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Risotto Recipe

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This recipe for Risotto, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josie Zuliani
Added: Monday, June 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Celery
Carrots
Onions
Olive oil
1 cube chicken soup base
1- 2 tbsp tomato paste
Salt
Pepper
Chicken giblets (or boneless chicken pieces, dark meat)
1 1/2 to 2 L chicken soup stock
2 c. arborio rice
Grated Romano cheese

Directions:
Directions:
In a small frying pan sauté the chicken in a tbsp of olive oil, with salt and pepper to taste. In a large sauce pan cover the bottom with olive oil. Add chopped celery and onions and shredded carrots and sauté until tender. Add tomato paste and soup base. Add the rice to the sauce pan mix, coating thoroughly. Start adding the soup stock, cook on medium heat until all the soup is absorbed and the rice is tender. Add grated Romano cheese for taste and texture. Mix in the cooked chicken. Add grated Romano cheese when serving. Can be served as a side dish for most meat dishes.

Personal Notes:
Personal Notes:
You will know the rice is done when it has a creamy texture and the rice is soft. This recipe can also be used to make any variety of vegetarian risotto dishes by substituting the chicken with mushrooms, asparagus, peas or zucchini. Use vegetable or mushroom stock if desired. Your flavour base can be altered by adding pancetta (sauté) or blue cheese.

 

 

 

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