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Risotto with Parmesan Cheese is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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3 shallots, diced
2 tablespoons olive oil
1/4 cup grated carrot
1 clove garlic, minced
2 cups dry Arborio rice
1/2 cup Marsala
1 tablespoon powdered vegetable stock or crushed bouillon cube
1 cup frozen peas, thawed
1/2 cup red pepper, diced
2 canned tomatoes, chopped and drained
1 tablespoon butter
1 teaspoon black pepper
1/2 cup fresh grated Parmesan cheese
In a large saucepan, sauté shallots in oil. Add carrot and garlic, cook until shallots are clear. Stir in rice, then turn heat to high and add Marsala. Cook until liquid is reduced by half. Reduce heat to medium. In a separate pot, mix powdered stock or bouillon into 6 cups boiling water. Add hot broth to risotto, 1/2 cup at a time. Stir, and allow rice to absorb liquid after each addition. Some liquid will remain after final addition of broth. Add peas, pepper and tomato, cook 5 minutes, adding more liquid if needed. When rice is creamy and soft, stir in butter, pepper and Parmesan. Serves 4.
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