Page 2 – CWEB

Pork Roast Wellington Recipe by CWEB

CWEB Staff

-

April 22, 2024

Pork Roast Wellington is a decadent and visually stunning dish that combines tender pork, savory prosciutto, flavorful mushroom duxelles, and flaky puff pastry, creating an impressive culinary masterpiece. With its elegant presentation and rich, complex flavors, It is sure to leave your guests amazed and satisfied, making any gathering a memorable occasion.

Pork Roast Wellington

Ingredients:

1 pork tenderloin (about 1 to 1.5 pounds)
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons Dijon mustard
8 slices of prosciutto
1 sheet of puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup mushrooms, finely chopped
2 tablespoons chopped fresh parsley
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
Flour (for dusting)
Instructions:

Preheat your oven to 400°F (200°C).

Season the pork tenderloin with salt and pepper—heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool slightly.

Brush the seared pork tenderloin with Dijon mustard.

Lay out a sheet of plastic wrap on a clean surface. Arrange the slices of prosciutto slightly overlapping each other to form a rectangle large enough to wrap the pork tenderloin.

Place the mustard-coated pork tenderloin on top of the prosciutto. Use the plastic wrap to help roll the prosciutto around the pork, forming a tight cylinder. Twist the ends of the plastic wrap to secure the prosciutto-wrapped pork. Please place it in the refrigerator while you prepare the mushroom duxelles and puff pastry.

Melt the butter over medium heat in the same skillet used to sear the pork. Add the chopped shallot and garlic, cooking until softened, about 2 minutes. Add the chopped mushrooms and cook until they release their moisture and become tender, about 5-7 minutes—season with salt and pepper to taste. Stir in the chopped parsley, breadcrumbs, and grated Parmesan cheese. Cook for another 2 minutes, then remove from heat and let it cool slightly.

On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely encase the pork tenderloin.

Remove the plastic wrap from the prosciutto-wrapped pork tenderloin. Please place it in the center of the puff pastry.

Spoon the mushroom duxelles mixture evenly over the top of the pork tenderloin.

Carefully fold the puff pastry over the pork, sealing the edges. Trim any excess pastry and crimp the edges to seal tightly.

Place the Pork Wellington seam on a baking sheet lined with parchment paper. Brush the pastry with beaten egg wash.

Using a sharp knife, make a few slits on the top of the pastry to allow steam to escape.

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the pork reaches an internal temperature of 145°F (63°C).

Remove from the oven and let it rest for 5-10 minutes before slicing.

Serve slices of Pork Wellington with your favorite sides and enjoy

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Decadent Chocolate Soufflé Cake with Mixed Berries on Top and a Grenache Crust Recipe by CWEB

CWEB Staff

-

April 22, 2024

0

Decadent Chocolate Soufflé Cake with Mixed Berries on Top and a Grenache Crust:

Ingredients:

For the Chocolate Soufflé Cake:

200g dark chocolate (at least 70% cocoa), chopped
150g unsalted butter
4 large eggs, separated
150g granulated sugar
1 teaspoon vanilla extract
50g all-purpose flour
Pinch of salt

For the Mixed Berry Topping:

1 cup mixed berries (such as strawberries, raspberries, blueberries, and blackberries)
2 tablespoons granulated sugar
1 tablespoon lemon juice

For the Grenache Crust:

100g dark chocolate (at least 70% cocoa), chopped
50g unsalted butter
1/4 cup granulated sugar
1/4 cup all-purpose flour

