Whether you’re searching for the perfect dish to bring to your next holiday potluck or the right accompaniment for your Christmas goose (or lamb, or ham, or turkey), risottos have just made the top of your list. Using our techniques, making risotto is a breeze — and it can be prepared a week in advance. In the newest edition to our Recipe Library, we’ve included a parametric recipe for cooking risottos from a variety of ingredients, including quinoa and forbidden rice, as well as Nathan’s recipe for Pressure-Cooked Vegetable Risotto. There’s also a special offer from Sous Vide Supreme!
One Response to “New Recipes in the Library: Risottos”
Quinoa is a very nutritious grain – try cooking it with tumeric and salt and then making a salad using the quinoa, cherry tomatoes, garlic, olive oil, lemon juice and parsley.