Guest guest Posted August 3, 1999 Report Share Posted August 3, 1999 Boy was this good and kept the kitchen reasonably cool. LAVO * Exported from MasterCook * Risotto Milanese Recipe By : The Well-Filled Microwave, Wise/Hoffman Serving Size : 6 Preparation Time :0:00 Categories : Busy Day Entrees Rice Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 med onion -- finely chopped 6 tbsp unsalted butter 2 cups Arborio rice or other superfino rice 1/2 cup dry white wine 5 cups chicken stock lg pinch saffron threads -- no substitute 1/2 tsp salt 3/4 cup Parmesan cheese -- freshly grated Place the onion and butter in a large bowl (or microwaveable container or Corningware) and microwave, uncovered, on HIGH for 3 minutes, or until the butter melts and the onion wilts. Stir in the rice and microwave, uncovered, on HIGH for 3 minutes, or until the rice begins to turn translucent. Stir in the wine, stock, saffron, and salt, cover and microwave on HIGH for 15 minutes, or until boiling. Remove the cover (take it off facing away from you), stir, and continue to microwave, uncovered, on HIGH for 12 minutes, or until the rice is cooked through but still chewy. Stir in the cheese and serve right away. Book note: Risotto is meant to be moist, creamy and almost soupy. The starch of the rice thickens the liquid so that the grains of the rice are suspended in a saucy emulsion. The kernels should be soft but still firm and whole, never mushy. Risotto is not a dish to stand and wait. Serve it very shortly after it's ready. If there are leftovers, they prefer that you use it for a stuffing, like stuffed peppers or stuffed tomatoes where you won't notice the gluey texture. - - - - - - - - - - - - - - - - - - NOTES : I served it with a vegetable side dish but you can serve it after soup or with salad. Plus some warm bread is always a nice addition to the meal. If you don't feel like using wine, use water. It just doesn't cause complexity of flavor but it still makes it creamy tasting. * Exported from MasterCook * Green Beans & Mushrooms Caesar Recipe By : Unknown Serving Size : 2 Preparation Time :0:00 Categories : Beans/Legumes/Pulses Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb green beans -- cut in 1 " pieces 1/3 10 oz pkg button mushrooms -- sliced 2 tbsp vegetable oil 1 tbsp white wine vinegar -- or flavored vinegar 2 tbsp onion -- minced 1/4 tsp salt 4 cloves garlic -- sliced 1/8 tsp crushed black pepper 2 tbsp Panko crumbs -- or other light crumb 2 tbsp Parmesan cheese -- freshly grated 1 tsp fresh basil -- or 1/2 tsp dried 1 tsp fresh thyme -- or 1/2 tsp dried 1 tsp fresh oregano -- or 1/2 tsp dried 1 tbsp extra-virgin olive oil Heat the oven to 350°F. Toss beans & mushrooms with vegetable oil, white wine vinegar, onion, salt and garlic. Stir together Panko crumbs, Parmesan, herbs and olive oil and sprinkle over beans and mushrooms. Bake 15-20 minutes until topping is a bit crispy and browned. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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