Clas­sic risotto.

Sunday Herald Sun - Stellar - - Contents -


he melt-in-your-mouth Ital­ian clas­sic cre­ates in­stant com­fort with ev­ery creamy spoon­ful.

60g un­salted but­ter, chopped

1 onion, finely chopped

2 cloves gar­lic, thinly sliced

³ 2 cups (400g) ar­bo­rio rice

6 cups (1.5 litres) hot chicken stock

1/2 cup (40g) finely grated parme­san

2 cups (240g) frozen peas, blanched and crushed

³ cup (80g) crème fraîche

sea salt and cracked black pep­per

STEP 1 Melt 20g of the but­ter in a large heavy-based saucepan over medium heat. Add the onion and gar­lic and cook, stir­ring oc­ca­sion­ally, for 4–5 min­utes or un­til soft­ened. Add the wine and cook for 2 min­utes or un­til re­duced. STEP 2 Add the rice and cook, stir­ring, for 1–2 min­utes or un­til well com­bined. Grad­u­ally add the stock, 1 cup (250ml) at a time, adding more once com­pletely ab­sorbed, and cook, stir­ring fre­quently, for 20–25 min­utes or un­til the rice is al dente. STEP 3 Re­move the risotto from the heat and stir through the re­main­ing but­ter and cheese. STEP 4 Di­vide the risotto be­tween plates. Top with the peas, crème fraîche, wa­ter­cress, salt and pep­per to serve. Serves 4.

``It cre­ates in­stant com­fort with ev­ery creamy spoon­ful´´





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