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Receta Creamy Curried California Risotto With Sour Cherries
by Global Cookbook

Creamy Curried California Risotto With Sour Cherries
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  Raciónes: 4

Ingredientes

  • 1 c. Lundberg California Arborio
  • 1 Tbsp. Extra virgin extra virgin olive oil
  • 1 sm onion, diced
  • 1/2 c. dry white wine (optional)
  • 5 c. chicken or possibly vegetarian broth
  • 1 tsp Curry pwdr
  • 2 tsp Thyme
  • 1/4 c. dry sour cherries
  • 1 Tbsp. Warm mango chutney
  • 1/4 c. cream
  • 1/2 c. grated Parmesan cheese

Direcciones

  1. Simmer broth in saucepan. In deep thick-walled pot heated to medium-warm, add in extra virgin olive oil. Add in onion and saute/fry till onion is translucent/soft. Add in rice and stir till grains are coated. Add in curry and thyme, stir, then quickly add in wine and stir till wine is absorbed. Add in broth 1 c. at a time, stirring continuously, till each c. is absorbed. Cook time is about 20 min. Add in sour cherries, cream, chutney, and cheese stirring gently.
  2. Cook another 5 min. Serve.
  3. Makes about 4 c. of rice.
  4. While this combination of flavors may sound unusual, it provides a very elegant risotto with an East Indian flair. You may substitute dry cranberries for dry cherries. Combined with the spicy curry and the sweet-sour-warm chutney, this risotto creates a taste sensation!