Classic Risotto

What is the right age to follow your passion? For me, it is whenever you are ready to follow it. Since forever, I have loved cooking and eating good food. I would, from my childhood act as if I was the chef of a show and demonstrate how to make ‘chatpati bhujia’. (Bhujia is savory fried noodles).What is chatpati bhujia u ask? It’s onions, salt , lemon and chili added to bhujia.  I know!!!!!! Doesn’t say much about my cooking skills.
These days I am watching my childhood pass right in front of my eyes. All my kitchen utensils can be found in my kid’s toy box or lying around in his play area where he is cooking up a seven course meal. So while I am cooking in my kitchen, he is busy cooking in his. Adding oil to the pan, with one hand and lemon with the other, he makes for quite a pretty picture until……. it’s time for clean up. Because he is one chef  who has to be asked to clean up after himself and he doesn’t like it one bit. Up until now, I have pretend tasted tea, soups, cakes and curries and to make things even more interesting, he accepts only good feedbacks.

I like Italian food. Who doesn’t? One of the fanciest dish in high end Italian restaurants is risotto. It’s such an easy dish to prepare but it never fails to impress people. Only condition is you can’t move away from the stove for 30 min. Not a bad deal for such a yummy meal. (did you think I cannot rhyme?) It’s a technical dish that requires your constant attention and so I would urge you to have all the ingredients ready by your side. No running to the fridge at the last moment , no measuring stuff while your risotto is bubbling away. And since time and risotto wait for no one, it has to be eaten immediately. But then……… who wants to wait????

Yum

Classic Risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 people

Ingredients

• 2 tbsp. olive oil
• 2 tbsp. butter
• 1.5 tbsp. garlic
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 cups Arborio rice
• 3/4 cup white wine
• 9 cups vegetable stock
• 2 tsp. salt
• 1 cup parmesan cheese
• chopped basil leaves
• crushed black pepper

Instructions

1. In a saucepan, warm the vegetable stock.
2. In a wide skillet with high edges, add oil and butter and add garlic to it.
3. When garlic starts to change color, add onions and celery and let the onions become translucent.
4. Add rice at this stage and cook it till it's edges become transparent and center is opaque.
5. Add white wine and stir till it dries completely. At this stage, your vegetable stock should be steaming.
6. Take 1/2 cup stock and add it to rice. keep stirring. Let it get absorbed completely.
7. Continue adding stock half a cup at a time till rice gets cooked. Add salt, pepper and half of the basil leaves to it.
8. Add another half cup of stock to risotto to correct its consistency. It's right when you run your spatula across it and it comes back to its place like a wave.
9. Dish out risotto in plates. Sprinkle 1/4 cup parmesan cheese on each plate. Add basil leaves and serve immediately.

Notes

1. Take a wide skillet so that risotto is not mushy. It should be high enough so as to accommodate the volume of cooked rice. 2. Vegetable stock adds quite a bit of flavor so don't substitute it with water. 3. White wine is optional although it adds another layer of taste to the risotto. 4. Adjust the salt as per your taste as parmesan cheese is quite salty. Most recipes do not add any salt at all. 5. If you can't find Arborio rice, try making it with a starchy short grain rice.

0.1

https://www.morethancurry.com/classic-risotto/

© more than curry. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Please LIKE my Facebook page Morethancurry and never miss any recipe ever!!

Copyright secured by Digiprove © 2015