RICE: Risotto Primavera #1
Source of Recipe
"Pasta and Rice Italian Style", by Efrem Funghi Calingaert and Jacquelyn Days Serwer
* Exported from MasterCook *
Risotto Primavera #1
Recipe By : Efrem Funghi Calingaert and Jacquelyn Days Serwer
Serving Size : 6 Preparation Time :0:00
Categories : Grains, Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter or margarine
3 tablespoons vegetable oil
1/2 cup onion -- chopped
8 ounces asparagus spears -- coarse stems
-- removed, cut into
-- 1-inch pieces
-- (about 1 1/2 cups)
1 cup frozen green peas
3/4 cup carrots (about 2 carrots) -- diced and cooked
-- until tender but still
-- firm
1/4 teaspoon pepper (to 1/2 teaspoon)
2 cups Italian Arborio rice
3 cans chicken broth -- (13 to 14 ounce)
-- heated with 1/2 cup
-- water
1 cup heavy cream
1/2 cup Parmesan cheese -- grated
In a heavy 5-quart saucepan, heat butter and oil 1 minute over medium heat. Add onion and cook 3 to 5 minutes, stirring occasionally, until translucent. Add vegetables and pepper; stir 1 minute, until hot. Add rice and stir 1 to 2 minutes until rice is hot and coated with oil. Add 1 cup of the chicken stock and stir 2 to 3 minutes, until most of the liquid is absorbed. Add remaining broth in the same way. Add heavy cream and stir 2 to 3 minutes, until most of it is absorbed. Add remaining broth in the same way. Add heavy cream and stir 2 to 3 minutes, until most of it is absorbed. Remove from heat. Stir in Parmesan.
Makes 6 to 8 servings.
Cuisine:
"Italian"
Source:
"Pasta and Rice Italian Style"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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