10.6.13 risotto
with peas
pancetta and mushrooms
chicken stock & onion
parm
a seabreeze to cook with…my recent favorite cocktail
butter to finish the sauce
viola! I could eat bowls and bowls of risotto
Rice Pilaf Recipe
Rice Pilaf 4 cups chicken stock 1.5 cups sushi rice 3/4 to 1 stick butter 1.5 cups vermicelli , crushed or tiny soup noodles (pastina) salt to taste brown vermicelli in butter (watch and stir closely, can burn fast) add rice and stir till slicked with butter add stock, stir, and bring to a bubble, taste for salt (add salt or bullion to taste) turn to lowest heat possible on stove, cover and cook 20 min don't lift the lid until it cooks the full 20 min
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