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Ratatouille Risotto

Ingredients: 4 Cup(s) chicken stock 1 Ounce(s) extra virgin olive oil 1/2 Cup(s) onion; diced 1 salt and pepper 1 Cup(s) arborio rice 1 Cup(s) dry white wine 1 recipe southern italian ratatouille 1 Tablespoon(s) parsley; chopped 16 Tablespoon(s) parmesan cheese; grated Directions: Put the stock in a saucepan and bring to a boil over high heat. Reduce the heat to very low just to keep the stock hot. Heat the olive oil in a heavy saucepan over medium heat until hot. Add the onion, season lightly with salt and cook until soft but not brown, about 2 minutes. Add the rice and stir and cook for about 1 minute. The center of each grain should look pearly white and the outer layer almost clear. Add the wine and cook until the pan is nearly dry. Adjust the heat so the rice cooks at a slow simmer. Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again. Season lightly with salt and pepper now so the flavor permeates the rice. (Otherwise, if you salt later, you will have a salty broth and flat-tasting rice.) Add another 1/2 cup of the stock and continue to stir and cook, adding more stock as the previous additions are absorbed, until the rice is cooked, about 18 minutes. Stir in the ratatouille, parsley, and 1/2 cup of the cheese. Remove from heat and pur into a warm serving bowl. Dust with a little of the parmesan and pass the remaining parmesan at the table. Contributor: Tra Vigne cookbook p 78
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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 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 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. Risotto with lamb casserole Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in 1/3 cup olive oil in a skillet over high heat. Do not let the meat cook inside.Remove lamb with slotted spoon immediately and place in a 3-qt casserole that has been coated wit Winter squash risotto Cut the squash into 1 cm cubes, discarding skin and seeds. In a heavy-bottomed frying pan, large enough to take all the ingredients with room to spare, fry the onions in a little of the stock, until tender, without browning. Bring the rest of t 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 Ratatouille #2 1. Peel and cut the eggplant into 1-inch slices. Place slices on a paper towel; sprinkle with salt. Cover with another paper towel and place a plat on top. 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