1/2 c medium dry white wine such as pinot grigio or other italian white wine
5 c chicken stock
2 tsp. turmeric
1/4 c toasted flax seeds
1/2 tsp. ground black pepper
salt to taste
Instructions
In medium stock pot, warm chicken stock over medium heat but do not bring to boil. Keep burner on medium-low heat.
In stainless steel risotto pan or braising pan, add 1T olive oil and heat over medium heat. Add minced shallot and garlic and sauté for 2 minutes, until fragrant. Add in Arborio rice and stir well with wooden spoon to evenly coat rice with oil mixture. Cook rice for 2 - 3 minutes, until lightly toasted and aromatic.
Add wine and continue to stir until liquid has been absorbed. Begin adding hot chicken stock, one cup at a time, stirring regularly until each cup has been absorbed. After broth has been added (about 20 minutes), stir in turmeric and black pepper.
Cook, stirring regularly for 2 minutes. Add flax seeds and stir for 2 more minutes. Once rice is tender and still a bit al dente, remove from heat and allow mixture to sit for 2 minutes to allow flavors to meld. Add salt to taste.
Serve immediately.
Serving
Suggestions
Garnish with additional toasted flax seeds and grated parmesan cheese if desired.
Originally Submitted
11/9/2014
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