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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Saffron Risotto with Toasted Garlic Oil

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

     Saffron Risotto with Toasted Garlic Oil Empty Saffron Risotto with Toasted Garlic Oil

    Post by Lobo Wed 20 Jan 2016, 11:02 pm

     Saffron Risotto with Toasted Garlic Oil Img88l
    Saffron Risotto with Toasted Garlic Oil
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    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Servings: 4
    Olivier Toasted Garlic Oil combines California virgin olive oil with the mellow flavor of toasted garlic fused with essential oil of garlic. Drizzle over charred steaks, whip into mashed potatoes or brush onto grilled bread. The oil addes inimitable flavor to this creamy risotto.






    • 32

    Ingredients:


    • 3 Tbs. plus 1 tsp. Olivier Toasted Garlic Oil
    • 1 cup Arborio rice
    • 3 1/2 cups chicken stock, warmed with 1/2 tsp.
        crushed saffron threads
    • 1 cup grated Parmigiano-Reggiano
        cheese
    • 4 Tbs. (1/2 stick) unsalted butter, at room
        temperature
    • Salt and freshly ground pepper, to taste
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 2 Tbs. chopped fresh chives

     Saffron Risotto with Toasted Garlic Oil Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

    Directions:

    In a sauté pan or risotto pan over medium heat, warm 2 Tbs. of the oil. Add the rice and sauté, stirring constantly, until translucent, 3 to 4 minutes. Add 1/2 cup of the stock and cook, stirring constantly, until it has been absorbed. Continue adding the stock 1/2 cup at a time and stirring constantly until the rice is tender but firm to the bite, 20 to 25 minutes.

    Stir in 2¿3 cup of the cheese, the butter, salt, pepper, parsley and chives. Divide the risotto among 4 warmed bowls. Drizzle 1 tsp. of the remaining oil over each serving and garnish with the remaining 1¿3 cup cheese, dividing evenly. Serve immediately.
    Williams-Sonoma Kitchen.

      Current date/time is Sat 15 Jun 2024, 9:39 am