edited by Sue Courtney
e-mail address: firstname.lastname@example.org
Twice as Rice
I had never successfully cooked rice risotto. It was time consuming and labour intensive. Then I found this method in a cookbook and it turned out to be incredibly simple.
The key is not in the 'cooking', but in the 'not' cooking. This rice cooks itself.
Basic Method for Painless Risotto
There are so many ways that the rice can be flavoured to 'make' the meal.
Here's a tasty combination.
Rice Risotto with Fennel, Olive and Sauvignon Blanc
Choose a fennel bulb with some fern attached if you can. Some have fern growing near the base. Halve and preserve one halve for later use.
Then add about another half cup of wine and half a cup of water, bring to the boil, then turn off element an allow water to absorb.
Test, if rice is tender to the bite, then it is ready, otherwise repeat again.
Now take the pitted black Spanish olives and chop into pieces.
You can serve this risotto straight from the pan or try this variation.
Serve on its own as a starter dish, or combine with something else for a main.
Crispy Skin Salmon.
Cut one piece of salmon per person, across the fillet.
Serve the salmon fillet as an accompaniment to the Fennel and Olive Rice Risotto Cake - see photo.
This is such a simple meal to prepare and takes very little effort. In fact the biggest effort might be finidng the fennel bulb, although the best fruit and veg outlets should have these in stock. I used 'Finnochio' sweet Florence fennel from Taupaki in northwest Auckland. It came in a sealfresh bag. Try your own variations. Chicken and mushroom risotto cooked with pinot noir ain't bad either.
© Sue Courtney.
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