donna hay - - 1 Dish 3 Ways -


2 ta­ble­spoons ex­tra vir­gin olive oil 2 cloves gar­lic, crushed

1 onion, finely chopped sea salt and cracked black pep­per ½ cup (125ml) white wine

1½ cups (300g) ar­bo­rio rice

2 cups (500ml) hot wa­ter

1 litre hot chicken stock

½ cup (40g) finely grated parme­san,

plus ex­tra, to serve

¼ cup (60g) mas­car­pone

200g ashed goat’s brie, sliced

½ cup chervil sprigs, to serve truf­flfle oil, to serve Heat the oil in a large saucepan over medium heat. Add the gar­lic, onion, salt and pep­per and cook for 4–6 min­utes. Add the wine and cook for 2 min­utes or un­til the liq­uid ab­sorbs.

Add the rice and cook, stir­ring, for 1 minute or un­til well com­bined. Add the wa­ter and stock, ½ cup (125ml) at a time, adding more once each amount is ab­sorbed. Cook, stir­ring fre­quently, for 22–25 min­utes or un­til the rice is ten­der. Add the parme­san and mas­car­pone, and mix to com­bine.

Spoon the risotto into bowls. Top with brie, chervil sprigs, ex­tra parme­san and truf­fle oil to serve. SERVES 4–6.

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