquid used. NOTE: The quantity of liquid suggested in the recipes is always approximate. In actual cooking, you should be prepared to use more, or sometimes less, as the risotto itself requires. When cooking with broth, if you have used up the broth before the rice is fully cooked, continue with water.
TIPS: -
Read all the ingredients of your recipe for risotto, and measure and prepare all ingredients in advance of cooking.
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Use only Italian short-grain rice varieties such as Aroborio, Carnaroli, Vialone, Nano, and Baldo (Arborio is the most commonly found short-grain rice). Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.
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Never wash the rice. Every bit of the rice starch helps make risotto creamy. -
Toasting the rice: Adding the rice to the saucepan on the heat without any liquid is an important step, because how it is done can determine the final texture of the risotto. Toasting the rice quickly heats up the grain's exterior (toast until the rice is hot to the touch and the color should remain pearly white, not turn brown. -
It is important to add hot stock, not cold, to the rice during the cooking process. Adding cold broth to hot rice results in a hard, uncooked kernel in the center of the grain. Add approximately 1/2 cup to 3/4 cup, at the beginning, and decreasing the amount to 1/2 to 1/4 cup toward the end of the cooking process. Adding too much broth at the end can result in overcooked risotto. Keep the broth simmering slowly while you add it to the rice. This helps maintain a constant cooking temperature. -
Begin tasting the rice about 14 to 16 minutes after the first cup of broth is added. Cook the rice until it is "al dente," or the tooth still finds a little bit of resistance when it bites in when you chew. It shouldn't be rock hard in the center and mushy on the outside. The total amount of cooking time may vary within 2 to 3 minutes. Perfectly cooked risotto should not be hard and stick to the serving spoon, nor should it be so liquid that it runs off your plate. The texture should be supple and fluid, with a creamy, slightly soupy consistency, but with body. -
You can always add simmering water if you run short on broth.
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Add any vegetables, seafood, or meat, which cook quickly, when the risotto is only a few minutes away from al dente. | |
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:48 AM |
Risotto with Corn, Tomatoes, and Basil - BettyGa Before making risotto, please read, Making Perfect Risotto. Lots of hints and tips to help you. Corn:
3 ears fresh corn shucked and silk removed*
Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Cover pot and bring water to a boil on high heat. Add husked corn ears and continue to cook on high heat (covered or not) three to four minutes or until kernels are very hot. Immediately remove from heat and place in ice cold water to cool; remove from water when cool. Using a sharp knife, slice the corn kernels off the cob into a large bowl. You should have about 1 1/4 cups corn kernels; set aside.
Tomato-Basil Mixture:
1 cup chopped plum or cherry tomatoes
2 teaspoons extra-virgin olive oil
3 tablespoons torn fresh basil leaves, divided
Coarse salt and freshly ground black pepper In a bowl, combine the tomatoes, 2 teaspoons extra-virgin olive oil, and 2 tablespoons of the basil. Season with salt and pepper; set aside.
