(no subject)
white risotto
· vegetarian
· medium skill - easy once you master the risotto technique ;)
· serves 2
INGREDIENTS:
· 2 tablespoons olive oil
· 1 small onion, finely chopped
· 2 cloves garlic, finely chopped
· 1 cup aborio rice (or other risotto rice)
· 1.5 litres chicken/vegetable stock
· ½ cup frozen peas
· 100-150gm feta cheese (Danish feta works well)
· 2 knobs butter
· 1 big handful parmesan cheese
· zest and juice of 1/2 lemon
· a big handful of fresh lemon thyme leaves - use any other fresh herb as a substitute, like basil
· lots of freshly ground pepper and salt
DIRECTIONS:
1. Over a low heat in a big pot, fry the onions in the oil until they begin to soften and go translucent. Add garlic and cook for a further couple of minutes. Get the stock simmering away in another pot on the stove.
2. Add the rice and stir for a couple of minutes until the rice is coated in the oil and is slightly opaque.
3. Add a ladleful of stock, and stir it all around until the rice has absorbed all the liquid and is dry again.
4. Keep adding the stock one ladleful at a time and stirring it, waiting until the liquid is all soaked up before you add the next ladleful. It’s important that you keep stirring it, because this will activate the starch (risotto rices are very rich in starch) - the rice should look kinda creamy, and not too watery, it should just OOZE. J
5. When the risotto is ready, the rice should be soft, but firm in the middle - al dente. Taste in and see. At this point, add the peas, feta, butter, parmesan, lemon juice and rind, lemon thyme leaves and another small ladleful of stock. Give it a stir, then put the lid on the pot and leave it for a minute or two. When you lift the lid, give it another stir - it should be really shiny and creamy and buttery. Taste it and check for salt seasoning.
5. Serve in big bowls with heaps of black pepper.
· vegetarian
· medium skill - easy once you master the risotto technique ;)
· serves 2
INGREDIENTS:
· 2 tablespoons olive oil
· 1 small onion, finely chopped
· 2 cloves garlic, finely chopped
· 1 cup aborio rice (or other risotto rice)
· 1.5 litres chicken/vegetable stock
· ½ cup frozen peas
· 100-150gm feta cheese (Danish feta works well)
· 2 knobs butter
· 1 big handful parmesan cheese
· zest and juice of 1/2 lemon
· a big handful of fresh lemon thyme leaves - use any other fresh herb as a substitute, like basil
· lots of freshly ground pepper and salt
DIRECTIONS:
1. Over a low heat in a big pot, fry the onions in the oil until they begin to soften and go translucent. Add garlic and cook for a further couple of minutes. Get the stock simmering away in another pot on the stove.
2. Add the rice and stir for a couple of minutes until the rice is coated in the oil and is slightly opaque.
3. Add a ladleful of stock, and stir it all around until the rice has absorbed all the liquid and is dry again.
4. Keep adding the stock one ladleful at a time and stirring it, waiting until the liquid is all soaked up before you add the next ladleful. It’s important that you keep stirring it, because this will activate the starch (risotto rices are very rich in starch) - the rice should look kinda creamy, and not too watery, it should just OOZE. J
5. When the risotto is ready, the rice should be soft, but firm in the middle - al dente. Taste in and see. At this point, add the peas, feta, butter, parmesan, lemon juice and rind, lemon thyme leaves and another small ladleful of stock. Give it a stir, then put the lid on the pot and leave it for a minute or two. When you lift the lid, give it another stir - it should be really shiny and creamy and buttery. Taste it and check for salt seasoning.
5. Serve in big bowls with heaps of black pepper.