#risotto recipe

[askwhatsforlunch]

Salmon, Courgette and Pea Risotto

The ceaseless rain and grey skies which has consistently been the weather this past weeks made me crave hearty, comforting, and even yes, warming meals. And this Salmon, Courgette and Pea Risotto is comforting, but also lighter as I was out of cream and thus used milk instead! A tasty, heartwarming dinner for your rainy Summer nights! Happy Friday!

Ingredients (serves 3 to 4):

1 tablespoon unsalted butter

1 tablespoon olive oil

1 large shallot

1/2 teaspoon dried dill

1 small courgette, rinsed

1 garlic clove, minced

1 3/4 cup arborio rice

1/3 cup dry white wine (such as Chardonnay or Sauvignon Blanc)

1/2 teaspoon coarse sea salt

1 teaspoon freshly cracked black pepper

2 cups Octopus Broth, warmed

2 cups semi-skimmed milk

1 cup frozen green peas

Parmesan

200 grams/7 ounces fresh salmon fillet

In a large pot or saucepan over a medium-high flame, melt butter with olive oil.

Peel and finely chop shallot. Add chopped onion to the pot when the butter is foaming. Cook, a couple of minutes.

Stir in dried dill. Cook, 1 minute.

Halve and dice courgette.

Add diced courgette to the pot, and cook, about 3 of minutes, until browning. Stir in minced garlic, and cook, 1 minute more. Then, stir in arborio rice and coat well in fat and herbs until translucent. Deglaze with Chardonnay. Season with coarse sea salt and black pepper.

Cook, stirring often, and gradually adding warmed Octopus Broth, and then milk, until rice is cooked and most of the liquid is absorbed, about 25 minutes. Stir in frozen green peas. 

Grate in about 1/2 cup Parmesan, stirring until melted, and coating the rice beautifully.

Remove the skin from the salmon fillet, and cut into chunks. Add salmon chunks with the last of the milk. Cook, stirring often, about 5 minutes more, until salmon is cooked.

Serve Salmon, Courgette and Pea Risotto hot, with a glass of chilled Chardonnay.

[healthyrecipesforyourfamily]

Super delicious dinner idea! This Risotto allows you to enjoy restaurant-quality risotto in the comfort of your own home, even when dining alone.

(via Classic Risotto Recipe)

(Source: https://thewillowskitchen.com/risotto-for-one/)

[simmeringstarfruit]

Crab Risotto with Fresh Pea Shoots

A decadent seafood risotto with warm spices, mushrooms and pea shoots. Inspired by the crab risotto recipe from Zelda Breath of the Wild and Tears of the Kingdom, this dish is filled with rich, buttery seaside flavours.

Crab risotto can be made at any cooking pot in Hyrule by combining Hylian rice, goat butter, rock salt and any crab. Depending on the type of crab you choose, you can get different effects. For instance, bright-eyed crabs give stamina, while ironshell crabs can increase your defence and razorclaws increase your attack power. If you add 2 of the same crab, you can potentially increase the amount of the chosen effect, as well as its duration.

Crab Risotto in Zelda Breath of the Wild and Tears of the Kingdom: Hylian Rice, Goat Butter, Rock Salt + Any Crab

From my experimentation with different recipe combinations, I deducted that you cook a crab risotto with up to a level 2 buffer for an attack or defence, depending on the type of crab used, however this level 2 buff is a bit random – But! You must use at least 2 of the same crab to potentially get the level 2 buff. Using 2 of the same crab in your risotto can also increase the duration of the effect, but not by very much – about a minute or less.

Ingredients

1 lb (454 grams) fresh crab legs or imitation crab meat

4 cups broth

2 tbsp oil

½ cup onion, diced

¼ cup minced garlic

½ lb (2-3 cups)  mushrooms, sliced

2 cups thinly sliced bell peppers

1 cup Arborio rice...

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[ricettesimpatichefatteinsieme]

risotto al mandarino con fette di mandarino caramellato / Mandarin risotto with caramelized mandarin slices

[ellisjasmine]

Risotto - Instant Pot Fresh Corn Risotto You can make creamy risotto in your Instant Pot® in a fraction of the time and with a lot less effort compared to traditional stovetop risotto.

[seyitaylor]

Rice - Zucchini Risotto

Rich and creamy risotto with a burst of color from sun dried tomatoes and zucchini.

[katelynntheauthor]

Instant Pot Fresh Corn Risotto Creamy risotto with sweet kernels of fresh corn can be made in your Instant Pot in a fraction of the time--and with much less effort--as traditional stovetop risotto.

[shinhamada]

Main Dishes - Shiitake and Baby Bella Mushroom Risotto Recipe Shiitake and cremini mushrooms pair with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!

[storefrontplaywright]

Risotto ai Funghi Porcini in Pentola a Pressione Porcini Mushroom Risotto This genuine Italian risotto with porcini mushrooms can be prepared in just 4 minutes with a stovetop pressure cooker!

