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No-Cream Cream Substitute
Food Management Staff
November 1, 2006
1 Min Read
FM Staff
YIELD: 1 1/2 cups
2 tsps. olive oil
1⁄2 cup yellow onion, chopped
1/3 cup rice (preferably medium- or short-grain)
2 cups or more rich chicken or vegetable stock, defatted
1 cup dry white wine
salt and freshly ground white pepper
In a saucepan, heat the oil, then add the onions and saute over moderate heat until soft but not browned. Add the rice and saute two minutes longer, stirring regularly. Add 2/3 cup of stock and the wine, cover and simmer until the liquid is mostly absorbed and the rice mixture is very soft, about 25 minutes.
Cool slightly, then transfer mixture to a blender and puree. With the motor running, add more stock (up to 1 1/2 cups) until you reach the desired consistency. Season to taste with salt and pepper.
Note: product keeps indefinitely when frozen
Recipe by John Ash
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