How To make Breakfast Risotto
3 cups apple juice
unfiltered
2 sticks cinnamon :
broken in half
pinch nutmeg 2 cups 1% low-fat milk
2 tablespoons unsalted butter
1 1/2 cups Arborio rice
1/2 teaspoon salt
1/2 cup raisins
dark brown sugar for topping milk or cream :
for topping
In a saucepan, combine apple juice, cinnamon sticks and nutmeg. Bring to a boil over medium-high heat; immediately reduce heat to low and keep warm. At same time, in a separate saucepan, warm milk over medium-low heat; turn off heat and keep warm.
In a large, non-aluminum saucepan over medium-low heat, melt butter. Add rice and salt and stir with a wooden spoon until rice begins to turn translucent, 2 to 3 minutes. Ladle about 1/2 cup of hot apple juice and stir rice until it absorbs juice. Continue adding juice about 1/4 cup at a time until absorbed. When all the juice has been absorbed ladle in about 1/2 cup of warm milk along with raisins. Stir until milk is absorbed. Add remaining milk the same way, stirring after each addition until fully absorbed before adding more milk.
All liquid will have been added and rice will be tender in about 30 minutes. Test a few kernels; they should be al denta --- creamy on the outside but firm to the bite at the center.
Remove pan from heat, cover and let stand for about 5 minutes. Isdle risotto into warmed individual bowls. Pass brown sugar and milk or half-and-half at table to be added to taste.
4 servings, excluding optional toppings, each provides 503 cals (7.8 g fat or 13.8% cff). Original recipe used whole milk.
Ref: Breakfasts and Brunches by Norman Kolpas, (Williams-Sonoma Kitchen Library / Time-Life Books). Reviewed by Press-Enterprise, 1996 Ap 10 Riverside. MC by phannema@wizard.ucr.edu
How To make Breakfast Risotto's Videos
Easy Vegan Breakfast Risotto
Easy Pezzy Breakfast Risotto
What you will need
Rice Cooker, pot to cook rice
Arborio rice
Firm or extra firm tofu
Tomatoes
Scallions (green onions)
Liquid aminos
Grapeseed oil
or
any other vegetable oil
Cook rice (rice cooker, pot 30 mins)
Cook tofu in skillet (about 15-20 mins)
Cut tomatoes and onions
Add ingredients to skillet
2 Tbsp of liquid aminos, 2 tbsp of water
1 Tbsp of oil
add onions or garlic to this mixture (option)
Make sure onions and garlic are translucent
Add 1 cup of arborio, carnaroli, vialone nano
or even sushi rice
Mix rice good and add tofu
Garnesh with tomatoes and scallions (green onions)
I multiplied 6x this recipe
Enjoy
How to make RISOTTO ???? the Italian way | Inevitaly
Risotto is one of our favorite, most comforting and versatile Italian dishes. Follow this step-by-step cooking tutorial to learn how to make an authentic Italian risotto with Marco. Pro tip: make sure you use the best risotto rice: Arborio, Carnaroli or Vialone Nano.
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Did you know that risotto dates back to the 11th century? It originated in Northern Italy, in Marco's home region: Lombardy — so it’s no surprise that one of the most popular risotti (that’s the plural of risotto) is “il Risotto alla milanese” made with saffron (zafferano) and originally from Milan, as its name suggests.
Risotto is traditionally cooked with special types of rice called Arborio, Carnaroli, or Vialone Nano. These rice varieties have a high starch content, which gives risotto its signature creamy texture.
However, the key to a good risotto is slow cooking. It requires patience and constant stirring, allowing the rice to absorb the broth gradually, resulting in a rich, velvety consistency. Other secrets to a perfect risotto are: Parmesan cheese (obviously!) and butter.
Risotto is incredibly versatile. You can add various ingredients like vegetables, seafood, or truffles to create a wide array of dishes. You can even make risotto with fruit!
