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Food blogger Tarika Singh brings to your table a very popular north Italian rice dish called Risotto. This creamy comfort food has endless variations. Check out Tarika's take on this popular Italian dish.
Ingredients:
butter for greasing the pan 1 tbsp olive oil 1 gralic finely minced 1/3 cup of leeks 150 gms of mushrooms 1 tsp of dried tyme 1/2 tsp chilli flakes 3/4 cup of arborio rice pepper to taste 1 pinch of salt 30 gms of parmesan cheese 3 cups of vegitable stock ( chicken stock optional) parmesan cheese, pepper and tyme for garnish
Method: - Grease the baking pan with butter and keep it aside. - Heat olive oil in a pan. - Add the finely minced garlic to the pan. - Add the leek (cut into half-moon shape). Saute the leeks so that they soften slightly. - Once the leek starts softening, add the mushrooms. - Cook the mushrooms until they release some water. - Add the dried thyme and chilli flakes and saute well. - Add the arborio rice to the pan and mix well with the mushrooms and leek. - Add the cracked pepper and sea salt and mix well. - Turn off the flame and let the rice cool down slightly. - Once it cools down, add the rice to the greased baking pan. - Add the Parmesan cheese and stir well. - Add the vegetable stock. - Place the baking tray in the pre-heated oven at 180 Degrees Celsius. Let it bake for about 45-60 minutes. - After about 20-25 minutes, pull the pan out of the oven and give it a nice stir. Then place it back into the oven for the remaining baking part. - Once baked, take it out of the oven and plate it immediately. - Garnish with grated Parmesan cheese, cracked pepper and dried thyme. - The delicious risotto is ready to be served.
