Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

March 2019

Breakfast Recipes

Cheese Recipes

Risotto with Sausage

Risotto with Sausage Recipe
3 Links parsley/cheese sausage OR 1/2 lb Luganega sausage, (commercially made) 1 qt Meat brot...

read more

Breakfast Risotto Recipe

Breakfast Risotto recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Breakfast Risotto recipe  PDF


3 cups apple juice unfiltered
2 sticks cinnamon broken in half
pinch nutmeg 2 cups 1 low fat milk
2 tablespoons unsalted butter
1 1/2 cups Arborio rice
1/2 teaspoon salt
1/2 cup raisins
dark brown sugar for topping milk or cream for topping
In a saucepan, combine apple juice, cinnamon sticks and nutmeg. Bring to a boil over medium high heat immediately reduce heat to low and keep warm. At same time, in a separate saucepan, warm milk over medium low heat turn off heat and keep warm.
In a large, non aluminum saucepan over medium low heat, melt butter. Add rice and salt and stir with a wooden spoon until rice begins to turn translucent, 2 to 3 minutes. Ladle about 1/2 cup of hot apple juice and stir rice until it absorbs juice. Continue adding juice about 1/4 cup at a time until absorbed. When all the juice has been absorbed ladle in about 1/2 cup of warm milk along with raisins. Stir until milk is absorbed. Add remaining milk the same way, stirring after each addition until fully absorbed before adding more milk.
All liquid will have been added and rice will be tender in about 30 minutes. Test a few kernels they should be al denta creamy on the outside but firm to the bite at the center.
Remove pan from heat, cover and let stand for about 5 minutes. Isdle risotto into warmed individual bowls. Pass brown sugar and milk or half and half at table to be added to taste.
4 servings, e cluding optional toppings, each provides 503 cals (7.8 g fat or 13.8 cff). Original recipe used whole milk.
Ref: Breakfasts and Brunches by Norman Kolpas, (Williams Sonoma Kitchen Library / Time Life Books). Reviewed by Press Enterprise, 1996 Ap 10 Riverside. MC by phannemawizard.ucr.edu

Breakfast Risotto recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
471 people have voted
Last Reviewed on 2019-03-21



Thursday, Mar 21 2019 Download & Print Breakfast Risotto recipe  PDF   Breakfast recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Quinoa Tabbouleh

New Cooking Recipes

Chicken In Cream and Herb Sauce
Chicken In Cream and Herb Sauce Recipe


6 Chicken thighs (1 1/2 to 2 lbs), skinned and boned All purpose flour seasoned with salt and pepper to Taste for (dredging) 3 tb Butter 3 tb Olive oil 1/2 c Dry white wine 1 tb Lemon juice 1/2 c Whipping cream 1/2 ts Dried thyme Salt and pepper to taste 2 tb Minced fresh parsley, plus 2 T for garnish 1 Lemon, sliced (garnish) 1 tb Capers, rinsed and drained (garnish) Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4 thick. Dredge with seasoned flour. In a large skillet, heat 1 1/2 tablespoo...

Cooking Magazines: Chicken Thigh Recipes » March 2019   Chicken Thigh recipes RSS   New

Dish Of The Day

NoBake Apple Cheesecake

NoBake Apple Cheesecake Recipe
6 tb Unflavored gelatin 1 c Boiling water 2 lb Cream cheese room Temperature 2 c Confectione...
read more

Category: » Dessert Recipes

View more dishes

>