RISOTTO, FOR CAKES

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We served this one on July 2010 DINNER SHOW with Vegetable Ragu and fresh Summer Tomato Sauce.

Ingredients:

  • EVOO (2-3 Tablespoons)

  • 1/2 cup shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup fennel, minced
  • 1/2 cup carrots, minced
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 5 cups hot mushroom stock (or other)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander
  • 3 Tablespoons parsley, chopped
  • 4 Tablespoons Parmesan cheese, grated

Method:

Place oil in large skillet or saute pan over moderate heat. Add shallots first, then garlic, fennel and carrot; cook till aromatic. Add rice to coat in oil. Add wine and 1/2 cup of stock at a time until each addition is absorbed before adding the next. When most of the stock has been added, add the seasonings and remaining stock. Taste and add parmesan and parsley. Process of adding stock to rice should take about 25 minutes for soft but toothy consistency on the rice.



Ingredients:




TO RECIPES

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