Cooking for the bird!

[Sair33]

If you can let me know how to do the risotto that would be excellent!

Right then....
WILD MUSHROOM RISOTTO (Sair stylee!! )
.... quantities depend on you really - taste as you go!!

Onion half, sliced
Wild Mushrooms and Flat Cap Mushrooms sliced
Butter
Olive Oil (some to add while cooking, some Extra Virgin to drizzle over the rocket etc at the end)
Risotto Rice (Arborio)
Stock (I use 1 x Knorr chicken stock cube, dissolved in a pint of boiling water)
Green Pesto
Parmesan (Parmagianno Reggiano is the best!)
Wild Rocket (to serve with it so that it doesn't look too bland - any salad will do really, although rocket is lovely and peppery and goes very well with the creaminess of the risotto)
Black Pepper

- Lightly sweat the onion in the melted butter.
- Add the mushrooms and continue to cook on a low heat
- Add the risotto rice (not cooked! - as much as you would usually use raw for two people) and mix well so that it is coated in the butter. Add some olive oil if necessary to ensure rice is completely coated.
- Turn up the heat slightly, and pour in a small amount of the stock. Mix in.
- Continue to add the stock in small amounts. This will gradually be absorbed by the rice along with the flavours from the mushrooms and onions. (Don't add the stock too quickly or it won't be as creamy)
- (I sometimes add a small amount of white wine at this point)
- Add approx. 2 table spoons of green pesto (or as much as you think it needs)
- Don't necessarily add all the stock, it may not need it, or you may need to just add some water if you think it needs more. This process takes ABOUT half an hour.
- Keep testing the rice to see whether it's cooked, and stir frequently as the liquid is absorbed.
- Once the rice is cooked, and the mix is creamy, add some shaved or grated parmesan (to taste - I love it so I add quite a bit - but watch it doesn't become too salty)

THATS IT! Top with some shaved parmesan and black pepper, garnish with rocket, drizzle with EV Olive Oil and get munching

Hope I haven't made that sound too complicated - it's easier than it sounds!! Hope you like!

[Nick]

If you can let me know how to do the risotto that would be excellent!

Use the cookbook!!!

I dunno, I spend all my time stuffing recipes in there for just such an occasion and it all gets ignored.... *sob*.... nobody loves me .... *sob*

Risotto recipe

http://forums.hexus.net/showthread.php?t=11473

and this one is a nice Italian stylee starter....

http://forums.hexus.net/showthread.php?t=11482

And for dessert....

http://forums.hexus.net/showthread.php?t=11465


sorted, an Italian themed meal that is dead easy to do....

and all online at HEXUS for FREE!!!!

[lynni]

we appreciate you and what you do for us deck, we really do (and iam being serious here)




But can i just have a little sob here? i wanted him to do fondue!!!!

[planetgong]

Right guys, problems have arose!! My girlfriend has decided to invite some friends over as well(I wasn't planning on asking THAT question Lynni, luckily ) I am definately gonna do the risotto for main, and will still do the fondue for pudding(just for Lynni, becuase she wants me too sooooo much ) and I think I might do your starter deck, but also have a nice prawn and asparagus number that I keep under wraps for just occasions like this!

There goes my romantic night in but I guess cooking for more people will be a challenge!

And I would just like to add, thanks to all of you for your help, I really do appreciate it. I love cooking, but it is more fun to share ideas with people. If you want me to post my asparagus and prawn started recipe then can do no probs.

[planetgong]

Here you go, this is an amazing starter, really quick and easy

Ingredients
250g pack asparagus, stalks trimmed and peeled if necessary
2 x 15ml spoons extra virgin olive oil
250g raw, shelled, tiger prawns
1 clove garlic, crushed
1 birds eye chilli, deseeded and finely chopped
125g cherry tomatoes, halved
juice ½ lemon
½ x 20g pack flat leaf parsley, roughly chopped
salt and freshly ground black pepper

Method
Brush the asparagus with one large spoon of olive oil.

Cook the asparagus on a preheated hot griddle pan or frying pan for about 5 to 8 minutes unti tender. Remove when cool and cut them into two.

Heat the remaining oil in a frying pan and cook the prawns with the garlic and chilli for about 2 minutes until they are pink and firm. Then stir in the cherry tomatoes and cook for a further 30 seconds.

Add the asparagus to the prawn mixture and stir in the lemon juice, parsley and seasoning to taste.

Divide between 4 warmed plates. Drizzle over more olive oil if preferred and serve with wam focaccia bread if required.

[lynni]

wow planetgong, im honoured thank yooooooooooou it is really nice tho. pity about the guests eh? can u not kinda tell her your intentions? i bloody would !

[planetgong]

I dunno, I guess I could, but I don't mind having friends over. There is plenty of time for romantic nights in I suppose, we live together after all! There's nothing like having a fews mates over, some nice food, some glasses(bottles) of wine and some good conversation!

[Sair33]

Ooops.... forgot to put green pesto in the Mushroom Risotto.... I have edited the recipe now, just in case you do decide to make it!!