br>If you follow this recipe I promise you`ll be
op bag, add the drained Quick Pickles and flour and shake
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)
For this recipe, once you have started the
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.
egrees.
Start making your risotto bianco.
When you come
nto thin wisps. The finished risotto should be quite soupy, the
ater for a very creamy risotto, or only 2-21/2
or seasoning and doneness. The risotto should be creamy in texture
hopped half to the basic risotto recipe at step 8 (the same
ot pepper sauce. Cook until risotto is thoroughly heated, about 2
0 minutes].
When the risotto is ready, remove it from
ou'll be making the risotto on the burner nearest to
Risotto.
Heat the oil in
tand for 5 minutes.
Risotto:.
heat 1 tablespoon olive
ry.
For the Risotto.4 cups risotto rice, 6 quarts vegetable
he sausages are ready, the risotto will be ready.
To
ried herbs, bay leaf and risotto rice when hot. Keep stirring
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for risotto cakes:
prepare risotto substituting half of
as is the risotto.).
Serve meat over risotto, drizzle a small