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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.
Add the seasoning cube and salt and cook for 1 minute.
Add 2 ½ cups of hot water, cover and cook on a slow flame for about 8 to 10 minutes.
Simmer till all the moisture has evaporated and the rice has cooked. Keep aside.
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.
Add the prepared rice, mix well and cook on a medium flame for 2 minutes.
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