COOKBOOK: Homes & Gardens - Italian Cookbook
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Risottos are great to have all year round. Its that sort of dish that doesn’t call out a particular season.
Risottos are not easy to make. I often get asked why do they burn at the bottom of the pot. The trick is not to stop stirring , and stir deep (not a surface stir). Be sure to cover all the bottom surface of the pot and the sides. Risottos are also a hit and miss when it comes to liquid measurements. This is all to do with the heat applied at the time. I also add a little more stock if I find that it is drying up very quickly. By the time the rice is cooked it should just be moist and have a little bit of juice floating on the top. Don’t forget, rice absorbs liquids (just like pasta) long after it has been cooked. A moist risotto straight from the cooktop can look very dry half hour later!
This dish should be served immediately.
RECIPE: I liked this recipe, easy to follow. I did add prawns as I felt that the ‘seaside’ was missing some ingredients. Mussels on its own just wasn’t going to cut it !
Great recipe to beginning learning how to cook a risotto.
RECIPE
SERVES 6
1 onion, chopped
2 cloves of garlic, crushed
4 bacon rashes , slices
210g can of tomatoes, chopped
210g clams or mussles
300g peeled prawns
1 cup short white rice
1 cup white wine
2 bay leaves
1 teaspoon of salt
1 teaspoon thyme, dry
dash of cayenne
2 tablespoon so parsley
In medium saucepan add olive oil, fry onion and garlic for 2 minutes. Add bacon and fry a further 2 minutes. Add the rice and mix until it is all moist.
Add the chopped tomatoes with liquid. Add the bay leaves. Add the wine gradually and keep stirring at all times. Stir for 8mins making sure that the rice is not drying up. If this is the case, gradually add a little more wine or water to the risotto. Keep stirring. Add clams and prawns and cook a further 5mins or until rice is cooked. Stir in the parsley and cayenne, mix. Remove bay leaves.
Serve immediately