[chaosinmywardrobe]

Very Easy Risotto This rice dish with green onions and Parmesan cheese is simple, quick, and doesn't require continuous stirring! 4 cups water, 2/3 cup sliced green onion, 1 1/3 cups uncooked long-grain rice, 3/4 cup grated Parmesan cheese, 2 tablespoons butter, 1 teaspoon chicken bouillon granules, 1/4 teaspoon ground black pepper

[askwhatsforlunch]

Risotto al Salmone e Calamari

I often think Sunday nights call for an easy meal, something simple and comforting. This Risotto al Salmone e Calamari, while it may sound fancy, is just that, a plate-ful of creamy comfort, livened up with fragrant herbs freshly picked in the garden. Have a good one!

Ingredients (serves 4 to 6):

2  tablespoons unsalted butter

1 tablespoon olive oil

1 onion

a small bunch Garden Chives 

a small bunch Garden Chervil

2 fluffy sprigs Garden Parsley

1 heaped tablespoon tinned calamari (kept in olive oil)

1 garlic clove, minced

2 cups arbororio rice

1/2 cup dry white wine, such as Pinot Grigio or Chardonnay

the (hard) end of a Parmesan cheese 

4 cups Fish Fumet, warmed

315 grams/11.10 ounces fresh salmon fillets

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

Parmesan

1/4 cup double cream

In a large pot or saucepan over a medium-high flame, melt butter with olive oil.

Peel and finely chop onion. Add chopped onion to the pot when the butter is foaming. Cook, a couple of minutes. 

Finely chop half of the Chives, Chervil and Parsley, and stir chopped herbs into the pot. Cook, 1 minute.

Add tinned calamari, and cook, another couple of minutes, until just browned. Stir in minced garlic, and cook, 1 minute more. Then, stir in arborio rice and coat well in fat, calamari, and herbs until translucent. Deglaze with Pinot Grigio. Reduce heat to medium and add the end of the Parmesan cheese to the pot.

Cook, stirring often, and gradually adding warmed Fish Fumet, until rice is cooked and most of the liquid is absorbed, about 25 minutes. 

Remove the skins from the salmon fillets, and cut into chunks. Add salmon chunks with the last of the Fish Fumet. Season with coarse sea salt and black pepper. Cook, stirring often, about 5 minutes more, until salmon is cooked.

Finally, grate in about 1/4 cup Parmesan, add double cream, and give a good stir.

Finely chop remaining Chives, Chervil and Parsley.

Serve Risotto al Salmone e Calamari hot, sprinkled with chopped Chives, Chervil and Parsley, with a glass of chilled Pinot Grigio.

[cd2news]

Shiitake and Baby Bella Mushroom Risotto Recipe This hearty, vegetarian risotto pairs fresh thyme with shiitake and cremini mushrooms. Even though it takes time, making good risotto is always worthwhile!

[simmeringstarfruit]

Fiddlehead Risotto

A delicious fiddlehead risotto with lots of butter and garlic! This forest-themed creamy rice dish features the especially wonderful yet elusive fiddlehead, plus lots of cheese and fresh herbs. Including instructions on how to properly prepare fiddleheads – they contain toxins, so they must be cooked before eating! Inspired by the fiddlehead risotto recipe from Stardew Valley. Jump to…

[tsukachi]

Recipe for Arugula Risotto This flavorful vegetarian main or side dish is made with basic ingredients in a one-pot risotto recipe. 1/2 cup finely chopped yellow onion, 2 tablespoons butter, 1/4 cup grated Parmesan cheese, 1/2 cup white wine, 3 tablespoons olive oil, 1 pinch salt and freshly ground black pepper to taste, 6 cups loosely packed arugula or more to taste, 2 cups Arborio rice, 6 cups vegetable broth

[majorgurbert]

Risotto ai Funghi Porcini in Pentola a Pressione Porcini Mushroom Risotto With a stovetop pressure cooker, this authentic Italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking! salt to taste, 4 ounces fresh porcini mushrooms, 1.5 cups Arborio rice, 1 bunch fresh parsley chopped divided, 2 tablespoons butter, 1/4 cup extra-virgin olive oil divided, 3 cups beef stock, 3/4 cup grated Parmesan cheese, 1 spring onion finely sliced, 1 clove garlic crushed, 1 cup white wine divided

[twiceastasty]

Sunshine Risotto

When you save the ingredients for a favorite summertime meal in your freezer and spice rack, it becomes a sunny midweek, midwinter one. Learn to make Sunshine Risotto from fresh or frozen vegetables.

The risotto recipe I share this week in my Twice as Tasty column for the Flathead Beacon started out as a from-the-freezer meal. It tastes of summer, but the grated and frozen summer squash, burst yellow tomatoes, and dried basil and parsley aren’t nearly as photogenic as fresh, barely cooked tomatoes and thin slivers of fresh squash and herbs. I altered my original recipe just so I could…