Best Risotto With Black Beans Olives Recipes

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

BLACK BEAN RISOTTO

Steps:

• Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
• Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.

BLACK RICE RISOTTO

Steps:

• Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
• Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
• Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.

RISOTTO WITH BEANS AND KALE

Steps:

• In a large heavy saucepan, heat the oil over medium heat, and gently brown the lardons of salt pork or bacon. Add the chopped shallots, lower the heat to medium-low and saute the shallots until they are just turning golden.
• While the shallots are cooking, bring the chicken stock to a boil in another pan and let it simmer.
• Add the rice to the shallots and pork, raise the heat to medium and cook, stirring, until the rice is well coated. Add one cup of stock to the rice and stir it in -- most of it will be absorbed very quickly.
• Add the beans and another cup of stock to the rice, and stir in. Cook for about 5 minutes, adding another half cup of stock from time to time if necessary. The rice should always be surrounded by liquid but never swim in the stock. Stir in the kale with more stock. Continue cooking, stirring and adding half cups of stock for about 20 minutes in all. When done, most of the stock will have been used and the rice will be tender but slightly firm to the bite. Add salt and pepper to taste.
• Remove from the heat, and stir in the cheese if desired. Cover the pan, set aside for 10 to 15 minutes to let the flavors develop, and serve.