Well this week, I got sick so I couldn't go :( so some pictures are from classmates and some are from online :) This week, we cooked with seafood. I heard all the food turned out great! I can't wait for next week's food!
Our group cooked Risotto with Sole. Sounds delicious! Let's see some pictures and the recipe! Try it at home :) Enjoy!
I.C.A.
Ms. Piggy.
RISOTTO WITH SOLE
INGREDIENTS:
1 Stick of unsalted butter
1.5 lbs Sole fillets
to taste Salt
to taste Ground black pepper
2 Cups Bottle clam broth
1 Small onion, finely shopped
2 Cups Arborio Rice
1 Cup Frozen baby peas, thawed
2 Tbsp Fresh chives, snipped
2 Tbsp Fresh parsley, finely chopped
PROCEDURE:
1) In a skillet, melt 4 tablespoons of butter. Season the fillets with salt and pepper, and cook over moderately high heat, turning once, until just white throughout, about 5 minutes. Transfer the fish to a plate and break it up into 1 inch chunks.
2) In a saucepan, mix the clam broth with 5 cups of water. Bring to a simmer and keep warm. In another saucepan, melt 2 tablespoons of butter. Add the onion and cook over low to moderate heat until tender, about 5 minutes. Add the rice and cook well until coated with butter, about 1 minute. Add 1 cup of the warm broth and cover over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1/2 cup at a time and stirring constantly until nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper
3) Add the peas and the remaining 2 tablespoons of butter to the risotto and cook until the peas are warmed through and the butter is melted. Remove from the heat. Gently fold in the chives and parsley along with the fish and any accumulated fish juices.
 |
| Salmon in Lemon Brodetto With Pea Puree |
 |
| Steamed Scallion Ginger Fish Fillets with Bok Choy |
 |
| Fritto Misto with Italian Tartar Sauce |
 |
| Indian Coconut Curry |
 |
| Risotto with Sole |
No comments:
Post a Comment