Risotto:
3 1/2 cups to 4 cups chicken broth
3 tablespoons butter
1 shallot or small onion, minced
1 cup Arborio Rice
1/3 cup dry white wine
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon butter
Salt and freshly ground pepper to taste In a medium saucepan over medium-high heat, bring chicken broth to a slow, steady simmer. In a large heavy 4-quart pan over medium heat, heat butter; add shallot or onion and sauté for 1 to 2 minutes or until soft (be careful not to brown the onions). Add the Arborio rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Add the white wine and stir until completely absorbed. Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. NOTE: Risotto doesn't need constant attention during its 18 minute cooking time. You'll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock. After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. The rice is done when it is tender, but firm to the bite. Turn off the heat and immediately add corn kernels, Parmigiano-Reggiano cheese, and remaining 1 tablespoon butter, stirring vigorously to combine with the rice. Add salt and pepper to taste. Remove from heat. NOTE: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock. Fold in the Tomato-Basil Mixture. Transfer risotto to warmed serving plates garnished with the remaining basil leaves, and serve immediately Makes 4 servings as a main dish and 8 servings as a side dish. |
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Reply
| | | From: Genie· | Sent: 9/20/2008 10:13 PM |
Wild Rice & Mushroom Stuffing Makes 4 cups. Ingredients - 1-2 Tbsp butter or margarine
- 1 lb mushrooms, chopped
- 8 oz (1 ½ cups) wild rice
- 3 cups water
- 1 chicken-flavored bouillon cube or envelope
- 1 tsp salt
Instructions Melt butter or margarine in saucepan over medium heat. Add mushrooms and cook until tender, stirring occasionally. Rinse rice and drain, then add to mushrooms, along with water, bouillon, and salt. Heat on high until boiling, reduce heat to low, cover, and simmer 45 to 50 minutes until rice is tender and liquid absorbed. | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:49 AM |
Apple and Brown Rice Pilaf
1/2 onion, minced
1 tablespoon vegetable oil
1 1/2 cups quick cooking brown rice
1 1/4 cups low sodium chicken broth
1/2 teaspoon dried thyme, crushed
salt and pepper to taste
2 cups Rome apples, cored and diced
2 tablespoons parsley, chopped
Saute onion in oil in nonstick skillet until tender; stir in rice and brown slightly. Stir in broth, thyme, salt and pepper; bring to boil. Cover tightly and reduce heat; simmer 15 minutes. Remove from heat; stir in apples and parsley. Serve warm or cold. 4 servings.
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Reply
| | | From: Genie· | Sent: 10/28/2008 7:05 PM |
| Rice Balls with Cheese
4 tablespoons butter
1/2 cup minced onion
2 cups rice
8 cups hot chicken stock or canned chicken broth
3/4 cup grated Romano cheese
2 eggs, beaten
dash of garlic salt
freshly ground pepper to taste
8 ounces mozzarella cheese
2 cups dry bread crumbs
1 1/2 cups vegetable oil, for frying
3 cups tomato sauce, heated
Cut the mozzarella cheese into cubes and place into the freezer until ready to assemble the rice balls. This will prevent the cheese from melting too quickly when frying the rice balls. Melt the butter in a saucepan over medium heat. Add onion and cook 2 to 3 minutes, until softened. Add rice and stir to coat with butter. Cook, stirring, 1 to 2 minutes. Add 4 cups chicken stock and cook, stir until broth is almost absorbed, 4 to 5 minutes. Add 1 more cup of the broth and cook until almost absorbed. Continue to add broth gradually and cook, stirring, until rice is tender but still firm and liquid forms a thick sauce, 18 to 20 minutes total. Remove from heat. Stir Romano cheese and eggs into the hot rice and mix until blended thoroughly. Season with salt and pepper and a little garlic salt. Spread the rice out evenly on a baking sheet to cool enough to handle. Slice the rice mixture into 16 to 18 portions. Place a slice of the rice mixture in the palm of your hand and one cube of mozzarella in center, form into a ball. Bring the edges together to enclose cheese, forming a ball squeezing firmly making sure the cheese is covered. Roll each ball in bread crumbs and fry in a large saucepan or deepfat fryer in vegetable oil over medium heat, a few at a time and cook, turning, until an even golden brown, 3 to 4 minutes. Serve hot, with tomato sauce.
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Reply
| | | From: Genie· | Sent: 10/28/2008 7:16 PM |
| Risotto with Spicy Sausage
1 pound spicy Italian sausages, casings removed
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 1/4 cups medium grain white rice
4 to 5 cups canned low salt chicken broth
1 1/4 cups grated Parmesan cheese
1/2 cup chopped fresh Italian parsley
Saute sausage, onion and garlic in heavy large saucepan over medium heat until onion is tender, breaking up sausage with spoon, about 8 minutes. Add rice and stir 1 minute. Add 4 cups broth. Reduce heat to medium low and simmer until broth is absorbed, stirring frequently, about 15 minutes. Continue to simmer until rice is just tender and mixture is creamy, adding more broth 1/4 cup at a time and stirring frequently, about 6 minutes longer. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper. Transfer risotto to large bowl. Sprinkle with remaining 1/4 cup parsley. Pass remaining 1 cup cheese separately. Serves 8 as a first course or side, 4 as main dish.
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