Best 4 Herb And Dried Tomato Risotto Gift Mix Recipes

In the realm of culinary delights, there exists a harmonious blend of flavors and textures that captivates palates and leaves a lasting impression. This extraordinary dish, known as "herb and dried tomato risotto", is a symphony of aromatic herbs, succulent dried tomatoes, and creamy Arborio rice, orchestrated with a touch of magic and a dash of love. Whether you're a seasoned chef seeking inspiration or a novice cook yearning to explore new culinary horizons, this article will guide you through a journey of flavors, unveiling the ultimate recipe for creating this exquisite dish.

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BASIC RISOTTO

Basic Risotto image

Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you'd prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth. If you prefer to omit wine, use more broth in its place.

Provided by EatingWell Test Kitchen

Categories Italian Christmas Recipes

Time 50m

Number Of Ingredients 9

Ingredients

5 cups reduced-sodium chicken broth, beef broth, seafood stock, bottled clam juice, no-chicken broth or vegetable broth (see Notes)
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion
2 cloves garlic, minced
1 ½ cups arborio, carnaroli or other Italian risotto rice
¼ teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste

Steps:

Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.
Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 32.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 0.9 g, Protein 8.6 g, SaturatedFat 2.2 g, Sodium 592.8 mg, Sugar 1.4 g

HERB AND DRIED TOMATO RISOTTO (GIFT MIX)

Herb and Dried Tomato Risotto (Gift Mix) image

This is a simple and delicious Gift-In-A-Jar recipe that I gave out for Christmas this year. It looks beautiful and I got rave reviews on the taste as well! The original recipe came from the 12th Edition Better Homes and Gardens cookbook - I have modified it a little to suit my tastes! This will make 4 half-pint gifts (I layered mine in wide-mouth half pint canning jars and used the plastic storage caps instead of the regular canning lids and rings). I used my homemade dried tomatoes (incredibly easy to do with a dehydrator - just thinly slice roma tomatoes and dry them on the vegetable setting until dry!) but you could use store-bought - just make sure not to get the ones that are packed in oil! The prep time given is the amount of time needed to create the gifts and the cooking time given is the amount of time needed to prepare 1 jar of the risotto. A great gift idea would be to give this mix along with a wedge of high-end parmesan cheese and a bottle of wine! Each jar will serve 6 when made.

Provided by anonymous

Categories Rice

Time 40m

Yield 4 1/2 pint gift jars, 6 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 cups arborio rice
3/4 cup snipped dried tomatoe (not oil-packed)
8 teaspoons chicken bouillon granules
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried basil leaves
1/2 teaspoon black pepper

Steps:

Combine bouillon granules and spices together in a small bowl. Divide equally among 4 half-pint canning jars to create the first layer.
Snip the tomatoes into small pieces with kitchen scissors and divide them evenly among your jars to create the next layer.
Top off each jar with the rice - filling to the top (you may need a little more or less rice than the recipe calls for - I don't measure the rice out I just fill each jar to the top!).
Attach the following preparation directions to each jar.
Additional ingredients provided by the recipient:.
3 cups of water.
1/4 cup freshly grated parmesan or romano cheese.
In a large, heavy saucepan bring the water to a boil and add the contents of the jar.
Stir well and return to a boil; reduce heat cover and simmer for 20 minutes (do not lift the cover).
Remove from the heat and let stand, covered for 5 minutes.
Rice should be tender but slightly firm. Stir in the cheese and enjoy!
Makes 6 (1/2-cup) servings.

HERB & PARMESAN RISOTTO

Herb & Parmesan risotto image

Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way

Provided by Barney Desmazery

Categories Dinner, Main course

Time 50m

Number Of Ingredients 9

Ingredients

1 ½l vegetable stock
50g butter
1 onion , finely chopped
300g risotto rice
1 small glass white wine
50g parmesan (or vegetarian alternative), half finely grated, half shaved
2 tbsp olive oil
2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
1 tbsp balsamic vinegar

Steps:

Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.

Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.93 milligram of sodium

HEIRLOOM TOMATO RISOTTO

Heirloom Tomato Risotto image

Make and share this Heirloom Tomato Risotto recipe from Food.com.

Provided by LaxLily

Categories Rice

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 cup arborio rice
1 cup white wine
8 cups chicken stock
1/2 cup heavy whipping cream
1/4 cup parmesan cheese
1 1/2 cups diced heirloom tomatoes (peeled)
3/4 cup chopped asparagus
1/4 cup diced leek
1 tablespoon chopped basil
1 tablespoon chopped tarragon
1 teaspoon cracked black pepper

Steps:

Heat shallow saucepot over medium heat.
Melt 2 Tb of butter in pot.
Toast Arborio rice for two to three minutes.
Re-glaze with white wine.
Reduce wine until it's completely gone/.
Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
Be sure you are stitting often with spatula to avoid sticking.
When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
If risotto seems to thickened, thin out with a little more stock.
Cook for one to two more minutes, making sure not to break up the tomatoes.
Finish with last tablespoon of butter.

Nutrition Facts : Calories 423, Fat 18.5, SaturatedFat 10.1, Cholesterol 55.7, Sodium 578.8, Carbohydrate 43.3, Fiber 2.2, Sugar 7.1, Protein 13.6

Tips:

Choose high-quality ingredients: Use the best quality ingredients you can find, especially the risotto rice. Arborio or Carnaroli rice are good choices.
Toast the rice: Toasting the rice before adding the liquid helps to develop its flavor and prevent it from becoming mushy.
Use a good quality stock: The stock you use will have a big impact on the flavor of the risotto. Use a homemade stock if possible, or a good quality store-bought stock.
Add the liquid gradually: Don't add all of the liquid at once. Add it gradually, stirring constantly, to allow the rice to absorb the liquid and cook evenly.
Cook the risotto until it is creamy and al dente: The risotto should be cooked until it is creamy and al dente, with a slight bite to it. This usually takes about 18-20 minutes.
Stir in the vegetables, herbs, and cheese: Once the risotto is cooked, stir in the vegetables, herbs, and cheese. This will add flavor and texture to the dish.

Conclusion:

This herb and dried tomato risotto gift mix is a delicious and easy way to make a flavorful and impressive meal. With its creamy texture, savory flavor, and vibrant colors, this risotto is sure to be a hit with your friends and family. So next time you're looking for a special gift, consider giving the gift of homemade risotto.