We planned to boil rice to serve with vegetables on Maria's housewarming party, among many other dishes. As I said previously, I was the Chef... you know...And of course, as I cannot concentrate on one thing at a time, I was multi-tasking...you know cooking, baking, drinking beer, and cutting vegetables...all at once... multi-tasking keeps me full of energy and creates some kind of "drive"...you might think I am crazy...but I love it...anyway...to get back to our risotto...So both of us, nicely forgot about our rice that was boiling in vegetable broth...and so rice, which had less water than it required, was starting to fry raw :) ...if we were late for 5 more minutes, it would have ended up in trash...in our case it ended up on the table and was really tasty.
Trust my "not really a rice person" taste, it was delicious, yummy, tasty, or any other synonym you could find to describe good food.
Our risotto served 4 people.
We had:
1 cup rice
2 cups vegetable broth (broccoli broth actually)
1 cup water
2 tomatoes (one large and one cherry)
1 green chilly pepper
50 gr. blue cheese
50 gr. cheddar cheese
10 gr. Parmesan or other solid Italian cheese
50 ml cream (10% fat)
2 tbsp Caesar sauce (optional)
50 gr. butter
2 tsp lemon juice
1 clove garlic
2 green onions
Black pepper
Salt
So, we were boiling rice in 2 cups of boiling broth, when we forgot about it. So assume you are not multi-tasking as we were, what should you do, to end up with the same beauty as ours.
Here is what to do:
First fry smashed garlic in butter. Add rice to butter and mix well until rice becomes kind of transparent (around 2 minutes on medium heat). Now dice tomatoes and chilly pepper and add to rice. Pour in 1 cup of boiling vegetable broth (or water or any other broth you plan to use) and season with salt. Use medium heat, do not cover the lead of the pot, stir constantly. When broth is absorbed add another cup and stir from time to time. Meanwhile dice cheeses and add them to risotto (leave some Parmesan for seasoning). When you see that rice is absorbing the broth add cream and Caesar sauce (if not using Cesar sauce, add 100 ml cream and a bit of balsamic vinegar). Now, if the water/broth is completely absorbed but rice is still not ready add some boiling water (little by little) to the rice and stir it, until rice is cooked. Season with black pepper and lemon juice.
Remove from heat when ready. Serve with cut green onions and Parmesan.
Ideally you can add dry white wine at the very first stage (when frying rice). We didn't, but it still was really nice.
Trust my "not really a rice person" taste, it was delicious, yummy, tasty, or any other synonym you could find to describe good food.Our risotto served 4 people.
We had:
1 cup rice
2 cups vegetable broth (broccoli broth actually)
1 cup water
2 tomatoes (one large and one cherry)
1 green chilly pepper
50 gr. blue cheese
50 gr. cheddar cheese
10 gr. Parmesan or other solid Italian cheese
50 ml cream (10% fat)
2 tbsp Caesar sauce (optional)
50 gr. butter
2 tsp lemon juice
1 clove garlic
2 green onions
Black pepper
Salt
So, we were boiling rice in 2 cups of boiling broth, when we forgot about it. So assume you are not multi-tasking as we were, what should you do, to end up with the same beauty as ours.
Here is what to do:
First fry smashed garlic in butter. Add rice to butter and mix well until rice becomes kind of transparent (around 2 minutes on medium heat). Now dice tomatoes and chilly pepper and add to rice. Pour in 1 cup of boiling vegetable broth (or water or any other broth you plan to use) and season with salt. Use medium heat, do not cover the lead of the pot, stir constantly. When broth is absorbed add another cup and stir from time to time. Meanwhile dice cheeses and add them to risotto (leave some Parmesan for seasoning). When you see that rice is absorbing the broth add cream and Caesar sauce (if not using Cesar sauce, add 100 ml cream and a bit of balsamic vinegar). Now, if the water/broth is completely absorbed but rice is still not ready add some boiling water (little by little) to the rice and stir it, until rice is cooked. Season with black pepper and lemon juice.
Remove from heat when ready. Serve with cut green onions and Parmesan.
Ideally you can add dry white wine at the very first stage (when frying rice). We didn't, but it still was really nice.
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