Risotto Tips Recipe

Risotto Tips Recipe

Yield: 1 info
Recipe by luhu.jp

Ingredients:

Recipe via Meal-Master (tm) v8.02

Directions:

Start with a high-quality, medium-grain white rice and a flavorful
stock. Superfine arborio is preferred, but any kind of arborio rice
is good.
For a standard risotto, the rice is sauted in a generous amount of
fat to seal the grains and keep them separate. If you want to adapt a
risotto recipe you like to make it low fat, cook the grains in a
small amount of fat. The grains wont be as well sealed and therefore
will absorb a larger amount of stock



so be sure to increase the
stock by at least one cup.
Food and Wine March 1995
Submitted By CAROLYN SHAW OF 3615/50 On 02-21-95

Title: Sweet Potato Bake
Categories: Vegetables
Yield: 4 servings

2 lb Sweet potatoes or yams 1/4 ts Salt
1 ts Sugar 1/2 c Coconut milk
1 ts Sugar -(or whole milk)
1/2 ts Ground allspice 2 Eggs, beaten
1/4 ts Cayenne (more to taste)

1. Preheat oven to 375

F. Roast sweet potatoes on a baking sheet for
30-45 minutes, or until soft. Cool slightly, then peel.

2. Mash sweet potatoes to a smooth puree with the sugar. Season with
allspice, cayenne and salt. Can be prepared to this point up to 2
days in advance; refrigerate. Bring to room temperature before
proceeding.

3. Preheat oven to 375

F. Stir the milk and eggs into the sweet
potatoes, blending well. Scrape the mixture into a 4-cup souffl dish
or a 9-inch square baking dish and bake until set, about 30 minutes.

Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95


Source from luhu.jp