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French   -   Risotto Marsala   adapted from 366 Ways to Cook Tofu

Description
Ingredients
  • 5 Cups Vegetable Broth
  • 1 Pinch Saffron Threads -- crumbled
  • 3 Tablespoons Olive Oil
  • 1 Small Onion -- finely chopped
  • 2 Tablespoons Tempeh Bacon -- finely chopped
  • 1 1/2 Cups Arborio Rice
  • 1/4 Cup Marsala Wine
  • 1/4 Cup Parmesan Cheese -- grated
  • Salt And Pepper -- to taste
Directions In medium saucepan, bring stock and saffron to a simmer. keep simmering over moderately low heat. In another large saucepan, heat oil over medium saute, bacon and onion for 5 minutes. add rice and stir for 1 minute until well coated in oil. Add marsala and stir until it evaporates. add 1/2 cup of the simmering stock and cook stirring constantly until rice absorbs most of the liquid. keep gradually adding remaining stock in 1/2 cup increments, stirring constantly until rice is tender about 30 minutes. Add cheese, season with salt and pepper, serve immediately.
Serves 4
Time to Make 0:00



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