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#21
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Almost Hands-Free Risotto with Parmesan and Herbs
Ingredients 5 cups low-sodium chicken broth 1 1/2 cups water 4 tablespoons unsalted butter 1 large onion , chopped fine (about 1 1/2 cups) Table salt 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon) 2 cups Arborio rice 1 cup dry white wine 2 ounces grated Parmesan cheese (about 1 cup) 1 teaspoon juice from 1 lemon 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh chives Ground black pepper Instructions 1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer. 2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. 3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking. 4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.
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#22
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Guacamole Deviled Eggs
Guacamole Deviled Eggs
Ingredients 4 whole eggs in the shell 1/2 cup Guacamole 1 Tbsp chopped cilantro 1 Tbsp minced green onion 1/4 tsp salt, or optional 1 dash hot pepper sauce e.g. Tabasco, or to taste 1 tsp Worcestershire sauce, or to taste 1 tsp Dijon-style prepared mustard 1 pinch paprika Make your eggs into hard boiled eggs. In a bowl with the yolks, combine the Guacamole, cilantro and green onion. Season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg halves. Chill until serving. Sprinkle with paprika just before serving. {This recipe assumes you have a recipe for your own Guacamole. If you dont, subtitue a good quality store brand like Wholly Guacamole or some such other product.}
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