My cookbook

Получилось очень вкусно!

1/4 cup olive oil
1 medium leek, thinly sliced
1 small yellow onion, diced
Salt
1 pound wild or cultivated mushrooms, sliced
3 cloves garlic, minced
1 tablespoon thyme leaves
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and pepper
1 ounce Parmesan cheese, finely grated
4 sage leaves, finely chopped

Preheat oven to 350 degrees F.
Step 2

Heat a large cast-iron or sauté pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
Step 3

Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
Step 4

Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Источник:

Делала ризотто с сухими грибами. Сделала много, получилось довольно диетично, а на следующий день пожарила из него оранчини и нам обоим очень понравилось!

1 ounce mixed dried wild mushrooms
Butter
Flavorless oil, such as peanut
1 small onion or large shallot, peeled and finely diced
1 garlic clove, peeled and crushed
1 1/3 cups risotto rice
1/2 cup dry white wine
2 cups vegetable or chicken stock
1 ounce Parmesan cheese, grated
Sea salt and freshly ground black pepper
9 mini mozzarella cheese balls or 1/2 large ball
2 eggs, beaten
About 3/4 cup all-purpose flour
1 cup panko breadcrumbs or regular breadcrumbs
Lemon wedges, to serve (optional)

Soak the mushrooms in 1 cup hot water for 20 minutes.
2. Heat a heavy-based, high-sided frying pan or saucepan over medium heat. Add a generous chunk of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not colored.
3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to a boil, then lower the heat and simmer for a minute or two to burn off the alcohol.
4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.)
5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a chunk of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it onto a baking sheet).
6. If using mini mozzarella balls, halve them; if using part of a large ball, cut it into 3/4-inch cubes.
7. Lay out 3 plates or shallow bowls. Put the beaten eggs in one, the flour (seasoned with a pinch of salt and pepper) in another, and the breadcrumbs in the final one.
8. Once the risotto is cooled (it doesn't matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll it into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, making sure that the cheese is completely enclosed. Leave to set in the fridge for at least 30 minutes or overnight.
9. Heat a deep-fat fryer to 340°F or fill a large saucepan one-third full of flavorless oil and heat until a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds.
10. Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls.
11. Deep-fry the balls in batches for 2-3 minutes until golden brown all over. Remove with a slotted spoon and drain on paper towels. Serve immediately while the middles are still melting. Drizzle with lemon juice, if using.

How to Pan-Fry Arancini
You can make arancini with leftover risotto, if you happen to have some on hand. They can also be pan-fried rather than deep-fried. Cook them over medium heat and make sure you turn them frequently, basting with the oil.

Источник: https://www.epicurious.com/recipes/food/views/easy-arancini-51161800

Вчера сделала на ужин. Полный восторг! Это самая простая и самая вкусная паэлья, что я делала до сих пор. В скобках мои порции на двоих.

Кулинарный журнал Джейми Оливера. Сентябрь 2013г.

На 8-10 порций:

• 22 куриных крылышка (это 1 кг)(у меня было 14)
• 2 ст.л оливкового масла
• 400г чоризо, нарезать тонкими ломтиками (не использовала)
• 1 небольшая луковица, нарезать мелкими кубиками
• 50г консервированных перцев пикильо, нарезать кубиками (1 1/2 перца)
• 1 ч.л копченой паприки
• 2 ст.л томатного пюре
• 400г риса для паэльи (можно использовать рис для ризотто)(225 гр)
• 120мл белого вина (100 мл)
• 750 мл воды или бульона (375 мл)
• 200г горошка (180-200 гр)
• 3 ст.л мелко рубленной петрушки
• дольки лимона для подачи (лайм)

1. Разогрейте духовку до 180С. Куриные крылья посолите и поперчите со всех сторон. Поставьте сотейник диаметром 30 см на средний огонь, влейте оливковое масло и обжаривайте на нем крылышки порциями до румяной корочки. Отставьте в сторону.
2. В том же сотейнике жарьте чоризо с луком около 4 мин, пока лук не станет мягким. Добавьте перцы пикильо, паприку и томатное пюре. Посолите и тушите, пока томатная масса не начнет закипать.
3. Добавьте рис и хорошо все перемешайте. Готовьте еще 3 мин.
4. Влейте вино, перемешайте и доведите до кипения. Как только рис впитает вино, добавьте 750 мл горячего бульона или воды, вмешайте горошек и половину петрушки. Поверх риса выложите обжаренные крылья, как показано на фото.
5. Снова доведите массу до кипения, уберите в духовку и запекайте 30 мин.
6. Достаньте паэлью из духовки, прикройте неплотно фольгой и дайте минут 10 постоять. Подавайте с дольками лимона, посыпав оставшейся петрушкой.

Источник: http://l-ape.livejournal.com/114410.html

Мой муж не очень любит печенку, а мне это блюдо понравилось очень, настолько, что я все одна съела.

