HH Cookshop Recipes (2012) - Risotto
Recipe supplied by Malcolm Harradine (TV Chef)
a recipe for success
The golden rule for making this hearty dish is to keep to the rules. Go step by step through this recipe and you will get lovely creamy rice with the earthiness of the mushrooms and the sweetness of the peas. The key with a risotto is to add the liquid very slowly and ensure that the rice has soaked up one ladleful before you add the next.
BYMAIL fill in the
ONLINE www. homehard ware.co.uk
INPERSON visit one
Ingredients 3 tablespoons Extra Virgin Olive Oil 25g (0.8oz) Butter 1 small 0nion (finely chopped) 220g (7oz) Risotto Rice 175ml (6fl oz) good quality White Wine 800ml Chicken Stock (2 Knorr) 125g (4oz) Field or Chestnut Mushrooms (thinly sliced) 75g (3oz) Dried Porcini Mushrooms (soaked in warm water for 5 minutes) 200g (7oz) Peas (fresh or frozen) Salt and freshly milled Black Pepper 100g (3oz) Shaved Parmesan Cheese
Pea and Mushroom Risotto Serves 2. Prep/Cooking time: 1 hour.
2 cloves of Garlic (crushed) Parsley for garnish (chopped)
1. In a large saucepan heat up the oil and the butter until foaming. Reduce the heat to low to medium and then add the onion and garlic and gently cook until the onion has softened, but not coloured. 2. Add the rice and cook on a gentle heat, stirring all the time as this will coat the rice and give it a glaze. Add the wine, stir well and continue to cook for 2 minutes. 3. In the meantime place the chicken stock in a separate saucepan and bring to simmering point, turning down to lowest setting. 4. Now add the stock to the rice in the saucepan, a ladleful at a time, making sure that the first ladleful is soaked up by the rice before adding more. You must stand by your pan stirring the rice mixture gently. This process will take about 30 minutes. The rice should still be al dente and glossy (cooked to be firm, not hard). 5. In a large frying pan add the olive oil and on a moderate heat up the oil till hot. Add the field mushrooms
and fry for 2 minutes, then add the Porcini mushrooms and fry for a further 2 minutes. 6. Add to the risotto with the peas and bring the rice back to the boil. Season to taste. 7. Place in a rimmed bowl, topped with parmesan cheese and some chopped parsley.
Made with FlippingBook