P.S. to the Chicken Piccata Recipe..........
Use Arborio rice for the Risotto.............
if you'd like that as a side dish (and not angel hair pasta)
RISOTTO:
Serve as side dish or main course to vegetarians...........
Ingredients:
1 tablespoon olive oil
3 small onions , finely chopped
1 clove garlic, crushed
1 tsp. fresh parsley, minced
1 tsp. celery, minced
salt and pepper to taste
1 1/2 cups fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup ARBORIO rice for the risotto......it's Italian rice, not Uncle Bens
4 cups vegetable stock (or you can use chicken broth for non vegetarians)
1 tsp. butter
1 cup grated parmesan cheese
HEAT OLIVE OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT.
SAUTE ONION AND GARLIC IN OLIVE OIL UNTIL ONION IS TENDER AND GARLIC IS LIGHTLY BROWNED.
REMOVE GARLIC.
STIR IN PARSLEY, CELERY, SALT AND PEPPER.
COOK UNTIL CELERY IS TENDER, THEN ADD THE MUSHROOMS.
REDUCE HEAT TO LOW, AND CONTINUE COOKING UNTIL THE MUSHROOMS ARE SOFT.
POUR THE MILK AND CREAM INTO THE SKILLET.
STIR IN THE ARBORIO RICE........
HEAT TO A SIMMER.
STIR IN THE VEGETABLE STOCK......INTO THE RICE, ONE CUP AT A TIME
UNTIL IT IS ABSORBED. IF YOU NEED MORE BROTH, USE ANOTHER CUP.
WHEN THE RICE HAS FINISHED COOKING, STIR IN THE BUTTER AND PARM CHEESE.
REMOVE FROM HEAT. SERVE HOT.
YOU CAN ALSO MAKE RISOTTO "PLAIN" AND IT'S JUST AS GOOD.
FOLLOW THE INSTRUCTIONS..........JUST KEEP STIRRING..........
ARBORIO RICE COMES IN A CLEAR "JAR" .........IT WILL SAY "FOR RISOTTO"
or....ITALIAN ARBORIO RICE.
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