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Prepare the Chocolate Soufflé Cake batter:
- In a heatproof bowl, melt the chopped chocolate and butter together over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. Stir in the vanilla extract.
- Gradually pour the melted chocolate mixture into the egg yolk mixture, stirring until well combined.
- Sift in the flour and salt, then gently fold until just combined.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture in two additions until no streaks remain.
Make the Grenache Crust:
- In a small saucepan, melt the chopped chocolate and butter over low heat, stirring until smooth.
- Remove from heat and stir in the granulated sugar and flour until well combined.
Assemble the Cake:
- Pour half of the chocolate soufflé cake batter into the prepared cake pan, spreading it evenly.
- Carefully spoon the grenache crust mixture over the batter, spreading it out to cover the surface.
- Pour the remaining cake batter over the grenache crust layer, smoothing the top with a spatula.
Bake the Cake:
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Mixed Berry Topping:
- In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries are soft and the sugar has dissolved, about 5-7 minutes. Remove from heat and let it cool slightly.
Assemble the Cake:
- Once the cake has cooled, arrange the mixed berries on top of the cake.
- Optionally, dust the cake with powdered sugar before serving for a decorative touch.
Serve and Enjoy:
- Slice the chocolate soufflé cake with mixed berries on top and serve it either warm or at room temperature.
- Enjoy the rich chocolate flavor, creamy texture of the soufflé cake, and the burst of freshness from the mixed berries on top!

This chocolate soufflé cake with mixed berries and grenache crust makes for a stunning and indulgent dessert perfect for any special occasion or gathering.

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Crispy Potatoe Casserole Recipe by CWEB

CWEB Staff

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April 21, 2024

0

Crispy Potato Casserole Recipe
Ingredients:
6 large potatoes, peeled and thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup melted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.

In a large mixing bowl, combine the sliced potatoes, onion, minced garlic, shredded cheddar cheese, sour cream, melted butter, salt, pepper, paprika, and dried thyme. Toss everything together until the potatoes are evenly coated with the seasoning mixture.

Transfer the potato mixture into the prepared baking dish, spreading it out evenly.

In a small bowl, mix together the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture over the top of the potato mixture in the baking dish.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.

Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Serve the crispy potato casserole hot as a delicious side dish or even as a main course. Enjoy!

This crispy potato casserole is sure to be a hit at any gathering or family dinner. It’s creamy, cheesy, and packed with flavor

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Delicious gluten-free quiche with a sweet potato crust recipe by CWEB

CWEB Staff

-

April 17, 2024

0

Delicious gluten-free quiche with a sweet potato crust:

Sweet Potato Crust Quiche
Ingredients:
For the crust:

2 medium sweet potatoes, peeled and grated
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the filling:

6 large eggs
1/2 cup milk (or non-dairy alternative)
1 cup shredded cheese (cheddar, Swiss, or your choice)
1 cup diced vegetables (spinach, bell peppers, onions, mushrooms, etc.)
Salt and pepper to taste
Optional: cooked bacon, ham, or sausage
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with cooking spray or olive oil.

2. Prepare Sweet Potato Crust:
Mix the grated sweet potatoes, olive oil, salt, and pepper in a large bowl until well combined.
Press the sweet potato mixture into the greased pie dish, covering the bottom and sides evenly to form the crust.
3. Bake the Crust:
Bake the sweet potato crust in the oven for 15-20 minutes or until the edges are slightly crispy.
4. Prepare Filling:
While the crust is baking, prepare the filling. Whisk the eggs and milk together in a separate bowl until well combined—season with salt and pepper.
Stir in the shredded cheese and diced vegetables. If adding meat, mix it in as well.
5. Assemble Quiche:
Once the crust is done baking, please remove it from the oven and reduce the temperature to 350°F (175°C).

Pour the filling mixture into the pre-baked sweet potato crust, spreading it out evenly.
6. Bake Quiche:
Place the quiche back in the oven and bake for 30-35 minutes until the filling is set and the top is golden brown.
If the crust edges start to brown too quickly, you can cover them with foil halfway through baking.
7. Serve:
Once the quiche is done baking, please remove it from the oven and let it cool for a few minutes before slicing.
Serve warm and enjoy!
You can customize this recipe with your favorite vegetables, cheeses, or meats. Then, enjoy your gluten-free sweet potato crust quiche.

