Risotto - Ideas To Try

Apple Risotto
Calabaza Risotto
Salmon Fillets & Shrimp with Risotto
Leek & Sage Risotto
Pumpkin Sage Risotto
- Risotto in a pressure cooker. Quick method!!!

Recommended variation: In a 5- to 7-quart pressure cooker or a 3-quart shallow pressure cooker (sometimes called a risotto cooker), heat the butter and remaining 1 tablespoon of oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the rice and stir until it turns opaque, about 2 minutes. Add the unheated broth and the wine. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes. Release the pressure according to the manufacturer's instructions or place the pot under cold water. Carefully open the lid, being careful of the steam. Stir in the cheese and season with salt and pepper. Serve immediately, sprinkled with the sage.

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Sage Risotto Bites
Source

Ingredients

• 3 tablespoons unsalted
• butter, plus extra for pan
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 teaspoon sea salt
• 1 cup dry vermouth or white wine
• 3 cups chicken stock
• 1/2teaspoon freshly ground white pepper, or to taste
• 1/2cup freshly grated Asiago cheese
• 30 leaves fresh sage (1 large bunch), sliced crosswise into 1/2-inch-wide strips

Instructions
1. Melt the butter in a deep heavy skillet over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes. Add the rice and salt and stir until coated. Stir in the vermouth or wine. Cook, stirring constantly, until all the wine is absorbed.

2. Add 1 cup of the stock and cook, stirring, until all the liquid is absorbed. Repeat with the remaining stock, cooking until the rice is al dente, 20 to 25 minutes. Remove from the heat and stir in the pepper and cheese, blending well. Cool slightly, then stir in the sage, again blending well.

3. Butter an 8-inch-square baking dish. Scrape the rice into it, smoothing the top completely. Chill uncovered until completely set, about 2 hours (or overnight).

4. Just before serving, heat a large nonstick skillet over medium-high heat. Line a platter with parchment paper or waxed paper and set it close by.

5. Using a small sharp knife, cut the chilled risotto into 1-inch squares. Using a small spatula, carefully remove each square from the dish and transfer to the hot skillet. Brown on both sides, turning with tongs or a small spatula. Transfer to a serving platter. Serve hot or at room temperature.

Total time: 45 minutes plus at least 2 hours chilling
Servings: 12 to 16 (makes 64 bites)
Each bite: 24 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 1 gram fat; 1 gram saturated fat; 3 mg. cholesterol; 61 mg. sodium.