Featured Cookbook

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1. Lemon Risotto

2. Sun-Dried Tomato Focaccia

3. Torta di Ricotta

Book Description

With this newest addition to their 99% fat-free cookbook series, bestselling authors Barry Bluestein and Kevin Morrissey present their version of America's favorite cuisine.They broke new ground with The 99% Fat-Free Cookbook by proving that tasty, sophisticated, and virtually fat-free meals could be made without resorting to artificial ingredients. With 99% Fat-Free Appetizers and Desserts, they applied those same principles to two of the most popular and potentially fat-laden courses of any me

... (more)

99% Fat-Free Italian Cooking : All your favorite dishes with less than one gram of fat

Authors: BARRY BLUESTEIN,KEVIN MORRISSEY

Date: March 1999

ISBN: 038548545X

Publisher: Broadway

Hardcover

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Yield = 4 servings
Fat per serving = 0.72 g.
Calories per serving = 260.0

• 4 cups chicken stock

• 3 ounces yellow onion (about 1 small onion), chopped

• (about 1/2 cup)

• 2 tablespoons dry white wine or water

• 1 1/4 cups Vialone nano, Carnaroli, or Arborio rice

• 2 tablespoons nonfat egg substitute

• 1/2 tablespoon finely grated lemon zest

• 1/4 cup freshly squeezed lemon juice

• Freshly ground black pepper to taste

• 2 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Bring the chicken stock to a boil in a medium saucepan. Reduce the heat to maintain a simmer.

2. Combine the onion and wine or water in a large, heavy-bottomed pan. Stirring constantly, cook over medium heat for 5 to 6 minutes, until translucent. Add the rice. Cook and stir for 2 minutes more.

3. Slowly add 1 1/2 cups of the stock, stirring vigorously over medium heat. When the stock has been mostly absorbed and small craters dot the surface, add another 1/2 cup. Stir and bring back to simmer. Continue to add the remaining stock, 1/2 cup at a time, stirring after each addition. After the last addition, keep stirring until the liquid has been absorbed and the rice is creamy. Preparation of the is risotto should take 18 to 20 minutes from the first addition of stock.

4. Meanwhile, combine the egg substitutes, lemon zest, and lemon juice in a small bowl.

5. Stir the lemon mixture and the black pepper into the finished risotto. Serve 1 cup to each person, topping each serving with 1/2 tablespoon grated Parmesan

More From This Book:

1. Lemon Risotto

2. Sun-Dried Tomato Focaccia

3. Torta di Ricotta

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