nd anyway this is the best bit.
While slowly stirring
e al dente and the risotto golden yellow, moist and creamy
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)
irections for sauce:
This recipe makes enough sauce for about
ater for a very creamy risotto, or only 2-21/2
For this recipe, once you have started the
ou'll be making the risotto on the burner nearest to
egrees.
Start making your risotto bianco.
When you come
nto thin wisps. The finished risotto should be quite soupy, the
n advance. For best results, do not freeze.
RISOTTO: In a
or seasoning and doneness. The risotto should be creamy in texture
ith a little whipped cream (recipe follows) or cinnamon on top
nd chopped shallots.
Add risotto rice and let fry for
hopped half to the basic risotto recipe at step 8 (the same
ot pepper sauce. Cook until risotto is thoroughly heated, about 2
Risotto.
Heat the oil in
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
tand for 5 minutes.
Risotto:.
heat 1 tablespoon olive
rom person to person. The best technique (I find) is to