risotto (can't think of a better title, i used all my creativity up on the cooking lol)
there's a trick to cooking the perfect risotto. and (don't start a sentence with a conjunction. and always use a capital letter.) i think i've finally found the eleventh recipe to add to my current repertoire. it started out as another The Cupboard is Bare Moment (like most of our yummy ones do) and the kiwi kids all loved it.
historically, Bulldog has turned his nose up at my risottos.
so then, The Perfect Risotto:
in one pan: gently simmer 2 litres of chicken/veggie stock
in other pan: 2 onions, sliced thinly, swoosh olive oil, gently fry 'til onion changes colour.
add whatever ya fancy: chopped celery, carrot, mushrooms, bacon, pumpkin cubes, shredded cooked chicken.
add 2 cups (arborio) rice (i used basmati with equal success) and mix well until rice is coated in the oils and the pan is drying out.
now for the tricksy part...
add a couple of ladles full of hot stock and stir occasionally until stock is absorbed.
*Big Note To Self*: READ THE RECIPE. RESIST SLOSHING ALL THE STOCK IN AT ONE GO. the rice needs the heat and agitation of the stirring to release the starch that gives risotto its distinctive creamy texture. you will not need to stir constantly, just regularly. when risotto is soft and creamy (in about ten to fifteen minutes of adding stock and stirring. *Another Big Note To Self*: RESIST WALKING AWAY FROM THE STOVE) check the seasoning, adding salt and pepper if ya like.
a cup of grated
serve in bowls with chopped herbs and crusty bread.
we liked/like/will like.