This is an ultimate comfort food...quick to make and full of flavour
Ingredients
2 tbsp Olive oil
25g butter
2-3 flakes of garlic, finely chopped
1 green chilli (can be omitted)
1 onion finely chopped
250g chestnut mushrooms, sliced
300g arborio rice (risotto rice)
1 ltr vegetable stock
2-3 tbsp white wine
3-4 tbsp freshly chopped parsley
2-3 tbsp grated parmesan
1 tsp basil
Freshly ground pepper & salt for seasoning
Method:
1. Heat the oil in a heavy based saucepan, add the chilli, garlic, stir fry for a bit and then add onions. Fry for 2 mins until soft, be careful not to burn.
2. Add the mushrooms, stir fry. Add the butter and mix well. Cook until brown. Stir in the wine. Cook until the alcohol is absorbed.
3. Add the rice , stir until coated with the mixture. Add the basil, season with crushed pepper .
4. Add in a ladle full of stock, simmer, stir occasionally to avoid the rice sticking at the bottom of the pan. Cook until the liquid is absorbed. Then add another ladle full of stock. Continue until all the stock is finished and the rice is plump and tender. You can cook on low flame.
5. Taste for seasoning. Add the chopped parsley and grated parmesan. Serve hot.
Tips:
You can use prawns, mixed seafood , chicken for a variation. Pumpkin risotto too tastes good.
Ingredients
2 tbsp Olive oil
25g butter
2-3 flakes of garlic, finely chopped
1 green chilli (can be omitted)
1 onion finely chopped
250g chestnut mushrooms, sliced
300g arborio rice (risotto rice)
1 ltr vegetable stock
2-3 tbsp white wine
3-4 tbsp freshly chopped parsley
2-3 tbsp grated parmesan
1 tsp basil
Freshly ground pepper & salt for seasoning
Method:
1. Heat the oil in a heavy based saucepan, add the chilli, garlic, stir fry for a bit and then add onions. Fry for 2 mins until soft, be careful not to burn.
2. Add the mushrooms, stir fry. Add the butter and mix well. Cook until brown. Stir in the wine. Cook until the alcohol is absorbed.
3. Add the rice , stir until coated with the mixture. Add the basil, season with crushed pepper .
4. Add in a ladle full of stock, simmer, stir occasionally to avoid the rice sticking at the bottom of the pan. Cook until the liquid is absorbed. Then add another ladle full of stock. Continue until all the stock is finished and the rice is plump and tender. You can cook on low flame.
5. Taste for seasoning. Add the chopped parsley and grated parmesan. Serve hot.
Tips:
You can use prawns, mixed seafood , chicken for a variation. Pumpkin risotto too tastes good.
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