Free Recipes Archive
2 tablespoons olive oil 1 onion; finely chopped 2 cloves garlic; crushed 300 g Arborio rice 175 ml white wine 650 ml vegetable stock 175 g French beans; cut into thirds 150 g baby courgettes; sliced 150 g chestnut mushrooms; Read More …
1 ounce (30 g) dried wild mushrooms, or 8 ounce (250 g) fresh mushrooms (any variety or mixture of varieties) 2 cups (500 ml) chicken stock (4 cups (1 L) if using fresh mushrooms) 2 tablespoon finely chopped shallots or Read More …
4-5 cups chicken broth (not too salty) 2 shallots, chopped 4 tablespoon olive oil 1 cup Arborio rice 2-3 cup fresh Italian parsley, chopped 1/2 cup grated Parmegiano Regiano Sweat the shallots in the olive oil. Add the rice, fry Read More …
4 cups cooked long grain rice 1/2 cup olive oil 1 dozen medium mushrooms 3 medium zucchini 3 garlic cloves, minced 1 cup single Italian parsley leaves, chopped 1 cup dry white wine salt and pepper to taste Ten minutes Read More …
4 cups cooked long grain rice 1/2 cup olive oil 1 dozen medium mushrooms 3 medium zucchini 3 garlic cloves, minced 1 cup single Italian parsley leaves, chopped 1 cup dry white wine salt and pepper to taste Cook rice Read More …
Makes 4 servings 300g French peas, shelled and blanched, divided 100ml water 15g mint leaves salt and pepper, to taste 80g diced onions 2 tablespoon butter 100g Arborio rice (for risotto) 60ml dry white wine 600ml vegetable stock 1/4 teaspoon Read More …
1/2 oz Dried porcini or Other dried mushrooms 2/3 c boiling water 4 c Low-sodium chicken broth or Homemade stock 2 c Bottled clam juice 1 tablespoon Olive oil 1 tablespoon Butter 1 Onion; chopped 4 Cloves garlic; minced 1-1/4 Read More …
Source: Here’s one from Chris Hastings, of the Hot and Hot Fish Club. 24 large scallops 2 cups cooked risotto 1/2 cup morels 1/2 cup fresh corn 1/2 cup sweet peas 1/2 cup fennel, chopped finely 1 teaspoon fresh thyme Read More …
Chef Jeff McInnis of The DiLido Beach Club — Miami Beach, FL Yield: 10 Servings Preserved Lemon: 5 pounds salt 30 sticks cinnamon 1 cup star anise 1 cup Szechuan peppercorns 1/4 cup diced fresh ginger 1 cup lemongrass 1 Read More …
Makes 4 servings Osso Buco: 6 Cervena osso buco cuts salt and pepper 1/2 cup olive oil 1 carrot, chopped 2 celery ribs, chopped 1 small red onion, chopped 1 leek 1/2 bottle red wine 1/2 cup tomato puree 1 Read More …
Chef Giovanni Susini of restaurant Italianets shares a recipe from his special selection called Menu del Plebiscito, available until mid-November. Ingredients 4-6 frog legs (without bones) butter 80-100g rice 1/2 glass white wine dill, parsley, sage salt, pepper 1 garlic Read More …
1 cup Arborio rice 1/2 cup white wine 3 cups hot chicken broth small onion clove garlic 2 tablespoons olive oil 1-2 ounce gorgonzola cheese 1 large portobello mushroom 1 tablespoon freshly grated Parmesan cheese Saute chopped onion and garlic Read More …
15 ml olive oil 1 tbsp 250 ml whole kernel corn 1 cup 250 ml red pepper, chopped 1 cup 125 ml onion, chopped 1/2 cup 425 ml uncooked long grain rice 1 3/4 cup 1 L chicken broth 4 Read More …
Makes 4 servings 1 tablespoon olive oil 1 cup mushrooms, sliced 1/2 bay leaf 1 cup arborio rice 1 tablespoon leek, minced 2 teaspoons garlic, minced 1/4 cup white wine 1 1/2 pints water, hot salt and pepper to taste Read More …
Measures are metric with UK Imperial in brackets 3 large or 4 small boneless chicken breasts 1 medium sized onion, skinned and finely chopped 1 stick of celery, finely chopped (optional) 1 yellow or red pepper, seeded and finely chopped Read More …
Source: Chef Arman Delorenz, owner, Chef Delorenz in Riverchase, Arman’s American Grille and Arman’s Coyote Cafe in Tuscaloosa 1 cup unsalted butter Salt and pepper, to taste 4 cup risotto (Arborio rice) 1 yellow onion, chopped 3 quarts chicken stock Read More …
An upscale comfort food, reddened by tomato and shaped as a heart, is what restaurateur Andre Rochat devised in his tomato risotto. His eponymous restaurants are at 401 S. Sixth St. and in the Monte Carlo, 3770 Las Vegas Blvd. Read More …
