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Full Online Book HomeLearning KitchenRice - Risotto With Tomatoes And Parmesan
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Rice - Risotto With Tomatoes And Parmesan Post by :professional-sh Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2994

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Rice - Risotto With Tomatoes And Parmesan

3 cups vegetable broth
1 cup tomato sauce
2 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
1 shallot, minced
2 bay leaves, pref fresh
fine sea salt, to taste
1 cup Arborio rice
1/4 cup Parmesan cheese, freshly grated

Place butter, oil and shallots in microwaveable dish large enough to fit rice when it is cooked. Put in microwave and cook on high for 3 minutes.Add rice. Stir well. Cook on high for 2 minutes until rice is a bit translucent.

Add tomato sauce, broth, bay leaves and salt and cook on high for 15 minutes, uncovered. Remove from microwave and stir well. Add a little of Parmesan cheese, mix and put back in microwave. Cook on high for 12 minutes. Remove bay leaves. Take out and let it sit for a few minutes.

When you serve, sprinkle more of Parmesan cheese right into dish and stir well. Then serve. Serve with salad as a main entree or as an appetizer before a meal.

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Rice - Risotto With Vegetables Rice - Risotto With Vegetables

Rice - Risotto With Vegetables
1 medium purple onion -- julienne 1 medium yellow squash -- julienne 3 medium yellow, red or green bell peppers -- julienne 2 medium carrots -- julienne 2 cloves garlic -- minced 1 tbsp.. olive oil 1 tbsp. fresh rosemary -- chopped 1 (16 oz.) pkg. arborio rice 4 (14.5 oz.) cans chicken broth -- fat-free 1/2 tsp. salt 1/2 tsp. ground black pepper 3/4 tsp. ground white pepper Garnish: fresh rosemary sprigs Cut onion, squash, peppers and carrots into thin strips. Saute vegetable strips and garlic in hot oil in Dutch oven over medium-high heat until tender; stir

Rice - Risotto With Squash And Pancetta Rice - Risotto With Squash And Pancetta

Rice - Risotto With Squash And Pancetta
In Alba, and throughout the region of Peidmont, a pumpkin-like squash called zucca is found on many fall menus.Butternut squash substitutes nicely here. 6 cups canned low-salt chicken broth 1 cup dry white wine 2 tablespoons olive oil 3 ounces pancetta, coarsely chopped 2 cups (1/2 inch pieces) peeled butternut squash (about 18 ounces) 1/2 cup finely chopped onion 2 cups arborio rice 2 tablespoons (1/4 stick) butter, room temp 2 tablespoons grated Parmesan Additional grated Parmesan Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot. Heat oil in heavy large sauce