Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenRice - Sweet Potato Risotto
Famous Authors (View All Authors)
Rice - Sweet Potato Risotto Post by :eliquin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2690

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

Rice - Sweet Potato Risotto

4 shallots, brunoise (small dice)
1 tablespoon butter
4 large sweet potatoes, brunoise (needs to be the size of risotto)
3 to 4 cups hot chicken broth
Salt and black pepper to taste

It is important that the sweet potato 'risotto' dice are all the same size. Traditional risotto cooking technique is used.

In a 2 quart casserole, first saute the shallots in butter and season. Add the sweet potato and saute. Slowly add the hot chicken stock, one ladle at a time. Only add more stock after the previous ladle is fully absorbed.

Continue adding stock until the 'risotto' gets creamy, but not mushy. The individual grains of 'risotto' should remain distinct.

If you like this book please share to your friends :

Rice - Risotto -  Vidalia Onion Risotto Rice - Risotto - Vidalia Onion Risotto

Rice - Risotto -  Vidalia Onion Risotto
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 -  Shrimp And Asparagus Risotto Rice - Risotto - Shrimp And Asparagus Risotto

Rice - Risotto -  Shrimp And Asparagus Risotto
1/2 cup minced onion 1 tablespoon olive oil 3 tablespoons butter or margarine 2 cups uncooked arborio rice 1 pound asparagus, cut into 2-inch pieces Salt and pepper to taste 6 cups chicken broth 1-1/2 pounds large shrimp, peeled, deveined Paprika, chopped fresh basil and oregano to taste 4 cloves of garlic, chopped 1/2 teaspoon white wine vinegar 1/4 cup butter or margarine Juice of 1/2 lemon 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Saute the onion in the olive oil and 3 tablespoons butter in a saucepan. Add the rice, asparagus, salt and pepper. Saute for 3