Today we made risotto.
To give it a flavour, I used these ingredients...
- Risotto rice
- Onion
- Pepperoni
- Peas
- Stock
- Salt
- Pepper
- Cheese
- Butter
To start with, I cut my vegetables and pepperoni and began to lightly frie them in a saucepan (after I had melted my butter into it).
This is a picture of Ranye’s board. She used mushroom and chorizo whilst I used peas and pepperoni.
After I had lightly fried my vegetables, I added the rice.
Next, after the rice was partly cooked, I added 100ml of stock. Also, inside my stock I had put my peas. This helped them defrost before I cooked them with my other ingredients in my pan.
This is my stock.
When the risotto rice had absorbed this stock, I gradually added more and more. This is a picture of it when it was almost done.
After it had absorbed everything, I mixed in the grated cheese. This, along with the softness and the gooyness of the risotto rice, made my dish creamy.
It was very nice!
Comments
Finish your post please! Why does the risotto go 'creamy'?
Miss Harvey
Posted by DB:Cloud:DB:SIMSemp:14254, 03/05/2018 at 17:18