OK, OK, I admit it...I have been asked by so many people to put this up and today my clients asked me again, so I thought I'd better get on it! We had a lunch today and my stock standard to showcase the Induction is the risotto, so I've put up a few photos...thanks ladies! Now...remember that this is best done on the Induction...I am not sure it would translate very well to any other cooking medium and of course there are some safety issues involved with using a tea towel on a gas cooktop!
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- Dash of olive oil
- 1 Cup arborio rice
- 2 Cup combined chicken stock and white wine (less wine than stock...really!)
- 1 brown onion, diced
- 5 large field mushrooms, chopped
- 3 cloves of garlic, peeled and chopped finely
- 2 tsp Garden Gourmet Basil paste (or substitute handfuls of fresh basil torn roughly)
- 75 g unsalted butter
- 1 lemon, juice and zest
- 75 g fresh parmesan, grated
- 1/4 Cup cream (at least)
- 1 clean tea towel
Heat oil in Induction friendly pan on 'max'.
Add garlic and onion, stir briefly.
Add mushrooms and rice and stir until rice takes on a bright white appearance. Do not let it catch.
Add all of stock and wine and bring to the boil.
Allow to boil madly on 'max' until the mixture becomes a 'slurry'!
Turn Induction down to 2.
Cover pan with the clean towel and THEN the lid, making sure the seal is tight. Set timer for 12 minutes.
When cooking has finished, add butter and stir as it melts.
Add basil paste, cheese, and lemon zest and juice.
Continue to mix until all the butter has melted.(If you are using fresh basil, it is now that you should add it.)
Lastly add cream and remember the mix should be quite runny.
Add salt and pepper as desired.