tsp of your favourite seafood; this recipe will also work with
n medium. Add the mixed seafood, stirring, for 2-3 minutes
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)
Heat large skillet. Saute minced garlic in butter over medium heat.
Add Seafood Combo. Cook, stirring occasionally, for 3-4 minutes.
Add spinach. Cook till heated.
Add Alfredo sauce, sprinkle of parsley, black pepper and red pepper flakes, if desired.
Cook on low till bubbly.
Serve over hot cooked pasta.
Defrost seafood mix. Drain. Separate the squid
Melt butter in large saucepan.
Add your choice of seafood and cook until done.
Add soups, heavy cream and half-and-half; stir until smooth.
Heat through. Season with hot pepper sauce and sherry.
or seasoning and doneness. The risotto should be creamy in texture
ll the seafood is cleaned and room temp
Heat oil in a pan and brown the chicken for 5 minutes, remove and set aside. Add the onion and garlic to the pan then add the rice and saffron. Briefly cook then slowly add the white wine and chicken stock. Simmer for about 30 minutes until the rice is tender.
Slice the chicken and return to the pan for the last 5 minutes of cooking with the seafood, red pepper and peas. Season with salt, pepper and lemon juice. Serve in a bowl and garnish with parsley.
o the traditional Brown Derby Recipe -- that is classic. So this
For this recipe, once you have started the
o a simmer. Cook the risotto, stirring occasionally, until the rice
egrees.
Start making your risotto bianco.
When you come
f roux required by the recipe.
For instance, the original
nto thin wisps. The finished risotto should be quite soupy, the
enter, about 6 minutes. Mix seafood into rice. Cook 3 minutes
ow heat.
Make the risotto:.
Heat up a small
ater for a very creamy risotto, or only 2-21/2
alt and pepper. Spoon the risotto immediately onto plates, top with