Wednesday, January 16, 2013

eating well magazine

How can you make a cream sauce without cream? Eating Well Magazine has the answer in their January/February 2013 issue and they asked me to illustrate the steps. Here is their recipe:

Cream Sauce Without the Cream

1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
2/3 cup long or medium grain white rice
5 cups reduced-sodium chicken broth
1 cup dry white wine
1/4 teaspoon salt
Freshly ground pepper

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 more minutes. Add broth and wine, bring to a boil. Cover and simmer until the rice is soft and the liquid is reduced, about 25 minutes. Cool slightly.

2. Transfer mixture to a blender and puree, in batches if necessary, until smooth. The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with salt and pepper.

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