What Are You Doing Right Now? (181 Viewers)
- Thread starter ßöмßäяðîëя
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Yeah I'm working on my cooking skills watching the FOOD channel 24/7 
and yeah send me that recipe plz
and yeah send me that recipe plz
It's really easy
6 and 1/4 cup meat stock
3 tbsp butter
1 onion, chopped
9 oz Italian sausage, peeled and crumbled
2 cups risotto rice
3/4 cup red wine
4 tbsp parmesan, freshly grated
Bring the stock to the boil. Meanwhile, melt 2 tbsp butter in another pan, add the onion and crumbled sausage and cook over a low heat, stirring occasionally, for 5 minutes. Stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of the stock and cook, stirring, until it has been absorbed. Continue adding the stock, one ladleful at a time, until each addition has been absorbed. This will take about 18-20 minutes. When the rice is tender, remove the pan from the heat and stir in the parmesan and remaining butter. Transfer to a warm serving dish and serve.
The only irritating part is the constant stirring, it's why it's good having another person around to take turns
If you end up trying it out, I hope you like it!
For some reason it won't let me send you a PM. So everyone gets the recipe:
It's really easy
6 and 1/4 cup meat stock
3 tbsp butter
1 onion, chopped
9 oz Italian sausage, peeled and crumbled
2 cups risotto rice
3/4 cup red wine
4 tbsp parmesan, freshly grated
Bring the stock to the boil. Meanwhile, melt 2 tbsp butter in another pan, add the onion and crumbled sausage and cook over a low heat, stirring occasionally, for 5 minutes. Stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of the stock and cook, stirring, until it has been absorbed. Continue adding the stock, one ladleful at a time, until each addition has been absorbed. This will take about 18-20 minutes. When the rice is tender, remove the pan from the heat and stir in the parmesan and remaining butter. Transfer to a warm serving dish and serve.
The only irritating part is the constant stirring, it's why it's good having another person around to take turns
If you end up trying it out, I hope you like it!
It's really easy
6 and 1/4 cup meat stock
3 tbsp butter
1 onion, chopped
9 oz Italian sausage, peeled and crumbled
2 cups risotto rice
3/4 cup red wine
4 tbsp parmesan, freshly grated
Bring the stock to the boil. Meanwhile, melt 2 tbsp butter in another pan, add the onion and crumbled sausage and cook over a low heat, stirring occasionally, for 5 minutes. Stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of the stock and cook, stirring, until it has been absorbed. Continue adding the stock, one ladleful at a time, until each addition has been absorbed. This will take about 18-20 minutes. When the rice is tender, remove the pan from the heat and stir in the parmesan and remaining butter. Transfer to a warm serving dish and serve.
The only irritating part is the constant stirring, it's why it's good having another person around to take turns
If you end up trying it out, I hope you like it!
Thanks , showed it to my mom an she said it looks good. Can't do it alone cause like u said constant pouring and stirring
