JoKenworthy71 has added a photo to the pool:
I just added a few handfuls of veg (chopped asparagus spears, mange tout and peas) plus cooked king prawns towards the end, to this basic risotto recipe:
1/2 onion, finely chopped
25g butter
200g carnaroli rice
A small glass of dry white wine
1.25 litres good vegetable stock
50g unsalted butter, diced
50g grated Parmigiano Reggiano
Melt the butter in a large pan and gently soften the onion.
Add the rice, turn up the heat and stir well to coat the grains with butter.
Pour in the wine, which should sizzle, and keep stirring until evaporated.
Add the stock, a ladleful at a time as each one is absorbed, stirring until the rice is tender.
(After about 10 minutes, add any extra ingredients, if using.)
Take the pan off the heat and vigorously beat in the unsalted butter and Parmigiano until the risotto is rich and creamy. Check seasoning and serve immediately.
(Serves 2)
via Recipes to Share Pool http://www.flickr.com/photos/jobrocken/28907122808/in/pool-34955636712@N01
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