Damien Leith's Risotto for kids (Morning Show 18/7
Jul 23, 2011 15:59:20 GMT 10
Post by thebraff (Braffy) on Jul 23, 2011 15:59:20 GMT 10
Damien Leith's risotto for kids
Serves 4:
Man of many talents Damien Leith's mushroom risotto recipe
Ingredients
* 2.5 Litres chicken or vegetable stock
* 250g unsalted butter
* 2 Onions, finely chopped
* 4 Cloves Garlic, finely chopped
* 2 sprigs Thyme
* 250g button mushrooms, sliced moderately finely
* 350g Arborio rice
* 400g Wild Mushrooms (optional)
* 100g Parmesan Cheese, to taste
* Pepper to taste
Method
Melt 3/4 of the butter in a saucepan until it is foaming, but not splitting.
Add the chopped onion, garlic and sprigs of thyme.
Gently move the ingredients around the pan with a wooden spoon to soften the onions in the butter. When the onions are translucent.
Add the rice and move it around in the mixture until you hear a faint little crackle.
Add the stock to the rice, a little at a time, stirring all the time.
Cook for around 12-15 minutes until you can bite right through a grain of rice with no hard bit in the middle.
In another pan melt butter to cook mushrooms until they are translucent.
Add the extra butter reserved earlier, the parmesan cheese and cooked mushrooms to taste.
Author: Damien Leith
Serves 4:
Man of many talents Damien Leith's mushroom risotto recipe
Ingredients
* 2.5 Litres chicken or vegetable stock
* 250g unsalted butter
* 2 Onions, finely chopped
* 4 Cloves Garlic, finely chopped
* 2 sprigs Thyme
* 250g button mushrooms, sliced moderately finely
* 350g Arborio rice
* 400g Wild Mushrooms (optional)
* 100g Parmesan Cheese, to taste
* Pepper to taste
Method
Melt 3/4 of the butter in a saucepan until it is foaming, but not splitting.
Add the chopped onion, garlic and sprigs of thyme.
Gently move the ingredients around the pan with a wooden spoon to soften the onions in the butter. When the onions are translucent.
Add the rice and move it around in the mixture until you hear a faint little crackle.
Add the stock to the rice, a little at a time, stirring all the time.
Cook for around 12-15 minutes until you can bite right through a grain of rice with no hard bit in the middle.
In another pan melt butter to cook mushrooms until they are translucent.
Add the extra butter reserved earlier, the parmesan cheese and cooked mushrooms to taste.
Author: Damien Leith
aka @just_Leithal on Twitter 
! They definately would not think it was meat as Damien suggested. The kids would 
;D 
