Wolfgang Puck 611-2161 Bistro collection, Manual, Page: 6 / 10

10 9
Carmel Sauce
Serves 8
INGREDIENTS
1 cup sugar
1/4 cup water
1/2 cup cornstarch
2 cups cream
1 tsp vanilla
Pinch of salt
2 tsp butter
METHOD
1 Place the stirrer on a unheated 3 quart saucepan and set to constant
stirring.
2 Over medium high heat combine sugar, water, and cornstarch and
cook until the sauce has a dark amber color.
3 Add remaining ingredients last, mixture will foam up quickly
4 Remove from heat and continue stirring for 5 minutes
Recipe courtesy Marian Getz - Wolfgang Puck Café
Hands Free Risotto
Serves 4
INGREDIENTS
1 Tbsp butter
1 Tbsp olive oil
1 shallot, minced
1 cup Arborio Rice
1/4 cup dry white wine
4 cups boiling chicken broth
1/2 cup parmesan cheese
1/4 cup butter
Salt & pepper to taste
Fresh herbs if desired
METHOD
1 Place broth in a small pan and simmer.
2 Place the stirrer on a separate 3 quart saucepan
3 Mix 1tbsp. butter, olive oil, and minced shallot together over medium
heat. When the butter has melted turn on the stirrer to constant stirring
for 3-4 minutes until aromatic.
4 Add rice and let cook for a few minutes until rice is fully coated.
5 Add wine and let it stir for one minute
6 Add 1 cup chicken broth at a time letting each cup incorporate
before adding the next.
7 Take off heat, and add cheese, remaining butter, salt & pepper to
taste, and fresh herbs if desired.
OPTIONAL ADD-INS:
1 cup goat cheese, diced cooked chicken, fresh
peas, cooked shrimp, or sautéed mushrooms.
Recipe courtesy Marian Getz - Wolfgang Puck Café