Old Favorites For Cooking: Venitian Rice Salad
Old Favorites For Cooking: Jambalaya

Old Favorites For Cooking: Garlic Risotto

 

Garlic rissotto Overlooking Sardinia from the lime cliffs of Bonifacio we staved off a winter chill and nourished ourselves for an afternoon of very challenging hiking. The taverna was home to a  mammoth fireplace, a famous White Bean Soup and a Garlic Risotto.  Now, when I desire something hot & substantial, they are what I choose to prepare.     

Empty the contents of this package into a large bowl and stir contents until they are mixed evenly.  
Saute rice with

  • 1 TBSP OLIVE OIL

Cook until rice begins to pop. Add

  • 4 CUPS OF WATER
  • 1 TSP WHITE WINE VINEGAR

Bring to a boil and add

  • 1 CUP GRATED PARMESAN CHEESE

and simmer, covered, for 25 min. Serve warm or cold.  Salt and Pepper to taste. Wonderful when embellished with peas, mushrooms, poultry or shellfish.

Ingredients: Medium grain white rice, Tomato & Parsley Vinaigrette (parsley, dried tomatoes, tarragon, onion, garlic, kosher  salt, coarse ground black pepper, crushed red pepper, celery seed, dill seed, rosemary, oregano, & caraway).

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Photo Credit: Justin Hansen

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