Sunday, March 7, 2010

Cooking with Risotto Rice...What the Heck is Risotto?

Cooking with Risotto Rice....What The Heck Is Risotto?

The 5 cooking tips and information a cook should know about about Risotto Rice.
Did you know?

  1. that risotto rice is grown in Italy.

2. that it is a creamy traditional Italian rice dish.
3. that risotto rice needs to be cooked in flavored stock such as chicken or vegetable.

4. that risotto rice is cooked slowly and stirred continually.

5. that stirring loosens the starch from the outside of the rice grains and into the liquid. This creates a smooth creamy texture.

Do I have your interest?

Artichoke Risotto

2 cups risotto rice
1 cup dry, white wine
6 cups chicken broth
2 cans artichokes hearts, drained
1/4 cup butter
3 Tablespoons olive oil
1/2 Vidalia onion, finely chopped
3 to 4 cloves of garlic, minced
6 Tablespoons grated Parmesan cheese
Salt and pepper to taste

Put olive oil in a large, deep pan. Saute onion and garlic until lightly brownedAdd the uncooked risotto to the pan and stir for 1 minute. Add the wine to the rice mix and cook for 8 to 10 minutes. Stir continually. Then turn heat down to a medium simmer. Add about 3 cups of the broth and the artichokes.

Cook stirring frequently and add 1 cup of broth at a time.

Cook until rice is tender and creamy about 30 to 40 minutes.

Stir in cheese. Salt and fresh pepper to taste. Serves 8-10
May your side dish always be in the spotlight.

Connie Hope

Author of In the Entrée

All right reserved. This book or any portion thereof, may not be reproduced in any form, except for review purposes, without the written permission of the author. These recipes are the possession of Connie Hope.

Thursday, March 4, 2010

3 Interesting Beginner's Cooking Tips

Did you know....

1. that a squash is really a fruit because the seeds are inside? But we still consider it a vegetable.

2. that pesto can be frozen in an ice cube tray, then put into a clear plastic baggie and kept in your freezer until you are ready to use it? To serve it, simply pop it into a pan, add a little wine, broth and cook.

3. that you should cut herbs with a scissors so the leaves do not get bruised?

This is just a small snapshot of all the many tips and important information about side dishes, salsas, chutneys, fruit, vegetables and appetizers that are available in my book, In Addition... to the Entrée.

On your way home from work or play, stop at the grocery store and pick up a pre-cooked entrée, what should I make for a side dishes?

May your side dish always be in the spotlight,

Connie Hope
Author of In the Entrée
These cooking tips and recipes are copyrighted and property of Connie Hope. They may not be copied without the permission from the author.