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Receta Risotto timbale - Edamane beans with Chicken - Tomato stock

Name: Risotto timbale - Edamane beans with Chicken - Tomato stock
Cook time: 25 min
Total time: 25 min
Cuisine: Italian
Ingredients: . > American / Metric measures <; . 2-1/2 cups (535g) Italian rice (Carnaroli preferred); . 3 tbsp. (45ml) e.v. olive oil; . 3 tbsp. (45ml) unsalted butter; . 7 cups (1.75L) chicken - tomato flavoured stock; . 1 large, sweet onion, chopped; . 2 medium garlic cloves, finely minced; . 1/2 cup (125ml) medium-dry Sherry (can be replaced with broth); . 1-1/2 cups (225g) Edamane beans (de-shelled frozen soybeans); . seasoning to taste: sea salt and a few dried herbs of choice; . 1 cup (80g) Parmigiano Reggiano OR Asiago cheese, grated, packed

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Not only delicious...it's been a very showy way to present risotto.
Buon appetito!

For a detailed post...refer to:
http://www.foodessa.com/2013/01/italian-rice-risotto-and-leftover.html

Tiempo para Cocinar: 25 minutos

Raciónes: 4

Italian

Ingredientes

. > American / Metric measures <
. 2-1/2 cups (535g) Italian rice (Carnaroli preferred)
. 3 tbsp. (45ml) e.v. olive oil
. 3 tbsp. (45ml) unsalted butter
. 7 cups (1.75L) chicken - tomato flavoured stock
. 1 large, sweet onion, chopped
. 2 medium garlic cloves, finely minced
. 1/2 cup (125ml) medium-dry Sherry (can be replaced with broth)
. 1-1/2 cups (225g) Edamane beans (de-shelled frozen soybeans)
. seasoning to taste: sea salt and a few dried herbs of choice
. 1 cup (80g) Parmigiano Reggiano OR Asiago cheese, grated, packed

Direcciones

. In a medium pot, keep the chicken - tomato flavoured stock warm at a very low simmer. Although, not an absolute step, it is my preferred way to proceed.
. Use a very wide and shallow saucepan for even cooking of the rice. On medium heat, the butter and oil will bubble before adding the onions. Saute until golden and barely translucent. Add the thawed Edamane beans. Cook them a few minutes.
. Add the rice grains to the onions and continue cooking and coating for a few minutes until a nutty aroma is released.
. If choosing to blend in some liquor to the recipe, splash it onto the rice now. Wait until the alcohol has mostly evaporated, about one minute will do.
. To the sizzling rice, add the finely minced garlic. Stir a few seconds. Afterwards, adjust the heat a little higher to then receive the first two ladles of the warm stock. Stir until the stock is absorbed before adding yet another ladle. Repeat until all liquid is used up. The rice will have 'plumped' up nicely by this stage.
. Lastly, lower the heat to a simmer. Add and combine some seasoning to taste along with the grated cheese. Serve immediately with yet more grated cheese. Note: This particular serving was individually packed in small bowls, using a medium-creamy risotto consistency...creating timbale forms. Buon appetito.
. Claudia's flavourful wishes...FOODESSA.com