Low-Fat Japanese Chicken-Scallion Rice Bowl Japanese cooking recipe
| Japanese
Ingredients 1 1/2 cups instant brown rice 1 cup reduced-sodium chicken broth 1 1/2 tablespoons sugar 2 tablespoons reduced sodium soy sauce 1 tablespoon mirin 2 large egg whites 1 large egg 8 ounces boneless skinless chicken breasts, cut into half inch pieces 6 scallions, trimmed and thinly
[ read more ]
Catfish with Pesto Recipe
| Fish And Seafoods
Type: Catfish with Pesto Free Cooking Recipe - Fish And Seafoods Outstanding! Ingredients / Directions 4 catfishorange roughy or red snapperfillets (1 1/2 pounds)1/4 cup(s) pesto20 strips roasted bell pepper (from 12-ounce jar) Heat oven to 425?. If fish fillets are largecut into 4 se
[ read more ]
Zero Mist
| Drink Master
Cooking receipe to make Zero Mist under category Drink Master. You may find some video clips related to this receipe below. 2 oz Creme de Menthe 1 oz WaterFor each serving, chill liqueur and water in freezer compartment of refrigerator for 2 hours or longer (does not have
[ read more ]
Minced Pork Noodles Negi to Buta-Niku No Itame Japanese cooking recipe
| Japanese
Ingredients 2 tablespoons vegetable oil 200 g ground pork 4 fresh shiitake mushrooms, stalks removed, finely chopped 8 spring onions, finely chopped 2 tablespoons sake 2 tablespoons soy sauce Directions 1Heat the oil in a wok or large frying pan over high heat. 2Add the pork and chopped mushr
[ read more ]
Cooking receipe to make risotto sophisticated under category General Recipes. You may find some video clips related to this receipe below.
risotto sophisticated
risotto all acetosa
italian
carluccio
3 tablespoons olive oil
75g butter
1 small onion chopped
375g risotto rice {carnaroli vialone nano or arborio)
1.5L chicken stock or a bouillon cube
150g wild or cultivated sorrel seeds removed
50g freshly grated Parmesan
Sorrel leaves to decorate
Heat the oil and 40g of butter in a saucepan.
Add the onion and fry until soft.
Stir in the rice coating with the oil and butter.
Stir fry for a minute.
Add a couple of ladles of stock and keep the rest boiling in another saucepan.
Continue adding the stock to the rice a little at a time and stirring with a wooden spoon.
Do not add more stock until it is absorbed.
Add the sorrel leaves and continue stirring until all the stock is absorbed and the rice is cooked. After 18 minutes take off the heat the rice should be cooked al ekate and not be too dry.
Add the rest of the butter and Parmesan and beat with a wooden spoon energetically to achieve a creamy consistency.
This is known as mantecare in italian.
Serve immediately on individual prewarmed plates and decorate if you wish with a small sorrel leaf.
Any leftover rice when cold can be mixed with a beaten egg and a little more Parmesan.
With wet hands form balls a little larger than a walnut and deep fry until crispy.
They are delicious and can be made with any leftover risotto.
They are called arancini (little oranges).
You may find wild sorrel during your eary summer outings in the country but cultivated sorrel is availablefrom good greengrocers and supermarkets.
Serves 4 as a starter
[tubepress mode=’tag’, tagValue=’risotto sophisticated’]
