br>If you follow this recipe I promise you`ll be
Preheat oven to 425\u00b0F. Grease a 2-quart casserole dish.
Melt butter or olive oil (or a combination of both) in a large saucepan.
Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth and wine; bring to a boil for 2 minutes. Stir in remaining ingredients except basil and cheese.
Pour rice and vegetable mixture into casserole dish.
Cover and bake for 30 minutes or until all liquid has evaporated.
Remove from oven and garnish cheese and fresh basil on top.
Serve immediately.
o taste.
Allow the risotto to stand another 2-3
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.
heese and oregano. Serve the risotto sprinkled with remaining cheese.
hop and serve with the risotto. Garnish with fresh parsley and
br>For Vegetarian use the Vegetable Stock.
o taste. Continue stirring. The risotto is done when the rice
Bring vegetable broth and water to a
In a 3-quart pan, saute 1/2 cup sliced zucchini, 1/2 cup mushrooms, 1/2 cup chopped red bell peppers, 1/2 cup chopped onion, 1 teaspoon chopped basil and 1 clove garlic in 2 teaspoons vegetable oil on medium heat for 3 minutes.
Add 1 cup uncooked rice and cook for 2 minutes.
Stir in half can chicken broth and cook over medium heat for 5 minutes or until broth is absorbed. Stir in the rest of broth, stirring until absorbed.
Add 1/2 cup water.
Cook more.
Add cheese after water is absorbed.
in another saucepan bring the vegetable or chicken broth to a
For this recipe, once you have started the
Heat the vegetable stock to a low simmer.
RISOTTO:.
Heat the vegetable stock in a pot next to the risotto pot
or seasoning and doneness. The risotto should be creamy in texture
aper towels to dry.
Vegetable filling: melt 1 tablespoon butter
Bring the vegetable stock to a boil in
br>For the Risotto.4 cups risotto rice, 6 quarts vegetable stock or
poon.
2.\tAdd the vegetable stock a little at a