Hello to everybody!!! I hope all had a nice weekend and a nice Halloween. We didn’t do much as we were still recovering from this stubborn cold. Luckily we are better now. Coming to the recipe today, risotto is an Italian rice dish, made with special coarse grain rice. I had planned to make risotto for a long time as I didn’t have it for ages. Since I bought mushrooms and chard at the farmers market, I thought of combining these vegetables in the risotto. It turned out really tasty and had a nice earthy flavour. Hope you will enjoy it as we did. :-) Have a nice week…!!!
Ingredients:
- 1 ½ cups Arborio rice
- 1 medium red onion, chopped
- 1 garlic clove, finely chopped
- 4 cups vegetable stock/broth
- 10-12 mushrooms, sliced
- 1 bunch rainbow chard, strunks removed and cut in strips
- ¼ cup half & half
- Juice of ½ lemon
- 4 Tbsp. butter
- 2 Tbsp. olive oil
- ½ cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Method:
In a large pot heat 2 Tbsp. butter with olive oil. Add onion and garlic and fry till translucent. Add the rice and mix well. Every grain should be coated with butter/oil. Add one ladle of vegetable broth and stir well. Wait till the rice has absorbed the liquid and then add the next ladle. Stir well again and wait till the rice has absorbed the liquid, while stirring occasionally. Continue doing this till all broth is absorbed by the rice. In the meantime heat rest of the butter in a pan. Add the mushrooms and chard and fry for about 5-7 minutes. Add the half & half and cook for 2-3 minutes. After the rice has absorbed all liquid, add the vegetables and lemon juice and mix well. Add salt and black pepper and cook for 5 more minutes. Add the Parmesan and mix well. Turn off heat, cover the pot and let stand for couple of minutes before serving.
Ingredients:
- 1 ½ cups Arborio rice
- 1 medium red onion, chopped
- 1 garlic clove, finely chopped
- 4 cups vegetable stock/broth
- 10-12 mushrooms, sliced
- 1 bunch rainbow chard, strunks removed and cut in strips
- ¼ cup half & half
- Juice of ½ lemon
- 4 Tbsp. butter
- 2 Tbsp. olive oil
- ½ cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Method:
In a large pot heat 2 Tbsp. butter with olive oil. Add onion and garlic and fry till translucent. Add the rice and mix well. Every grain should be coated with butter/oil. Add one ladle of vegetable broth and stir well. Wait till the rice has absorbed the liquid and then add the next ladle. Stir well again and wait till the rice has absorbed the liquid, while stirring occasionally. Continue doing this till all broth is absorbed by the rice. In the meantime heat rest of the butter in a pan. Add the mushrooms and chard and fry for about 5-7 minutes. Add the half & half and cook for 2-3 minutes. After the rice has absorbed all liquid, add the vegetables and lemon juice and mix well. Add salt and black pepper and cook for 5 more minutes. Add the Parmesan and mix well. Turn off heat, cover the pot and let stand for couple of minutes before serving.
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