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The mention of Milan produces immediate thoughts of the wonderful risotto named after the city. Risottos are best made using a special kind of Italian rice called "arborio" which is cooked with stock, garlic and a wide variety of other ingredients. The trick to prepare a perfect risotto is slow cooking of rice and judicious stirring. I have replaced arborio rice with a long grained rice although its texture will not be the same. There is however no substitute to sun-dried tomatoes. Their chewy salty taste enhances this risotto beyond words. Although it may sound very complicated but sun-dried tomatoes are relatively easy to prepare at home. The risotto must be prepared as close to serving time as possible as it is best when freshly prepared.
Preparation Time: 15 mins.Cooking Time: 50 mins.
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