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Ingredients: 750g of Arborio Italian rice 1lb of lean ground beef 1 28oz can of crushed tomatoes 1 can of peas (rinsed & drained) 1 small onion 2 garlic cloves chopped Salt & Pepper to taste 2 tsp of oregano 1 tbsp of butter ½ cup of parmesan cheese 3 eggs 1 cup of breadcrumbs 1 cup of flour 1 tre stelle mozzarella ball (cube mozzarella into ½ inch squares) 1 pkg of saffron (small pouch) -optional Sauce: In a frying pan brown your meat, drain & set aside. Add oil in saucepan (enough to cover bottom of pan) and sauté garlic & onions until golden. Add tomatoes & season with salt, pepper & oregano, add the peas and ground beef stir well, simmer for about 1 hr. Cook the rice as directed on the package. Drain well after cooking and put in a large bowl and add butter, parmesan cheese and one egg. Season with salt & pepper to taste & mix in the saffron. Mix until well blended, set aside and let cool until you can handle with your hands. In separate plates; set up the following: In a bowl strain sauce –using meat mixture for filling In a plate place the mozzarella cubes In a plate 1 cup of flour to start –you may need more In a small bowl 2 eggs beaten with ½ cup of milk –salt & pepper to taste In a plate 1 cup of breadcrumbs –may need more In a medium bowl put some water –you will need to keep hands moist. Once rice has cooled off; take some rice in your palm (tennis ball size) place a few pieces of mozzarella and a full tsp of the meat mixture in the centre of the rice, then close off with some rice forming a ball. You may have to keep wetting your hands to work the rice. Roll through the flour, egg and coat with breadcrumbs. Place on a tray and set aside. Repeat until all the rice is used up. Using a deep fryer place 3-4 rice balls in hot oil and fry until golden brown; (a frying pan will do) place on a plate with paper towel to drain from oil. Basic Chicken Stock This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it's own By having a good homemade stock on hand you can put together a meal in mere minutes. I make this broth every other week or so and freeze it in 2 cup sized containers to use when needed. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering. Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds) Salt & Pepper To Taste 3 Stalks Of Celery, Cut Into 2 Inch Pieces 3 Carrots, Peeled And Cut Into 2 Inch Pieces 1 Medium Onion, Coarsely Chopped 1 Tomato, Quartered 1/4 Cup Fresh Parsley Leaves 1 Bay Leaf Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
750g of Arborio Italian rice 1lb of lean ground beef 1 28oz can of crushed tomatoes 1 can of peas (rinsed & drained) 1 small onion 2 garlic cloves chopped Salt & Pepper to taste 2 tsp of oregano 1 tbsp of butter ½ cup of parmesan cheese 3 eggs 1 cup of breadcrumbs 1 cup of flour 1 tre stelle mozzarella ball (cube mozzarella into ½ inch squares) 1 pkg of saffron (small pouch) -optional Sauce: In a frying pan brown your meat, drain & set aside. Add oil in saucepan (enough to cover bottom of pan) and sauté garlic & onions until golden. Add tomatoes & season with salt, pepper & oregano, add the peas and ground beef stir well, simmer for about 1 hr. Cook the rice as directed on the package. Drain well after cooking and put in a large bowl and add butter, parmesan cheese and one egg. Season with salt & pepper to taste & mix in the saffron. Mix until well blended, set aside and let cool until you can handle with your hands. In separate plates; set up the following: In a bowl strain sauce –using meat mixture for filling In a plate place the mozzarella cubes In a plate 1 cup of flour to start –you may need more In a small bowl 2 eggs beaten with ½ cup of milk –salt & pepper to taste In a plate 1 cup of breadcrumbs –may need more In a medium bowl put some water –you will need to keep hands moist. Once rice has cooled off; take some rice in your palm (tennis ball size) place a few pieces of mozzarella and a full tsp of the meat mixture in the centre of the rice, then close off with some rice forming a ball. You may have to keep wetting your hands to work the rice. Roll through the flour, egg and coat with breadcrumbs. Place on a tray and set aside. Repeat until all the rice is used up. Using a deep fryer place 3-4 rice balls in hot oil and fry until golden brown; (a frying pan will do) place on a plate with paper towel to drain from oil. Basic Chicken Stock This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it's own By having a good homemade stock on hand you can put together a meal in mere minutes. I make this broth every other week or so and freeze it in 2 cup sized containers to use when needed. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering. Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds) Salt & Pepper To Taste 3 Stalks Of Celery, Cut Into 2 Inch Pieces 3 Carrots, Peeled And Cut Into 2 Inch Pieces 1 Medium Onion, Coarsely Chopped 1 Tomato, Quartered 1/4 Cup Fresh Parsley Leaves 1 Bay Leaf Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
