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Full Online Book HomeLearning KitchenRice - Mediterranean Risotto
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Rice - Mediterranean Risotto Post by :roger7340 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2302

Click below to download : Rice - Mediterranean Risotto (Format : PDF)

Rice - Mediterranean Risotto

2 tablespoon olive oil
1 1/2 cups arborio rice
2 cloves garlic -- minced
2 (14-1/2 ounce) cans chicken broth plus enough water to make 5-1/4 cups
1/4 cup dry white wine
1/3 cup dried tomato halves -- snipped into strips
1 (13-3/4 ounce) can quartered artichoke hearts -- drained
1 (2-1/4 ounce) can sliced ripe olives -- drained
1 1/2 tablespoon fresh thyme leaves chopped or 1-1/2 teaspoon -- dried
1/4 cup grated Parmesan cheese
salt and pepper to taste


Heat oil in 3 quart saucepan over medium heat. Add rice; stir about 2 minutes until completely coated and lightly transparent. Mix in garlic; cook 1 minute.

Meanwhile bring broth and water to simmering in another saucepan; continue to simmer gently. Add wine to rice and stir until wine is absorbed. Add tomatoes and a ladleful of broth mixture to rice; reduce heat to medium-low and stir until liquid is almost completly absorbed. Repeat process until rice is creamy but firm to the bite. This should take 15-20 minutes ( You might have broth left).
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1/2 medium onion -- chopped 6 tbsp. butter 2 cups Arborio rice 1/2 cup dry white wine 5 cups broth -- chicken or vegetable 1 oz. dried mushrooms -- shiitake or porcini 1/2 cup parmesan cheese 1/2 tsp. salt 3 tbsp. butter -- for flavor Place the onion and butter in a large microwave bowl, uncovered, on HIGH for 3 minutes, or until the butter meltsand the onion softens. Stir in the rice and microwave, uncovered, on HIGH for 3 minutes, or until the rice begins to turn translucent. Stirin the wine, broth, salt and cover, and microwave on HIGH
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