Risotto Mix
photo by Debber
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
-
Mix
- 2 cups arborio rice
- 1 cup dried wild mushrooms, chopped
- 1⁄2 cup sun-dried tomato, chopped (not oil packed)
- 1⁄4 cup minced dehydrated dried chives
- 1⁄2 teaspoon saffron
- 1⁄4 cup pine nuts
-
Risotto
- 8 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1⁄2 cup finely chopped shallots or 1/2 cup red onion
- 3⁄4 - 1 cup parmesan cheese, shredded
directions
- For the mix: Layer ingredients in order listed, packing lightly before adding each layer.
- Seal jar, cover top with fabric and attach a gift tag with directions for preparing the risotto.
- In a medium saucepan, heat broth and keep at a simmer.
- Heat oil and butter in a large skillet; add the shallot and cook over medium heat for 3 minutes or until tender, stir in risotto mix.
- Cook and stir 1 to 2 minutes or until rice glistens.
- Pour about 1/2 cup broth into skillet, cook and stir at medium-low heat until rice absorbs broth, about 5 minutes, stirring occasionally.
- Add 1/2 cup of broth and repeat; continue until all liquid has been incorporated, rice should be tender but slightly firm at the center.
- When the rice is cooked through, stir in cheese and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is SO good! My whole family loved this recipe!! Altho' to be honest, I used jasmine rice, canned mushrooms (drained), oily sun-dried tomatoes (and not as much as called for), onions --instead of chives (which are buried under a foot of snow), no saffron, and cashews for pine-nuts. So, I didn't "quite" follow the recipe word-for-word, but we certainly aren't complaining....this was just TOO GOOD! Oh, and I used fontinella cheese for the parmesan (it's a hard cheese, too). I halved the recipe since I didn't have an army to feed, and it was just right for the five of us, with a bit leftover which was even BETTER the second time around. Those cashews were delightful!!! Definitely a keeper going into the binder on my shelf! *Zaar Tag, January 2008*
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.