Tuesday, January 1, 2008

Onion and Parsley Risotto

1 Bombay onion, chopped

1 clove garlic, crushed

2 tbsp extra virgin olive oil

1 cup Arborio rice, rinsed

3–4 cups chicken stock

¼ cup grated Parmesan cheese

¼ cup chopped parsley

1 tbsp chopped coriander leaves (yin sai)


½ tsp salt or to taste

½ tsp pepper or to taste

1 tbsp extra virgin olive oil

Heat olive oil in a saucepan and add onion and garlic. Fry until onion is soft and fragrant. Stir in rice and cook for 2–3 minutes; keep stirring until the rice grains are coated with oil and begin to brown.

Pour in one cup of chicken stock and bring to a simmering boil until the liquid is being absorbed.

Pour in another cup of chicken stock, keep stirring and then add another cup of stock. Cook until rice is tender and the mixture is creamy; if the risotto is cooked after three cups of stock are added, then leave out the rest.

Add Parmesan cheese, seasoning and extra virgin olive oil. Stir in parsley and coriander. Cover the saucepan and leave to stand for 2–3 minutes before dishing out.

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