Tuesday, June 1, 2010

bread of life

Beet Risotto 2 main dish servings or 4 side dish servings
1 T olive oil1/2 c diced beets, about 1/4" dice1 garlic scape, sliced (or one clove garlic, minced)10 beet leaves & stems, chopped & separatedpinch of sugar4 c chicken or vegetable stock1/2 T unsalted butter1 spring onion, white & green parts chopped (or one scallion, chopped)1/2 c + 2 T arborio rice2 T sherry3 T grated Parmesan + extra for servingsalt & pepperHeat 1/2 tablespoon of the olive oil in a skillet over medium-high heat. Add the beets, garlic scape & about one half the beet stems (save the remaining stems for another use). Sauté for about 2 minutes. Stir in the sugar until dissolved. Set aside.Bring the broth to a simmer in a saucepan. Keep the broth simmering the whole time you are cooking.In another saucepan, heat the remaining olive oil & the butter over medium heat. Add the onion & sauté for a minute. Add the rice & cook while stirring for another minute, coating the rice. Add the sherry & cook while stirring until evaporated. Add the stock 1/4 - 1/2 cup at a time. Cook & stir each addition until evaporated before adding the next. Test the rice from time to time to see if its getting tender. When it's tender & creamy with just a slight bite it is ready (you may not use all the broth). As you are adding your last addition of the broth also stir in the beet mixture & the chopped beet leaves. Once that final broth addition is absorbed stir in the Parmesan until melted. Season with salt & pepper as needed (we found it needed a generous amount of pepper).Serve sprinkled with extra Parmesan if desired.
gruel and grains of salt.
we figured this out allby our littleselves; w/o petit's genius. funnythat.
two tablespoons jasmine rice, 1/2 cup liquid (water, wine, broth or combo), dash butter or oil = RISOTTO for one of us.
which is all we need 2 feed all of us
Fresh Herb and Jasmine Risotto Serves 6 http://www.carolinarice.com/
5 cups chicken broth
1 Tbsp olive oil
1/2 cup onion, chopped
1 1/2 cups Carolina® Jasmine Rice
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 cup half & half
Heat the chicken broth and keep at a simmer. Heat the oil in a 3-quart pan and sauté the onion until it is translucent. Add the rice and stir until the rice becomes opaque. Add ¾ cup of the broth and stir until it is almost absorbed. Continue cooking, adding broth ¾ cup at a time, stirring until the liquid is almost absorbed each time before adding the next addition.
Remove from heat and add cheese, herbs, salt, pepper, and half and half; stir to blend.

Champagne Risotto Serves 4 http://www.carolinarice.com/
2 Tbsps olive oil
2 Tbsps butter
3 Tbsps shallots, minced
1 1/2 cups Carolina® Jasmine Rice
3/4 cup dry Champagne or sparkling wine
3 cups hot chicken broth
1 cup Parmigiano-Reggiano, grated
Heat oil and butter in a large heavy saucepan. Add shallots and sauté over medium heat until shallots are tender, about 2 minutes.
Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add Champagne and stir over medium high heat until all liquid is absorbed.
Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente.
Remove from heat and stir in Parmigiano-Reggiano. Serve immediately.

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