| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 450 |
g |
Risotto rice |
| 100 |
g |
Butter |
| 100 |
g |
Pancetta or domestic smoked bacon in |
|
|
; large lardons |
| 1 |
md |
Onion; finely chopped |
| 200 |
g |
Freshly grated parmesan |
| 1 1/2 |
l |
Chicken stock or water |
| 100 |
g |
Sliced mushrooms |
INSTRUCTIONS
Fry the pancetta or bacon, mushrooms and onion in half the butter until the
onion is soft. Add the rice and fry for another 2 minutes.
Slowly add ladles of boiling stock to the pan and continue for about 20
minutes until the grains are still firm but not chalky.
Stir in the rest of the butter and the parmesan. Serve while still warm!
Other flavours: Saffron (Milanese) - dissolve a pinch of threads into the
stock. Beetroot - amazing colour. Use four cooked beetroot pur.ed.
Asparagus - use steamed asparagus and the steaming liquid.
Note: For all meat and vegetable flavours it is usual to follow this
formula: For fish or seafood omit the pancetta, parmesan and chicken stock,
using fish stock and white wine instead. Any leftover risotto can be formed
into balls the size of walnuts around marble-sized pieces of mozzarella.
When egged and breadcrumbed fry in olive oil and serve as a snack.
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