RISOTTO AL SALTO
Provided by Giada De Laurentiis
Categories appetizer
Time 11m
Yield 1 serving
Number Of Ingredients 15
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.
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Rao Waqas Riskyzz
[email protected]This risotto was okay, but I've had better.
Pathan Niazi
[email protected]This risotto was a lot of work, but it was worth it.
Toes Duncan
[email protected]The instructions were a bit confusing.
Jacoline April
[email protected]This recipe was missing some important ingredients.
sameer Mohammed
[email protected]I'm not sure what went wrong, but my risotto turned out mushy.
Chris Karavidas
[email protected]This risotto was a bit too expensive for my taste.
PhDBuNaas cryptoDreamed
[email protected]This recipe is a keeper! I'll be making it again and again.
JAMES FRANCIS MACALINO
[email protected]This risotto was amazing! The flavors were perfect and the rice was cooked to perfection.
shishir sarma sarma
[email protected]The risotto was a bit too creamy for my taste, but it was still good.
Shanya Boase
[email protected]This risotto was delicious! I would highly recommend it.
Dinu Sadaruvan
[email protected]I'll definitely be making this risotto again!
Amin Arain
[email protected]This recipe was easy to follow and the risotto turned out great!
Kyle Carter
[email protected]The risotto was a bit bland, but it had a nice texture.
Azubuike Ikenna
[email protected]This risotto was a little too salty for my taste, but overall it was still a good dish.
Cyndi jitheh
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. It's the perfect dish for a special occasion or a weeknight meal.
Rahmat Mirza (Mashwani)
[email protected]This was my first time making risotto, and it turned out perfectly! The instructions were easy to follow and the end result was a delicious and impressive dish.
Basit Bhat
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The addition of sundried tomatoes and pesto gave it a really unique and delicious flavor.
Angelina Webb
[email protected]This risotto was a hit with my family! It was creamy, flavorful, and packed with vegetables. I especially loved the crispy texture of the toasted rice.