| |
Risotto Milanese
Ingredients:
- 3 cups of risotto rice
- 3 tbsp of olive oil
- 1 small packet of saffron
- 6 cups of vegetable broth
- 1 medium onion, chopped
- salt and pepper
Directions:
- Cook the oil and onion on a medium heat in a deep pan for 5 minutes.
- Mix the saffron in 1/3 cup of broth and add to the pan.
- Stir and simmer for 1 minute.
- Add the rice and stir continuously until the rice appears translucent.
- Begin adding the vegetable broth to the rice.
- Add broth until the rice is covered.
- Stir continuously; the rice will absorb the broth and you will need to add more.
- Repeat this step several times.
- The process takes about ten minutes.
- Add broth until the rice develops a creamy sticky texture.
- Add pepper and salt to taste.
Serves: 5-6 people
Carrot Risotto
Ingredients:
- 2 carrots, shredded
- 3 cups of risotto
- 6 cups of vegetable broth, warming on the stove
- 1/2 onion, shredded
- 1/2 celery stalk, shredded
- 2 tbsp of white wine
- 4 tbsp of olive oil
- 4 tbsp of Parmesan cheese
Directions:
- Sautee the carrot, celery and onion with the oil in a deep pan for 5 minute.
- Add the rice and stir continuously until the rice appears translucent.
- Begin adding the vegetable broth to the rice.
- Add broth until the rice is covered.
- Stir continuously; the rice will absorb the broth and you will need to add more.
- Repeat this step several times.
- The process takes about ten minutes.
- Add broth until the rice develops a creamy sticky texture.
- Add the Parmesan cheese, pepper and salt to taste
Serves: 4 persons
|
 |
 |
For Email Marketing you can trust
|
|