Here comes another recent culinary adventure and get ready for more to come :)
I have decided that is enough is enough with all this talk about planning meals and decided to start doing something about it. We have a chalkboard in the kitchen that we haven't done much with and so I decided what better way to use it then to write my menu items on there so it is plainly visible to me. So far it has turned out to be a success.
This recipe is for the Sunshine Risotto from The Italian Cookbook by Fiona Biggs. I think next time I may add mushrooms or olives to it. I think green olives would have tasted very very good with the rest of the flavors.
Serves 6 | prep 10 mins + 30 mins soaking | cook 40 mins
Ingredients
12 sun-dried tomatoes
6 1/3 c. Chicken or Vegetable stock
2 Tbsp Olive Oil
1 large Onion, chopped finely
4-6 Garlic cloves, chopped finely
1 3/4 c. Risotto Rice
2 Tbsp chopped fresh parsley
1 cup freshly grated aged Romano cheese
Olive oil for drizzling
Place the sun-dried tomatoes in a bowl and pour enough boiling water over to cover them. Let the soak for 30 minutes or until they are supple to cut. Once ready, drain, pat them dry and shred them.
Bring the stock to a boil and then reduce the heat but keep it simmering.
Heat the olive oil in a deep pan (large enough to cook the rice) over medium heat and cook the onions for 2 minutes or until soften. Add the garlic and cook for 15 seconds.
Reduce the heat, add the rice and mix to coat in oil. Cook, stirring constantly for 2-3 minutes or until the grains are translucent.
Gradually add the stock a cup at a time, stirring constantly, adding more liquid as the rice absorbs each addition. Increase the heat so that the liquid is bubbling. After 15 minutes stir in the tomatoes.
Continue adding the stock, stirring constantly, until the risotto has been cooking for 20 minutes or the liquid is absorbed and the rice is creamy.
Remove from the heat and stir in the parsley and half the cheese. When serving drizzle with olive oil and sprinkle with the remaining cheese.
This recipe is for the Sunshine Risotto from The Italian Cookbook by Fiona Biggs. I think next time I may add mushrooms or olives to it. I think green olives would have tasted very very good with the rest of the flavors.
Serves 6 | prep 10 mins + 30 mins soaking | cook 40 mins
Ingredients12 sun-dried tomatoes
6 1/3 c. Chicken or Vegetable stock
2 Tbsp Olive Oil
1 large Onion, chopped finely
4-6 Garlic cloves, chopped finely
1 3/4 c. Risotto Rice
2 Tbsp chopped fresh parsley
1 cup freshly grated aged Romano cheese
Olive oil for drizzling
Place the sun-dried tomatoes in a bowl and pour enough boiling water over to cover them. Let the soak for 30 minutes or until they are supple to cut. Once ready, drain, pat them dry and shred them.
Bring the stock to a boil and then reduce the heat but keep it simmering.
Heat the olive oil in a deep pan (large enough to cook the rice) over medium heat and cook the onions for 2 minutes or until soften. Add the garlic and cook for 15 seconds.
Reduce the heat, add the rice and mix to coat in oil. Cook, stirring constantly for 2-3 minutes or until the grains are translucent.
Gradually add the stock a cup at a time, stirring constantly, adding more liquid as the rice absorbs each addition. Increase the heat so that the liquid is bubbling. After 15 minutes stir in the tomatoes.
Continue adding the stock, stirring constantly, until the risotto has been cooking for 20 minutes or the liquid is absorbed and the rice is creamy.
Remove from the heat and stir in the parsley and half the cheese. When serving drizzle with olive oil and sprinkle with the remaining cheese.
Nice! I'm a big fan of menu planning--and keeping it visible! Cute idea...and looks like a delicious recipe!
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