Рецепт Recipe For Baked Risotto
There is no pill for stupid! These words seem to be leaving my mouth more and more often as I deal with people who just are not bright enough to be in the jobs they are in. The biggest problem I have is with one particular sales lady at a shop I frequent on a monthly basis. She might have all the necessary educational qualifications to have her job, and she might have received all the training that the company offers. But no-one can teach her to listen. And she provides the stupidest answers to my queries, and has no sales instincts what so ever. I recently decided that it was time to change from using a 2-in-1 face powder that works as a foundation, to an actual foundation. And whereas the decision to make the change was simple, choosing the new product was not that simple. There are so many variations of foundation available and I wanted some guided information. This young sales lady told me that she would recommend a standard foundation, and then to use the face powder I am currently using over that! So much for her listening that I no longer wanted to use the product. So I left the store and went back when she was not there. I was then given a sample of a different foundation to the one she suggested, and tried that out the next day. As I liked the feel of the product on my skin, but not the packaging I went back. The second sales lady was there to help and together we worked out what would work for me. I left with a foundation in a packaging that will travel well, as well as some mineral face powder which I was told came with a brush. The sale itself was handled by the first sales lady, and she worked out that it was better for me to receive the buy 3 pay for 2 special, as opposed to the spend R350 and get R100 off. I was still busy with the second sales lady talking about night cream and did not pay attention to the sale being rung up. So, her stupidity cost me R25! Not a lot of money in the big scheme of things, but enough to frustrate me. When I got home I discovered that there was no brush with the powder. So it was back to the Mall and only the first sales lady was on duty. When I asked about the brush she told me no, it doesn’t come with one. And that was it – no offer to sell me one, or to deal with the fact I had been given the wrong information. Luckily for me, I have the brush I need at home. What I did not have at home was a book with a recipe in it for baked risotto. I had to use my instincts to create this dish, and I was really impressed with the results. By following this recipe for baked risotto you can serve this to dinner guests without having to be in the kitchen slaving away over a pan.
Baked Risotto
- Baked Risotto ALL RIGHTS RESERVED: an original recipe from Lavender and Lime
- 500mls vegetable stock
20g dried mushrooms 150g tomatoes on the vine (total weight) 5 cloves garlic, lightly crushed (leave the paper on) 15mls olive oil, plus extra for sprinkling 32g butter, divided 1 large leek, thinly sliced 50g guanciale (or good quality bacon), thinly sliced 200g risotto rice Salt and freshly ground black pepper to season 125mls white wine 30g Parmesan, grated 10 basil leaves, chiffonaded Truffle oil for drizzling
Preheat the oven to 200° Celsius Place the vegetable stock into a saucepan Bring to the boil, remove from the heat and set aside Add the mushrooms to rehydrate Place the tomatoes and garlic into an oven proof dish Sprinkle with olive oil and season well Place the oil and 12g butter into a casserole dish that has a lid Allow to heat up over a moderate temperature Add the leek and sauté until soft Add the guanciale and cook until the fat renders out Add the rice and give a good stir Season well and leave to toast Add the wine and stir to incorporate Leave to cook until the wine has been absorbed Strain off the stock, reserving the mushrooms Add the stock to the rice and stir well Cover the casserole and place into the oven Bake for 30 minutes While it is baking, chop the mushrooms Remove the casserole from the oven and set aside Place the tomatoes into the oven and cook for 5 minutes Add the butter to the risotto and stir through Add the Parmesan to the risotto and stir through Remove the tomatoes from the oven and pick them off the stalks Add the mushrooms and to the risotto and mix to combine Adjust the seasoning and serve with the basil leaves and truffle oil to garnish 3.4.3177
Click on the links for conversions and notes.
Blog-checking lines: For the month of October, Sawsan from chef in disguise challenged us to prepare a rice based main meal that represents our own culture, or one from a cuisine that we would like to explore
What I blogged October 15:
Tandy
Top of Page
VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
Like Loading...
Related
About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.