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A Dinner Classic Chicken Pot Pie Recipe by CWEB

CWEB Staff

-

April 16, 2024

0

Classic Chicken Pot Pie

Ingredients:

2 pre-made pie crusts (store-bought or homemade)
2 cups cooked chicken, diced or shredded
1 cup diced carrots
1 cup diced potatoes
1 cup frozen peas
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk or cream
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Vegetables: Melt the butter in a large skillet or saucepan over medium heat. Add the diced onions, carrots, and potatoes. Sauté until the vegetables are tender, about 8-10 minutes. Add minced garlic and cook for another minute.

Make the Sauce: Sprinkle the flour over the vegetables and stir until well combined. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken broth and milk or cream, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens about 5-7 minutes. Stir in dried thyme, dried parsley, salt, and pepper.

Combine Ingredients: Add the cooked chicken and frozen peas to the sauce mixture. Stir until everything is evenly coated in the sauce. Taste and adjust seasoning if needed.

Assemble the Pie: Line a pie dish with one of the pre-made pie crusts. Pour the chicken and vegetable filling into the crust. Place the second pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.

Bake: Place the pot pie on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Serve: Let the pot pie cool briefly before slicing and serving. Enjoy your classic chicken pot pie!

This recipe is perfect for a cozy family dinner or sharing with friends. Feel free to customize it with your favorite herbs or additional vegetables to suit your taste.

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Watch Creole Style Paella Spanish Style Recipe by CWEB

CWEB Staff

-

April 14, 2024

0

Creole Style Paella Spanish Style

Creole Paella with Spanish-Style Fish, Clams, and Shrimp
Ingredients:
1 lb (450g) fish fillets (such as cod, halibut, or snapper), cut into chunks
1/2 lb (225g) large shrimp, peeled and deveined
1/2 lb (225g) clams, scrubbed
1 cup (200g) long-grain white rice
2 cups (480ml) chicken or fish broth
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup (150g) diced tomatoes
1/2 cup (75g) sliced okra
1/2 cup (75g) sliced Andouille sausage
1/2 cup (75g) diced celery
1/2 cup (75g) diced green onions (scallions)
1/4 cup (60ml) olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
Lemon wedges for serving
Chopped fresh parsley for garnish
Instructions:
Follow the same instructions as before, with a few modifications:

Prepare the Ingredients:

Season the fish fillets and shrimp with salt, pepper, and a pinch of paprika. Set aside.
Make sure the clams are scrubbed clean.
Sauté the Aromatics:

Heat the olive oil in a large skillet or paella pan over medium heat.
Add the onion, garlic, bell pepper, celery, and Andouille sausage. Sauté until the vegetables are softened and the sausage is browned, about 5-7 minutes.
Add the Rice and Seasonings:

Stir in the diced tomatoes and sliced okra. Cook for another 2-3 minutes.
Add the rice to the skillet and stir to coat it with the vegetables and sausage.
Sprinkle the spice mixture over the rice and stir to combine.
Cook the Paella:

Pour the chicken or fish broth into the skillet and simmer.
Reduce the heat to low, cover the skillet, and let the paella cook for about 10 minutes.
Add the Seafood:

Nestle the seasoned fish fillets, shrimp, and clams into the partially cooked rice.
Cover the skillet again and let the paella cook for another 7-10 minutes, or until the seafood is cooked and the rice is tender.
Serve:

Once the seafood is cooked and the rice is tender, remove the skillet from the heat.
Garnish the paella with chopped green onions and fresh parsley.
Serve hot with lemon wedges on the side for squeezing over the paella.

