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Old 02-28-2011, 04:39 PM   #21
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All the recipes that I find need a 1/2 cup of white wine. Do you need to put it in, I really don't want to open a bottle for a 1/2 cup.
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Old 02-28-2011, 04:50 PM   #22
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All the recipes that I find need a 1/2 cup of white wine. Do you need to put it in, I really don't want to open a bottle for a 1/2 cup.
No, you don't have to use the wine. Just adjust your broth! I often don't have the correct wine for a recipe or no wine. I put whatever in!
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Old 02-28-2011, 04:52 PM   #23
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I just found this recipe for risotto, I am planning to serve it with chicken and maybe some wilted spinach. http://www.cookstr.com/recipes/risotto-with-parmesan-cheese
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Old 02-28-2011, 04:59 PM   #24
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I just found this recipe for risotto, I am planning to serve it with chicken and maybe some wilted spinach. http://www.cookstr.com/recipes/risotto-with-parmesan-cheese
I would suggest changing the broth to chicken broth instead of the beef, since you want to serve it with chicken!

That is a very nice recipe to start with!
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Old 02-28-2011, 10:49 PM   #25
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I went with a pretty plain risotto for my first attempt. I used chicken stock, butter, a shallot and some Parmesan cheese. I garnished with a little bit of chive. I served it with Chicken and a glass of cranberry wine. I have to say it was pretty good, and I will be making it again soon!

Here is my recipe

2 Cups of Arborio rice
6 cups of chicken stock
3 tablespoons of butter
1 tablespoon of olive oil
1 large shallot
1/2 cup grated Parmesan cheese
Pepper to taste
Chives for garnish

In a large pot bring 6 cups of stock to a boil, reduce to a simmer.

Add 2 tbsp butter and olive oil to a large saute pan. Add rice and shallot and saute until shallot is soft.

Add 2 ladles of stock in at a time, and stir occasionally until combined, repeat until all of the stock is used and the mixture is creamy.

Add pepper, cheese and remaining butter, stir to incorporate. Garnish with chives.
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Old 02-28-2011, 11:01 PM   #26
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All the recipes that I find need a 1/2 cup of white wine. Do you need to put it in, I really don't want to open a bottle for a 1/2 cup.
Can you think of ANYTHING to do with that wine???

We cook with wine at our house...some of it we even put into the food!
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Old 02-28-2011, 11:06 PM   #27
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Can you think of ANYTHING to do with that wine???

We cook with wine at our house...some of it we even put into the food!


My sentiments exactly. Though I prefer to buy wine in a box, so I can take as much as I want with having the rest oxidise.
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Old 02-28-2011, 11:13 PM   #28
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Quote:
Originally Posted by betterthanabox View Post
I went with a pretty plain risotto for my first attempt. I used chicken stock, butter, a shallot and some Parmesan cheese. I garnished with a little bit of chive. I served it with Chicken and a glass of cranberry wine. I have to say it was pretty good, and I will be making it again soon!

Here is my recipe

2 Cups of Arborio rice
6 cups of chicken stock
3 tablespoons of butter
1 tablespoon of olive oil
1 large shallot
1/2 cup grated Parmesan cheese
Pepper to taste
Chives for garnish

In a large pot bring 6 cups of stock to a boil, reduce to a simmer.

Add 2 tbsp butter and olive oil to a large saute pan. Add rice and shallot and saute until shallot is soft.

Add 2 ladles of stock in at a time, and stir occasionally until combined, repeat until all of the stock is used and the mixture is creamy.

Add pepper, cheese and remaining butter, stir to incorporate. Garnish with chives.
BTAB your risotto is to stiff,( looking at the picture), risotto should be creamy and spread on the plate... I'm guessing you needed more stock, and stock should be added 1 cup at a time and stirred consistently. It should be to the tooth and butter should be added at the very last minute to give that glossy finishing touch... It will usually take about 20 -25 minutes to make a great risotto...
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Old 02-28-2011, 11:15 PM   #29
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My sentiments exactly. Though I prefer to buy wine in a box, so I can take as much as I want with having the rest oxidise.
I like a good bottled wine, but we always have a box of wine in the fridge for every day, so I can always cook with it too!
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Old 02-28-2011, 11:19 PM   #30
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I have actually never tried this. Can you make it with jasmine rice? That is what I have right now. I also have brown rice, but wanted to try it first with white.
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