0 minutes). Keep warm.
MUSHROOM RISOTTO:
Melt butter with oil
For the mushroom risotto, heat 1 tbsp oil in
he mushroom risotto, heat 1 tbsp oil in a pan and saute mushroom
tand for 5 minutes.
Risotto:.
heat 1 tablespoon olive
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
egrees.
Start making your risotto bianco.
When you come
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radually add the wine, reserved mushroom water and stock, stirring and
In a small saucepan simmer broth.
Use medium pot. On medium heat add olive oil to heat; brown meat while breaking up sausage, add onions. When about half way done add mushrooms and saute until soft. Stir in risotto.
Add one ladle full of broth. Stir. Add herbs if using. Reduce heat to simmer. As risotto absorbs broth continue adding one ladle full at a time while stirring. This should take about 35-45 minutes. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. Stir in cheese.
ins.
To cook the risotto, bring 3/4 cup stock
Melt butter in a large pan. Cook onion for 2 mins. Add mushrooms and cook for 3-4 mins. Add risotto rice and stir to coat. Add 4 cups water and bring to a boil. Reduce heat and simmer for 12 mins, until most water has been absorbed.
Meanwhile, cook bacon until crispy. Chop. Add to risotto. Serve garnished with parsley and cherry tomatoes.
Add the cream to the risotto and bring to the boil
ushrooms and Parmesan into the risotto and remove the bay leaves
asparagus and Parmesan into the risotto, followed by the lemon juice
tack, and serve with the mushroom risotto. Slice the orange butter, place
Mix the cooked risotto with the eggs, spring onions, lemon zest, 2 tsp lemon juice and horseradish. Season.
Heat 1/2 the butter in a large frying pan until sizzling. Add 4 spoonfuls of the rice mixture into the pan and cook over medium heat for 2 mins on each side, flattening, until crisp and golden. Remove and keep warm. Repeat with the remaining butter and rice mixture.
Serve the rice cakes stacked on warm plates with the smoked salmon and sour cream. Garnish with dill sprigs, lemon wedges and reserved spring onions.
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)
tir the tomatoes into the risotto 5 mins before the end
Heat the oil in a saucepan and saute the onion until soft. Add the rice and cook for 1 min. Add the wine and half the stock, bring to a boil, cover and cook over a low heat for 15 mins, gradually adding the remaining stock and stirring occasionally.
Melt the butter in a frying pan and fry the mushrooms until browned. Season with salt and black pepper. Stir in the ham and peas and add to the risotto. Simmer for 5 mins, until the stock has been absorbed. Stir in the parsley.
Prepare risotto mix according to package directions.
Meanwhile in large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.
Pour off drippings.
Season with salt and pepper.
Stir risotto into beef mixture.
Sprinkle with cheese and basil.