Best 9 Risotto Al Minestrone Recipes

RISOTTO MILANESE

Steps:

• Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
• Add the saffron to the hot chicken stock; the stock should turn bright yellow.
• Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
• Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
• Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

RISOTTO ALLA MILANESE

Steps:

• Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
• Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
• Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

RISOTTO ALL'AMATRICIANA

Steps:

• Place 2 tablespoons of the butter in a heavy two-quart saucepan. Add the onion and cook over low heat until the onion begins to soften. Add the pancetta and red chili peppers and saute until the pancetta renders its fat and the onion is tender.
• Add the tomatoes, salt and pepper. Increase the heat to medium and cook until the tomatoes thicken and turn into a sauce, about 10 minutes. Add the rice, stir and reduce the heat slightly.
• Heat the broth to boiling. Turn the heat to very low under the broth to keep it warm. Begin adding the broth to the rice mixture about half a cup at a time, stirring constantly to prevent sticking. As the rice absorbs the broth add more warm broth. Continue adding broth until the rice is al dente, tender outside but with a little bite at its center, and the mixture is quite moist, about 25 minutes total cooking.
• Turn off the heat and stir in the remaining butter and the six tablespoons of grated pecorino Romano cheese. Serve extra grated cheese at the table.

RISOTTO AL SALTO

Steps:

• Bring the stock to a simmer in a medium saucepan. Add the saffron threads and a healthy pinch of salt, and continue to simmer, 2 to 3 minutes. Set aside.
• Meanwhile, melt 3 tablespoons unsalted butter in a large enameled or heavy-bottomed pot over medium heat. Add the onions and sweat them, stirring occasionally, until soft and translucent, 6 to 8 minutes.
• Add the rice, and stir to coat with the onion-butter mixture, then add the wine, and continue to stir until the wine is evaporated, about 1 minute.
• Add 2 cups of the warm saffron-chicken stock, and stir continuously until nearly all the stock is absorbed into the rice, 13 to 15 minutes. Continue adding about 1/2 cup of stock at a time, stirring constantly until the stock is absorbed into the rice before adding more, until the rice is creamy and tender yet still al dente, about 18 minutes total. (You may not need to use all of the stock.)
• Remove the risotto from the heat, stir in the Parmesan and the remaining 1 tablespoon unsalted butter, then season to taste with salt. Transfer to a lidded container, and refrigerate overnight.
• Heat 3 tablespoons clarified butter in an 8-inch nonstick skillet over medium-low. Add the chilled risotto, and shape into a thick, even pancake using a heatproof rubber spatula. Cook over medium-low heat, swirling the pan often to prevent the rice from sticking, until the underside is lightly browned and crisp, about 10 minutes.
• Gently shake and swirl the pan to make sure the risotto pancake isn't sticking at all and remains intact. Carefully slide it out onto a large round plate big enough to accommodate it. Invert another plate on top of the risotto pancake, and quickly flip the plates so that the crispy side of the rice is now facing up. Remove the top plate.
• Add the remaining 3 tablespoons clarified butter to the skillet, and carefully slide the rice into the pan, crispy-side up. Cook over medium heat, and continue swirling the skillet until the bottom side is crispy and lightly browned, 6 to 8 minutes.
• Carefully pour off and discard any extra clarified butter, and gently slide the risotto pancake onto a warm serving plate.

RISOTTO AL SALTO

Steps:

• Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

MINESTRONE ALLA MILANESE

Steps:

• Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown.
• Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes.
• Add broth, water and tomatoes to pot. Stir in all spices.
• Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally.
• Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf.

RISOTTO ALL' AMANDA

Steps:

• Stir vegetable broth and saffron together in a bowl.
• Bring a pot of water to a boil; add dried porcini mushrooms and cook until mushrooms are reconstituted, about 1 1/2 minutes. Drain and finely chop the mushrooms.
• Heat 2 tablespoons olive oil in a pressure cooker over medium-high heat. Saute onion in hot oil until onion is caramelized, about 10 minutes. Add rice; saute until rice is translucent, about 2 minutes more. Add garlic and 1 tablespoon olive oil to onion and saute until fragrant, 1 to 2 minutes. Transfer rice mixture to a stainless steel bowl that can fit inside the pressure cooker. Stir vegetable broth with saffron, mushrooms, wine, and salt into rice mixture and toss to combine. Cover the bowl with aluminum foil.
• Pour 2 cups of water into the bottom of the pressure cooker and place the pressure cooker's metal rack in the base for steaming. Place bowl with rice mixture on top of the metal rack in the pressure cooker.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 6 minutes. Release pressure from the pot according to the manufacturer's instructions. Remove bowl with risotto from pressure cooker.
• Heat remaining 1 tablespoon oil in a skillet over high heat. Saute shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Stir shrimp into risotto.

RISOTTO AL ZAFFERANO

Steps:

• Bring stock to a low simmer in a medium pot.
• Heat olive oil in a medium saucepan over medium heat for 1 minute.
• Cook onion until translucent, about 3 minutes.
• Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes.
• Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
• Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
• Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
• Divide among 4 bowls. Garnish each with cheese shavings, if desired.

RISOTTO AL MINESTRONE

Steps:

• Set Global Sun Oven out to preheat. Heat the minestrone and broth in a medium pot. Heat the butter in a separate light-weight, dark pot over medium high heat. Add onions and sauté until translucent, about 3 minutes. Stir in the rice, sauté for about 1 minute. Add wine and cook until it evaporates, about 2 minutes. Add hot minestrone and broth mixture, stir, cover and transfer the pot to the Sun Oven. Cook for 25 minutes (set timer). Remove from Sun Oven, stir in cheese and basil. Serve with additional grated cheese.