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Recipe for :

Springtime Risotto
 
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. This is Shirley's tip for cooking Risotto:

"Risotto should be stirred frequently to prevent burning but constant stirring is unnecessary and may break up the rice grains, resulting in a gummy risotto".

Ingredients

1/4 cup olive oil
1 medium onion, minced
1 clove garlic, minced
1 1/2 cups arboria rice (do not rinse)
8 oz. mixed mushrooms such as shitake, oyster, cremini, chanterelle, morel, porcini and button, sliced
1 cup fresh peas, or frozen petite peas
1 lb. asparagus, bottoms cut off and cut into 1/2 inch lengths
1 tsp. freshly chopped rosemary laves
1/8 tsp. each salt and pepper
1 cup dry white wine (chardonnay or chablis)
3 - 4 cups homemade hot chicken stock or low sodium canned
2 Tblsp. unsalted butter
1/2 cup freshly grated Parmesan cheese

Method

In a medium size heavy soup pot heat the olive oil over medium high heat. Add the onion and garlic and cook, stirring until the onion is translucent about 5 minutes. Reduce the heat to medium and add the rice, mushrooms, peas, asparagus, rosemary, salt and pepper and cook stirring with a wooden spoon until well coated in oil, about 1 minute.

Add the wine and simmer gently until the liquid is absorbed 3 - 5 minutes. Add 1/2 cup chicken stock, stir and simmer, stirring occasionally until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time until the rice is cooked through but still firm about 25 minutes total.

Add the butter and Parmesan cheese. Mix well, taste for salt and pepper and serve immediately.

Serves 6

Shirley Cline

 
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