No-Stir Risotto

No-Stir Risotto

Ingredients

2 cloves garlic, crushed

1 large brown onion, finely diced

100g lean bacon, diced

100g mushrooms, sliced

1½ cups Arborio rice

1L chicken stock, hot

100g sundried tomatoes, chopped

½ large red capsicum, roasted and sliced (or ½ cup pre-purchased)

1 cup baby spinach leaves

1/3 cup grated parmesan cheese

2 tablespoons cream

Method

1. Heat sauté pan on medium heat, add a few drops of olive oil.
2. Cook onion and garlic until soft, add bacon and mushrooms and cook for approximately 2 minutes or until mushrooms start to soften.
3. Add rice and cook, stirring, for 4 minutes or until rice turns clear.
4. Add all the chicken stock, stir well.  Reduce heat to medium low.  Cook, covered, for 15 minutes.
5. Stir through sundried tomatoes, roasted capsicum and baby spinach, and cook for 5 minutes.
6. Add cream and cheese, and pepper to taste.
7. Allow to stand for 5 minutes before serving.

Note: This recipe was designed for The Chef’s Toolbox 28cm Saute Pan.  If you do not own a good quality, heavy based, non-stick pan, you will need to use much more oil in steps 1 and 2, and stir frequently to prevent sticking.  Information on the Saute Pan can be found at www.chefstoolbox.com

Rich Tomato & Bacon Risotto

Rich Tomato & Bacon Risotto

2 tbsp olive oil
1 onion, finely chopped
4 rashers bacon, diced
2 cups Arborio or other risotto rice
1 tsp crushed garlic
1 x 400g tin crushed tomatoes
1L Stock (beef, chicken or vegetable)
2 cups (500mL) water
½ cup grated parmesan
cracked black pepper

Heat the stock and water in a saucepan and allow to simmer gently.
Heat the olive oil in a large pot and saute the onion and bacon until soft. 
Add the risotto rice and garlic, stir for 1 minute.
Add the crushed tomatoes, then add the hot stock one cup at a time, stirring it in until absorbed and the rice is tender.
Take off the heat and stir in the parmesan cheese and cracked black pepper to taste.
Leonie

Donna's No Stir Risotto

No Stir Risotto
Serves 4

2 garlic cloves crushed
100g lean diced bacon or smoked leg ham
100g sundried tomatoes – chopped
Handful baby spinach leaves – chopped or torn
100g mushrooms – sliced
1 large onion – finely diced
½ large red capsicum (oven roasted and sliced)
1½ cups Arborio rice
1 litre chicken stock
1/3 cup grated parmesan cheese
2 tablespoons cream
Pepper to taste

1. Heat sauté pan
2. Cook onion and garlic – add bacon and mushrooms and cook until soft – approx 2 mins
3. Add rice and cook, stirring over medium heat for 4 minutes or until rice turns clear
4. Heat stock in microwave whilst doing step 3
5. Add all hot stock, cover and reduce heat to medium low – cook for about 15 mins (do not uncover)
6. Add sundried tomatoes, roasted capsicum and baby spinach, lightly stir through, cover and cook for 5 mins
7. Increase the heat and stir in the cream and half the cheese – cook for approx 30 secs, stirring well
8. Remove from heat, fold in remaining cheese, black pepper for taste
9. Stand for 5 mins
10. Serve with extra parmesan cheese

monkeyboyzmum wrote:
> had three glasses of red while preparing the risotto

Hmmm.

'I love cooking with wine; sometimes I even put it in the cooking!'

Chris

Sophie's Curried Tuna Slice

Curried Tuna Slice

Serves: 4-6
Preparation time: 15 to 30 minutes
A creamy tuna sauce on a delicious rice base.

Ingredients
1 tin (440 g) tuna
1 cup rice
30 g butter
1 egg, beaten
Salt and pepper
¾ cup grated cheese

Sauce
1 tablespoon butter
1½ cups milk
2 tablespoons plain flour
1 tablespoon curry powder
½ cup mayonnaise
2 teaspoons lemon juice
2 tablespoons chopped parsley
1 egg, beaten

Method
1. Cook rice in boiling water until soft and drain.
2. Combine rice with butter, egg, salt and pepper.
3. Press rice mixture into the base of a greased rectangular casserole dish.
4. Arrange flaked tuna over rice.
5. Make a white sauce with the extra butter, flour and milk.
6. Add mayonnaise and curry powder, and stir until smooth.
7. Add lemon juice, parsley and beaten egg and simmer for 1 minute.
8. Spoon sauce over tuna and sprinkle grated cheese over the top.
9. Bake in a moderate oven for 25 minutes.

Donna's MILs rice dessert

Hello here is the recipe for RIS A L'AMONDE with CHERRY SAUCE.

INGREDIENTS
3/4 pint of milk.
1 tsp. vanilla essence.
1.1/2 ozs plain small grain rice.
1 oz. chopped almonds.
2 ozs. sugar.
1 tbsp sweet Sherry
1 tbsp hot water
2 tsps Gelatine
5 ozs of thick cream

SAUCE
1 - 16OZS CAN STONED BLACK CHERRIES
6 TBSPS WATER
2 LEVEL TBSP CORNFLOUR.
Method. Bring milk to boil, add vanilla and rice. simmer uncovered for 20 mins. Add sugar and Sherry to rice etc. stir well, remove from heat and add almonds. Put Gelatine into a cup, add hot water, stir until gelatine is disolved, add to rice and stir well. Pour into a bowl, cover and put in fridge to set. Whip cream until thick, lightly fold into cooled rice, pour the lot into a serving bowl and put in fridge to set. SAUCE. Strain syrup from cherries into a jug and add the water. Put cornfour into a saucepan, add syrup slowly and stir to blend with cornflour. Bring to boil stirring all the time, simmer for 3 minutes. Add cherries and heat through. Serve over rice. Rice dish will keep in fridge for 2 or 3 days. I always make this the day before I am going to serve it, it is easier and sets overnight in fridge. I make the sauce just before serving the desert then it is nice and hot and is nicer.