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New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 11/01/2000 - RECIPE FOR ITALIAN MAIN DISH RISOTTO PRIMAVERA
"RISOTTO PRIMAVERA"
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6 cups Chicken Stock
2 tablespoons butter
2 tablespoons olive oil
1 onion, preferably white, finely chopped
2 garlic cloves, chopped
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
3 cups arborio rice
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup carrots, cut into 1/4 inch dice
1 cup yellow zucchini, cut into 1/4 inch dice
1 cup green zucchini, cut into 1/4 inch dice
1 cup frozen peas, thawed
6 tablespoons freshly grated Parmigiano Reggiano cheese
3 tablespoons chopped fresh Italian parsley
In a large covered stockpot, bring the chicken stock to a boil, then reduce the heat to low and simmer until needed. In a 4 quart saucepan set on medium heat, cook the butter and olive oil until sizzling, about 2 minutes. Add the onion and cook 2 minutes. Reduce the heat to low, add the garlic and herbs and cook for 4 minutes. Stir in the rice and mix well. Raise the heat to medium-high and add the wine, salt and pepper, cooking until the wine is completely absorbed, about 2 minutes. Add 3 cups of the simmering stock and the carrots, stir well, bring to a boil and cook for 2 minutes. Reduce the heat to low, cover and let the rice cook undisturbed for 15 minutes. Uncover the saucepan and stir the risotto. It might be dry. Raise the heat to medium, add both the zucchini, peas and 1/2 cup of simmering stock, stirring well until it's all incorporated. Continue adding the simmering stock 1/2 cup at a time, stirring well, until the risotto is cooked. This process will take about 5 - 8 minutes. There may be additional stock left. Turn off heat, add a final 1/2 cup of the stock , the grated cheese and parsley, mix well and let it rest for 3 minutes. Stir well and serve while still hot.
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Free-Type your email address here & receive
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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