Being home in a real kitchen for me equals endless cooking. Today I made a risotto for me and mum. Since I know she never really eats just carbs I decided to make a little less risotto and served it with a big fresh salad. The risotto is in it selfe pretty heavy in flavours with the parmesan cheese and truffle oil, so I made the salad light with a lemon dressing and lots of lettuce.
Risotto recipe:
Serves 4-6
Ingredients:
1.5 litre chicken or vegetable stock
oil for frying
1 onion
2 garlic cloves
500g mushrooms
400 g risotto rice
150 ml white wine
60 g butter
100 g parmesan, plus extra to serve
truffle oil
Method:
- Heat up the stock and keep it at a simmer
- Chop the onion finely and fry on medium heat in oil with the garlic. Make sure not to brown it.
- Add the rice and stir for a few minutes until it turns golden in colour
- Pour in the wine and stir until it has been absorbed by the rice. Now you can also add the chopped mushrooms but reserve a few for garnish.
- Now its time for adding the stock. Pour in approximately 1/2 cup at a time allowing all the stock to be absorbed before adding more. Be sure to stir well in between to release the starch in the rice. You might not need all the broth, its supposed to be soft but still a bit al dente. It will take about 20 minutes.
- When taken off the heat, add the butter and the grated parmesan, put on the lid and let rest for a few minutes.
- Meanwhile dry fry a few sliced mushrooms for garnish.
- Either add the truffle oil directly in the pan or on top of the risotto when served, I really like truffles so I add a lot in the pan to get the yummy flavour all over.
Salad dressing:
Olive oil
Lemon, juice and zest
Sweetener of choice
Salt
