Ingredients
100% Arborio Risotto Rice
Cooking & Handling
DO NOT RINSE OR SOAK RISOTTO RICE. INGREDIENTS 1 onion, chopped. 1-2 cloves garlic, crushed. 2 tablespoons olive oil. 25g (1oz) butter. 250g (8oz) Tilda Aboria rice. 1 litre (1¾ pints) hot stock, chicken or vegetable, ideally homemade, salt and ground black pepper. Serves 2 to 3. 1. SAUCEPAN METHOD a. In a large saucepan, gently fry onion and garlic in oil and butter for 5 minutes until softened. b. Add rice, stir and fry for 2 minutes. c. Pour in a quarter of the stock, bring to a gentle boil and stir until absorbed. d. Gradually stir in remaining stock in stages allowing liquid to be absorbed before you add more. This should take about 25 to 30 minutes. Season well, stir in a good knob of butter and serve immediately, sprinkled with freshly grated parmasan cheese, if liked, then serve. 2. MICROWAVE METHOD Setting – High Ingredients as above but only 900ml (1½ pints) stock. 1. Put onion, garlic, oil and butter in a deep microwave proof bowl. Cover and cook for 3 minutes. 2. Stir in rice, cover and cook 2 minutes. 3. Pour in a third of the stock, cover and cook for 5 minutes. 4. Stir in another third of stock, and cook uncovered for 5 minutes then stir in remaining stock and cook for 10 minutes once again. Complete as above, then serve. TIMINGS ARE FOR A 650 WATT OVEN. ADJUST FOR OVENS WITH DIFFERENT OUTPUT ACCORDING TO MANUFACTURERS’ INSTRUCTION. Risotto is best eaten immediately. If you have to cook it ahead, then stir in additional hot stock or water just before serving to restore its creamy texture).
Origin
Italy
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