RISOTTO CALABRESE
SERVES 6
6 ounces onions chopped
1/2 cup sliced porcini mushrooms (or crimini)
1/2 cup diced red bell pepper
1/2 cup olive oil
10 ounces arborio rice
16 saffron threads
3/4 cup white wine
2 quarts chicken stock
1 pinch salt to taste
1 pinch black pepper to taste
2 tablespoons butter
1/4 cup grated Parmesan cheese
Sweat onions, bell pepper, and mushrooms in oil until onions are transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. Serve hot.
SERVES 6
6 ounces onions chopped
1/2 cup sliced porcini mushrooms (or crimini)
1/2 cup diced red bell pepper
1/2 cup olive oil
10 ounces arborio rice
16 saffron threads
3/4 cup white wine
2 quarts chicken stock
1 pinch salt to taste
1 pinch black pepper to taste
2 tablespoons butter
1/4 cup grated Parmesan cheese
Sweat onions, bell pepper, and mushrooms in oil until onions are transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. Serve hot.
MsgID: 3114981
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (42)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (42)
Board: Daily Recipe Swap at Recipelink.com
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