Post by dudette2001uk on May 30, 2015 21:58:00 GMT
Serves 1
75g risotto rice
2 shallots
2 cloves garlic
mushrooms (as many as you like)
450ml stock
splash of white wine (optional)
28g parmesan cheese (use as hexa)
Spray pan with frylight and brown off shallots and garlic
Add the rice and brown for 2 mins
Add splash of wine if using
Add mushrooms and some of stock
When all absorbed add more stock
Keep adding stock til all absorbed
Stir through the parmesan
Add pepper and salt to taste
Details on pack said to add all stock at the beginning and simmer for 20 mins but I was always told to add stock some at a time when doing risotto. Just make sure the rice is cooked through before serving.
75g risotto rice
2 shallots
2 cloves garlic
mushrooms (as many as you like)
450ml stock
splash of white wine (optional)
28g parmesan cheese (use as hexa)
Spray pan with frylight and brown off shallots and garlic
Add the rice and brown for 2 mins
Add splash of wine if using
Add mushrooms and some of stock
When all absorbed add more stock
Keep adding stock til all absorbed
Stir through the parmesan
Add pepper and salt to taste
Details on pack said to add all stock at the beginning and simmer for 20 mins but I was always told to add stock some at a time when doing risotto. Just make sure the rice is cooked through before serving.