Risotto

6 cups Chicken Stock
4 tbsp Butter
2 tbsp Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
2 cups Carnaroli Rice
6 tbsp Parmesan Cheese, Grated
1 cup Sparkling Wine
Salt and Freshly Ground Black Pepper to Taste

Chicken Livers

1 lb Chicken Livers, Trimmed and cut into small pieces
All-Purpose Flour for Dredging the Chicken Livers
2 tbsp Butter
1/2 cup Marsala Winer
3 ea Sage Leaves
Salt and Freshly Ground Black Pepper

METHOD OF PREPARATION

Method:

1. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
2. Melt 1 tbsp of the butter with 1 tbsp of the olive oil in a large, heavy saucepan over medium heat.
3. Add the onion and cook, stirring constantly, for 3 minutes.
4. Add the rice and cook, stirring constantly, for 3 minutes.
5. Make sure every grain is coated with butter and oil.
6. Then add 1/2 a cup of the wine and stir until absorbed.
7. Add 1 cup of the stock and stir until the liquid is absorbed.
8. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
9. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
10. You may have some leftover stock.
11. While the risotto is cooking, prepare the chicken livers- Dredge the chicken livers in the flour.
12. Warm the butter in a large skillet over medium-high heat.
13. When very hot, add the chicken livers and sauté for about 1 minute on each side, until firm and beginning to release their juices.
14. Add salt and pepper to taste.
15. Add the Marsala and cook until absorbed.
16. Add the sage.
17. When the risotto is done, remove the pan from the heat and stir in the remaining 3 tbsp butter, the Parmesan cheese, 1 tbsp olive oil, the remaining 1/2 cup of sparkling wine, and salt and pepper to taste.
18. Let the risotto rest for a minute or two before serving.
19. Serve on individual plates, topped with the chicken livers and additional Parmesan cheese.

Источник: http://antoniosonline.com/risotto-with-chicken-livers/

I think it was one of the best risottos I've made. И мне и мужу очень понравилось.



Ingredients

1 3/4 cups reduced-sodium chicken broth
1/2 cup water
1 bacon slice, chopped
1 large garlic clove, finely chopped
1/3 cup Arborio rice
1/3 cup frozen peas
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon unsalted butter
1/4 teaspoon grated lemon zest
1/4 teaspoon fresh lemon juice

Preparation

Bring broth and water to a simmer in a small saucepan.
Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

Источник: http://www.epicurious.com/recipes/food/views/pea-and-bacon-risotto-351151

Serves 2
Ingredients

2 tablespoons (1/4 stick) butter
1/4 cup chopped green onions
2/3 cup arborio rice or medium-grain white rice
1 cup dry Champagne
1 14 1/2-ounce can (or more) low-salt chicken broth
1/2 pound bay scallops
1/4 cup freshly grated Parmesan cheese

Preparation

Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Champagne-Risotto-with-Scallops-4610#ixzz2YH2ZrmGG

Сегодня сделала на ужин. Получилось на удивление вкусно: кремовое ризотто великолепно сочиталось с вяленым мясом. Поскольку и мясо и сыр соленые, то я ризотто не солила.

Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped white onion
1⅓ cups carnaroli rice
⅓ cup dry white wine
5 cups homemade or lower sodium chicken broth, heated to a simmer
7 ounces Valtellina Casera, cut into small pieces*
3½ ounces thinly sliced bresaola, cut into thin strips
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh marjoram

Instructions
Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring constantly, until softened, 5 to 7 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 5 minutes.

Add wine and cook, stirring, until mostly absorbed, 1 to 2 minutes. Add 1 cup broth and cook, stirring constantly, until mostly absorbed, 5 to 7 minutes. Add ½ cup broth and cook, stirring, until mostly absorbed. Continue adding broth by ½ cupfuls, stirring constantly, until risotto is tender yet still slightly firm to the bite.

Remove risotto from heat, add ¼ cup broth (you may have broth left over) and cheese; stir to combine. Season risotto to taste with salt if needed. Serve immediately, sprinkled with bresaola, parsley and marjoram.

*У меня смесь двух итальянских сыров: остатки проволона и еще какого-то.

Источник: http://lacucinaitalianamagazine.com/recipe/risotto_with_bresaola_and_valtellina_casera

Потрясающе вкусное ризотто от Нелли: http://nelly-z.livejournal.com/37293.html#cutid1. Настоящий восторг! Кроме того, я для этого блюда впервые сварила бульон из креветочной чешуи, которая, по совету belonika, пролежала у меня в морозильнике (держать там ее полагается не больше 3–х месяцев) неопределенное количество времени, поскольку я очень долго трусила варить из нее бульон. Напрасно трусила. Бульон получается очень вкусный, а варится просто: замороженная чешуя закидывается в кастрюлю с холодной водой и уваривается до розового цвета. После того, как вода разогреется, бульон на небольшом огне варится еще минут сорок. В общей сложности у меня все это действо заняло, наверное, часа два.



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Пожалуй, это не только самое вкусное ризотто, из тех, что я готовила, но и из всех, что я ела. Это настолько вкусное ризотто, что вкуснее, пожалуй, и не бывает. Из пяти – пять, из 100 – 100. Оно понравилось не только мне и мужу, но и нашей одинадцатимесячной Кате, которая ела, и ела, все не могла наесться.

Вкус, конечно, во многом зависит от качества продуктов. Я готовила строго по рецепту, вплоть до минуты.




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