1lb of lean ground beef
1 28oz can of crushed tomatoes
1 can of peas (rinsed & drained)
1 small onion
2 garlic cloves chopped
Salt & Pepper to taste
2 tsp of oregano
1 tbsp of butter
½ cup of parmesan cheese
3 eggs
1 cup of breadcrumbs
1 cup of flour
1 tre stelle mozzarella ball (cube mozzarella into ½ inch squares)
1 pkg of saffron (small pouch) -optional
Sauce: In a frying pan brown your meat, drain & set aside. Add oil in saucepan (enough to cover bottom of pan) and sauté garlic & onions until golden. Add tomatoes & season with salt, pepper & oregano, add the peas and ground beef stir well, simmer for about 1 hr. Cook the rice as directed on the package. Drain well after cooking and put in a large bowl and add butter, parmesan cheese and one egg. Season with salt & pepper to taste & mix in the saffron. Mix until well blended, set aside and let cool until you can handle with your hands. In separate plates; set up the following: In a bowl strain sauce –using meat mixture for filling In a plate place the mozzarella cubes In a plate 1 cup of flour to start –you may need more In a small bowl 2 eggs beaten with ½ cup of milk –salt & pepper to taste In a plate 1 cup of breadcrumbs –may need more In a medium bowl put some water –you will need to keep hands moist. Once rice has cooled off; take some rice in your palm (tennis ball size) place a few pieces of mozzarella and a full tsp of the meat mixture in the centre of the rice, then close off with some rice forming a ball. You may have to keep wetting your hands to work the rice. Roll through the flour, egg and coat with breadcrumbs. Place on a tray and set aside. Repeat until all the rice is used up. Using a deep fryer place 3-4 rice balls in hot oil and fry until golden brown; (a frying pan will do) place on a plate with paper towel to drain from oil. Basic Chicken Stock This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it's own By having a good homemade stock on hand you can put together a meal in mere minutes. I make this broth every other week or so and freeze it in 2 cup sized containers to use when needed. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering. Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds) Salt & Pepper To Taste 3 Stalks Of Celery, Cut Into 2 Inch Pieces 3 Carrots, Peeled And Cut Into 2 Inch Pieces 1 Medium Onion, Coarsely Chopped 1 Tomato, Quartered 1/4 Cup Fresh Parsley Leaves 1 Bay Leaf Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
In a frying pan brown your meat, drain & set aside. Add oil in saucepan (enough to cover bottom of pan) and sauté garlic & onions until golden. Add tomatoes & season with salt, pepper & oregano, add the peas and ground beef stir well, simmer for about 1 hr.
Cook the rice as directed on the package. Drain well after cooking and put in a large bowl and add butter, parmesan cheese and one egg. Season with salt & pepper to taste & mix in the saffron. Mix until well blended, set aside and let cool until you can handle with your hands. In separate plates; set up the following: In a bowl strain sauce –using meat mixture for filling In a plate place the mozzarella cubes In a plate 1 cup of flour to start –you may need more In a small bowl 2 eggs beaten with ½ cup of milk –salt & pepper to taste In a plate 1 cup of breadcrumbs –may need more In a medium bowl put some water –you will need to keep hands moist. Once rice has cooled off; take some rice in your palm (tennis ball size) place a few pieces of mozzarella and a full tsp of the meat mixture in the centre of the rice, then close off with some rice forming a ball. You may have to keep wetting your hands to work the rice. Roll through the flour, egg and coat with breadcrumbs. Place on a tray and set aside. Repeat until all the rice is used up. Using a deep fryer place 3-4 rice balls in hot oil and fry until golden brown; (a frying pan will do) place on a plate with paper towel to drain from oil. Basic Chicken Stock This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it's own By having a good homemade stock on hand you can put together a meal in mere minutes. I make this broth every other week or so and freeze it in 2 cup sized containers to use when needed. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering. Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds) Salt & Pepper To Taste 3 Stalks Of Celery, Cut Into 2 Inch Pieces 3 Carrots, Peeled And Cut Into 2 Inch Pieces 1 Medium Onion, Coarsely Chopped 1 Tomato, Quartered 1/4 Cup Fresh Parsley Leaves 1 Bay Leaf Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
Cook the rice as directed on the package. Drain well after cooking and put in a large bowl and add butter, parmesan cheese and one egg. Season with salt & pepper to taste & mix in the saffron. Mix until well blended, set aside and let cool until you can handle with your hands.