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Gluten-Free and Sugar-Free Sweet Cinnamon Rolls Recipe by CWEB

CWEB Staff

-

April 12, 2024

0

Gluten-Free and Sugar-Free Sweet Cinnamon Rolls Recipe

Ingredients:

For the Dough:

2 cups gluten-free all-purpose flour blend
1/4 cup almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted
1/4 cup unsweetened almond milk (or any non-dairy milk)
2 tablespoons honey or maple syrup (optional, for a touch of sweetness)
1 teaspoon vanilla extract
For the Filling:

1/4 cup coconut oil, softened
1/4 cup natural sugar-free sweetener (such as erythritol or stevia)
2 teaspoons ground cinnamon
For the Frosting (optional):

1/4 cup cream cheese, softened (or dairy-free alternative)
2 tablespoons powdered erythritol or powdered stevia
1 tablespoon unsweetened almond milk
1/2 teaspoon vanilla extract
Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with coconut oil.

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, almond flour, coconut flour, baking powder, baking soda, and salt until well combined.

In a separate bowl, mix the unsweetened applesauce, melted coconut oil, almond milk, honey, or maple syrup (if using), and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until a dough forms. If the dough is too dry, add more almond milk until it comes together.

Place the dough onto a lightly floured surface or parchment paper. Roll it out into a rectangle about 1/4 inch thick.

Spread the softened coconut oil evenly over the rolled-out dough. Sprinkle the natural sugar-free sweetener and ground cinnamon on the coconut oil.

Starting from one long edge, tightly roll the dough into a log. With a sharp knife, slice the log into 1-inch-thick rolls.

Place the cinnamon rolls onto the prepared baking sheet, leaving a little space between each roll.

Bake in the oven for 15-20 minutes or until the rolls are golden brown and cooked through.

While the cinnamon rolls are baking, prepare the frosting (if using). In a small bowl, beat the softened cream cheese, powdered erythritol or stevia, almond milk, and vanilla extract until smooth.

Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.

Drizzle the frosting over the warm cinnamon rolls and serve immediately.

Enjoy your delicious gluten-free and sugar-free sweet cinnamon rolls.

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Recipe for Chicken Cutlets with Sun-Dried Tomato Cream Sauce by CWEB

CWEB Staff

-

April 11, 2024

0

Recipe for Chicken Cutlets with Sun-Dried Tomato Cream Sauce:

Ingredients:

For Chicken Cutlets:

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil

For Sun-Dried Tomato Cream Sauce:

1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Chicken Cutlets:
- Preheat the oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin—season both sides of the chicken breasts with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
- Dredge each chicken breast first in flour, then dip it into the beaten eggs, and finally coat evenly with the breadcrumb mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown. Transfer the chicken to a baking dish and bake in the oven for 10-15 minutes or until cooked.
Make the Sun-Dried Tomato Cream Sauce:
- Add another tablespoon of olive oil over medium heat in the same skillet used for cooking the chicken. Add minced garlic, chopped sun-dried tomatoes, and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring the mixture to a simmer, stirring occasionally. Cook for about 3-4 minutes until the sauce thickens slightly.
- Stir in grated Parmesan cheese until melted and smooth—season with salt and pepper to taste.
Assemble:
- Once the chicken is cooked, please remove it from the oven and place it on a serving plate.
- Spoon the sun-dried tomato cream sauce over the chicken cutlets.
- Garnish with freshly chopped parsley.
Serve:
- Serve the chicken cutlets with sun-dried tomato cream sauce hot alongside your favorite side dishes such as mashed potatoes, steamed vegetables, or a green salad.

Enjoy your delicious Chicken Cutlets with Sun-Dried Tomato Cream Sauce.

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Vegetable Pizza with Cheddar Cheese and Queso Blanco Recipe by CWEB

CWEB Staff

-

April 10, 2024

0

Vegetable Pizza with Cheddar Cheese and Queso Blanco

Ingredients:

For the Pizza Dough:

2 ¼ teaspoons (1 packet) active dry yeast
1 teaspoon sugar
1 ¼ cups warm water (about 110°F/45°C)
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
For the Toppings:

1 cup marinara sauce
1 cup shredded cheddar cheese
1 cup crumbled Queso Blanco cheese
1 cup sliced bell peppers (red, green, yellow)
1 cup sliced mushrooms
1 cup sliced red onions
1 cup sliced black olives
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions:

