LEMON Rice recipe by Angelica Di Chiara

Riso Al Limone
Riso Al Limone

My Riso al Limone (Lemon Rice)

Rating: 51

Cook Time: 16 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • 6 quarts water
  • 3 tbsp salt
  • 1 cup white short grain rice
  • 3 tbsp butter
  • 2 eggs
  • 1½ cup freshly grated parmesan cheese
  • 4 tsp lemon juice
  • 1tsp lemon rind
  • Pepper to taste

Instructions

  1. THIS IS AN ORIGINAL RECIPE BY Angelica Di Chiara @FinestItalian
  2. In a bowl, beat the eggs with a fork until they are well mixed and frothy. Set aside.
  3. In a large pot, bring the water to a boil over high heat. Add salt when a bubbling boil has been reached. Pour in the rice and stir.
  4. When water is back to boiling, reduce the heat to medium and boil uncovered for 12-14 minutes, or until rice is just about tender. Drain.
  5. In a pan, melt the butter over medium heat until it becomes bubbly, add the hot drained rice and stir. Lower heat, add cheese and stir well. Then, add beaten eggs and mix well. Add lemon juice and lemon rind. Continue to stir gently for 2 or 3 minutes. Rice will be very creamy.
  6. Serve immediately. Top with extra parmesan if desired, sprinkle with pepper and enjoy.

Notes

This is an easy and nutritious recipe. Much easier and lighter then Risotto, but equally good. Enjoy!!

http://www.dearangelica.com/lemon-rice-recipe-by-angelica-di-chiara/

RISOTTO workshop coming up- March 25, 2013

 

3/25/2013 -11:30am-2:30pm in San Carlos $49

Risotto seafoodRisotto making workshopGluten Free: learn the basics of making authentic Risotto and explore the possibilities. On the menu: Risotto ai Funghi, Risotto alle Carote, Risotto agli Asparagi, Risotto al Limone,and Risotto ai Frutti di mare (Seafood). Students will receive written recipes at the beginning of class. After all the preparations and cooking are completed, participants will enjoy the fruits of their labors. Wine pairings included.

SIGN UP HERE:

Italian COOKING

 

GLUTEN FREE Cooking Classes in the Peninsula

ITALIAN gluten free COOKING  classes in the Peninsula

on March 10, 2013

3/10/2013 -2:30pm-6pm in San Carlos $69

Italian Gluten Free Cooking Class. Learn how to make some fabulous Italian dishes that will leave you satisfied and not missing gluten!

Students will receive written recipes at the beginning of class. After all the preparations and cooking are completed, participants will enjoy the fruits of their labors. Wines included.

On the menu: Papa’ ‘s Stracciatella Soup, Curry Lamb, Delicious Green Beans Contorno, Southern Orange Salad, Surprise Dessert. Wines Included.

Food and wine pairings by Domenico Chirichillo. Domenico is an experienced wine maker and his wines have won more than 300 Medals in wines competitions.

SIGN UP HERE FOR PURE FUN! hFinestFOODSttp://vinopainting.com/italian-cooking-class/

Apricot Chicken- GLUTEN FREE recipe

Apricot Chicken- GLUTEN FREE

Serving Size: Yealds 6

Ingredients

  • 3/4 pound dried apricots
  • 1/2 cup apricot jam
  • 2 pounds skinless chicken breasts, cut into 2-inch pieces
  • Salt to taste
  • 4 Tbsp coconut butter
  • 1 chopped red onion
  • 2 cups chicken stock or broth (make sure to use gluten-free stock)
  • 1 Tbsp chopped fresh rosemary
  • 1 teaspoon cinnamon
  • 2 teaspoons Tabasco or other hot sauce
  • Black pepper
  • Fresh mint for garnish

Instructions

  1. In a large sauté pan, heat 2 tablespoons coconut butter over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
  2. Add the remaining butter to the pan and sauté the onion until it turns slightly brown. Use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken from the bottom of the pan.
  3. Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
  4. Now add apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
  5. Now add apricots and apricot jam, along with cinnamon, rosemary and Tabasco and taste. Check for saltiness and add as needed. Bring to a simmer, then lower the heat and gently simmer for 15-20 minutes.
  6. Garnish with chopped fresh mint and serve hot over rice.
http://www.dearangelica.com/679/
Pollo-e-albicocche

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