An ultimate comfort food for someone who loves Italian food.
A dish like risotto can be customized to almost anyone's taste and satisfy them. It's a brilliant dish for someone to start with when trying to learn how to cook.
The Recipe:
Ingredients
200gm of Arborio rice
1 finely chopped onion
3 large cloves of garlic
1 cup of prawn oil
3 tbsp of butter
3 tbsp of tomato bisque
5 tbsp of cashews
Finely chopped rosemary and oregano
A good hot pot of chicken stock (approx. 1 litre)
Method
Finely chop the onion and garlic. Add the onions into a heavy bottom pan with 3-4 tbsp of a good quality olive oil and sweat off on a low heat. After 3-4 minutes add in the garlic. After 10 minutes of slow cooking, drop in the rice and toast for about 1 minute and then deglaze with a cup of stock.
Cook off the stock and proceed by adding a cup of hot stock successively. The reason why a risotto troubles a chef is that is requires constant stirring and moving the rice around. 5 cups in, add in your tomato bisque and season to taste.
Check to see if the rice is cooked well enough, it should still have a bite to it and not be mushy. Once you reach that texture of the risotto, remove from the heat, in your 3 tbsp of butter and cover.
Letting the risotto relax allows the starchy cream of the risotto to distribute evenly throughout the rice. In the meantime, butterfly the prawns and grill or saute in a pan with some seasoning.
Combine the melted butter with the risotto and top with dill/parsley to your preference. Serve warm and top with the shrimp!
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