*RICE

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Rice Recipes

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Risotto alla Milanese

1 onion/ 50g butter/ 200g risotto rice/ 800ml hot chicken stock/ salt and white pepper/ pinch of saffron seeds/ 50g Parmesan cheese/ 100ml white wine/ basil leaves to garnish. Method Peel and chop the onion, heat 25g butter in the large pan and cook onions for a few minutes, add the rice and stir until each grain is coated with butter. Add the white wine and continue stirring until wine is absorbed, gradually add the most of the stock a full serving spoon at the time and adding more stock as the rice absorbs it. After 30-35' the rice should be tender, season with salt and pepper. Place the saffron seeds in tbsp hot stock and mix to the rice,[ if the rice is not soft add some more stock.] The risotto is ready when the rice is soft and creamy, stir in tbsp butter and grated parmesan. Garnish with basil leaves.

Kirsten's Risotto

50g butter/ 50g bacon/ 50g mushrooms/ 1 onion/ garlic clove/ chopped parsley/ 40g grated parmesan cheese/ 200g risotto rice Arborio 2 pints of chicken stock/ salt and black pepper/ 100ml white wine/ Method; Chop the onion, crush the garlic, dice the bacon and mushrooms. Heat 25g butter in sauce pan and fry onion garlic until soft, add bacon and mushrooms cook for a few minutes, add the rice and stir until is coated with butter.Add the white wine and stir until wine is absorbed . Add a pint of stock slowly a spoon at the time continue stirring until rice absorbs it, continue pouring stock until rice is soft about 30-40' rice should be tender and creamy. Add chopped parsley, remaining of butter and grated cheese. correct seasoning and serve hot.