Place on top of the risotto. In a heavy-based pan
ry.
For the Risotto.4 cups risotto rice, 6 quarts vegetable
br>10 TIPS FOR PERFECT RISOTTO FROM USA RICE:
Choose
Risotto.
Heat the oil in
ou'll be making the risotto on the burner nearest to
nions, go straight to the risotto so they cook simultaneously.
tand for 5 minutes.
Risotto:.
heat 1 tablespoon olive
he sausages are ready, the risotto will be ready.
To
ried herbs, bay leaf and risotto rice when hot. Keep stirring
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for risotto cakes:
prepare risotto substituting half of
as is the risotto.).
Serve meat over risotto, drizzle a small
Heat oil in skillet.
Saute pepper and zucchini until crisp or tender.
Set aside.
In large saucepan heat butter and saute onion and garlic over medium heat 5 minutes, stirring constantly.
Add Risotto and cook about 3 minutes.
Stir in 1/2 cup hot chicken broth.
Continue stirring until almost absorbed.
Add remaining hot broth 1/2 cup at a time, stirring until Risotto is al dente.
Stir in red pepper, zucchini, peas, chicken and cheese.
Rice may be substituted for Risotto.
Serves 4.
ixture to use in the risotto and keep it warm. Reserve
egrees.
Start making your risotto bianco.
When you come
nd leave until finishing the risotto.
Wash the rice in
o a simmer. Cook the risotto, stirring occasionally, until the rice
ntil required.
For the risotto, bring stock and 2 cups
side.
To make the risotto, heat 1 tbsp oil in
Combine risotto, spinach, tomato (or red pepper)
ake the chill off.
Risotto --
Step 1: In a