Saturday, February 01, 2014

Italian Treat

Milanese Sun-Dried Tomato Risotto

The mention of milan produces immediate thoughts of the wonderful risotto named after the city. Risottos are best made using a special kind of italian rice called “arborio” which is cooked with stock, garlic and a wide variety of other ingredients. The trick to prepare a perfect risotto is slow cooking of rice and judicious stirring. The risotto must be prepared as close to serving time as possible as it is best when freshly prepared.

Preparation Time: 
Cooking Time: 
Makes 4 servings

1 cup long grained rice (basmati) or arborio rice

3 tbsp butter
2 tsp finely chopped garlic (lehsun)
3/4 cup finely chopped onions
1 vegetarian seasoning cube
1 cup blanched broccoli florets
1/2 cup sun-dried tomatoes , soaked and thinly sliced
1/4 cup fresh cream
1/2 cup grated processed cheese
1/2 cup milk
salt and freshly ground black pepper (kalimirch) powder to taste

  1. Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
  2. Heat 2 tbsp of butter in a pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
  3. Add the rice and sauté for a further 1 minute.
  4. Add the seasoning cube and salt and cook for 1 minute.
  5. Add 2 ½ cups of hot water, cover and cook on a slow flame for about 8 to 10 minutes.
  6. Simmer till all the moisture has evaporated and the rice has cooked. Keep aside.
  7. Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the blanched broccoli , sun-dried tomatoes, cheese, cream, cheese, milk , salt and pepper and cook on a medium flame for 2 minutes.
  8. Add the prepared rice, mix well and cook on a medium flame for 2 minutes.
  9. Serve immediately.

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