Ingredients

Recipes

Restaurants

Utilities

Gingered Beet Risotto

Ingredients: 2 Pound(s) beets with greens 3 ice cubes 1 small onion; chopped 1 Tablespoon(s) peeled and minced fresh ginger root 3 Clove(s) large minced garlic 3 Tablespoon(s) unsalted butter 1 Cup(s) arborio rice 1/2 Cup(s) dry white wine 1/2 Cup(s) parmesan; grated, about 2 oz Directions: Prepare beets: Scrub and trim them, leaving about an inch of the stems attached. Reserve the greens. Preheat oven to 450 F. Wrap beets tightly in foil and roast in the middle of the oven until tender, about 1 1/2 hours. Unwrap them carefully and let stand until cool enough to handle. Discard stems and peel the beets. In a blender puree half of the beats with 1 cup of water and transfer to a saucepan, whisking in the remaining 2 cups water to make beet broth. Wash beet greens well and drain. Remove and discard stems from leaves. Chop enough leaves to measure 2 1/2 cups and chop remaining beets. Bring beet broth to a simmer and keep warm. In a large heavy saucepan cook onion, ginger root and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about a minute. Add wine and cook, stirring, until absorbed. Stir in 1/2 cup beet broth and cook, simmering throughout and stirring constantly, until absorbed. Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in chopped beets and beet leaves and continue simmering and adding broth in same manner until rice is tender but still al dente, about 18 min utes. Stir in 1/4 cup Parmesan and salt and pepper to taste. Serve risotto sprinkled with remaining parmesan cheese. Gourmet magazine, January 1996 MM format by Dave Sacerdote
Check some related videos Similar recipes: Champagne risotto w. scallops Melt butter in heavy medium saucepan over medium heat. Add onions; saute 1 minute. Add rice; saute 2 minutes. Add Champagne; simmer until almost all liquid evaporates stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender Wild mushroom risotto #2 Heat the stock in a medium saucepan and keep simmering. Strain the dried mushrooms and reserve the soaking water. Chop the fresh mushrooms and set aside. Melt 55g (2oz) of the butter with the oil in a heavy based saucepan aver a medium heat. Add t Pickled beet and onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook unt Chrain (horseraddish and beet sauce) Put everything in food processor. Taste. This one I really eyeball. Gingered red cabbage Heat 1 tablespoon oil in a large skillet over medium-low heat. Add onion; saute until softened, about 10 minutes. Add garlic; saute 1 to 2 minutes or until fragrant. Add apple and ginger; cook 5 minutes. Add cabbage, remaining tablespoon oil, vine Lentil and leek risotto (vrg) In a 4-quart deep pot with cover, saut leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in c Risotto *** (dmdg94a) saute scallions and rice in hot oil in large skillet for about 3 minutes. Stir in broth and bring to a boil. Remove from heat. Pour mixture into a 1 1/2 qt casserole. Stir in peas and herbs. Cover, bake at 400 for 20-25 minutes. Liquid should b Gingered carrot soup In a 3-quart saucepan combine the stock, carrots, potatoes, orange juice, onions, ginger, and orange rind. Cover and cook over medium-high heat until the carrots and potatoes are tender, about 25 minutes. Let cool 5 minutes. Transfer half of the Orange flavoured risotto Saute the onion in the oil over moderate heat for 2 to 3 minutes, stiring occasionally. Stir in the rice & cook for 1 minute. Pour in the stock, cover & bring to a boil. Reduce heat & simmer for 40 minutes. While the rice is c Lentil & leek risotto (vrg) In a 4-quart deep pot with cover, saut leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in c Russian beet & potato salad Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves. Boursin and fennel seed risotto In a small saucepan bring broth and water to a simmer and keep at a bare simmer. In a heavy saucepan, melt butter over moderately high heat and stir in rice and fennel seeds, stirring until coated with butter. Add wine (or substitute dry vermouth) and co Chicken with gingered apricot sauce Mix flour and coriander in a s hallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess. Melt butter in heavy large skillet over medium-high heat. Add Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Rosy beet & potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Quick mushroom risotto In large skillet, melt butter over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes. Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of Chilled puree of beet and watermelon HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes. Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes. Sti Beet salad i and ii Wash beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan until tender, covered. Allow the water to cool, then slip off the skins, trim off the tops, and cut i Barley risotto with shrimp eggplant In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; Vidalia onion risotto with feta cheese Heat oil in saucepan over medium heat. Add onion and garlic, and saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each Risotto with mushrooms and peas 1. Combine broth and wine in saucepan. Bring to simmer over medium heat. 2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice and stir 2 minutes. 3. