SilverStone® - Cooking with Confidence

COOKING SCHOOL

Beyond the Griddle: Fashionable French Toast
tips, techniques, and recipes.

COOKING GLOSSARY

GAIL GRECO

ARCHIVE

Introduction | Tips and Techniques | Cooking | Country Style | Serving

Recipes:
Three Pea Risotto | Sausage and Sun Dried Tomato Risotto | Sherrried Risotto with Green Peppercorns and Walnuts

Recipe: Sherried Risotto with Green Peppercorns and Walnuts

Servings: 6 first-course servings

Sherried Risotto with Green Peppercorns and Walnuts

Cream sherry sweetens the risotto and when combined with the nuts, makes this an attractive appetizer or first-course for a meal featuring seafood or chicken.

INGREDIENTS

1/4	cup butter
1	medium onion
1 3/4	cups Arborio rice
4	cups vegetable broth
1/2	cup coarsely chopped walnuts
1	teaspoon crushed green peppercorns
1	cup high-quality cream sherry
1/2	cup Parmesan cheese

METHOD

Heat butter in a medium saucepan coated with DuPont SilverStone® non-stick. Add the onion and sauté until translucent. Add the peppercorns and walnuts and let simmer 1 to 2 minutes. Pour the rice into the pan and sauté until golden. Add the sherry and cook over medium heat until the sherry evaporates. Add broth one-half cup at a time, stirring until incorporated. Remove the rice from heat and stir in the Parmesan cheese.