Risotto with Henry Langdon Bouquet Garni
In this recipe, I have given quantities to serve 4 as a main meal. Standard measure for serving rice is 1/2 cup per person and 1/4 cup if serving as a side dish. Increase or decrease quantities to equal the number of serves required.
2 cups Arborio rice
1 med onion, finely diced
3 cloves garlic, finely diced
4 cups boiled water
Grated parmesan/pecorino cheese
Add olive oil to a heavy, flat based pan and place on the stove to heat.
Add the diced garlic, onions and the Henry Langdon Bouquet Garni. Gently fry until the onion is translucent.
Add the rice and stir to ensure each grain is coated in oil.
With the pan still over a medium heat, add the hot water, one cup at a time, allowing enough cooking time between additions for the liquid to be absorbed, stirring well between each addition.
Once all the liquid has been absorbed and the rice is cooked through, remove from the heat and add the grated cheese and gently fold through. Add pepper and salt to taste.
1. Add diced bacon or chorizo when cooking the garlic and onions.
2. Add a handful of sliced mushrooms after the first addition of water.
3. Sear some fresh prawns in the pan before you add the garlic and onions, then return the prawns to the pan after you have stirred the cheese through.
4. Asparagus, green peas, corn, seafood, sun dried tomatoes, chicken. Add as much or as little as you want and vary it to suit your personal taste. Risotto is a dish you can truly make your own speciality.