Распечатать
E-mail
 |
 |
 |
 |
 |
 |
| prev | 1 of 6 | next |  Add a photo | |
Moist Semolina meets water to roll out these precious, rugged pasta pearls into a 'Risotto'.
Your menu can also extend itself to this double-duty use of 'Risotto'...into stuffed mushrooms.
For a dedicated post...refer to:
http://www.foodessa.com/2012/01/israeli-couscous-risotto-in-mushrooms-2.html
Ингредиенты
- . >(American / Metric measures)<
- . VEGETABLE MIX:
- . 2 tbsp. (30ml) E.V.Olive Oil
- . 2 tbsp. (30ml) unsalted butter
- . 1 large sweet onion, chopped
- . 1 large red bell pepper, chopped
- . 1 medium carrot, shredded
- . 10 mushroom* stems, chopped (optional)
- . 1/2 tsp. (2.5ml) each sea salt and garlic powder
- . 1/2 tsp. (2.5ml) each of dried herbs: basil, oregano, sage, tarragon
- . RISOTTO:
- . 2 cups (450g) 'Israeli' couscous
- . 1/2 cup (250ml) sweet, White wine or Sherry
- . 6 cups (1.5L) chicken or vegetable broth, kept warm
- . 1 cup (180g) grated 'Parmeggiano Reggiano', packed
- .
- . *Mushroom stems: taken from 10 large 'cremini' mushrooms which can then be used for stuffed mushrooms.
Инструкции
- . VEGETABLE MIX: In a large, deep saucepan, heat both oil and butter over medium heat. Add the onions and sauté until translucent and lightly caramelized. Add the remaining vegetables and seasoning. Cook just a few minutes more. Afterwards, remove half the amount of vegetable mix and set aside under cover to keep warm. Create a well in the center of the pan to soon receive the couscous.
- . RISOTTO: Add the couscous into the pan and lightly roast it within the center part of the pan. Stir occasionally for about a minute or so. Add the wine and stir. When it starts showing final absorption, start ladling in a small quantity of warm broth. Turn down the heat to low-medium to continue simmering. Repeat the slow broth ladling. Note: have the couscous lightly dry out before adding more broth. Frequently stir until most of the liquid is absorbed into a tender and creamy couscous 'Risotto'. Takes about 20-25 minutes. Add back the remaining cooked vegetables and combine. Remove from heat.
- . Finish the risotto by stirring in most of the Parmesan cheese and leave some aside for topping. Garnish with optional shaved pieces of Parmesan and some parsley.
- . Buon appetito and Claudia's flavourful wishes at...FOODESSA.com
Полезные ссылки
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
