Risottolympics
Ingredients:
1 L (4 cups) Chicken stock
500 ml (2 cups) Water
250 ml (1 cup) Dry white wine
30 ml (2 tbsp.) Olive oil
30 ml (2 tbsp.) Butter
200 g Button mushrooms, sliced
200 g Oyster OR brown mushrooms
1 Leek, sliced
2 Garlic cloves, crushed
500 ml (2 cups) Tastic Rices of the World Risotto Rice, uncooked
85 ml (1/3 cup) Sun-dried tomatoes, drained and sliced
15 ml (1 tbsp.) Fresh Origanum OR basil, chopped
Method:
Bring stock, water and wine to the boil and keep hot.
Heat oil and butter, add mushrooms, leek and garlic. Fry for a few minutes.
Add Tastic Risotto rice and stir until rice is well-coated.
Pour over 1/3 of stock. Regulate heat so that rice is bubbling all the time.
Stirring occasionally, allow to cook until the rice swells and the liquid has been absorbed. Repeat process until all the stock has been used. Cooking time should be 35 - 40 minutes. Add more stock if needed.
Stir in tomatoes and herbs. Heat and serve.
Ingredients:
1 L (4 cups) Chicken stock
500 ml (2 cups) Water
250 ml (1 cup) Dry white wine
30 ml (2 tbsp.) Olive oil
30 ml (2 tbsp.) Butter
200 g Button mushrooms, sliced
200 g Oyster OR brown mushrooms
1 Leek, sliced
2 Garlic cloves, crushed
500 ml (2 cups) Tastic Rices of the World Risotto Rice, uncooked
85 ml (1/3 cup) Sun-dried tomatoes, drained and sliced
15 ml (1 tbsp.) Fresh Origanum OR basil, chopped
Method:
Bring stock, water and wine to the boil and keep hot.
Heat oil and butter, add mushrooms, leek and garlic. Fry for a few minutes.
Add Tastic Risotto rice and stir until rice is well-coated.
Pour over 1/3 of stock. Regulate heat so that rice is bubbling all the time.
Stirring occasionally, allow to cook until the rice swells and the liquid has been absorbed. Repeat process until all the stock has been used. Cooking time should be 35 - 40 minutes. Add more stock if needed.
Stir in tomatoes and herbs. Heat and serve.
