from fat to thin

Saturday, 8 October 2011

Simple Risotto

This is the simplest risotto recipe I have found, ever. A word of advice, use proper risotto rice and make sure the stock pot stays hot.

It will serve 2 people with generous portions.

You will need the following:

250g risotto rice
1 onion, small diced
1-2 gloves of garlic, depending on size and/or taste, squished
50g fine grated parmesan cheese
50g fine grated medium cheddar cheese
3 pts hot water in a pan on the stove with 2-3 stock cubes
50g frozen peas
2 tbsp olive oil and/or butter (half-half)
Sprinkle of dried parsley

Put the water and the stock cubes in a saucepan and heat until boiling and turn the heat down to simmer.

Deep frying pan or large based saucepan, heat the oil/butter and add the diced onion and squished garlic. Fry gently until cooked but not burnt. Add the rice all in one go and stir until well mixed and until the oil/butter has been absorbed. Start to add the stock one ladle at a time. Sit each amount in well until absorbed before adding the next. Keep adding the stock in this way until the rice is cooked, about 15 mins, keep stirring all the time. Now, I know when rice looks cooked but if you are not sure take a small teaspoon and taste it and keep adding and tasting until it is. Add the peas and stir until heated through about 2-3 mins. Remove from heat then add the cheeses and stir until mixed well. Add the parsley and enjoy. 

NB. Doesn’t keep very well so you do need to make it and then eat it.

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