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Risotto done right is absolutely sublime: rich and luxurious with just a touch of toothsomeness. And despite its reputation for being fussy or time-intensive, it's actually quite simple to make.
Heat the oven to 400°F. Stir the rice, soup, water, milk, cheese and tomatoes in a 2-quart shallow baking dish. Cover the baking dish. Bake for 30 minutes.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil.
2. Portobello Mushrooms Stuffed with Barley Risotto. Using barley instead of arborio rice gives the classic dish a unique, nutty flavor and lots of healthy, whole-grain goodness.
Heat the oil in a 12-inch deep-sided skillet over medium-heat. Add the pepper, squash, mushrooms and shallots and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
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In a medium saucepan, bring the chicken stock and carrot juice to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the shallot and cook over moderate heat, stirring, until ...
Risotto all'Amarone: risotto with the local Amarone red wine. It is typical of the Valpolicella wine region. Risotto al tastasal: risotto made with the same seasoned ground pork used in salame and sausages; traditionally this dish was a mean of tasting the mix before making sausages (hence the name tastasal, 'to taste salt').