Feeds:
Posts
Comments

Posts Tagged ‘Risotto’

Veal Marsala

 

Ingredients:

 

  • 8 slices Veal Cutlets

  • 1/2 cube Butter

  • 1/2 cup Olive Oil

  • 1 cup Dry Marsala Wine

  • 1/2 lb. fresh Mushrooms, cleaned & sliced

  • 1 small onion chopped

  • 2-3 cloves garlic minced

  • Flour for dredging Veal

  • Salt & Pepper to taste

 

Directions:

In a large frying pan heat butter and oil to medium hot. Dredge veal cutlets in flour shaking off excess. Fry cutlets until golden brown on both sides. After meat is fried transfer them to an oven proof dish. Add onion, garlic and mushrooms to the same frying pan and stir fry for about 5 min.

 

Add Marsala wine and cook for another few minutes. Salt and pepper to taste and pour mixture over cutlets in dish. Heat in pre-heated 350F. oven for another 15-20 minutes. Serve hot!

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Risotto with Wild Mushrooms & Peas

Ingredients:

  • 1 teaspoon olive oil
  • 2 teaspoons butter
  • 1/3 cup chopped shallots
  • 1 cup sliced wild mushrooms, such as shiitaki, cremini or oyster mushrooms
  • 2 cloves minced garlic
  • 3 cups low-sodium chicken broth
  • 1/3 cup dry white wine
  • 1/3 cup freshly grated Parmesan cheese
  • 1/3 sour cream
  • pinch of salt
  • freshly ground black pepper
  • 1 cup Arborio rice
  • 1 cup baby peas

Directions:

Heat the olive oil and butter over medium heat in a pot. Add the shallots and cook until it turns translucent, about 4 minutes. Add the mushrooms and cook until they begin to soften.

Add the garlic and cook 2 minutes more.

Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.

Add about 1 cup of the hot stock heated in microwave to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.

Stir in half of the Parmesan cheese, sour cream and the baby peas. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

Sprinkle with the remaining cheese.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberry Salad

Ingredients:

  • 3 cups fresh baby spinach
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup sliced honey-roasted almonds
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1-1/2 teaspoons sugar

Directions:
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Read Full Post »

Risotto with Wild Mushrooms, Garlic and Sage

Serves: 4

Ingredients:

  • 1 teaspoon olive oil
  • 2 teaspoons butter
  • 1/3 cup chopped shallots
  • 1 cup sliced wild mushrooms, such as shiitaki, cremini or oyster mushrooms
  • 3 cloves minced garlic
  • 1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
  • 3 cups low-sodium chicken broth
  • 1/3 cup dry sherry
  • 1/3 cup freshly grated Parmesan cheese
  • pinch of salt
  • freshly ground black pepper
  • 1 cup Arborio rice

Directions:

Heat the olive oil and butter over medium heat in a pot. Add the shallots and cook until it turns translucent, about 4 minutes. Add the mushrooms and cook until they begin to soften.

Add the garlic and sage and cook 2 minutes more.

Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.

Add about 1 cup of the hot stock heated in microwave to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.

Stir in half of the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

Sprinkle with the remaining cheese.

Read Full Post »