I keep posting and adding htings so thought i would just do my own recipe thread as I find things I cook we love.
Most htings I do are bulk cooked and then frozen so we are covered if baby comes and also those times where money runs out you know you still have a great meal.
So here is a 3 cheese risoto- Jamie Oliver but froze fantastically well. You do not have to use the cheese it suggests i am making it again but i have brie and goats cheese?!
litre hot chicken stock
1 tablespoon olive oil
2 medium onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
3 sticks celery, trimmed and finely chopped
400g risotto rice
2 glasses of dry white wine
sea salt and freshly ground black pepper
100g Appenzeller or Gruyere cheese, roughly chopped
100g taleggio cheese, roughly chopped-like brie but quite expensive
75g butter
50g freshly grated Parmesan cheese
serves 6 -we got more than this out of it!!
Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.
Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.
Stir in the Appenzeller and taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!
Most htings I do are bulk cooked and then frozen so we are covered if baby comes and also those times where money runs out you know you still have a great meal.
So here is a 3 cheese risoto- Jamie Oliver but froze fantastically well. You do not have to use the cheese it suggests i am making it again but i have brie and goats cheese?!
litre hot chicken stock
1 tablespoon olive oil
2 medium onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
3 sticks celery, trimmed and finely chopped
400g risotto rice
2 glasses of dry white wine
sea salt and freshly ground black pepper
100g Appenzeller or Gruyere cheese, roughly chopped
100g taleggio cheese, roughly chopped-like brie but quite expensive
75g butter
50g freshly grated Parmesan cheese
serves 6 -we got more than this out of it!!
Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.
Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.
Stir in the Appenzeller and taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!
