Monday, February 20, 2012

Tomato & Parmesan Risotto

 I am not, nor will I ever be, one for tediousness. I like things done quickly and efficiently and that is always reflected in my cooking.

Until, of course, we come to Risotto.

Risotto is not something to be cooked on a hot day, or a busy day, or a lazy day for that matter. It is something to be cooked when you have ample time to spare on a cold rainy day when the thought of standing over a pot in the kitchen is an enjoyable aspect as opposed to a dreaded one.

Yes, Risotto may take a while to cook but the results are always worth the effort.

What Will I Need?

2 tbs Butter
250g Grape Tomatoes, sliced in half
1 Onion, finely diced
2 Clove Garlic, minced
1 cup Arborio Rice
2 cups Vegetable Stock
1 cup Chicken Stock
½ cup Parmesan

What Now?

1.         In a large saucepan, melt the butter (adding a dash of oil so it doesn’t burn) over a medium heat before adding the onion and garlic.

2.         Stir the onion and garlic for about 3 minutes or until soft and then stir through the tomatoes for another minute.

3.         Now, add the rice and stir for a minute or two until the rice is glossy.

4.         Here comes the tedious part: Add a ladleful of stock to the rice and stir with a wooden spoon until the stock is absorbed. Continue to add the stock one ladleful at a time ensuring it is fully absorbed each time, and stir.

5.         After about 25 minutes, all the stock should have been absorbed by the rice, the tomatoes should have almost melted into the creamy mixture, and the rice will be al dente – Now stir through the parmesan.

6.         Finally, serve and enjoy your hard work!.