Best 2 Delicious And Easy Mock Risotto Recipes

Tantalize your taste buds with a delightful culinary journey into the world of mock risotto, a symphony of flavors that rivals its traditional counterpart. Discover a collection of easy-to-follow recipes that transform humble ingredients into extraordinary dishes. From creamy sun-dried tomato mock risotto to hearty mushroom and spinach mock risotto, each recipe is a testament to the versatility and boundless creativity of this delectable dish. Embark on a culinary adventure where taste and simplicity harmoniously intertwine, leaving you with a symphony of flavors that will linger in your memory.

Let's cook with our recipes!

THE ONLY BASIC RISOTTO RECIPE YOU'LL EVER NEED

The Only Basic Risotto Recipe You'll Ever Need image

There's a reason so many restaurants put risotto on their menus: It's not a dish most people attempt to cook at home. Risotto has an earned reputation for being fussy. This easy risotto recipe requires a attention and stirring, but at its core, it's really just rice and broth. And when those two simple ingredients come together, they create a creamy, almost magical dish that's well worth the effort. With a solid formula, like the one below, you'll be able to tackle any risotto recipe and have a gorgeous meal on the table in about 30 minutes.

Provided by Jennifer Kushnier

Yield Serves 4

Number Of Ingredients 6

Ingredients

32 ounces unsalted chicken stock, warmed (you can also substitute vegetable broth or stock)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup Arborio rice
1/4 teaspoon kosher salt
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese

Steps:

Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.
Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Add the rice; stir to coat all the grains, 1 minute.
Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)
Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Turn off heat.
Add salt, remaining broth, and cheese. Stir gently for 2 minutes. Serve immediately in warmed bowls, with more grated cheese over top, if desired.

Nutrition Facts : Calories 266, Carbohydrate 40, Fat 8 g, Fiber 2, Protein 9 g, SaturatedFat 3 g, Sodium 400 mg, Sugar 1 g

MOCK RISOTTO

Mock Risotto image

As I have told you before, I'm a rice snob, and I don't like instant rice but it sometimes comes in very handy. This makes a good vegetarian meal or side with grilled chicken or fish or even a steak. Eating Well. This makes another easy and nice rice dish for the resident's.

Provided by Manami

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 garlic cloves, chopped
2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth
1 lb asparagus, trimmed and cut into 1/4-inch pieces
1 red bell pepper, finely diced
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
1/2 cup grated asiago cheese or 1/2 cup parmesan cheese, plus more for passing, if desired
1/4 cup minced chives or 1/4 cup scallion top

Steps:

Heat oil in a large nonstick skillet over medium-low heat.
Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.
Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
Remove cover and spread asparagus and bell pepper on top of the simmering rice-do not stir into the rice mixture.
Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
Stir in 1/2 cup Asiago (or Parmesan).
Serve topped with chives (or scallions) and additional grated cheese.
Note: For Vegetarian use only the vegetable broth.

Nutrition Facts : Calories 404.4, Fat 10.5, SaturatedFat 4.1, Cholesterol 17.4, Sodium 798.4, Carbohydrate 64.6, Fiber 6.1, Sugar 8, Protein 14

Tips:

Use arborio rice. Arborio rice is a short-grain rice that is high in starch and has a creamy texture, making it perfect for risotto.
Toast the rice before cooking. Toasting the rice in a little oil or butter before adding the liquid helps to bring out its flavor and prevent it from sticking together.
Add the liquid gradually. When cooking risotto, add the liquid in small increments, stirring constantly. This allows the rice to absorb the liquid slowly and evenly, resulting in a creamy texture.
Cook the risotto until it is al dente. Risotto is cooked when it is al dente, or slightly firm to the bite. It should not be mushy or overcooked.
Stir in some Parmesan cheese and butter. Once the risotto is cooked, stir in some Parmesan cheese and butter to add flavor and richness.
Serve immediately. Risotto is best served immediately after it is cooked. If you need to keep it warm, place it in a warm oven or on a warming plate.

Conclusion:

Mock risotto is a delicious and easy-to-make dish that can be enjoyed by people of all ages. It is a great way to use up leftover rice, and it can be customized with a variety of ingredients to suit your taste. Whether you are looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, mock risotto is a great option.