Ingredients
| 3.5 lt | Chicken/vegetable stock (hot) |
| 600g | Ricotta cheese |
| 200ml | Olive oil |
| 3 | Onions (fine diced) |
| 1 kg | Risotto rice |
| 1 bunch | Basil (chiffonade) |
| 300g | Parmesan (grated) |
| 400ml | White wine |
| 3 cloves | Garlic (crushed) |
| 100g | Butter (unsalted0 |
| 100g | Parmesan rinds |
| 1 | Lemon (juiced) |
Method
1. Sweat down the shallots & garlic in the olive oil without colouring until soft & translucent.
2. Add the rice & coat in the oil for a few minutes.
3. Deglace with the wine & cook for a few minutes.
4. Add the parmesan rinds & pour in the stock a little at a time stirring regularly, allowing it to simmering before adding more stock.
5. Remove from the heat while still slightly under cooked, spread on shallow trays to cool.
6. When ready to serve heat up some stock & bring to the boil before turning down the heat & adding the rice.
7. Stirring all the time mix in the butter, parmesan, ricotta & basil.
8. Season & correct with lemon juice.
No comments:
Post a Comment