MENU
 

Dr. Tim Says...

Not So Magic Rice 04/09/18
Leaky Gut Syndrome Quackery 10/02/17
4 ways to protect your brain with diet 07/18/17
Chicken skin: to eat, or not to eat 06/19/17
Change is here 06/12/17
Medical technology 03/27/17
All "Dr. Tim Says..." Columns

Chef Tim Says...

How to make your own shrimp stock 10/09/17
Deviled Eggs 04/24/17
Roasting Fruit 04/03/17
Papadum 03/20/17
Capers make it better 02/06/17
All "Chef Tim Says..." Columns



 

Chef Tim Says....



Recipe in Pictures

Risotto con Pollo

1  |  2  |  3  |  4  |  5  |  6  |  7  |  8  |  9  | 10  |  11  |  12  |  13  |  14

Here's the recipe for Risotto con Pollo (Low Sodium Version) without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

Step Two: Prep the ingredients.

Dice the onion

Onions are easy to dice. Slice the onion in half from the stem to the base.

slice the onion in half

Slice off the base but not the stem. By leaving the stem the onion will hold together well while you dice it.

slice off the base

Place the cut side of one half of the onion flat on the cutting board. Make vertical slices about 1/2 inch apart. The slices should be from the stem to the base but leave about 1/2 inch at the stem end so that the onion holds together.

slice vertically (1)

slice vertically (2)

slice vertically (3)

slice vertically (4)

Next Page »