Sunday, July 24, 2011

Moscato Risotto


200g Arborio Rice
400ml "Chicken" Stock
10 Button Mushrooms
50g Peas
50g Corn Kernels
1 Large Brown Onion
2 Tea Spoons of Garlic Paste
1 Small Anchovy Fillet
20g Butter
75ml Moscato Wine
1 Table Spoon of Olive Oil
40g Shredded Mozzarella
Shaved Parmesan Cheese
Chilli Flakes
Salt and Pepper


1. Roughly dice brown onion
2. Add oil and butter to heavy based pot/saucepan and place over medium heat
3. Add diced onion and garlic paste and cook for 3-5mins or until onion is soft and translucent
4 Add rice to pot and stir until fully coated with onion mixture. Continue to stir for 2mins
5. Add small (50ml) portions of chicken stock at a time. Stir continuously. Only add more stock once the current amount of stock has been absorbed by the rice
6. After adding the first portion of stock, poor in the Moscato
7. Once 3/4 of stock has been added, add mushrooms, corn and peas plus salt and pepper to taste
8. Continue to add final amount of stock (and any water if need be) and stir until rice is soft and sticks together.
9. Add Mozzarella and about 20g of grated Parmesan Cheese
10. Serve in bowl. Add shredded Parmesan and chilli flakes on top.