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Risotto with Saffron, Tomato & Mussel

6 to 8 Cups Chicken Broth

2 to 3 TBS Olive Oil

2 to 3 TBS Butter

1 to 2 TSP Garlic, Fine Chop

1 Medium Sweet Yellow Onion, Fine Chop

3 to 4 Stocks Celery, Fine Chop

16 Ounces Arborio Rice

1 Cup Pinot Grigio

1 Bunch Green Onion, Medium Chop

1 Cup Carrot, Shredded

10 Ounces Cherub Tomato, If Needed Sliced In Half

1 Medium Lemon, Juice and Zest, Fine Chop

Salt & Pepper To Taste

Saffron, 6 to 8 Threads

8 Ounces Mussel, Meats. (I got these at the pier, they pre shucked and cleaned them

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Risotto with Two Kinds of Mushrooms

Risotto is one of those dishes that seem to intimidate people because it is viewed as labor intensive, in all reality it is quite simple to make and there are endless ways to make it.  Just grab fresh and wonderful produce at the store or farmers market and get cooking!

This risotto is pretty basic and works well as a base for many other ones so feel free to experiment with it and comment with your own creations below.  Oh, this was my first attempt at it so if I can do it you can too!

Mushroom risotto

I

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