Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: almond, arborio, basil, carnaroli, cheese, course, goat, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, marscarpone, rice, risotto | No Comments »
Heat the stock in a large pan and keep hot. Chop the basil leaves, reserving a few for decoration. Toast the almonds ina dry frying pan. Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Raise the heat and add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. At the last minute add the basil. Add the remaining butter, the Mascarpone cheese and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arborio, authentic, butter, carnaroli, course, dish, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, milanese, parmesan, rice, risotto, saffron, side | No Comments »
Heat the stock in a large pan and keep it hot. Combine 1 ladleful of the stock and saffron in small bowl and leave to infuse.;Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Turn up the heat,add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding the infused saffron stock and stir. Then, repeat with ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes.;Add the remaining butter and the Parmesan, season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: arborio, butter, carnaroli, course, dish, funghi, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, mushroom, mushrooms, parmesan, rice, risotto, side | 1 Comment »
Heat the stock in a large pan and keep hot. Clean the mushrooms with dry kitchen paper. Slice them (not too thinly).;Heat half the butter and 1tbsp of the oil in a deep frying pan. Add the mushrooms and cook over high heat, until softened. Reserve. In the same pan, add the minced onion and garlic. When softened, stir in the rice for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. Add the mushrooms for the last 2 minutes.;Add the remaining butter, Parmesan and chopped parsley and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: arborio, butter, carnaroli, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, pancetta, parmesan, rice, risotto, sage | No Comments »
Heat the stock in a large pan and keep it hot. Chop the sage leaves, reserving some to decorate;Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the pancetta and cook for 5 minutes until lightly golden. Add the rice and stir for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. Add the sage for the last 1-2 minutes.;Add the remaining butter and Parmesan and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as it´s almost too wet. However, it will harden a bit on the plate.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arborio, asparagus, butter, carnaroli, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, prawn, prawns, rice, risotto, shrimp, shrimps | No Comments »
Heat the stock in a large pan and keep hot. Peel and blanch the asparagus in the stock for 2 minutes, then remove and cool in iced water. Chop, reserving the tips for decoration.;Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced shallots until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 min. Add the prawns and chopped asparagus for the last 5min.;Add the remaining butter and season with salt and pepper. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arborio, butter, carnaroli, cinnamon, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, rice, risotto, rosemary, sausage | No Comments »
Heat the stock in a large pan and keep hot. Squeeze the meat out of the sausage casings.;Put it in a deep heavy-based frying pan and cook until golden and crispy. Drain and reserve the meat. The bottomof the pan will have developed a nice brown crust. Discard the excess fat and cook the minced onions in the same pan until softened, along with the rosemary sprigs and cinnamon sticks. Add the rice and stir, until it begins to look translucent. Turn up the heat, add the wine, stirring with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding more. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 min. Add the meat for the last 4min.;Add the remaining butter and parmesan, and season with salt and pepper. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arborio, butter, carnaroli, cheese, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, mint, pears, rice, risotto, stilton, walnut | No Comments »
Heat the stock in a large pan and keep hot. Peel, core and dice the pears, keeping them under water and the vinegar. Chop the mint leaves, reserving some to decorate;Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. Drain and add the pears for the last 5min.;Add the remaining butter, the Stilton and mint andseason with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
