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 …