Risotto

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This is another one of my favourite foods to work with because you can incorporate so many flavours into it or a minimum amount of flavours and it would still taste good if done right. Risotto is one of those meals that if you’re having a lot of people over will feed everyone without breaking the bank! The original recipe for this was for dried Porcini mushrooms which cost a fortune for the amount you get so I substituted it for regular button mushrooms didn’t get as much flavour but did the trick just fine.

The only thing about risotto that I hate is how long it takes to cook.The total cook time is about an hour and fifteen minutes  it doesn’t sound like a really long time but each ingredient has to be added slowly and stirred in small amounts  which is the most time consuming thing. Its definitely worth it in the end because you get the butteriest tasting risotto known to man! By now most of you would have figured out I use butter in literally everything! I don’t remember who said this but “everything does taste better with a little bit of butter!” (Wise words to live by)

What you will need:

1 1/2 cup of Arborio rice

160g Butter

3 cloves of garlic (minced)

half an onion (chopped)

500 ml of vegetable stock

100g Parmesan cheese (grated)

125ml Sauvignon Blanc

1 teaspoon Salt

1/2 teaspoon black pepper

Handful of chopped button mushrooms

serves 4

How I started this was to set the stove to a really low heat 3, got a medium sized sauce pan, place the butter and onion in the pot and let it sweat for 10 min before adding garlic for another 5 min. Soon after that I added the Arborio rice; keep stirring occasionally until the butter  starts bubbling if you feel like the garlic is about to burn lower the Temperature a little bit more. Now its time to add the  Arborio  rice and keep stirring for next 8 minutes or so here comes the my favourite part. Add one cup of the vegetable broth/stock until its reduced do this continuously until the entire stock/broth box is empty followed by half the glass of Sauvignon Blanc ,chopped mushrooms and the other half when first half had reduced add 100g grated Parmesan.I waited to the  near end to add Parmesan and wine to allow the flavour to fully come through.

 

You might need to add a little more salt at the end depending on the type of stock you used I’d wait for the end to add salt ,you can always add but you can never take away!

That’s it! Risotto is literally fool proof!

 

 

shala

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