The possible combinations of ingredients are endless…but let's start with the basics. So let’s see how to cook a classic, very simple risotto: il risotto agli asparagi…you guessed it right: that’s asparagus.
INGREDIENTS (for two people):
• 160g of Arborio or Carnaroli rice
• 1 liter of chicken or vegetable broth
• 1 small onion, finely chopped
• 1 clove of garlic, minced
• White wine
• Freshly grated Parmesan cheese
• Extra Virgin Olive oil
• 2 tablespoons of butter
• Salt and pepper to taste
• 4 asparagus
..................................................................................................
0:00 | Intro
0:38 | How to pronounce RISOTTO
0:49 | Brief history of risotto
1:14 | What type of rice to use for risotto
1:36 | Secrets to a perfect risotto
2:39 | Ingredients to make every risotto
3:40 | Step 1: Sauté the Aromatics…aka make the soffritto
4:02 | Step 2: Toast the Rice
4:14 | Step 3: Deglaze with Wine
4:36 | Step 4: The Art of Stirring and Simmering
4:56 | Step 5: Creamy Bliss
5:34 | Step 6: A final stir with butter
5:56 | Conclusion
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Irish Breakfast Risotto
CREAMY IRISH BREAKFAST RISOTTO?!?
Ingredients:
400 grams arborio rice
1 white onion
100ml white wine
1 vegetable stock cube
2 tablespoons goose fat
2 tablespoons butter
200 grams pancetta
200 grams chestnut mushrooms
1/2 log black pudding
Mascarpone cheese to taste
Parmesan cheese to taste
Salt & Pepper to taste
Follow @sunnysideupchef for more!
#food #foodie #foodstagram #chef #cooking #risotto #irishbreakfast
Lidia Bastianich's Breakfast Risotto || Cara Di Falco || Cara's Cucina Ep. 1
Welcome to the new Cara's Cucina! And boy are we starting off with a bang! None other than the Queen of Italian home cooking herself - Lidia Bastianich! Lidia is my extra special guest this week as we talk about her upcoming PBS special Lidia Celebrates America: A Salute to First Responders. Along with all things food, the power of cooking, and why Lidia thinks a little patch of dirt just MIGHT be the cure for the quarantine blues.
After the interview, I head to the Cucina to guide you step by step through Lidia's breakfast risotto recipe! If you've never had rice and eggs for breakfast, you've been missing out! This recipe is (of course!) a knock out! The perfect way to start the day!
It's all in this episode! Don't forget to check out Lidia's upcoming special on February 12th at 10p.m. on your local PBS station (the date was move after we taped the interview for anyone wondering).
Get Lidia's recipe here:
Learn more about the special here:
Lidia photo credit - Armando Rafael Moutela
How to Make CREAMY MUSHROOM RISOTTO Like an Italian
My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will ever taste – minus the cream of course! Using wild porcini mushrooms, fresh parsley and a sprinkle of parmigiano cheese you barley need any ingredients to recreate this Northern Italian dish in your own kitchen…and wait until you taste it! Trust me, it’s not hard and once you realise that you’ll never order it out again! Try it with your own favourite ingredients and let me know what you choose…
???? Follow this link to read and print the written recipe:
INGREDIENTS:
½ brown onion (chopped into small pieces)
Fresh parsley chopped
Extra virgin olive oil
400g/14oz porcini mushrooms cut into chunky pieces (or your choice of veg/protein)
300g/10.5oz carnaroli rice
½ glass white wine
50g/1.7oz butter
50g/1.7oz parmigiano regianno cheese (grated)
1L - 4cups vegetable stock
Salt
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to The Creamy Mushroom Risotto
1:35 Ingredients for Mushroom Risotto
2:13 What rice to use for Risotto
3:50 How to sautee the mushrooms
4:50 How to Cook Risotto
2:16 How to Make the risotto creamy
14:47 The creamiest risotto I have ever made
15:00 Time to Eat the Sfinci, E ora si Mangia
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How To Cook A Perfect Risotto
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