Risotto is the motto.

Today I found an interesting article from Taste Magazine's website about making the perfect risotto. I quote below some interesting points and thought I'd share my recipe too!

"The secret’s in the stock: the better the stock, the better the risotto. Use a good quality stock, home-made or store bought - preferably liquid stock. Chicken stock is the one that works best".

"If using wine or tomatoes in your dish, finish off with a dollop of cold butter to balance the acidity. Otherwise use good quality olive oil to round it off. Also only use wine you'd drink yourself and the purest Parmesan cheese that you grate yourself (no fillers!)".

I love NoMu’s concentrated liquid stock!

200ml will make up to 6 liters of stock! Plus this baby is free of all artificial flavour enhancers, colouring agents and preservatives. It costs roughly R70.00, which is a lot more than the typical Knorrox, but its worth the less additives and MSG!

Risotto is one of my favourite dishes. Its so easy to make, despite the common misperception that its arduous. Here's a recipe from my cooking courses at Silwood:

Creamy mushroom risotto with truffle oil

Ingredients:



125g chopped mushrooms


25ml olive oil


30ml chopped thyme leaves


30ml chopped parsley


2 cloves crushed garlic

Salt and freshly ground pepper


A squeeze of lemon juice


500ml stock (veg or chicken)


45ml chopped onion


40ml chopped celery


Chopped chilli to taste


200g arborio rice


65ml wine


30ml butter


Truffle oil


40g parmesan



Method:



1. Saute mushrooms in 15ml olive oil, when almost cooked add thyme and 1 clove garlic and continue cooking. Season with salt and pepper, thyme, parsley and lemon juice. Place in a bowl and keep aside.



2. Heat the stock, place in a jug. Sweat onions, celery and chilli in 10ml olive oil. When almost soft, add garlic and continue cooking till soft but not coloured. Add rice, turn up heat, and stir until rice is translucent.



3. Add wine, allow to evaporate. Add stock slowly, ladle by ladle, until all stock has been absorbed.



4. Add mushrooms when half the stock has been used up. Stir continuously. It should take 20mins for the perfect risotto.



5. Once all stock has been absorbed, remove from heat. Add truffle oil to taste, butter and parmesan. Adjust seasoning and serve immediately. Mmm delicious...

Happy food. Happy photos. Happy life.