Type what you have

Ingredients

• ✓ arborio rice
• butter
• onion
• beet green
• white wine
• chicken broth
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
2. 2 Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.

By Tightropewalker

Ingredients

• ✓ arborio rice
• butter
• garlic
• onion
• vegetable broth
• white wine
• parmesan cheese

Instructions

1. 1 In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
2. 2 Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
3. 3 Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
4. 4 Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

By Drasaid

Ingredients

• ✓ arborio rice
• butter
• beef stock
• beef marrow
• onion
• saffron
• white wine
• salt
• parmesan cheese

Instructions

1. 1 Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
2. 2 Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
3. 3 Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

By Manuela

Ingredients

• ✓ arborio rice
• vegetable broth
• olive oil
• shallot
• butternut squash
• sunchoke
• white wine
• gorgonzola cheese

Instructions

1. 1 Warm broth in a saucepan over low heat.
2. 2 Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
3. 3 Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
4. 4 Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ arborio rice
• chicken broth
• saffron
• olive oil
• onion
• white wine
• parmesan cheese
• butter

Instructions

1. 1 Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.

By Bren

Ingredients

• ✓ arborio rice
• vegetable broth
• butter
• olive oil
• green onion
• white wine
• fig
• prosciutto
• pecorino romano cheese

Instructions

1. 1 Heat vegetable stock in a large pot and keep warm over low heat.
2. 2 Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
3. 3 Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
4. 4 Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
5. 5 Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

By Alemarsi

Ingredients

• ✓ arborio rice
• chicken broth
• olive oil
• white wine
• garlic
• onion flake
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Stir together broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker until well combined.
2. 2 Cover and cook on High until rice is tender and creamy, 2 to 2 1/2 hours.
3. 3 Stir in Parmesan cheese. Cook, uncovered, until cheese is melted, about 15 minutes.

By Lady7Fire

Ingredients

• ✓ arborio rice
• butter
• mild sausage
• shallot
• salt
• chardonnay wine
• chicken broth
• parmesan cheese
• thyme

Instructions

1. 1 Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. 2 Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
3. 3 Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. 4 Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

By thedailygourmet

Ingredients

• ✓ arborio rice
• fennel bulb
• butter
• onion
• vegetable broth
• heavy cream
• parmesan cheese
• parsley
• black pepper

Instructions

1. 1 Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into ¼-inch thick slices.
2. 2 Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice is lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.
3. 3 Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.

By SunFlower

Ingredients

• ✓ arborio rice
• butternut squash
• butter
• onion
• white wine
• chicken stock
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.
2. 2 Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.
3. 3 Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.
4. 4 Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.
5. 5 Stir in Parmesan cheese and season with salt and pepper.

By Andrea Longo Policella

Ingredients

• ✓ arborio rice
• butter
• mushroom
• spinach
• shallot
• salt
• chardonnay wine
• chicken broth
• parmesan cheese

Instructions

1. 1 Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. 2 Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
3. 3 Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. 4 Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

By thedailygourmet

Ingredients

• ✓ arborio rice
• olive oil
• vegetable broth
• garlic
• leek
• red chile pepper
• shrimp
• scallop
• spinach leaf
• red bell pepper
• black pepper

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. 2 While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

By MRSPETEL

Ingredients

• ✓ arborio rice
• butter
• olive oil
• corn kernel
• red onion
• garlic
• white wine
• chicken broth
• parmigiano-reggiano cheese
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
2. 2 Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
3. 3 Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

By Kim's Cooking Now

Ingredients

• ✓ arborio rice
• olive oil
• pumpkin
• onion
• garlic
• vegetable broth
• salt
• pepper
• feta cheese
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. 2 Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
3. 3 Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
4. 4 Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
5. 5 When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
6. 6 Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

By MEL_JADE

Ingredients

• ✓ arborio rice
• chicken bouillon
• water
• olive oil
• onion
• garlic
• white wine
• butter
• parmesan cheese
• parsley

Instructions

1. 1 Dissolve chicken bouillon cube in hot water and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
3. 3 Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

By Kim's Cooking Now

Ingredients

• ✓ arborio rice
• saffron thread
• white wine
• butter
• chicken broth
• onion
• thyme
• parmesan cheese
• fontina cheese
• bread crumb
• olive oil

Instructions

1. 1 Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter.
2. 2 Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands.
3. 3 Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled.
4. 4 When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat.
5. 5 Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means 'little oranges'. Cool for 5 minutes, then serve with any marinara sauce.

