I had the most unbelievable hankering for risotto tonight.
I’m pretty sure I’ve never made risotto before,
but I’ve seen it made so many times on tv that I know it’s not hard.
The most difficult part of risotto seems to be standing there
waiting for it to reduce – not a stretch with a wine in your hand (which I didn’t – sigh!).
I know the photo isn’t very flattering, but . . . yummmmmmmmmm
- Butter – melt in frypan
- Cut up some veges (mushies & green beans) and throw in butter
- Fry for three minutes
- Thrown in 2 cups of medium grain rice (arborio) & stir
- Throw in some cooked chicken (from last night)
- Add 1 litre of vege stock 1/2 cup at a time
- Ta daah!
Good aren’t I?