In separate plates; set up the following: In a bowl strain sauce –using meat mixture for filling In a plate place the mozzarella cubes In a plate 1 cup of flour to start –you may need more In a small bowl 2 eggs beaten with ½ cup of milk –salt & pepper to taste In a plate 1 cup of breadcrumbs –may need more In a medium bowl put some water –you will need to keep hands moist. Once rice has cooled off; take some rice in your palm (tennis ball size) place a few pieces of mozzarella and a full tsp of the meat mixture in the centre of the rice, then close off with some rice forming a ball. You may have to keep wetting your hands to work the rice. Roll through the flour, egg and coat with breadcrumbs. Place on a tray and set aside. Repeat until all the rice is used up. Using a deep fryer place 3-4 rice balls in hot oil and fry until golden brown; (a frying pan will do) place on a plate with paper towel to drain from oil. Basic Chicken Stock This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it's own By having a good homemade stock on hand you can put together a meal in mere minutes. I make this broth every other week or so and freeze it in 2 cup sized containers to use when needed. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering. Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds) Salt & Pepper To Taste 3 Stalks Of Celery, Cut Into 2 Inch Pieces 3 Carrots, Peeled And Cut Into 2 Inch Pieces 1 Medium Onion, Coarsely Chopped 1 Tomato, Quartered 1/4 Cup Fresh Parsley Leaves 1 Bay Leaf Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
In separate plates; set up the following:
In a bowl strain sauce –using meat mixture for filling
In a plate place the mozzarella cubes
In a plate 1 cup of flour to start –you may need more
In a small bowl 2 eggs beaten with ½ cup of milk –salt & pepper to taste
In a plate 1 cup of breadcrumbs –may need more
In a medium bowl put some water –you will need to keep hands moist.
Once rice has cooled off; take some rice in your palm (tennis ball size) place a few pieces of mozzarella and a full tsp of the meat mixture in the centre of the rice, then close off with some rice forming a ball. You may have to keep wetting your hands to work the rice. Roll through the flour, egg and coat with breadcrumbs. Place on a tray and set aside. Repeat until all the rice is used up. Using a deep fryer place 3-4 rice balls in hot oil and fry until golden brown; (a frying pan will do) place on a plate with paper towel to drain from oil. Basic Chicken Stock This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it's own By having a good homemade stock on hand you can put together a meal in mere minutes. I make this broth every other week or so and freeze it in 2 cup sized containers to use when needed. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering. Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds) Salt & Pepper To Taste 3 Stalks Of Celery, Cut Into 2 Inch Pieces 3 Carrots, Peeled And Cut Into 2 Inch Pieces 1 Medium Onion, Coarsely Chopped 1 Tomato, Quartered 1/4 Cup Fresh Parsley Leaves 1 Bay Leaf Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
Once rice has cooled off; take some rice in your palm (tennis ball size) place a few pieces of mozzarella and a full tsp of the meat mixture in the centre of the rice, then close off with some rice forming a ball. You may have to keep wetting your hands to work the rice.
Roll through the flour, egg and coat with breadcrumbs. Place on a tray and set aside. Repeat until all the rice is used up. Using a deep fryer place 3-4 rice balls in hot oil and fry until golden brown; (a frying pan will do) place on a plate with paper towel to drain from oil. Basic Chicken Stock This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it's own By having a good homemade stock on hand you can put together a meal in mere minutes. I make this broth every other week or so and freeze it in 2 cup sized containers to use when needed. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering. Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds) Salt & Pepper To Taste 3 Stalks Of Celery, Cut Into 2 Inch Pieces 3 Carrots, Peeled And Cut Into 2 Inch Pieces 1 Medium Onion, Coarsely Chopped 1 Tomato, Quartered 1/4 Cup Fresh Parsley Leaves 1 Bay Leaf Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
Roll through the flour, egg and coat with breadcrumbs. Place on a tray and set aside. Repeat until all the rice is used up. Using a deep fryer place 3-4 rice balls in hot oil and fry until golden brown; (a frying pan will do) place on a plate with paper towel to drain from oil.
Basic Chicken Stock This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it's own By having a good homemade stock on hand you can put together a meal in mere minutes. I make this broth every other week or so and freeze it in 2 cup sized containers to use when needed. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering. Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds) Salt & Pepper To Taste 3 Stalks Of Celery, Cut Into 2 Inch Pieces 3 Carrots, Peeled And Cut Into 2 Inch Pieces 1 Medium Onion, Coarsely Chopped 1 Tomato, Quartered 1/4 Cup Fresh Parsley Leaves 1 Bay Leaf Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds) Salt & Pepper To Taste 3 Stalks Of Celery, Cut Into 2 Inch Pieces 3 Carrots, Peeled And Cut Into 2 Inch Pieces 1 Medium Onion, Coarsely Chopped 1 Tomato, Quartered 1/4 Cup Fresh Parsley Leaves 1 Bay Leaf
Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired.
Basic Risotto
This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change.
Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
6 Cups Chicken Broth, Heated
6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish)
1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
1/2 Cup Finely Chopped Onion
2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
2 Cups Arborio Rice
1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
1/2 Cup Dry White Wine
1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
1/2 Cup Grated Parmesan Cheese
Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired. Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
Basic Risotto This recipe is for a simple, basic risotto. Try adding some mushrooms, chicken or seafood for a unique change. Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
Serves 4-6 6 Cups Chicken Broth, Heated 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish) 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.
Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the Parmesan cheese. Serve, offering additional cheese if desired.