1. Barley Risotto, Mark Peel's Recipe Ingredients: barley, hulled rice, white, long-grain, regular, unenriched, cooked without salt butter, without salt mushrooms, white, raw salt, table Directions: In a large (at least 2-qt) pot, bring 6 c. of salted water to a boil. Add in the barley and rice and let simmer for 25 min, or possibly till tender. Drain any water which remains after the barley and rice are cooked. Heat the butter in a large skillet. Add in the mushrooms and slowly cook over low heat for about 7 to 10 min. Fold in the cooked barley and rice and the chicken broth. Salt to taste and serve. NOTE: "Mark Peel, the chef of Campanile Restaurant in Los Angeles, made up this dish, that is greater than the sum of its parts. This is a speedy risottolike dish. Intermingled, the earthy flavors of mushrooms, barley, and rice taste unexpectedly new and different." Source Archive
2. Beef Tenderloin With Creamy Risotto Ingredients: beef, grass-fed, ground, raw tomatoes, sun-dried squash, summer, zucchini, includes skin, raw carrots, raw spices, pepper, red or cayenne rice, white, long-grain, regular, unenriched, cooked without salt soup, chicken broth or bouillon, dry milk, fluid, 1% fat, without added vitamin a and vitamin d mustard, prepared, yellow Directions: Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently. Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes. Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes. Turn Steaks over; Cover; Cook an Additional 5 8 minutes for rare to medium doneness. Source Archive
3. Marvin Davis's Salad To Accompany Risotto Ingredients: lettuce, cos or romaine, raw tomatoes, sun-dried capers, canned nuts, pine nuts, dried corn, sweet, white, raw vinegar, balsamic oil, olive, salad or cooking Directions: Remove any core from the radicchio. Rinse the leaves and pat or spin dry. Put the leaves in a salad bowl. Add the slivers of tomatoes, capers, pine nuts and sprinkle with peppercorns. Sprinkle with vinegar and toss. Sprinkle with oil and give one final tos Source Archive
4. Shrimp and Asparagus Risotto Casserole Ingredients: spices, paprika salt, table spices, garlic powder spices, pepper, black spices, onion powder spices, pepper, red or cayenne spices, oregano, dried spices, thyme, dried Directions: In a medium saucepan combine the shrimp shells and olive oil over medium-high heat and cook, stirring frequently, until the shells are toasted and fragrant, 3 to 4 minutes. Add the onion, carrot, celery, garlic, bay leaf, peppercorns, and 8 cups of water and bring to a boil. Reduce heat to a simmer and cook, skimming top of any foam, for 30 minutes. Strain through a fine mesh sieve and discard solids. Return stock to a clean saucepan, you should have about 6 cups, and season to taste with salt. Keep warm. Heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or saucepan until the butter is foamy. Add the Arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes. Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and cook until it evaporates. Reduce the heat to medium and add 2 cups of the hot shrimp stock and season lightly with salt. Cook, stirring constantly, until the broth has been absorbed. Continue to cook, adding more broth 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time. If you use all of the stock before the rice is al dente, add a bit of hot water as needed. (You should have the correct amount.) Add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper. Taste and adjust seasoning, if necessary. Set aside while you prepare the shrimp. Preheat the oven to 350 degrees F and butter a 9-inch square baking dish. Heat the remaining olive oil in a large skillet until very hot. In a small bowl combine the shrimp with the Essence and 1/4 teaspoon salt and toss to thoroughly distribute seasonings. Add the remaining butter to the pan and, when foamy, add the shrimp and cook until shrimp are lightly golden on both sides, 1 to 2 minutes. Transfer shrimp and any accumulated juices to a heatproof bowl and set aside. Layer half of the reserved risotto in the prepared baking dish and sprinkle with half of the Parmesan. Top with the shrimp and any accumulated juices and arrange the asparagus over the top, pressing down lightly to compress mixture. Add the remaining risotto and smooth the top with the back of a spoon. Top with the remaining Parmesan. In a small bowl, whisk together the eggs, cream, 1/4 teaspoon salt and pinch of black pepper. Pour the mixture evenly over the top of the casserole and bake, uncovered, for 30 minutes or until golden brown. Remove from the oven and let sit for 5 minutes before serving. Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Source Archive
