Rather than simply boiling rice in water, you cook the rice by adding small amounts of liquid at a time to retain the starch in the pan, and the water is not poured down the drain with regular rice. Making risotto is perfect when you have a lot of people coming over since it’s easy, filling, and really beautiful.

Instructions

https://www.instagram.com/p/BqV7ELalRzp/

1. Start by heating up some stock or broth in a pan on the stove. You need the liquid to remain hot so it doesn’t bring down the temperature of the rice when it’s cooking.
2. Chop a shallot or a small onion and fry it in a pan with butter or oil.
3. Add in 2 cups of rice and toast it for about 3 minutes, until it’s aromatic.
4. Pour in 1/2 cup of dry white wine and scrape off any brown bits from the pan.
5. After a few minutes, start adding the hot broth 1/2 cup at a time and stirring for about 12-15 minutes, until the risotto is al dente.
6. At this point, you can also add in a cup of parmesan. If you want to keep it vegan, don’t add the cheese
7. Enjoy!

The post Make Perfect Risotto Every Time With This Recipe appeared first on thedancingcucumber.com.

Sangria

When in doubt, make a sangria! This works with all types of wine, including bubbly! You can also manipulate it to have it be more of your flavor profile. If the wine is too sweet, add something tart to it like cherry juice. If the wine isn’t sweet enough, add orange or apple juice.

Risotto

One of the key ingredients to risotto is wine. If you aren’t satisfied with your wine, that is a great place to put it. The reason why is because the alcohol and the flavor cook out of the wine so what you’re left with is a creamy risotto without any hint of a disappointing wine bottle.

Deglazing

Another way to use up wine is by making it a deglazing liquid. If you are cooking vegetables or any ingredient on a high heat and you want to scrape the bottom and get all the good flavor out, use a dash of wine.

The post Don’t Fancy Your Wine? Don’t Worry! Here’s What You Can Do With It appeared first on thedancingcucumber.com.

Rather than simply boiling rice in water, you cook the rice by adding small amounts of liquid at a time to retain the starch in the pan, and the water is not poured down the drain with regular rice. Making risotto is perfect when you have a lot of people coming over since it’s easy, filling, and really beautiful.

Instructions

https://www.instagram.com/p/BqV7ELalRzp/

1. Start by heating up some stock or broth in a pan on the stove. You need the liquid to remain hot so it doesn’t bring down the temperature of the rice when it’s cooking.
2. Chop a shallot or a small onion and fry it in a pan with butter or oil.
3. Add in 2 cups of rice and toast it for about 3 minutes, until it’s aromatic.
4. Pour in 1/2 cup of dry white wine and scrape off any brown bits from the pan.
5. After a few minutes, start adding the hot broth 1/2 cup at a time and stirring for about 12-15 minutes, until the risotto is al dente.
6. At this point, you can also add in a cup of parmesan. If you want to keep it vegan, don’t add the cheese
7. Enjoy!

The post Make Perfect Risotto Every Time With This Recipe appeared first on thedancingcucumber.com.

Sangria

When in doubt, make a sangria! This works with all types of wine, including bubbly! You can also manipulate it to have it be more of your flavor profile. If the wine is too sweet, add something tart to it like cherry juice. If the wine isn’t sweet enough, add orange or apple juice.

Risotto

One of the key ingredients to risotto is wine. If you aren’t satisfied with your wine, that is a great place to put it. The reason why is because the alcohol and the flavor cook out of the wine so what you’re left with is a creamy risotto without any hint of a disappointing wine bottle.

Deglazing

Another way to use up wine is by making it a deglazing liquid. If you are cooking vegetables or any ingredient on a high heat and you want to scrape the bottom and get all the good flavor out, use a dash of wine.

The post Don’t Fancy Your Wine? Don’t Worry! Here’s What You Can Do With It appeared first on thedancingcucumber.com.