I haven't posted up a recipe for a while mainly as I have been playing with a lot of established favourites to make sure they are as good as they can get (in my opinion). However, the other night I made this which seemed to work first time so I'm going to make a bit of a leap of faith that it wasn't just a fluke and post it up here.
Since it's a risotto, the key thing to remember is that constant stirring and the gradual addition of the stock is the key to getting the lovely rich, creamy texture associated with risottos. The movement will cause the partial breakdown of the rice and release the starch into the dish. Obviously, the stirring part can be quite labour-intensive so I recommend finding someone of a fidgety disposition to delegate the stirring to. My girlfriend is perfect for this and is available for hire (for stirring only mind) at a reasonable hourly rate.
Ingredients:
2 medium white onions
1 medium clove of garlic
500g mixed mushrooms
1 large glass of white wine (and another for the chef. After all there is a lot of stirring)
1l chicken stock
splash of lea + perrins
1 tbsp cream cheese
200g risotto rice
1 packet of baby sweetcorns
Salt and pepper to taste
This does approx 3 - 4 main course size portions (or 2 me sized portions).
Method:
Fry the diced onions and garlic together in a little oil until the onions are thoroughly cooked and beginning to go brown.
Add the chopped mushrooms one hand-full at a time making sure all the fluid released by the mushrooms has boiled off before the next batch is added.
Stir in the chicken and seal.
Add the roughly chopped baby sweetcorns and mix.
Pour in the wine and lea + perrins then simmer until all the fluid has evapourated and the remaining residue is coating the other ingredients.
Stir in the rice and fry it in the pan for a few minutes.
Add about a quarter of the stock and allow it to be absorbed while stirring the mixture continually. Continue to add the stock gradually and allow to absorb.
After about three quarters of the stock is in, taste to check the seasoning and if the rice is cooked. Use the remaining stock as necessary to ensure the rice is fully cooked.
Once you are happy, add the cream cheese and stir thoroughly to ensure the cheese melts and is evenly distributed.
Serve!
There you go, relatively straight forward. I haven't tried it as a lunch the next day but hopefully it should acquit itself well. If you want to add some extra colour, you could always add some chopped peppers as well although be ware; the colour from the pepper does tend to leech into the mixture!
Enjoy!
TFB
Since it's a risotto, the key thing to remember is that constant stirring and the gradual addition of the stock is the key to getting the lovely rich, creamy texture associated with risottos. The movement will cause the partial breakdown of the rice and release the starch into the dish. Obviously, the stirring part can be quite labour-intensive so I recommend finding someone of a fidgety disposition to delegate the stirring to. My girlfriend is perfect for this and is available for hire (for stirring only mind) at a reasonable hourly rate.
Ingredients:
2 medium white onions
1 medium clove of garlic
500g mixed mushrooms
1 large glass of white wine (and another for the chef. After all there is a lot of stirring)
1l chicken stock
splash of lea + perrins
1 tbsp cream cheese
200g risotto rice
1 packet of baby sweetcorns
Salt and pepper to taste
This does approx 3 - 4 main course size portions (or 2 me sized portions).
Method:
Fry the diced onions and garlic together in a little oil until the onions are thoroughly cooked and beginning to go brown.
Add the chopped mushrooms one hand-full at a time making sure all the fluid released by the mushrooms has boiled off before the next batch is added.
Stir in the chicken and seal.
Add the roughly chopped baby sweetcorns and mix.
Pour in the wine and lea + perrins then simmer until all the fluid has evapourated and the remaining residue is coating the other ingredients.
Stir in the rice and fry it in the pan for a few minutes.
Add about a quarter of the stock and allow it to be absorbed while stirring the mixture continually. Continue to add the stock gradually and allow to absorb.
After about three quarters of the stock is in, taste to check the seasoning and if the rice is cooked. Use the remaining stock as necessary to ensure the rice is fully cooked.
Once you are happy, add the cream cheese and stir thoroughly to ensure the cheese melts and is evenly distributed.
Serve!
There you go, relatively straight forward. I haven't tried it as a lunch the next day but hopefully it should acquit itself well. If you want to add some extra colour, you could always add some chopped peppers as well although be ware; the colour from the pepper does tend to leech into the mixture!
Enjoy!
TFB
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