5. Lazy Garlic Parmesan Risotto Ingredients: onions, raw spices, garlic powder rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic soup, chicken broth or bouillon, dry spices, pepper, black cheese, parmesan, hard Directions: In a medium saucepan over medium heat, melt butter. Saute onion and garlic until tender but not translucent. Add rice to saucepan, cooking and stirring for two minutes. Slowly stir in water and bouillon granules and bring to a boil. Reduce heat to medium-low, cover and simmer for 20-25 minutes. (Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly. ). Remove pan from heat. Rice should be tender but slightly firm, and mixture should be creamy. Stir in parmesan and serve. Source Archive
6. Bulgur Risotto Ingredients: oil, olive, salad or cooking bulgur, dry spices, oregano, dried spices, marjoram, dried spices, basil, dried spices, garlic powder salt, table water, bottled, generic cheese, parmesan, hard butter, without salt Directions: Heat olive oil in pan over medium heat. When shimmering, add wheat and spices. Stir to coat and cook 1 minute. Add 1/2 cup water at a time, stirring frequently, adding the next once the previous addition is absorbed. (Note: You may not need to add all of the water. Taste the bulgur to see if its done.) Once the bulgur is tender, remove from heat and stir in Parmesan and butter. Enjoy! Source Archive
7. Warm Chocolate Risotto Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated butter, without salt cream, fluid, heavy whipping spartan, real semi-sweet chocolate baking chips, Directions: Combine rice, milk and sugar in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand 5 minutes. Stir in butter, cream and chocolate chips until melted. Source Archive
8. Honey, Almond & Quinoa Crusted Salmon Ingredients: fish, salmon, atlantic, wild, raw mustard, prepared, yellow nuts, almonds quinoa, uncooked honey Directions: Preheat oven to 400F. Place salmon skin side down in a baking dish and pat dry with a paper towel. Spoon mustard onto salmon and spread until flesh is almost completely covered. In a small bowl, combine almonds, quinoa and honey. Stir to form a sticky mixture. Cover mustard-covered salmon with almond-quinoa crust. Bake on center rack for 20 - 25 minutes, until salmon flakes easily with a fork. Remove and let sit for 2 - 3 minutes. Serve along with a fresh garden salad and her quinoa mushroom risotto. Source Archive
9. Very Easy Risotto Ingredients: butter, without salt onions, spring or scallions (includes tops and bulb), raw rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic soup, chicken broth or bouillon, dry spices, pepper, black cheese, parmesan, hard Directions: Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese. Source Archive
10. Variation: Saffron Risotto Ingredients: spices, saffron water, bottled, generic Directions: Soak the saffron threads in the warm water for 5 minutes. Set aside. Add the saffron to the risotto along with the final addition of chicken stock. Proceed with the recipe as directed. Source Archive
11. Simple Risotto Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt tomatoes, red, ripe, raw, year round average water, bottled, generic sugars, granulated salt, table parsley, fresh cheese, cheddar Directions: Combine 6 first ingredients in a casserole. Bring to boil stirring often. Cover. Let simmer for about 20 minutes, until rice is tender. Add cheese and stir until melted. Source Archive
12. Quinoa Risotto with Broccoli and Saffron Ingredients: broccoli, raw quinoa, uncooked shortening, vegetable, household, composite spices, saffron cheese, cheddar salt, table spices, pepper, black cheese, parmesan, hard Directions: Add your broccoli, quinoa and stock in a pot on a low heat and boil until the quinoa has absorbed all the stock (usually about 15-20 minutes). Once cooked, add your saffron, cheese and seasoning, stirring until combined. Garnish with parmesan and more pepper. Adapted from Mom, Whats For Dinner? Source Archive