Risotto is such a lovely dish that I naturally have to learn how to make one or two or three. The texture is a wee bit similar to what we call Arroz Caldo or Goto although Risotto has less liquid in the finished dish.
I'll be having risotto series just because I think it's a comfort food that one should always have at hand when needed.
I first tasted Risotto at La Moda in Dubai Media City. It's called Risotto con Gamberetti, Funghi e Rucola which means, Risotto with prawns, mushrooms and rocket leaves. Need I say more? It is a combination to die for.
Can you imagine having a Risotto this good? Yes, it spoiled everything else! Everytime I go to a restaurant and they say they have risotto I get all excited, only to be disappointed. Risotto ala La Moda is the best so far in the whole world! Not that I managed to travel the whole world yet, but you get my point.
So as a learning process... I'm taking baby steps. Over the weekend I did a simple risotto but great combination nonetheless.
Tip 1: If you want the authentic Risotto look-alike, then let most of the liquid be absorbed by the rice before serving
Tip 2: If you're like me who likes to make tons for left over as well as have kids who likes soups, then leave some liquid because it disappears the next time you re-heat the dish.
Tip 3: Do not skimp on Parmegiano. Get a freshly grated Parmegiano and don't even think of buying the pre-packed bottled ones. Fresh is gazillion times better. When I say fresh, doesn't have to be super fresh. Something you bought within the last three days is just as great as the ones you bought today.
Ingredients:
3 3/4 cups reduced-sodium chicken broth
1 1/2 cups dry white wine
5 bacon slice, chopped
5 large garlic clove, finely chopped
1 2/3 cups (approx 167 gms) Arborio Rice
1 2/3 cups (approx 167 gms) frozen peas
10 tbsp grated Parmegiano - Reggiano
5 tbsp unsalted butter
1/2 tsp grated lemon zest
1/2 tsp fresh lemon juice
punnet of button mushrooms, sliced
Extra parmegiano reggianno
Serves 5-7 really generous helpings!
Bring broth to a simmer in a saucepan and keep it warm.
In a small pan, cook your mushrooms in butter and set aside.
Crisp up your bacon on a heavy bottom pan then spoon over to a paper towel to get rid of excess oil.
On the same pan, using the same bacon fat, add garlic and cook until pale golden, approximately 1 minute. Add wine and cook for a further one minute. Add rice and stir until each bit is coated well in the liquid.
Add 1/4 cup hot broth to the mixture and simmer while continuously stirring until it's fully absorbed. Repeating the addition until rice is cooked al dente or how ever you prefer it cooked.
Add peas and mushroom and stir now and again for a further 2 minutes.
Stir in cheese, butter, zest and juice. If you want a thin risotto, add some more broth (there will be some left). Season with salt and pepper.
Spoon on individual plates and top with bacon.
Buon Appetito!
I'll be having risotto series just because I think it's a comfort food that one should always have at hand when needed.
I first tasted Risotto at La Moda in Dubai Media City. It's called Risotto con Gamberetti, Funghi e Rucola which means, Risotto with prawns, mushrooms and rocket leaves. Need I say more? It is a combination to die for.
Can you imagine having a Risotto this good? Yes, it spoiled everything else! Everytime I go to a restaurant and they say they have risotto I get all excited, only to be disappointed. Risotto ala La Moda is the best so far in the whole world! Not that I managed to travel the whole world yet, but you get my point.
So as a learning process... I'm taking baby steps. Over the weekend I did a simple risotto but great combination nonetheless.
Tip 1: If you want the authentic Risotto look-alike, then let most of the liquid be absorbed by the rice before serving
Tip 2: If you're like me who likes to make tons for left over as well as have kids who likes soups, then leave some liquid because it disappears the next time you re-heat the dish.
Tip 3: Do not skimp on Parmegiano. Get a freshly grated Parmegiano and don't even think of buying the pre-packed bottled ones. Fresh is gazillion times better. When I say fresh, doesn't have to be super fresh. Something you bought within the last three days is just as great as the ones you bought today.
Ingredients:
3 3/4 cups reduced-sodium chicken broth
1 1/2 cups dry white wine
5 bacon slice, chopped
5 large garlic clove, finely chopped
1 2/3 cups (approx 167 gms) Arborio Rice
1 2/3 cups (approx 167 gms) frozen peas
10 tbsp grated Parmegiano - Reggiano
5 tbsp unsalted butter
1/2 tsp grated lemon zest
1/2 tsp fresh lemon juice
punnet of button mushrooms, sliced
Extra parmegiano reggianno
Serves 5-7 really generous helpings!
Bring broth to a simmer in a saucepan and keep it warm.
In a small pan, cook your mushrooms in butter and set aside.
Crisp up your bacon on a heavy bottom pan then spoon over to a paper towel to get rid of excess oil.
On the same pan, using the same bacon fat, add garlic and cook until pale golden, approximately 1 minute. Add wine and cook for a further one minute. Add rice and stir until each bit is coated well in the liquid.
Add 1/4 cup hot broth to the mixture and simmer while continuously stirring until it's fully absorbed. Repeating the addition until rice is cooked al dente or how ever you prefer it cooked.
Add peas and mushroom and stir now and again for a further 2 minutes.
Stir in cheese, butter, zest and juice. If you want a thin risotto, add some more broth (there will be some left). Season with salt and pepper.
Spoon on individual plates and top with bacon.
Buon Appetito!
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