Risotto Help Needed - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Risotto Help Needed (/showthread.php?tid=21182) |
Risotto Help Needed - alexsmom - 08-11-2006 Hi. I've made the risotto with salami and peas, I think there may also be tomatoes in it from one of the Cuisine at home Issues. I bought all the ingredients to the best of my memory and spent almost an hour last night looking for the recipe. I ended up winging it but it's driving me crazy.. Does anyone know what issue the recipe is published in or could you resend the recipe??? THANKS! Re: Risotto Help Needed - TwilightKitten - 08-11-2006 Is this the one? Risotto Confetti (Cuisine at home, October 2003, Issue 41, p. 29) Makes: 8 Cups Total Time: 35 Minutes Rating: Intermediate For the Quick Stock— Combine: 5 cans (14 oz. each) low-sodium chicken broth, chilled, with fat skimmed off 3 medium onions, unpeeled, coarsely chopped 1 large stalk celery with leaves, coarsely chopped 1/2 large carrot, coarsely chopped 2 sprigs flat-leaf parsley 1 large clove garlic, crushed 1/4 t. dried basil For the Risotto Confetti— Saute in 1 T. Unsalted Butter: 4 oz. hard salami, cut into 1/4"-wide strips Heat: 6–7 cups Quick Stock Melt, then Add: 1 T. unsalted butter 1 cup onion, minced Stir in: 2 cups imported Arborio rice Add: 1/3 cup dry white wine Stir in Stock. Off Heat, Finish with: 10 oz. frozen peas 1 T. unsalted butter 1 cup Parmigiano-Reggiano cheese, grated Salt and crushed red pepper flakes to taste Sauteed salami 1 cup cherry tomatoes, quartered 2 T. minced flat-leaf parsley Combine all ingredients for stock and bring to a boil in a large saucepan. Lower heat so the broth bubbles slowly; cover tightly and cook 30 minutes. Strain the stock. Saute salami for risotto confetti in butter in a heavy 5–6 quart pan. Transfer to a plate, reserving drippings in the pan. Using the pan the salami was sauteed in, add just 1 T. butter to saute the onion. Heat stock to a gentle simmer. Melt 1 T. butter over medium heat, for risotto, in the pan you used to saute the salami. Add onion; cook until clear but not brown. Stir in rice and saute until rice edges become transparent, about 3 minutes. Add wine, stirring until absorbed, less than 1 minute. Stir in the heated stock 1 cup at a time. Each cup must be absorbed before the next is added. Add frozen peas with final 1/2 cup of stock. Off heat, stir in butter, cheese, and seasonings. Then add the salami,tomatoes, and parsley, stirring gently. Nutrition Information (Per 1 cup): 584 calories 47% calories from fat 12g total fat 56g carb. 512mg sodium 2g fiber Re: Risotto Help Needed - alexsmom - 08-14-2006 Yes, that's it!! Thank you so much! |