4 cups chicken broth 5 Tablespoons butter 1 medium onion, chopped 2-1/2 cups arborio rice 4 cups champagne, dry 1 cup Parmesan cheese, freshly grated salt to taste Prepare chicken broth. Heat broth in a medium saucepan. Melt 1/4 cup Read More …
1 pound boneless beef top sirloin steak, cut 3/4 inch thick 1/2 cup ready-to-serve beef broth 1/4 cup balsamic vinegar 2 tablespoons jalapeño pepper jelly Vegetable Barley “Risotto” (recipe follows) Seasoning: 3/4 teaspoon garlic salt 3/4 teaspoon chili powder 1/2 Read More …
Yield 2 Servings Bison- Center Cut, N.Y. Strip loin, 12 ounce weight. 2 each Canola Oil 1 teaspoon Salt: Black Pepper Mix -50/50 1/2 Tablespoon Mushroom Crust- Recipe follows 1 tablespoon Wild Rice- Barley Risotto Base- Recipe follows 1-1/4 Cup Read More …
On a cold night, this one-dish meal of Pancetta Risotto with Truffle Oil screams comfort. 5 cups unsalted chicken stock 1 tablespoon olive oil 3 ounces pancetta; chopped 1/2 cup minced shallots 1 1/2 cups Arborio rice 1 1/2 teaspoons Read More …
Serves 6 6-7 cups vegetable stock 4 tbsp butter 4 tbsp extra-virgin olive oil 4 shallots, minced 4 cloves garlic, minced 2 cups Arborio rice 1/2 cup Jackson-Triggs Sauvignon Blanc 1/2 cup B.C. nettle pesto (recipe below) 1 cup nettle Read More …
This recipe was AWESOME! I made it for a large group of people and almost everybody asked for the recipe. The flavors are PERFECT, yet it does take a large amount of patience and fridge space. The recipe definitely exceeds Read More …
3 tablespoons olive oil 1 small Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 cups arborio rice 1 cup white wine 8 cups any flavored broth or hot water Salt and freshly ground pepper Heat the oil in Read More …
1.25 L chicken broth 5 cup 3 green onions, chopped 50 ml olive oil 1/4 cup 375 ml uncooked short-grain rice 1 1/2 cup 500 ml corn kernels 2 cup 75 ml parmesan cheese, grated 1/3 cup Bring broth to Read More …
6 chicken livers (about 1/2 pound), cut into eighths 1/2 cup chopped onion 1/4 cup butter or margarine 1 (4-ounce) can sliced mushrooms, drained 1/2 teaspoon salt 3 tablespoons white wine or chicken broth 3 cups cooked U.S. arborio or Read More …
1.25 L chicken broth 5 cup 6 bacon slices 15 ml butter 1 tbsp 1 onion, finely chopped 275 ml corn kernels 1 1/2 cup 2 garlic cloves, minced 500 ml short grain white rice 2 cup salt & pepper Read More …
Measures are metric with UK Imperial in brackets 3 large or 4 small boneless chicken breasts 1 medium sized onion, skinned and finely chopped 1 stick of celery, finely chopped (optional) 1 yellow or red pepper, seeded and finely chopped Read More …
An Italian omelet with all the fixings mixed right in for a delicious breakfast or main dish offering. 1 (5.5 ounce) package risotto with tomato and basil, cooked and kept warm 1 tablespoon olive oil 1 clove garlic, finely chopped Read More …
3 cups cooked U.S. arborio or medium grain rice 1 cup orange juice, divided use 1/2 cup nonfat yogurt 1-1/2 tablespoons brown sugar 1-1/2 cups blueberries Combine rice and 1/2 cup orange juice in 3-quart saucepan. Cook over medium-high heat Read More …
Makes 2 servings 2 Idaho potatoes, peeled and finely diced 1/2 tablespoon chopped shallot 1/2 tablespoon olive oil 1-1/4 cups evaporated skim milk 1 tablespoon Parmesan cheese 1/4 tablespoon fresh chopped lemon thyme salt and pepper, to taste Blanch Idaho Read More …
50 g butter 1 large onion; diced 2 cloves garlic; chopped 2 sticks celery; chopped 110 g button mushrooms 2 carrots; peeled and diced 250 g pearl barley; thoroughly rinsed 300 ml vegetable stock 35 g dried wild mushrooms; soaked Read More …
Source: Chef Gerald Cox – Castaldi’s, Norfolk, Virginia 9 ounces precooked rice 2 ounces oil 3 scallops 5 shrimp (26-30) 1 teaspoon green onion 1 tablespoon mushrooms, sliced 1 teaspoon sun-dried tomatoes 1 teaspoon seafood seasoning 6 ounces clam juice Read More …
Measures are UK Imperial. A tablespoon is 15 ml. FOR THE SAUCE: 4 tablespoons olive oil 2 tablespoons butter 1 medium onion, finely chopped 2 tablespoons tomato concentrate 6 tablespoons dry white wine 6 oz tuna (canned is fine) FOR Read More …
