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Monday, 20 January 2014
Mushroom & Yellow Pepper Risotto
one of Italy's most celebrated dishes , risottos are true soul food for
me . They taste equally delicious vegetarian or non vegetarian , though
my personal favorites are the vegetarian ones as the flavors come
A risotto is as good as the stock used to cook it with , so ensure you have a delicious stock boiling when you cook risotto.
quantities of stock are ' fed ' to the grain , allowing slow
absorption. The grain should be just about covered in stock and must
never boil , but gently simmer. You can use brown rice too if you like .
100 Grams Mushrooms - Slick thick - In some oil/butter along
with the juice of 1 lemon cook the mushrooms over high heat for 1
minute or so till they begin to brown . Remove from heat and set aside .
1 Yellow Pepper - Oven roast till soft , cool and discard the skin and seeds , cut into 1/2 " pieces.
1 Large Tomato - Remove seeds and cut like the yellow pepper.
1 Tablespoon Minced Garlic.
3 Tablespoons Grated Parmesan .
Coarsely Ground Black Pepper to Taste.
250 Grams Arborio Rice.
50+20 Grams Butter.
1 Tablespoon Olive Oil.
Enough Boiling Stock - Maybe 750 Mls
Heat butter and olive oil , crackle crushed black pepper , add garlic and cook till garlic begins to change color.
Add the rice and stir gently ensuring rice is well coated , maybe 2
minutes , then add the tomatoes and begin slowly feeding the rice small
quantities of boiling stock.
In this manner keep adding stock , ensuring a gentle simmer while the rice cooks.You wish to cook the rice Al dente .
When the rice is nearly cooked gently add the mushrooms and
peppers. You may add some chopped herbs into the rice too , this will
further infuse the dish with lovely flavors. I used Parsley .
the rice is cooked Al dente, stir in the cheese , 20 grams of butter or
a tablespoon of cream . Allow the dish to rest 5 minutes , and sit down
to eat a delicious meal.