HI, Risotto is actually reasonably straightforward to cook. You can put almost anything into a risotto such as:
1. Chicken and mushroom, 2. seafood, 3. bacon leek and mushroom 4. etc. I usually do the following: 1. fry the ingredients that need to be fried. For example, I always use Olive oil over a medium heat and add onion and garlic to it. Fry these until soft. 2. Add the other ingredients and cook as appropriate. While these are cooking, I prepare some chicken stock. Now depending on the type of stock you use, this can take several forms. It can be acase of adding a stock cube and the requisite amount of water to a container, it can be the case of spooning stock granules into a container and adding water, or if you have been really adventurous and made your own stock, then use as appropriate. 3. Now, and this is actualy the important bit, take the rice and add it to the oil and other ingredients. Stir around to ensure that the rice is thoroughly coated in oil. Do this reasonably quickly though as you don't want the rice to burn. 4. add the stock, a ladle full at a time to the rice and let it come to the boil. The rice will absorb the liquid. Repeat until all the stock is gone. If you don't find a ladle easy to use, then a small 50-75 ML measuring cup will do fine. 5. At the end, when all the stock has been used up, you have a choice, you can serve as is, or you can stir in some cream or crem Freche. Serve in slightly warmed bowls. Risotto is a lovely dish. Williams and Sonoma have a lovely risotto book for anyone with a scanner and interest. Dónal On 10 May 2011, at 02:57, Kerryann Ifill wrote: > Hi list, > > > > A cousin once made this dish and I thought it fantastic. My previous 2 > attempts were not even fit for stray animals. > > > > I'd like a recipe (and guidelines) on how to prepare a really yummy risotto. > My cousin used cream of mushroom soup in hers and I'm wondering if that may > have helped her dish to come out so good. I'd welcome all ideas. > > > > Last night I had a lovely chicken salad which was made with strips of > chicken breast, romaine lettuce, mandarin and pecans in an orange > vinaigrette; it was totally yum and needless to say not from my kitchen. > > > > > > Thanks loads. > > > > Kerry > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark Dónal Fitzpatrick [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