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce Beet ringmold Drain beets and save juice. Add water to juice to make 1 1/2 cups liquid. Put liquid in saucepan with sugar and vinegar. Bring to a boil. Pour over Lemon Jello. Stir until dissolved. Add beets and mold. Wild mushroom and orzo "risotto" Porcini are available at Italian markets and specialty foods stores. Rinse mushrooms briefly with cold water. Place in small bowl. Add 1 1/2 cups hot water and let soak until softened, about 30 minutes. Drain mushrooms, reserving soaking liquid. Squeeze m Lentil & leek risotto [t] In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a small amount of the broth. When soft, add the rest of the broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice White onion and cheese risotto Firstly peel and chop all the onions and garlic finely and saut‚ with the butter until soft but not coloured. Add the rice and continue to cook for a further 2-3 minutes then add the stock, thyme and white wine, turn up the heat and gently cook on simmer Rote rubensalat (red-beet salad) Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several h Sliced beet salad Drain the liquid from the canned beets, reserving 1/2 cup. (Use water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf, cloves and allspice in a small saucepan. Heat to boiling. Lower the heat and simmer for 5 minutes. Section th Lentil and leek risotto [t] In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a small amount of the broth. When soft, add the rest of the broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice Shiitake mushroom risotto Heat 1 tablespoon sesame oil in heavy medium skillet over medium-high heat. Add minced jalapeno pepper and garlic and saute 1-2 minutes. Remove from heat. Add soy sauce, rice vinegar and pinch of sugar and stir to blend. Strain through fine sieve Wild mushroom and epazote risotto Place the Brown Chicken Stock in a medium pot and bring to a simmer. Heat the butter in a large pot or Dutch oven until it foams. Add the onion, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook 5 minutes until softened. Add the rice and stir Beet horseradish relish Cook beets, should still be a little firm. Drain, place in cold water and peel. Grind horseradish finely, grind beets corsely. Place lids in boiling water and boil 5 minutes, keep simmering until used. Set jars on cookie sheet into 210* oven to heat. Br Fresh corn risotto with roasted peppers and turkey sausage Cut the bell peppers in half lengthwise, and discard seeds and membranes. Place the bell pepper halves, skin side up, on a foil wrapped baking sheet and broil for 15 minutes or until peppers are blackened. Put the peppers in a Ziploc plastic bag and se Smoked-gouda risotto with spinach and mushrooms To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seco Broiled monkfish in gingered soy sauce Mix soy sauce, garlic, ginger and pepper and marinate the monkfish for several hours in the refrigerator, turning once. Transfer fish to a broiler pan and broil for 8-10 minutes until fish flakes easily with a fork. Serve with brown rice and a gre Risotto milanese Melt 2 tablespoons of the butter in a large saucepan. Add the chopped onion and cook gently, stirring occasionally, for 3-5 minutes until softened but not browned. Add the rice, stirring to coat the grains in the butter, and cook for 1 minut Broiled gingered chicken Use very sharp knife to score chicken skin diagonally, spacing cuts about 1/4-inch apart. Arrange chicken in single layer, skin side up, in baking dish. With machine running, drop garlic and ginger through feed tube of food processor, mince fine Red beet curry Rinse the red lentils. Bring to a boil in a large pot and then reduce to a simmer, stirring occasionally to keep the lentils from sticking. While it simmers, prepare beets and garlic. Cut the beets in four. Crush and chop garlic. Saute garlic in oil, add Risotto primavera In a 3-quart saucepan cook celery, shallots, garlic, and pepper in melted butter until tender. Add uncooked rice. Cook and stir for 2 minutes more. Carefully stir in broth and water. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes Wild mushroom and pumpkin risotto In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add fiv Shrimp and asparagus risotto Make risotto the regular way: saute onions, rice, add wine and stock slowly; stir constantly. For stock, cut the ends off of the asparagus and parboil. Put raw asparagus in near end of cooking. Add cooked shrimp at very end just to warm. Endive, beet and red-onion salad Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the e Champagne mushroom risotto Melt butter in medium saucepan. Add rice and onion. Cook over medium heat, stirring frequently, 3-4 minutes or until onion is tender. Add water and champagne. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in cream of mushr Wild mushroom and barley risotto in parmesan baskets Make one Parmesan cheese basket at a time. Preheat the grill. Sprinkle one quarter of the polenta in a fine, even layer over the bottom of a non-stick pan. Cover with one quarter of the Parmesan cheese. Cook over a high heat for 2 minutes, then place unde Beet carpaccio salad with mint vinaigrette Preheat oven to 350F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until be Gingered shrimp Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat Over H Gingered pineapple chicken Combine all ingredients in the crockpot; cover and cook on LOW for 6 to 8 hours. Serve over rice or flat noodles. Beet green souffle Butter a 1 qt. souffle dish; sprinkle with Parmesan cheese. Slice the cooked beets and line the bottom of the souffle dish with them. In a small saucepan, melt the butter, stir in the flour, add the hot broth and continue to cook until slightl Winter squash risotto #3 TO MAKE THE SPICED BUTTER: Combine all ingredients in a small bowl. Cover, and set aside at room temperature until ready to use. (You can prepare the butter up to 8 hours in advance, and store, refrigerated, in an airtight container.) TO MAK Risotto verde Pour the stock into a large saucepan and bring to boil. reduce the heat to a simmer. Meanwhile, heat the oil in a separate pan and saute the garlic and leeks for 2-3 minutes until softened. Pour in the rice and cook for 2 minutes, stirring until w Chicken risotto Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g.