Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What can i use saffron risotto rice for? what can i do it with?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What can i use saffron risotto rice for? what can i do it with?),it will help you,my kids.
Answer:
EAT IT & ENJOY!
SAFFRON RISOTTO WITH ASPARAGUS & PEAS
Yield: 4 servings
Ingredients:
? 6 cups low-sodium vegetable broth
? 16 ounces asparagus, trimmed and cut into 1/2-inch pieces
? 3/4 cup dry white wine (may use water instead)
? 1/2 teaspoon saffron threads
? 2 tablespoons olive oil
? 2 cups Arborio rice or long-grain rice
? 1 cup fresh or frozen peas, thawed
? 1/4 cup low-fat grated Parmesan cheese (optional)*
Directions:
1. Bring broth to a boil in a medium saucepan then add asparagus and cook for 2-3 minutes until crisp-tender. Use a slotted spoon to remove asparagus and set aside. Reduce heat to medium-low then stir in the wine and saffron and simmer, uncovered.
2. Heat olive oil in a large saucepan, over medium heat. Add rice and stir for 2 minutes or until translucent. Stir in 1/2 cup of the broth to rice and continue to stir until broth is absorbed (about 8-10 minutes.) Continue to add 1/2 cup of broth at a time and stir often until all of the broth is absorbed and rice is tender.
3. Add the cooked asparagus and peas and stir to combine.
4. Serve with an optional sprinkling of Parmesan cheese.
Serve it with grilled shrimp or lobster and a glass of wine.
make risotto out of it.
which means, more or less, that you sautee some onions and what not, add the rice, toast the rice for a bit, add some white (or red, depending what else you're adding) wine to deglaze the pan, then start to add broth in increments, stirring well each time to soften the rice husk. that's what makes risotto creamy.
you can add other things in there that you've cooked separately. I like to add shrimp, wild mushrooms, asparagus, etc.
the obvious answer to your first question is "you eat it" as far as what you serve it with [which I presume is your next question] is anything you like, seafood, chicken, beef, lamb, pork or whatever,
try bellaonline for indian food etc
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What can i use saffron risotto rice for? what can i do it with?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What can i use saffron risotto rice for? what can i do it with?),it will help you,my kids.
Answer:
EAT IT & ENJOY!
SAFFRON RISOTTO WITH ASPARAGUS & PEAS
Yield: 4 servings
Ingredients:
? 6 cups low-sodium vegetable broth
? 16 ounces asparagus, trimmed and cut into 1/2-inch pieces
? 3/4 cup dry white wine (may use water instead)
? 1/2 teaspoon saffron threads
? 2 tablespoons olive oil
? 2 cups Arborio rice or long-grain rice
? 1 cup fresh or frozen peas, thawed
? 1/4 cup low-fat grated Parmesan cheese (optional)*
Directions:
1. Bring broth to a boil in a medium saucepan then add asparagus and cook for 2-3 minutes until crisp-tender. Use a slotted spoon to remove asparagus and set aside. Reduce heat to medium-low then stir in the wine and saffron and simmer, uncovered.
2. Heat olive oil in a large saucepan, over medium heat. Add rice and stir for 2 minutes or until translucent. Stir in 1/2 cup of the broth to rice and continue to stir until broth is absorbed (about 8-10 minutes.) Continue to add 1/2 cup of broth at a time and stir often until all of the broth is absorbed and rice is tender.
3. Add the cooked asparagus and peas and stir to combine.
4. Serve with an optional sprinkling of Parmesan cheese.
Serve it with grilled shrimp or lobster and a glass of wine.
make risotto out of it.
which means, more or less, that you sautee some onions and what not, add the rice, toast the rice for a bit, add some white (or red, depending what else you're adding) wine to deglaze the pan, then start to add broth in increments, stirring well each time to soften the rice husk. that's what makes risotto creamy.
you can add other things in there that you've cooked separately. I like to add shrimp, wild mushrooms, asparagus, etc.
the obvious answer to your first question is "you eat it" as far as what you serve it with [which I presume is your next question] is anything you like, seafood, chicken, beef, lamb, pork or whatever,
try bellaonline for indian food etc
correctness,It's Non-profit and only for informational purposes.
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