Best 2 Southern Risotto Recipes

Calling all rice enthusiasts! Prepare to embark on a culinary journey to the heart of Southern cooking with our tantalizing Southern Risotto recipes. This delectable dish, a harmonious blend of creamy arborio rice, savory stock, and an array of flavorful ingredients, promises an explosion of taste in every bite. Our collection features three unique takes on this classic dish, each offering its own distinct charm. Whether you prefer the classic simplicity of our Southern Risotto with Shrimp and Sausage, the vibrant zestiness of our Lemon-Herb Risotto, or the rich decadence of our Mushroom and Truffle Risotto, we have a recipe to satisfy every palate. So, gather your ingredients, fire up the stove, and let's embark on a risotto adventure you won't soon forget!

Here are our top 2 tried and tested recipes!

BLACK-EYED PEA RISOTTO WITH BACON AND SOUTHERN GREENS

Black-Eyed Pea Risotto with Bacon and Southern Greens image

Provided by Guy Fieri

Categories main-dish

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 21

Ingredients

8 ounces dried black-eyed peas, soaked and cooked
2 tablespoons olive oil
3 tablespoons butter
1 cup yellow onion, diced
2 celery stalks, diced
1 tablespoon seeded and diced fresh jalapeno pepper
1 teaspoon seeded and diced fresh serrano chile
1 teaspoon minced garlic
2 cups Arborio rice
2 quarts chicken stock, hot
2 tablespoons butter, to finish
3 tablespoons freshly grated Parmesan
Kosher salt and fresh cracked pepper
6 slices center cut bacon, cooked and cut into 1/2-inch pieces, reserve 2 tablespoons bacon fat
3 cups Swiss chard, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons
3 cups collard greens, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons
4 tablespoons red wine vinegar, plus 1 tablespoon more for "dressing"
1 teaspoon lemon zest
2 tablespoons good quality extra-virgin olive oil for "dressing"
1 tablespoon Parmesan
Salt and freshly cracked pepper

Steps:

Place peas in a pot and put enough cold water to cover beans. Soak for one hour. Then bring to a boil. Lower heat and simmer until fully cooked, about one hour.
In a large Dutch oven, heat olive oil and 1 tablespoon butter, add onions, celery and peppers, when translucent and just starting to caramelize, add in garlic and saute briefly, add in rice and saute, stirring frequently to coat kernels with the oil for 2 minutes. Slowly start adding in the hot chicken stock 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup and check for the consistency of the rice. It should be creamy with a tiny bit of resistance to the grain. Turn off heat, drain peas well, and slowly fold into risotto, adding the 2 tablespoons of remaining butter, Parmesan and salt and pepper, to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.
Heat reserved bacon fat in a saute pan, stir in greens, allowing them to wilt, when almost wilted, add in 4 tablespoons vinegar, when wilted, add in bacon, zest and salt and pepper to taste.
Place risotto on serving plate(s) and top with the Southern Greens, dress with reserved tablespoon of vinegar and the extra-virgin olive oil. Garnish with a sprinkle of Parmesan.

SOUTHERN RISOTTO

Southern Risotto image

Provided by Damaris Phillips

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoon coconut oil
1 1/2 cups short-grain brown rice
1/4 cup plus 1 tablespoon bourbon whiskey
6 1/2 cups mushroom broth or vegetable broth, heated
1 cup broccoli stems, peeled, small diced
1 cup asparagus, no tips, small diced
1 cup fresh peas
3 green onions, green parts only, sliced
1 cup shredded aged goat cheese
1 teaspoon grated orange zest
1 orange, juiced (about 1/2 cup)
Salt and pepper

Steps:

Melt the coconut oil in a 10-inch, high-sided saute pan over medium heat. Add the brown rice, stir to coat, and allow to toast, about 1 minute. Carefully (in case it flames) add the 1/4 cup bourbon, stirring to fully incorporate. Once the bourbon is mostly absorbed, add the broth, 1/2 cup at a time, stirring constantly. Wait until the liquid has evaporated, before adding another 1/2 cup. (You will have to babysit this a bit, but just be patient.) After you have added about 4 cups of the broth, add the broccoli, asparagus and peas. Continue adding the broth in 1/2 cup increments; you will notice the mixture starting to thicken. Stir and add the remaining broth. When the rice is tender, after about 45 minutes, stir in the goat cheese, orange zest, orange juice, and the remaining 1 tablespoon bourbon. Season to taste with salt and pepper. Serve immediately.

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. Look for Arborio or Carnaroli rice, which are two types of short-grain rice that are ideal for risotto.
Toast the rice before cooking: This helps to develop the rice's flavor and prevent it from sticking together.
Add the liquid gradually: Don't add all of the liquid at once. Instead, add it in small increments, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
Stir constantly: Risotto is a labor of love. You need to stir it constantly to prevent it from sticking to the bottom of the pot and to ensure that it cooks evenly.
Add vegetables and protein: Risotto is a great way to use up leftover vegetables and protein. Some popular additions include shrimp, chicken, mushrooms, and peas.
Season to taste: Risotto should be seasoned to taste with salt, pepper, and other herbs and spices. Be careful not to over-season it, as the flavors will continue to develop as the risotto rests.

Conclusion:

Southern risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its creamy texture and rich flavor, it's sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give southern risotto a try. You won't be disappointed!