BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :professional-sh
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2994
Click below to download : Rice - Risotto With Tomatoes And Parmesan (Format : PDF)
Rice - Risotto With Tomatoes And Parmesan
3 cups vegetable broth1 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.
NEXT BOOKS
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 Vegetables
PREVIOUS BOOKS
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
Rice - Risotto With Squash And Pancetta
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Rice - Risotto With Vegetables
- Rice - Seafood Risotto
- Rice - Risotto - Shrimp And Asparagus Risotto
- Rice - Sweet Potato Risotto
- Rice - Risotto - Vidalia Onion Risotto
- Rice - Risotto - Vidalia Onion Risotto With Feta Cheese
- Rice - Wild Mushroom-barley Risotto
- Rice - Risotto - Wild Mushroom Risotto Ii
- Rice - Wild Mushroom Risotto With Asparaguss
- Rice - Ada's Shrimp And Rice Salad
LEAVE A COMMENT