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February 21, 2018

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For years, I've made this recipe with the chicken stock left over from cooking a whole chicken in a pot with celery, carrots, leek, dill and bay leaf in the broth. I strain everything and keep the chicken for my enchiladas suizas and keep the broth frozen in freezer ziplocks so I can use it for soups and my beloved Risotto Ai Fungi (Risotto rice with Porcini Mushrooms, as I learned in the Toscana (Tuscany), Italy). The one difference mainly, is that I use cilantro (coriander) as the green herb within and topped with herein. I also use whole milk (to add to the soup before serving) or nonfat organic cream (without chemicals)for the topping. Sprinkle minced cilantro or larger sprigs atop before serving. Enjoy! Beach Mom



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