Mock Risotto Recipes

Steps:

• Heat oil in a large nonstick skillet over medium-low heat.
• Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.
• Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
• Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
• Remove cover and spread asparagus and bell pepper on top of the simmering rice-do not stir into the rice mixture.
• Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
• Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
• Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
• Stir in 1/2 cup Asiago (or Parmesan).
• Serve topped with chives (or scallions) and additional grated cheese.
• Note: For Vegetarian use only the vegetable broth.

Steps:

• In a food processor crumble matzoh crackers until course. Put in a dish and set aside. Crack eggs and beat in a bowl. In another dish season the flour with salt, pepper, garlic powder and oregano. Dredge pork cutlets in flour mixture, then egg wash and then matzoh crumble. Heat the oil in a skillet and pan fry.
• In a saucepan bring the water to a boil. Add the rice and turn off the flame. Put the oil in a skillet and saute the onion until it appears to be translucent. Add the cream of corn, bring to a simmer and the rice. Season with salt and pepper.
• After the removing the pork cutlets from the skillet, deglaze with white wine. Reduce by half. Add the 3 packets of duck sauce and season with salt and pepper. Use this mixture as a sauce for the risotto.