br>If you follow this recipe I promise you`ll be
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)
br>10 TIPS FOR PERFECT RISOTTO FROM USA RICE:
Choose
For this recipe, once you have started the
egrees.
Start making your risotto bianco.
When you come
nto thin wisps. The finished risotto should be quite soupy, the
ater for a very creamy risotto, or only 2-21/2
or seasoning and doneness. The risotto should be creamy in texture
hopped half to the basic risotto recipe at step 8 (the same
ot pepper sauce. Cook until risotto is thoroughly heated, about 2
ou'll be making the risotto on the burner nearest to
Risotto.
Heat the oil in
tand for 5 minutes.
Risotto:.
heat 1 tablespoon olive
often to room temperature.
Classic:.
Preheat the oven to
ry.
For the Risotto.4 cups risotto rice, 6 quarts vegetable
he sausages are ready, the risotto will be ready.
To
ried herbs, bay leaf and risotto rice when hot. Keep stirring
br>
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.