By AMYJOHNSON1

Ingredients

• ✓ arborio rice
• vegetable stock
• olive oil
• carrot
• celery
• onion
• red wine
• radicchio
• gorgonzola cheese
• walnut
• balsamic glaze
• parmigiano-reggiano cheese

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
2. 2 Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
3. 3 Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
4. 4 Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
5. 5 Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

By Buckwheat Queen

Ingredients

• ✓ arborio rice
• butter
• olive oil
• onion
• white wine
• vegetable broth
• heart of palm
• parmesan cheese
• salt
• pepper
• parsley

Instructions

1. 1 Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Cook and stir onion in hot butter-oil until onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice; stir until rice is coated in oil and has started to toast, 2 to 3 minutes.
2. 2 Reduce heat to medium and stir in white wine. Cook until mostly evaporated, then stir in 1/3 of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes total.
3. 3 When rice is mostly tender, but still has a very slight crunch, stir in hearts of palm and Parmesan cheese until incorporated; season with salt and pepper. Cook for 1 more minute to heat through, then stir in parsley and remaining 1 tablespoon butter. Serve hot.

By Patricia Scarpin

Ingredients

• ✓ arborio rice
• olive oil
• onion
• balsamic vinegar
• white wine
• chicken broth
• chicken breast
• butter
• salt
• pepper
• thyme

Instructions

1. 1 Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté onion in hot oil until dark golden brown, 15 to 20 minutes.
2. 2 Remove from heat and stir in balsamic vinegar; set aside.
3. 3 Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes.
4. 4 Pour in wine while stirring. Reduce heat to medium-low.
5. 5 Pour in 1 cup hot broth; cook and stir until broth is absorbed.
6. 6 While stirring constantly, continue adding remaining broth, 1 cup at a time, until all broth is absorbed and rice is tender yet firm to the bite, about 20 minutes.
7. 7 Stir in reserved onion mixture until heated through. Remove from heat.
8. 8 Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.

By Michele O'Sullivan

Ingredients

• ✓ arborio rice
• saffron
• water
• butter
• shallot
• white wine
• vegetable stock
• parmesan cheese
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Soak saffron threads in hot water in a bowl.
2. 2 Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
3. 3 Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
4. 4 Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

By FrancescaM

Ingredients

• ✓ arborio rice
• vegetable broth
• water
• saffron
• olive oil
• onion
• white wine
• parmesan cheese
• parmesan cheese
• pancetta
• butter

Instructions

1. 1 Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
2. 2 Combine hot water and saffron threads in a small bowl.
3. 3 Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
4. 4 Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
5. 5 Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

By miche

Ingredients

• ✓ arborio rice
• porcini mushroom
• beef stock
• olive oil
• garlic
• white wine
• parsley
• salt
• spring onion
• parmesan cheese
• butter

Instructions

1. 1 Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
2. 2 Pour beef stock into a saucepan over low heat. Cover and keep warm.
3. 3 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
4. 4 Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
5. 5 Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
6. 6 Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
7. 7 Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.

By miche

Ingredients

• ✓ arborio rice
• quail
• sage
• pancetta
• butter
• brandy
• beef stock
• white wine
• salt
• black pepper
• onion
• parmigiano cheese

Instructions

1. 1 Season the insides of the quail with salt and pepper and insert a sage leaf into each. Wrap each with pancetta slices, fastening with toothpicks.
2. 2 Melt 1 tablespoon butter in a saucepan over medium-high heat. Brown quail, moistening with brandy, 1/2 of the beef stock, and 1/2 of the wine, until most of the wine has evaporated, 5 to 7 minutes. Season with salt and pepper, and transfer mixture to a baking dish.
3. 3 Roast in the preheated oven until quail are no longer pink in the centers and juices run clear, about 12 minutes, moistening with juices as needed.
4. 4 Remove baking dish from the oven and transfer juices to the saucepan; add quail. Cover and cook over low heat, turning frequently, for another 6 minutes.
5. 5 Meanwhile, heat 1/2 tablespoon butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice and stir until coated in butter and starting to toast, 2 to 3 minutes.
6. 6 Reduce heat to medium and stir in remaining wine. Let wine simmer until it has mostly evaporated, then stir in 1/3 of the remaining broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring risotto constantly, 15 to 20 minutes.
7. 7 Stir remaining butter and 1/2 of the Parmigiano cheese into the risotto.
8. 8 Serve each quail on a bed of risotto. Drizzle edges of risotto with pan juices and sprinkle remaining Parmigiano cheese on each quail. Serve hot.

