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Today the family decided they want risotto (YIKES!) Now I don't know about all of you, but the thought of making risotto used to make me run in the opposite direction... Let me tell you, it's not as difficult as it seems. Right- hold on to your spatulas and here we go.
Oil (coconut) to fry in
1 onion (finely chopped)
1 clove garlic
8 rashers bacon
250 g mushrooms
300g risotto rice
1/2 cup white wine
1-3 lt chicken stock
Heat up some oil in a frying pan and cook some onions and fresh garlic till soft and slightly transparent . (Little fact garlic is a close relative to onions , leeks and chives)
Add the bacon . I used 8 rashers of streaky bacon, cut up into smaller bits.
Stir constantly till bacon starts to crisp.
Add the (250g) mushrooms and cook for 5 minute or till they start to release their juices.
I used normal button mushrooms but chestnut or brown portabello mushrooms give risotto a nice rich flavor.
Mushrooms are a little hard to get during lockdown so use what you can find.
Stir in the (300g) risotto rice/pasta or to give it a healthier option pearl barley.
Cook for 1 minute , stirring constantly so the oil coats the grains.
Add 1/2 cup of white wine. Simmer for 2-3 minutes, stirring occasionally.
Enjoy the rest of the wine while the risotto is cooking.
Now start adding the (1 liter) chicken stock 1 cup at a time, simmer over medium heat for about 5 minutes.
I used stock cubes dissolved in warm water but again you are welcome to make your own chicken stock.
Stir in Parmesan cheese and season to taste.
Remove from heat.
Serve and garnish with extra parmesan cheese.
I made a little side salad to soothe my conscience.