Risotto Primavera

Risotto Primavera

A rich and creamy Risotto, infused with the flavors of various herbs, cheese and mushrooms.
Ingredients :
:= 1 tsp olive oil
:= 1/2 a medium onion, chopped
:= 4-5 madras onion/shallots, halved
:= 2 small spring onion bulbs, chopped
:= 5-6 mushrooms (Portobello/button), sliced
:= 8 cloves of garlic, chopped finely
:= 30 gm dried mushrooms (rehydrated), chopped
:= A little stock from the dried mushrooms
:= 1 Tbsp sundried tomatoes, chopped
:= 60 gm risotto rice (The rice used here was ‘De-Cecco’ which is available in various gourmet shops. you can check online for these)
:= 170 ml water/stock
:= A few rosemary leaves
:= A few thyme leaves
:= A few sage leaves
:= 40 gm gruyere cheese
:= 40 gm parmesan
Risotto Primavera

Method :

:= Heat a pan with 1/2 tsp of olive oil and add the madras onions, chopped onion, mushrooms, spring onions and chopped garlic.

:= Saute all ingredients well and add the chopped rehydrated mushrooms.

:= Now, add the risotto rice to the sauteed veggies and as soon as it begins to stick, ladle the stock in slowly. As the stock absorbs the liquid add more of the stock ladle by ladle. Add the stock until the consistency of the risotto gets thick and creamy.

:= Season with salt and pepper.

:= Add a few stalks of thyme and rosemary as well as a few leaves of sage.

:= Add the sun dried tomatoes to the risotto.

:= Grate the gruyere cheese and the parmesan cheese into the risotto and stir well.

:= Transfer in to a bowl or plate and garnish with grated cheese and sprigs of rosemary.

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