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Introduction
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Tips and Techniques
| Cooking
| Country Style
| Serving
Recipes:
Three
Pea Risotto | Sausage
and Sun Dried Tomato Risotto
| Sherrried
Risotto with Green Peppercorns and Walnuts
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Use
this basic recipe and add your favorite ingredients to invent
your own risotto. The recipe serves four as a main dish, or
more if served as a first course.
| 1 |
In
a medium-sized saucepan coated with DuPont SilverStone®
non-stick, melt 2 tablespoons of butter over medium
heat (olive oil may be substituted).
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| 2
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Sauté
1 large, finely chopped onion for about 5 minutes or
until the onion softens and begins to turn brown.
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| 3 |
Add 4 cloves of finely crushed garlic and 1 cup of Arborio
rice. Sauté 2 to 3 minutes until the rice is
coated with butter and heated through; do not allow
the garlic to brown.
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| 4 |
Pour in 1/2 cup of white wine and cook, stirring until
the wine evaporates and the mixture is almost dry.
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| 5
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Stir
in 1/2 cup of chicken or vegetable broth and continue
stirring for 3 to 5 minutes until the liquid is absorbed.
Continue adding broth to the rice in the same manner,
one-half cup at a time, stirring constantly until all
of the liquid is absorbed.
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| 6
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Remove
from heat and finish with 1/2 cup of Italian grating
cheese or add any vegetables or meat if desired. Serve
immediately.
*pan
courtesy of Tabletops
Unlimited, Inc.
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