Magnificent 1st Prize Risotto Recipes

MAGNIFICENT 1ST PRIZE RISOTTO

Steps:

• Bring stock to a boil, then reduce to a low simmer.
• Ladle a little stock into a small bowl; add the saffron threads and let infuse.
• Melt 4 tablespoons of butter in a large sauce pan until foaming.
• Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
• Cook only until softened, not brown.
• Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
• Stir over low heat until liquid has beed absorbed.
• Keep adding stock, letting the rice absorb the liquid before adding more.
• STIR CONSTANTLY Test frequently just for the hell of it!
• After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
• Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
• Season to taste.
• Transfer to serving plates and serve hot.
• Sprinkle remaining parmesan cheese.
• ENJOY!

PROSCIUTTO AND PEPPER RISOTTO

Steps:

• Melt the butter and oil in a pan.
• Add the finely chopped onion and the crushed garlic clove.
• Stir in the rice for 1 minute.
• Add all the vegetable stock and white wine.
• Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
• Add finely chopped pepper and ham then cook for a few minutes longer.
• Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
• NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry.