RISOTTO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Risotto image

Adapted from the "Sundays at Moosewood Restaurant" cookbook. We make this kosher by using water and imitation chicken soup powder as a substitute for the chicken stock. We also use about double the original recipe's amount of Parmesan cheese, and double the wine

Provided by AbbaGav

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

5 cups water
2 tablespoons vegetarian chicken soup mix
2 tablespoons butter
1 onion, finely minced
1 stalk celery, minced
1 1/2 cups risotto rice
1 cup dry white wine
2/3 cup parmesan cheese, grated
1 cup frozen peas

Steps:

  • Mix the water and chicken soup powder and bring to a boil. It's better to prepare just a little extra rather than too little. Lower the heat and maintain a simmer.
  • Melt the butter in a pan and saute the onion and celery in it for 2 to 3 minutes, until translucent but not browned. Add the rice and stir for one minute to thoroughly coat the rice with oil. Don't break the rice.
  • Add half the wine and stir constantly until it is absorbed.
  • Pour in the simmering chicken stock, 1/2 cup at a time, stirring after each addition until it is absorbed. It should take about 18 to 20 minutes to cook the rice. Reduce the stock added toward the end and increase the frequency, tasting for the point where it is tender but al dente.
  • Remove the risotto from the heat and quickly stir in the last of the wine as well as the grated cheese and the peas.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #rice     #european     #kosher     #vegetarian     #italian     #dietary     #pasta-rice-and-grains