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Рецепт Basic Risotto

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1 голос | 1566 визитов

I coould never get this right till my sons girlfriend showed me how .
there are many variations some I have added in the directions section
Thanks Liv thought I would post this as it does work

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Ингредиенты

Cost per serving $0.56 view details
  • 50g unsalted butter
  • 1 tbsp olive oil
  • 1 regular or red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled and finely chopped
  • 275g Arborio risotto rice
  • 100ml dry white wine
  • 900ml hot vegetable or chicken stock
  • 100g finely grated parmesan, plus extra to serve
  • Finely grated zest of 1 lemon

Инструкции

  1. 1. Heat the butter and oil in a medium pan over a medium heat. Add the onion, garlic, celery, and carrot and cook for 5-6 minutes until softened, stirring now and again.
  2. 2. Add the rice and stir for 1 minute so the grains are well coated with the oil and butter. Pour in the wine and stir until it has been absorbed.
  3. 3. Add 1 ladle of the hot stock and simmer, stirring, until it has been absorbed. Repeat and continue to add the stock at regular intervals, cooking as before, for a further 18-20 minutes, or until all but 1 ladle of stock has been used and the rice is tender but still has a little bite.
  4. 4. Add the remaining stock and the parmesan, most of the lemon zest and season with freshly ground black pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes. Spoon in to warmed serving bowls and top with parmesan shavings and the rest of the lemon zest.
  5. Risotto variations
  6. Pumpkin, Chilli and Sage
  7. Omit the carrot and celery. Add 1 finely chopped, deseeded red chilli, 8 finely chopped fresh sage leaves and 250g diced pumpkin to the onion and garlic. Omit lemon zest at the end and scatter with crispy fried sage leaves.
  8. Bacon and Pea
  9. Omit celery and carrot. Add 8 roughly chopped rashers of bacon or pancetta, fry until crisp and reserve half. When rice is almost tender add 200g peas. Add 2 tbsp chopped parsley with the grated parmesan. Top with reserved bacon.
  10. Prawn and Dill
  11. Omit the celery and carrot. Use fish stock and add 2 tbsp tomato puree with the stock. Add 400g peeled, tail on, raw prawns with the remaining stock. Omit the parmesan but stir in 4 tbsp finely chopped dill.
  12. Creamy Mushroom and Tarragon
  13. Omit the celery and carrot. While the risotto is cooking, cook 300g mixed sliced mushrooms in 50g butter, season and stir in 5 tbspsingle cream, simmer for 5 minutes. Add the creamy mushrooms with the parmesan and some chopped tarragon. Omit the lemon zest.

Nutrition Facts

Amount Per Serving %DV
Serving Size 89g
Recipe makes 4 servings
Calories 247  
Calories from Fat 176 71%
Total Fat 20.03g 25%
Saturated Fat 11.0g 44%
Trans Fat 0.0g  
Cholesterol 44mg 15%
Sodium 420mg 18%
Potassium 123mg 4%
Total Carbs 3.49g 1%
Dietary Fiber 0.5g 2%
Sugars 1.22g 1%
Protein 9.33g 15%
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