better kitchen.jpg

Welcome to
Recipes from
the UHC Test Kitchen

All the Latest

We are all told, “live your life to the fullest”; and we want to help you do just that. Recipes from the UHC Test Kitchen serves as a vessel to project our knowledge,  passions, and clue in our loyal readers as to what is happening in the lab and some of our projects. So, sit back, relax, and read on.

 
 
 
Image by Brandless

Contact

Thanks for submitting!

 
  • Uhc FoodScience

Jazzmen Rice Risotto Milanese



Ingredients:

2 tbsp extra-virgin olive oil 1 onion, diced small 1 box Jazzmen Rice Saffron Rice Blend

4 cups chicken stock, HOT 1 cup white wine 2 tablespoons butter 1/2 cup Parmigiano-Reggiano, grated


  1. Add olive oil to a large saucepan over medium heat. Add the onions and cook them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the box of Jazzmen Rice Saffron Rice Blend and cook for 3 to 4 minutes, letting the rice toast.

  2. Add the wine to the pan and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add 1 cup of chicken stock to the pan. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.

  3. Repeat this process three more times with the hot chicken stock. When the last of the stock has absorbed and the rice is very soft and creamy, remove it from the heat.

  4. Toss in the butter and Parmigiano-Reggiano and stir until the rice should is creamy but still flows and holds its own shape.

We love the ease of this recipe as well as how it serves as a great vehicle for the addition of summer veggies such as peas or squash.

0 views

5043982112

©2020 by Recipes we love. Proudly created with Wix.com