By paigetheblogger

Ingredients

• ✓ arborio rice
• butter
• olive oil
• mushroom
• onion
• rosemary
• white wine
• chicken stock
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
2. 2 Stir rice into the Pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.
3. 3 Pour in stock, stirring to scrape the sides of the Pot; simmer for 1 minute.
4. 4 Close and lock the lid; turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and black pepper; stir in Parmesan cheese until melted and combined.
7. 7 Serve hot and enjoy!

By Shauna James Ahern

Ingredients

• ✓ arborio rice
• chicken broth
• olive oil
• portobello mushroom
• mushroom
• shallot
• white wine
• parmesan cheese
• butter
• chive
• sea salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a deep-sided large saucepan over medium-high heat. Add sliced portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
3. 3 Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
4. 4 Pour in wine, stirring constantly until wine is fully absorbed. Add ½ cup warm broth to the rice, and stir until the broth is absorbed.
5. 5 Continue adding broth, ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
6. 6 Remove from heat. Stir in reserved mushrooms and their liquid, Parmesan cheese, butter, and chives; season with salt and pepper.
7. 7 Serve immediately.

By Myleen Sagrado Sjdin

Ingredients

• ✓ arborio rice
• butter
• olive oil
• shallot
• garlic
• chicken broth
• shrimp
• pinot grigio wine
• parmesan cheese
• red pepper flakes
• lemon juice
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
4. 4 Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.

By thedailygourmet

Ingredients

• ✓ arborio rice
• vegetable stock
• chicken stock
• butter
• onion
• zucchini
• sun-dried tomato
• thyme
• parmesan cheese
• mozzarella cheese
• basil
• black pepper

Instructions

1. 1 Bring stock to a boil in a saucepan, then reduce heat to a low simmer.
2. 2 Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.
3. 3 Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become "creamy" and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. When finished, the rice should be tender yet firm to the bite.
4. 4 Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among six bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.

By LitleLisa1

Ingredients

• ✓ arborio rice
• chanterelle mushroom
• butter
• truffle oil
• onion
• shallot
• garlic
• button mushroom
• white wine
• chicken stock
• heavy cream
• gorgonzola cheese
• black pepper

Instructions

1. 1 Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove mushrooms from water and chop; discard water.
2. 2 Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add fresh mushrooms; continue cooking until mushroom softens and begin to release their liquid. Stir in chopped chanterelle mushrooms, and cook 3 minutes more.
3. 3 Add Arborio rice; cook and stir for a few minutes until rice looks glossy and is well coated with onion mixture. Stir in white wine and cook until nearly evaporated.
4. 4 Reduce heat to medium; add 1/3 of the hot chicken stock. Cook and stir until chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in chicken stock. Add 1/2 of the remaining stock, and stir for 5 minutes more. Finally add remaining stock, and continue cooking until risotto is creamy and rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
5. 5 Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

By Rebcamuse

Ingredients

• ✓ arborio rice
• shrimp
• chicken stock
• olive oil
• garlic
• butter
• shallot
• white wine
• rosemary
• saffron thread
• parmesan cheese
• lemon zest
• red pepper flake

Instructions

1. 1 Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.
2. 2 Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
3. 3 Strain stock and discard shells. Keep warm on low heat.
4. 4 Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
5. 5 Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
6. 6 Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.

By tblair90

Ingredients

• ✓ arborio rice
• chicken broth
• porcini mushroom powder
• olive oil
• shallot
• bay leaf
• white wine
• mushroom
• parmesan cheese
• butter
• salt
• white pepper
• parsley

Instructions

1. 1 Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.
2. 2 Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.
3. 3 Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.
4. 4 Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.

By nch