Friday, June 27, 2003

Creamy Rice !

A new recipe from the naked chef which teaches how to cook rice differently.

Principle :
Semi fry rice in oil and wine and keep adding stock in small quantities to slowly let the rice absorb it. Add cheese and butter and remove rice and keep it covered for a couple of minutes. This makes the rice creamy and oozy. Yummy !

Stage 1
Heat the stock. In a separate pan heat the olive oil, add onions, garlic and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.

Stage 2
The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add wine and keep stirring - it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

Stage 3
Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch from the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice - is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully.

Stage 4
Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2-3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.


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