EPI 3: It's Complicated
- For Future Reference Podcast
- May 22, 2017
- 1 min read
NYT Red Pepper Risotto
6 to 7 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
½ cup finely chopped onion or shallot
2 plump garlic cloves, minced
2 large red peppers, finely diced
Salt to taste
1 ½ cups arborio or carnaroli rice
½ cup dry white wine
A generous pinch of saffron threads (optional)
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme
2 ounces Parmesan cheese, grated (1/2 cup)
See how to put everything together here https://cooking.nytimes.com/recipes/1016458-red-pepper-risotto
Women really are on top of their game. Men-- or most men, some of y'all are tight--- get with the program.
Duane Hoffmann / msnbc.com
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