nd anyway this is the best bit.
While slowly stirring
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)
heese melts slightly and the risotto is thick and creamy.
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
iquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
ou'll be making the risotto on the burner nearest to
nd reserve.
Cook the risotto: In a medium sized, heavy
ater for a very creamy risotto, or only 2-21/2
enderness, (au dente). It is best to get the water boiling
Soak the funghi porcini in water for about 15 minutes. Drain and dried.
Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
Add the funghi porcini and parsley, leave it to cook for 10 minutes.
Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
Before taking out of the fire, add in ...
ith Italian dressing and evenly season with Neelys Seasoning. For best results
For this recipe, once you have started the
ith foil (heavy-duty is best); spray foil with non-stick
ITALIAN SAUSAGE SAUCE:
Remove casings
br>At this point, the risotto can be made 4 hours
tarch. This is what gives risotto a creamy consistency.
Once
or 7 minutes.
While risotto is cooking, slice the olives