You just can't buy good risotto in restaurants, so you have to cook it at home! Thats fine by me, you can put whatever topping on you want, it works with just about everything. Tweet me @jamiesrecipe for suggestions!
Shopping List :
Risotto Rice
1 Large Red Onion
3 Chicken Stock Cubes
1 Clove Garlic
1/3 Bottle of White Wine. Other is for you!
Butternut Squash
Fresh Thyme
Step By Step
1. Top and Tail your Butternut Squash, Half and peel, the skin is quite tough, i use a knife and cut down it as if sharpening a pencil with a pen knife. You'll get the hang of it, the reward is worth it! Oven at 180c until risotto is done.
2. Chop your onion into chunks, uniform not important, risotto looks great with chunks.
3. Large frying pan, high heat. Oil and add Onion. Saucepan, 3 chicken stock cubes, fill with water and put on a high heat.
4. When your Onions are golden pop a ladle in your stock and start stirring it.
5. Add about half the pack of rice.
6. Stir it in, give it about 10 seconds
7. Cover with Wine. 1 large glass
8. And so it starts. Your Stock should be piping hot. Add it ladle full of a time every time it starts to look dry. Constantly move the rice around in the pan.
9. After 20 mins your Risotto should be soft and in a creamy sauce.
10. Remove butternut from the oven. Crisp and golden is the ticket!
11. Turn pan off heat once your happy with the risotto. Pour in pack of parmesan, stir.
11. Serve immediately. Either pour the whole oven tray into the risotto pan and mix it in, or use a chefs ring to plate. Its up to you!
No comments:
Post a Comment