Friday, 22 July 2011

Tomato Risotto

I'm obsessed with risottos, I just love it. I can't remember exactly when was my first time to eat risotto but let me tell it, it was a very long time, I recall that my eldest sister made it with cheddar cheese (not so original). She taught me how to make mushroom risotto and from that my love for risotto grew to obsession.
I tried to experiment different kind of risottos, I once made corn risotto with apple juice and broccoli. Anyways, you won't regret making this risotto.

Tomato Risotto 
Enough for 4 as an entreƩ.

- 1 1/2 Cups Arborio (or Risotto) Rice
- 1 Cup sun-dried tomatoes, chopped finely
- 1 Cup cherry tomatoes, halved and roasted
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 6 Cups chicken stock, hot.
- 2 Tablespoon heavy cream (optional)
- 1/2 Cup Parmesan Cheese, grated
- Salt and Pepper
- Fresh dill for garnish.

Chop your cherry tomatoes in half and toss them with some olive oil and sprinkle salt. Then lay them cut side up on a baking sheet in 325 degree oven for about 1 hour, check on them ever 15 minutes or so to make sure they aren’t burning.

Pour all  your chicken stock in a large pot and get it simmering.  It has to be hot when you add it to your risotto later. Mince your garlic, chop your onion, and mince all your sun-dried tomatoes.

Start with a heavy pot, put it over medium high heat and add your butter and oil, once the butter is melted, add your onions to the pot.  Let them cook down for a few minutes (you don’t even want them browned).  Then add your garlic and cook for another thirty seconds or so.
Next, add all your risotto rice. Let the rice cook with oil, butter, garlic, and onions for no longer than a minute.  Stir it constantly during this time so the rice doesn’t stick to the pan. Then add your chopped sundried tomato.  Start adding chicken stock and once you add the stock to the rice, stir slowly.  When the rice starts to get dry, add another ladle and keep stirring.

Taste the risotto regularly to test the texture.  The final product should have a very tiny bite to it.  You don’t want it mushy.  But you also don’t want it crunchy it may take 30-40 minutes or so of cooking.

Bon appƩtit



Thursday, 21 July 2011

Thursday, 14 July 2011

Lu Lac D'Annecy

Lake of Annecy, steals your breath. This has been my favorite place on earth, light air, wind chills that really comforts your inside. The sight of the famous french mountains, I've seen similar beauty, but this time it was different. The smell of hot baked crossiants to the smell of roasted peaches in different forms. This, I felt it.

Some of the random shots

Those aprons didn't leave my mind since I saw them, found them in a small shop which is filled with floral printed item, from pots to mugs, dolls, signs, magnets & aprons ♥

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