Best Pasta Risotto Recipes

PASTA-SHELL RISOTTO WITH BROCCOLI RABE

Steps:

• Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.
• Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve. Coarsely chop florets and leaves.
• Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté onion with 1/2 teaspoon salt until softened, 3 to 5 minutes. Stir in garlic and sauté 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes. Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes. (If needed, add more hot broth to moisten; there will be some broth left over.) Stir in cheese and salt and pepper to taste. Serve with more cheese on the side.

PASTA RISOTTO

Steps:

• Melt 1 T. of butter in a 12" frying pan over high heat.
• Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
• Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
• Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
• If mixture becomes too thick before pasta is done, add a little more broth.
• Stir in the parmesan cheese, the salt & pepper.
• Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
• Makes 3-4 main dish servings.

PASTA WITH CHICKEN, RISOTTO-STYLE

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic, and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition, and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done, it will be white on inside when cut and pasta is how you like it.
• Taste, adjust seasoning, garnish with parsley and parmesan if using, and serve.

PASTA RISOTTO WITH PEAS & PANCETTA

Steps:

• Warm the oil in a heavy pan that will take everything later; a dutch oven of 10 inches is big enough. Add the pancetta and cook, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minutes or so until the frozen look leaves them. Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water. Add salt (cautiously, the pancetta is salty, as is the Parmesan); then turn down the heat and let simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle. When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning, and serve immediately into warm bowls.