Basic Risotto .pdf
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Basic Light Risotto
- serves 2 1 Medium sized Onion
2 cloves of Garlic
2 Bay Leaves
5 Tbsp of butter or Margarine
1,5 l Beef or Vegetable stock
1 red bell pepper
150g of Long grain rice
Salt & Pepper
Mixed Italian Herbs
50g of grated cheese (optional)
- prep: 10 min / cooking: 25 min In a medium sized pan, melt 3 Tbsp of butter on low heat.
Finely chop the onion and add to the pan. Turn the heat up
to medium and sauté the onions until lightly browned.
Peel and crush the 2 cloves of garlic and add to pan,
together with 2 whole Bay leaves.
Add 2 more Tbsp of butter as well as the rice and begin
coating the rice evenly in butter.
Toast the rice for about 3-4 minutes on medium heat,
stirring occasionally so it doesn’t burn.
While the rice is toasting prepare your stock, using either
boiling water and stock cubes or home made stock.
Add the stock to the pan, 1-2 ladles at a time and stir. Wait
until the rice has fully absorbed the liquid, then add more.
Repeat for about15 minutes until the rice has reached the
Chop and add the red bell pepper to the pan. Stir and add
another ladle of stock.
Cook for another 2 minutes on medium heat and season
with Salt, Pepper and mixed Italian Herbs.
For a creamier texture you can add 50g of grated cheese!
Store in fridge for up to 2 days.
When reheating add some more stock so the rice doesn’t
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