~ Recipes ~
2 oz. small diced onions
3 oz. butter
14 oz. Arborio rice
2 pints Chicken Stock or Chicken Broth (hot)
8 oz. Dry White Wine
3 oz. grated Parmessan cheese
1/2 teaspoon Salt (to taste)
1/4 teaspoon Pepper (to taste)
1) Sweat the onions until translucent
2) Add rice and mix thoroughly with the butter. Cook it, stirring often until a toasted aroma develops.
3) Add 1/3 pf the stock/broth, constantly stirring until the rice has absorbed the stock/broth. Add the remaining stock/broth in 2 more additions, stirring constanly. Add the wine and stir in the same manner. Cook the rice until it is al dente and most of the liquid is absorbed. The texture should be creamy.
4) Add the grated parmessan cheese and remaining butter. Season to taste with salt and pepper.
Note: you can add your favorite vegetables such as asparagus tips, peas or mushrooms in the final addition of the stock/broth or wine.
Zabaglioni with Fresh Fruit and Lady Fingers
8 oz. Marsala
7 oz. Sugar
10 Egg Yolks
1 Combine all ingredients in a bowl and whisk together
2 Whisk mixture over a simmering water bath until thickened and foamy
3 Serve while still warm in a tall glass or glass of your taste with your favorite fruit
4 Garnish with a mint sprig and lady finger
Note: Be sure to bring the eggs to a temperature of 165 F in order to kill any harmful bacteria if eggs are not pasteurized.