Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Tricolor Risotto (Risotto Tricolore)


8 cups chicken broth
6 Tablespoons butter
1 large onion, finely chopped
3 cups arborio rice
1 cup white wine, dry
3 Tablespoons parsley, chopped
1 Tablespoon basil, fresh, chopped
1 Tablespoon tomato paste
1 cup Parmesan cheese, freshly grated
salt to taste
additional Parmesan cheese

One exciting dish with the three colours of the Italian flag and three deliciously different tastes.

Prepare chicken broth. Heat broth in a medium saucepan. Melt 3 tablespoon butter in a large sauce pan. When butter foams, add onion, sauté over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has been evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time over a period of 10 minutes. Divide rice into 3 equal portions. Put 1 portion of rice into each of 2 small saucepans, and leaving third portion in original pan. Add parsley and basil to 1 pan, tomato paste to another pan, and nothing to the third pan. Continue cooking and stirring rice, adding more broth to each pan when needed. After 5 to 10 minutes when rice is tender but firm to the bite, add 1 Tablespoon butter and 1/3 cup Parmesan cheese to each pan. Mix to blend. Season with salt. Arrange rice in a large warm serving dish with white rice in the middle and red and green rice on each side. Serve immediately with additional Parmesan cheese.

Makes 6 to 8 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.