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
3 Delicious Breakfast Recipes | Gordon Ramsay
Here are three easy breakfast recipes to try during the week! Merguez & fontina stuffed croissants, Spiced egg & spinach breakfast wrap & the classic Scotch egg.
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Breakfast Risotto
#risotto #breakfast #cooking #thermomix #chiaseeds
Breakfast Risotto ????????????????
190g Arborio Rice
2 Tbsp Chia Seeds
2 Tbsp Raw Sugar
1 Ltr Almond or Coconut Milk
1 Tsp Vanilla Extract
1/2-1 Tsp Ground Cinnamon
1/2 Tsp Ground Cardamom
Pinch of Ground Cloves
Step 1) Add in your butterfly attachment
Step 2) Add all risotto ingredients to your mixing bowl and cook for 20 minutes/100°/SPD 1. Once cooked let it rest for 2-5mins then serve.
Serve with stewed apples, frozen berries, sliced banana, sultanas, or fresh fruit and some flaked almonds. Add in a splash of milk if needed to loosen it up.
Enjoy and thank you for watching ????????♥️
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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Gino D'Acampo's Four-Cheese Risotto Recipe | This Morning
Gino is in the ski resort of Courmayeur to cook up a local dish, perfect for apres ski. Get the full recipe here:
How To Make A Easy Vegan Breakfast Risotto Style
We are back with more Great meals hope you guys enjoy !
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