RISOTTO A LA CREOLE   
  Ingredients :
    2 cups arborio rice
    4 – 5 cups chicken broth
    ½ cup cilantro leaves, finely chopped
    ½ cup onion, finely chopped
    1 tablespoons crushed garlic
    3 tablespoons olive oil
    1 cup heavy cream
    ¼ cup Pisco or similar
    ½ cup grated Parmesan cheese
    1 duck breast, cooked, boned and cut in pieces (optional)
    Salt
    Pepper

  Preparation:

Blend cilantro and 3 cups chicken broth. Place arborio rice in a medium size saucepan and add cilantro and broth mixture. Season and cook, stirring, until rice is cooked “al dente”.

Heat olive oil in a large deep skillet. Add garlic and onion and cook until golden. Add cooked rice to skillet and combine. Stir in heavy cream, parmesan cheese and Pisco. Cook, while stirring, for 5 minutes, and add 1 cup chicken broth. If necessary add more broth. Combine. If desired, cooked peas may be added.

Serve and sprinkle with chopped cilantro.
 
        6 servings
       
 
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