Tuscan Rissotto

Name: Tuscan Risotto Serving: 4 Prep Time: 5 mins Cooking Time: 30 mins


Produce:

· Garlic

· Shallots

· Onions

· Peppers

· Spinach

Dry Spices:

· Thyme

· Rosemary

· Oregano

Dairy:

· Butter

· Pecorino Romano

· Parmesan

Dry ingredients

· Arborio rice

· Oil

· Sun dried Tomatoes

· Tomato Puree

· Chicken Stock

Phase one: Begin this dish by toasting your arborio rice in alliums (garlic, onions, shallots, and peppers) and oil. To thus, stir in red wine for sweetness and color. As the rice begins to cook, gradually add in more wine and some chicken stock.


Phase two: Once the wine and broth has cooked off, add in fresh tomato puree, sun dried tomatoes, and lots of spinach. Once the rice is almost cooked, add in butter and stir. Season the rice with thyme, rosemary, and oregano.


Phase three: Finish the risotto up with Pecorino Romano cheese and a little bit of parmesan. Keep the risotto on low heat until all of the liquid is absorbed.


Plating: Top the risotto with parmesan cheese sauce, blackened chicken, black pepper, and parsley flakes!


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