Mushroom Asparagus Truffled Risotto
















© 2012
Lauren McElroy


To "deglaze" a pan means to add a liquid (such as stock, wine, liquor, etc) to a pan that was used to either saute or brown something (usually meat or vegetables). This technique saves the carmelized bits of food that were left behind, adding to the overall flavor profile of the dish. Often the resulting mixtures becomes the basis for a sauce.

Deglazing is a cooking method used in both my Sausage-stuffed Mushroom Caps & in my Beer-braised brisket recipes.


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