| Nov 21, 2006 @ 10:09 AM |
Herb Risotto
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hopeforthetruth
Posts: 9,024
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Herb Risotto
(preparation time 20 minutes + cooking time total 30 minutes)
serve 4:
Ingredients:
6-7 cups (1.5 - 1.75 litres) chicken stock
1/2 cup (125 ml 4 fl.oz) white wine
50g (1 3/4oz) butter
1 onion, sliced
2 cloves garlic, chopped
2cups (440g 14oz) rice
1/4 cup (15g 1/2 oz) chopped parsley
1/4 cup (15g 1/2 oz) chopped garlic chives
1/4 cup (15g 1/2 oz) shreded basil
2 teaspoons thyme leaves
2 teaspoons rosemary
3/4 cup (75g 2 1/2 oz) grated Parmesan (optional if like grate your own favourite cheese)
extra herbs, to garnish
Procedure:
1) Pour stock and wine into a pan and bring to a boil. Reduce the heat to low and leave the stock at simmering point. Melt the butter in large pan and add the onion.
Cook over medium heat until the onion is soft and transparent. Add the garlic and cook for 1 minute.
2) Add the rice and stir until iy is coated with the butter and is partly translucent ( separates the grains of rice and ensures a creamy cinsistency.)
3) Lower the heat and slowly add the simmering stock, a ladleful at a time,stirring constantly.
Maintain the heat so that the risotto cooks at a gentle simmer and only add the next ladle of stock when the liquid in the risotto is fully absobed. After 20 minutes of cooking, add the herbs, then continue adding the stock and stirring for another 8 minutes, By this time the rice shiukd be cooked and have a creamy cinsistency; however, taste the rice in order to check. If the rice is not cooked, add a little extra stock and continue cooking until the rice is tender, Add a final ladle of stock, stir in the Parmesan and season with salt and black pepper. Serve in warmed bowls and garnish with the herbs.
Note: The risotto will thicken on standing as it continues to absorb the liquid. It should be served straight after the grated Psrmessan in added or the risotto will be gluggy ,
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| Jan 12, 2007 @ 4:23 AM |
Herb Risotto |
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thoughts48
Posts: 48
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Congratulations,very correct procedure,but pay attention to the kind of rice you use!
"Carnaroli" or "Vialone Nano" are the only kind of rice to use for a "risotto".Do not ever use parboiled rices ,the results are so bad!
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| Apr 1, 2008 @ 3:13 PM |
Herb Risotto
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misschoos
Posts: 1,481
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For real Risotto, you will need 'Arborio' rice.
That is the Italian Risotto rice.
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| Apr 24, 2008 @ 3:19 AM |
Herb Risotto |
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mystery2u888
Posts: 18,057
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mmmm I love that stuff.......... 
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| Apr 24, 2008 @ 8:49 PM |
Herb Risotto
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whatagal
Posts: 1,130
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This sounds great on a cold winter's day!
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