RISOTTO
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
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.
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Zuhaib Gul
[email protected]This risotto was a disappointment. The flavors were bland and the texture was mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Rachael Bowditch
[email protected]This risotto was so good! The flavors were rich and complex, and the texture was creamy and smooth. I especially loved the addition of the white wine, which added a nice depth of flavor. I will definitely be making this again.
Gamini K
[email protected]I've never made risotto before, but this recipe was easy to follow and the results were amazing! The risotto was creamy and flavorful, and the asparagus and sun-dried tomatoes added a nice pop of color and flavor. I will definitely be making this aga
Worku Belayhun
[email protected]This risotto was delicious! I made it for a dinner party and everyone loved it. The flavors were perfectly balanced and the texture was creamy and smooth. I will definitely be making this again.
Dani Ghyu
[email protected]I love risotto, and this recipe is one of my favorites. The combination of asparagus, sun-dried tomatoes, and Parmesan cheese is perfect. I always get compliments when I make this dish.
Colton Cotton
[email protected]This was my first time making risotto, and it turned out great! I followed the recipe exactly, and the risotto was cooked perfectly. The flavors were also very good. I will definitely be making this again.
Md Jamshad
[email protected]I'm not a big fan of risotto, but I thought I'd give this recipe a try. I was pleasantly surprised! The risotto was creamy and flavorful, and the asparagus and sun-dried tomatoes added a nice touch. I'll definitely be making this again.
Ama Graham
[email protected]This risotto was just okay. The flavors were a bit bland for my taste, and the texture was a little too mushy. I think I'll try a different recipe next time.
crazy vids
[email protected]I made this risotto last night and it turned out great! The instructions were easy to follow and the dish was ready in no time. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Nwoye Abigail
[email protected]This risotto was a hit with my family! Everyone loved the creamy texture and the delicious flavor. I will definitely be making this again.
Doc Duct Tape
[email protected]I've tried many risotto recipes over the years, but this one is by far my favorite. It's so easy to make, and the results are always amazing. The rice is cooked to perfection, and the sauce is creamy and flavorful. I highly recommend this recipe to a
Ewart Muller
[email protected]This risotto was absolutely delicious! The flavors were rich and complex, and the texture was creamy and smooth. I especially loved the addition of the asparagus and sun-dried tomatoes, which added a nice pop of color and flavor. I'll definitely be m