1. Prepare the Pizza Dough:

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Stir until a dough begins to form.
Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it is doubled in size.
2. Preheat the Oven:

Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating.
3. Prepare the Toppings:

In a skillet, heat one tablespoon of olive oil over medium heat.
Add sliced bell peppers, mushrooms, and red onions. Sauté for about 5-7 minutes until slightly softened. Season with salt and pepper to taste.
Remove from heat and set aside.
4. Roll out the Dough:

Once the dough has doubled, punch it down and divide it into two equal portions.
Roll out each portion on a lightly floured surface into your desired pizza crust shape (round or rectangular) and thickness.
5. Assemble the Pizza:

Place the rolled-out dough onto a pizza pan or parchment-lined baking sheet.
Spread marinara sauce evenly over the dough, leaving a small border around the edges.
Sprinkle shredded cheddar cheese and crumbled Queso Blanco cheese over the sauce.
Arrange the sautéed vegetables and sliced black olives over the cheese.
6. Bake the Pizza:

Carefully transfer the assembled pizza to the preheated oven or pizza stone.
Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and melted.
7. Serve:

Remove the pizza from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves if desired.
Slice and serve hot. Enjoy your delicious vegetable pizza with cheddar cheese and Queso Blanco.

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Easy Shrimp and Saffron Risotto Recipe by CWEB

CWEB Staff

-

April 10, 2024

0

Easy Shrimp and Saffron Risotto Recipe by CWEB

Easy Recipe for Shrimp and Saffron Risotto:

Perfect for a light lunch or summer dinner.

Ingredients:

1 cup Arborio rice
1 lb shrimp, peeled and deveined
4 cups chicken or seafood broth
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/4 teaspoon saffron threads
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:

Begin by heating the chicken or seafood broth in a saucepan over low heat. Keep it warm throughout the cooking process.

Heat the olive oil and butter over medium heat in a separate large skillet or saucepan. Add the chopped onion and minced garlic, sautéing until they are soft and translucent, about 3-4 minutes.

Add the Arborio rice to the skillet with the onions and garlic. Stir continuously for about 2 minutes, allowing the rice to toast slightly and absorb some of the flavors.

Pour in the white wine and stir until the rice has absorbed it.

Dissolve the saffron threads in a small amount of warm water (about two tablespoons). Add this saffron-infused water to the rice mixture, stirring well.

Add the warm broth to the rice mixture, stirring frequently, one ladleful at a time. Allow each addition of broth to be mostly absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.

While the risotto is cooking, season the shrimp with salt and pepper to taste.

In a separate skillet, heat olive oil over medium-high heat. Add the seasoned shrimp to the skillet and cook until they are pink and opaque, about 2-3 minutes per side.

Once the risotto is cooked to your desired consistency, stir in the grated Parmesan cheese until it is melted and fully incorporated.

Gently fold the cooked shrimp into the risotto, reserving a few for garnish if desired.

Serve the Shrimp and Saffron Risotto hot, garnished with additional shrimp, freshly chopped parsley, and a sprinkle of Parmesan cheese if desired.

Enjoy your delicious Shrimp and Saffron Risotto.

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CWEB NEWS

Pork Roast Wellington Recipe by CWEB

Decadent Chocolate Soufflé Cake with Mixed Berries on Top and a Grenache Crust Recipe by CWEB

Crispy Potatoe Casserole Recipe by CWEB

Delicious gluten-free quiche with a sweet potato crust recipe by CWEB

A Dinner Classic Chicken Pot Pie Recipe by CWEB

Watch Creole Style Paella Spanish Style Recipe by CWEB

Gluten-Free and Sugar-Free Sweet Cinnamon Rolls Recipe by CWEB

Recipe for Chicken Cutlets with Sun-Dried Tomato Cream Sauce by CWEB

Vegetable Pizza with Cheddar Cheese and Queso Blanco Recipe by CWEB

Easy Shrimp and Saffron Risotto Recipe by CWEB

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