Every year we kick off the Summer with my Sister’s Birthday and my Pesto Tortelli Salad! It’s a pasta salad that we have throughout the summer months for B-day’s, Fourth of July, and…well just about any other summer event! TORTELLI PESTO SALAD Ingredients 2 packages […]
Love Jamie Oliver ~Anything I have made from one of his shows, cookbooks, etc…always turns out delish! He also has a Mugnaini Tuscan oven like the one we use to have in our backyard and now lucky for us, my sister has one too. I recently […]
This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy. ~Jamie Oliver
Heat the stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
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 simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of 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. If you run out of stock before the rice is cooked, add some boiling water.
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
• from Jamie’s Kitchen
• approx 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate)
• 1 knob of butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ a head of celery, finely chopped
• 400g/14oz risotto rice
• 2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
• sea salt and freshly ground black pepper
• 70g/2½oz butter
• 115g/4oz freshly grated Parmesan cheese
I put a huge dollop of my basil pesto right in the middle of the risotto and finished it with a drizzle of good olive oil and some Parmesan cheese! ~YUM!
½ cup toasted pinenuts
1 garlic clove
1 bunch of basil just leaves
¼ cup Parmesan cheese
Just a pinch of salt and pepper
In a food processor grind pinenuts and garlic together it should look like a paste. Then add basil, Parmesan cheese, salt, and pepper. Then slowly stream in olive oil until a moist paste stays together.