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Post by :Carl_Gates
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1928
Click below to download : Rice - Risotto - Vidalia Onion Risotto With Feta Cheese (Format : PDF)
Rice - Risotto - Vidalia Onion Risotto With Feta Cheese
2 tsp. vegetable oil2 cups chopped Vidalia or other sweet onion
2 garlic cloves, minced
1 1/2 cups uncooked Arborio or other short-grain rice
2 (14 1/2 oz.) cans vegetable broth
1/2 cup (2 oz.) crumbled feta cheese, divided
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh grated Parmesan cheese
fresh ground black pepper
Heat oil over medium heat; add onion and garlic, saute 1 minute. Stir in rice add 1/2 cup broth, cook until liquid is nearly absorbed, stirring constantly. Add remaining broth 1/2 cup at a time, stirring constantly, until each portion of broth is nearly absorbed before adding the next (takes about 20 minutes total).
Remove from heat, stir in 1/4 cup feta, parsley, and Parmesan.
Spoon into serving bowl, top with 1/4 cup feta and pepper
NEXT BOOKS
2 tablespoons unsalted butter, divided 1 teaspoon olive oil 1/3 lb. fresh shiitake or other exotic mushrooms, sliced 1 large shallot, minced 1 small clove garlic, minced 1/3 cup dry white wine 1/2 cup pearl barley 3 1/2 cups homemade chicken stock, or vegetable stock dividedFresh parsley, chopped Parmesan cheese, freshly grated Melt 1 tablespoons of butter with oil in a large heavy skillet over medium-high heat. Add mushrooms, cook, tossing constantly, until lightly browned, about 4 minutes. Transfer to a bowl, using a slotted spoon, and set aside. Reduce heat under skillet to low.
Rice - Wild Mushroom-barley Risotto
PREVIOUS BOOKS
2 tsp. vegetable oil 2 cups Vidalia onions -- chopped 2 large cloves garlic -- minced 1 1/2 cups arborio rice -- uncooked 29 oz. low-sodium vegetable stock 1/2 cup feta cheese -- crumbled and divided 2/3 cup fresh flat leaf parsley 1/4 cup Parmesan cheese -- grated freshly ground black pepper Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed
Rice - Risotto - Vidalia Onion Risotto
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PREVIOUS 10 BOOKS
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- Rice - Salad - Another Wild Rice Salad
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