Old Favorites For Cooking: Garlic Risotto
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).
Photo Credit: Justin Hansen
You can follow this conversation by subscribing to the comment feed for this post.