BASIC RISOTTO
PREP + COOK TIME 35 MINUTES SERVES 4
1.5 liters (6 cups) chicken stock
100g butter, chopped
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
2 cups (400g) carnaroli or arborio rice
½ cup (125ml) dry white wine
1 cup (80g) grated parmesan
1 Bring stock to a simmer in a medium saucepan; keep warm on low heat.
2 Heat half the butter in a heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion is soft.
3 Add rice; stir for 2 minutes or until well coated. Add wine; bring to the boil. Stir in 1 cup hot stock until absorbed.
4 Continue adding stock mixture, 1 cup at a time, stirring frequently, until absorbed after each addition.
5 Stir in remaining butter and parmesan. Serve, or use for the variations on the following pages.
PUMPKIN & SAGE RISOTTO
PREP + COOK TIME 35 MINUTES SERVES 4
1 quantity basic risotto (see page 48)
2 tablespoons olive oil
½ cup loosely packed sage leaves
500g chopped pumpkin, peeled
1 Make basic risotto (page 48). Keep warm.
2 Meanwhile, heat oil in a frying pan over medium heat; cook sage, stirring, for 2 minutes or until crisp. Remove with a slotted spoon to a paper towel.
3 In the same pan, cook a pumpkin, turning until browned and tender. Just before serving, stir pumpkin and sage into the risotto.
PANCETTA, PEA & CHERVIL RISOTTO
この記事は The Australian Women's Weekly Food の Issue 53 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は The Australian Women's Weekly Food の Issue 53 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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