| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
Vegies, Asian |
4 |
servings |
INGREDIENTS
|
|
Canola oil |
| 2 |
|
Finely diced yellow onions |
| 1 |
tb |
Minced garlic |
| 1 |
lb |
Arborio rice |
| 1/2 |
c |
White wine |
| 32 |
oz |
Hot vegetable stock; (32 to 48) |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
In a medium saucepan coated with oil, sweat the onions and garlic on medium
heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine
and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time
while stirring. The rice needs to completely absorb the stock before
another ladle is added. Stir the risotto often. The risotto is done when a
creamy texture is achieved. Check for seasoning.
Yield: 4 servings for both the following recipes
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Per serving: 423 Calories; 0g Fat (0% calories from fat); 8g Protein; 89g
Carbohydrate; 0mg Cholesterol; 22mg Sodium
NOTES : Ming Tsai
Recipe by: East Meets West
Posted to EAT-LF Digest by BGL <cyberfun@earthlink.net> on Mar 8, 1999,
converted by MM_Buster v2.0l.
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