Risotto

Recipe from: 5/9/2001 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • arborio rice (Italian, short grain)
  • roasted pine nuts
  • shredded basil
  • chicken breast strips
  • prawns, fish strips or calamari
  • asparagus tips
  • coarsely grated baby marrows
  • leeks
  • spinach
  • broccoli
  • butternut
  • carrots
  • fresh mushrooms
  • butter, Parmesan cheese, garlic, pine nuts and basil
  • chicken or vegetable stockonions, chopped or leeks, sliced
  • onions, chopped or leeks, sliced
  • fat cloves of garlic, crushed
 

Method

 
Have about 7 cups of chicken or vegetable stock ready and hot, keep it simmering gently. In a heavy, wide saucepan, gently fry in good olive oil a couple of chopped onions or leeks and some fat squashed cloves of garlic. Now stir in the rice (2 cups for 6 people) and cook it for a while to get it hot and well coated in the oil - add more oil if you need to, this is important. Add the hot stock a ladle at a time and stir with a wooden spoon. Once the stock is absorbed, add more and keep stirring to keep it creamy and the juices emulsified. Add salt and freshly milled pepper. Halfway through the cooking process, add the other ingredients of your choice slowly (all should be finely chopped or sliced), and all should be cooked by the time the rice is done and all the stock is used up. Add a bit more stock if needed to get it to a good soupy consistency. Add some butter at the end. Re-season if necessary, then let it stand for a short while. Serve in bowls with lots of freshly grated Parmesan cheese and roasted garlic cloves, roasted pine nuts and shredded basil on top.
 

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