Risotto is one of my favorite things to make with the homemade stock from our weeknight roast chicken — both because risotto is one of my husband's top five favorite foods, and because this dish gives the flavorful stock a chance to really shine.
I make seasonal variations of our weeknight risotto to keep everyone happily anticipating the time we make it. I'm not exaggerating when I say this late-summer variation is my best yet — the whole family concurs. The trick is to simmer the stripped corn cobs in the stock so the final dish is infused with the intense flavor of sweet, fresh corn.
from Recipe | The Kitchn http://ift.tt/1LNXa8u
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