Source: Kelly Crisp, Baxter’s Interurban Grill, Tulsa, Oklahoma 3 large shrimp, cut 1/2-inch lengthwise 1 cup risotto 3 stalks asparagus, chopped 2 ounces oyster mushrooms 1 ounce Parmesan cheese 6 to 8 ounces seafood stock Fresh parsley, thyme, oregano to Read More …
(see also Osso Bucco) 5 CUPS CHICKEN STOCK 1 TEASPOON SAFFRON THREADS 2 TBSP OLIVE OIL 2 TBSP BUTTER 1/2 CUP FINELY CHOPPED ONION 1-1/2 CUPS CARNAROLI RICE 1/4 CUP GRATED PARMESAN CHEESE SALT and FRESHLY GROUND PEPPER TO TASTE Read More …
1 pound lean ground beef 1 package (5-1/2 ounces) risotto mix with garden vegetables 1-1/2 cups sliced mushrooms 1 cup chopped red bell pepper 2 cloves garlic, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoon grated Parmesan cheese 1 Read More …
Serving for 4 to 6 person 3 tablespoons finely chopped onion 3 tablespoons extravirgin olive oil 1 tablespoon chopped parsley 1 tablespoon chopped celery 1 clove garlic, peeled Salt and pepper 10 ounces fresh mushrooms, sliced thin 1 cup milk Read More …
Source: Mr. B’s Bistro, New Orleans Yield: 4 servings 6 cups chicken stock, or more as needed 2-1/2 tablespoons olive oil 1 medium onion, small dice 1 pound arborio rice 1/4 cup sun-dried tomatoes, julienned 2 red bell peppers, small Read More …
1 medium onion 1/4 cup olive oil 2 cups ARBORIO rice 4 cups hot chicken, veal, vegetable or fish stock 1/2 teaspoon or so of saffron threads freshly gound black pepper 1/2 cup grated Parmesan cheese Finely dice 1 medium Read More …
8 cups chicken broth 6 Tablespoons butter 1 large onion, finely chopped 3 cups arborio rice 1 cup white wine, dry 3 Tablespoons parsley, chopped 1 Tablespoon basil, fresh, chopped 1 Tablespoon tomato paste 1 cup Parmesan cheese, freshly grated Read More …
8 cups chicken broth 1 ounce dried wild Italian mushrooms OR 1/4 pound fresh mushrooms, thinly sliced 1 cup warm water, if using dried mushrooms 2 Tablespoons butter, if using fresh mushrooms 5 Tablespoons butter 1 medium onion, finely chopped Read More …
1 tablespoon extra virgin olive oil 1 small onion; finely chopped 3/4 teaspoon dried rosemary 1 small bay leaf 250 ml arborio rice 300 ml dry red wine 750 ml chicken stock 15 g unsalted butter 100 g Romano cheese; Read More …
2-3 cups vegetable broth 1/2 small red bell pepper, cut julienne 1/2 cup artichoke hearts, cooked 1 teaspoon olive oil 1 onion, minced 1 cup Arborio rice 1/3 cup dry white wine 1/4 cup Parmesan cheese 1 tablespoon minced parsley Read More …
6 cups chicken broth 5 Tablespoons butter 1 medium onion, finely chopped 2-1/2 cups arborio rice 1 cup white wine, dry 1 cup asparagus tips, fresh, smallest available 1 cup peas 1/2 cup zucchini, very finely chopped 1 cup white Read More …
2 cups well-scrubbed leeks, chopped 1 clove garlic, minced 1/2 cup red pepper, finely chopped 1 tablespoon olive oil 3 cups vegetable broth or water 1-1/4 cups brown rice Salt and pepper to taste Pinch of basil 1 cup pre-cooked Read More …
200gms Arborio Rice 30 fluid ounces chicken stock 5 cloves garlic 75gms Parmesan grated 125gms Tiger Prawns (cut into 4 pieces) 150gms wild mushrooms 4 spring onions (scallions) 1 red chilli, seeded and diced 1 sweet red pepper, seeded and Read More …
Source: James O’Shea, West Street Grill 1 tablespoon extra virgin olive oil 1/3 cup chopped shallots in fine dice 3 cloves garlic in fine dice 1-1/2 cups or so Arborio Rice 5 cups (reserving 1 cup) hot Maine Coast Sea Read More …
25 g butter 15 g dried morel mushrooms 7 g dried porcini mushrooms 1 large fresh open mushroom; cut into bite size pieces 6 medium button mushrooms; sliced 1 small butternut squash; peeled, seeded, diced 500 ml chicken stock 750 Read More …
3 tablespoons butter 1/2 cup sliced shallots 1-1/2 cups Arborio rice 3/4 cup sliced shitake mushrooms 1-1/2 tablespoons chopped roasted garlic 1/2 cup dry white wine 5 to 6 cups rich vegetable or chicken stock, divided 1/4 cup freshly grated Read More …