03-19-2005, 06:33 PM
Risotto
5 cups tomato broth (recipe follows, see note)
3 ounces olive oil
1 ounce shallots, diced
1/4 ounce garlic, chopped
3 cup Arborio rice
2 cups white wine
6 ounces unsalted butter, diced
6 ounces Parmesan cheese, grated
Salt and pepper, to taste
Tomato Broth
4 ounces sun-dried tomatoes, diced
2 quarts vegetable or chicken stock
To make broth, combine tomatoes and stock in stockpot. Bring to boil, remove from heat, cover, and let sit for an hour. Remove 3/4 of the diced tomatoes and reserve. Put remaining tomatoes and stock into a blender, and puree.
In a heavy-bottom pan, heat olive oil and cook the shallots and garlic until soft and juicy. Add rice and toast it until grains are translucent, approximately 2 minutes.
Add white wine and stir the rice until all liquid is absorbed.
Add half the tomato broth, and keep stirring until all broth is absorbed. Add remaining broth while stirring, until the rice is cooked through. Add reserved tomatoes.
Remove from heat and stir in the butter. Once all the butter is incorporated, mix in the Parmesan cheese. Season with salt and pepper.
This dish can be garnished with your choice of shrimp, scallops, lobster or chicken. To achieve the heart shape, use a heart-shaped cookie cutter.
Makes 2 servings.
NOTE: Broth can be substituted with a good quality tomato juice.
5 cups tomato broth (recipe follows, see note)
3 ounces olive oil
1 ounce shallots, diced
1/4 ounce garlic, chopped
3 cup Arborio rice
2 cups white wine
6 ounces unsalted butter, diced
6 ounces Parmesan cheese, grated
Salt and pepper, to taste
Tomato Broth
4 ounces sun-dried tomatoes, diced
2 quarts vegetable or chicken stock
To make broth, combine tomatoes and stock in stockpot. Bring to boil, remove from heat, cover, and let sit for an hour. Remove 3/4 of the diced tomatoes and reserve. Put remaining tomatoes and stock into a blender, and puree.
In a heavy-bottom pan, heat olive oil and cook the shallots and garlic until soft and juicy. Add rice and toast it until grains are translucent, approximately 2 minutes.
Add white wine and stir the rice until all liquid is absorbed.
Add half the tomato broth, and keep stirring until all broth is absorbed. Add remaining broth while stirring, until the rice is cooked through. Add reserved tomatoes.
Remove from heat and stir in the butter. Once all the butter is incorporated, mix in the Parmesan cheese. Season with salt and pepper.
This dish can be garnished with your choice of shrimp, scallops, lobster or chicken. To achieve the heart shape, use a heart-shaped cookie cutter.
Makes 2 servings.
NOTE: Broth can be substituted with a good quality tomato juice.