Quick notes: If your leftover risotto is very cold from being refrigerated, let it sit out a few minutes to allow it to come closer to room temperature. This will help ensure that the final product will be heated all the way through and it will be little easier to handle. It is best to […]
Ingredients:5 cups chicken stock1 fennel bulb, chopped1 (loose) cup fennel fronds, lightly chopped1 medium onion, finely chopped2 tablespoons olive oil2 cups Arborio rice1/3 cup Parmesan, grated2 tablespoons olive oil1 tablespoons sweet vermouth1 tablespoon butter saltpepper In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the fennel, […]
Ingredients:12 oz beets5 cups chicken stock*2 onions, quartered1 small onion, finely chopped2 tablespoons olive oil2 cups Arborio rice1 oz Parmesan, grated2 tablespoons chopped fresh rosemaryolive oilsaltpepperchèvre Preheat oven to 400. Place onions and beets (quarter the beets if they are large)in a oven safe pan. Add the olive oil, toss with salt and pepper. Roast […]
Ingredients:1 lb raw shrimp, peeled5 cups chicken stock2 cups Arborio rice2 cups hot water2/3 cup parmesan8 oz sliced fresh mushrooms3/4 oz dried porcini mushrooms4 tablespoons olive oil1 tablespoon butter1 shallot, minced Directions:In a medium bowl, soak the porcini mushrooms in the hot water. After 30 minutes, strain the porcini mushrooms into a small bowl, reserving […]
Ingredients: 5 cups beef broth 2 tablespoons butter 2 tablespoons vegetable oil 2 tablespoons finely chopped onion 2 cups arborio rice 1 ounce dried porcini mushrooms (reconstitute in 2 cups of water for 1/2 hour, reserve water) 1/3 cup grated parmigiano-reggiano cheese salt pepper Directions: Bring broth to a slow boil. Put half the putter, […]