@Ablaze does Risotto
So this one is another recipe born out of necessity. As you might have read in some of my other posts, we are moving home from the East coast of Ireland to the West coast of Ireland soon. The boxes are being packed and every item accumulated over 15 years is being scrutinises as keep, bin or charity. The food press is another that has to be sorted through and I'd like to use as much as I can before we move. Which brings me nicely to the pack of risotto rice i found in the press. Risotto for dinner it is 👌
What you'll need
Ingredients to serve 4 people
320g Risotto rice
1 lite hot chicken stock
1 medium finely chopped onion
7 finely chopped mushrooms
40g butter
1 glass of white wine
Freshly grated cheese (Parmesan ideally)
#1. Get your chopping board out and chop the onion and mushrooms up finely.
2. Grab your biggest frying pan, put it on at medium heat. And add you butter.
3. Add the wine and stir until it has evaporated.
4. Add a ladelful of hot stock and simmer.
5. As the stock is absorbed add more stock when necessary ensuring the rice does not stick to the bottom of the pan.
6. Time to add your chopped mushrooms and mix them around nicely.
7. Continue to add the remaining stock over the next 18 minutes until the rice is soft, tender and creamy. The rice should still be a little firm in the middle however.
8. Now grab your cheese, i used mozzarella. Stir it into your rice.
9. Shake on a little bit of salt and pepper now if you want.
10. We're ready to plate up now. I like to use a bowl here for presentation. Pack your risotto into the bowl and place plate on top.
11. Turn over gently and remove the bowl.
12. I served it with some potato wedges and a sour cream and sweet chilli dip for the wedges.
And we even have a few leftovers for tomorrow
There you have it: Risotto with @Ablaze
Thanks for stopping by
Peace Out.
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I will try this one out. Good luck with your home relocation.
Thanks a lot 👍
You're welcome.
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Excellent, thanks a million