Risotto Milanese

Ingredients
Vegetarian Risotto with mushrooms and peas
  • Dash of olive oil
  • 1 small onion (50g)
  • 1-3 cloves of garlic
  • 2 chicken stock cubes
  • 1 tblsp mixed herbs
  • Pinch of saffron - filaments or powder
  • 1 litre water
  • 1 cup white wine
  • 4-6 medium-size button mushrooms
  • 50g frozen peas (optional)
  • 4 continental sausages (hint use frozen sausages – easier to skin and cut) (300g)
  • 300g arborio rice (or 70gm per person)
  • 1/2 cup grated Parmesan cheese
  • Quantities can be varied according to your taste.
Preparation
  1. Chop onions & garlic finely
  2. Cut sausages and mushrooms into smallish pieces.
  3. Make stock - combine cubes, saffron & water & bring to boil 
Cooking
  1. Fry onions & sausages in large saucepan with some oil (just enough) on medium heat.
  2. When onions are clear or browned slightly, add the rice.
  3. Stir until rice is mixed in well then add 1-2 cups of the stock. 
  4. Add garlic, mushrooms and stir in.
  5. Cover pan and turn down to simmer. The rice shouldn't stick to the bottom.
  6. Add stock slowly as it is absorbed by the rice, stir regularly, keep it moist.
  7. Add mixed herbs, pepper and/or salt to taste.
  8. Add cup white wine. If you use all the liquid and the rice is still not cooked, add small amounts of hot water until cooked.
  9. The risotto is cooked when the rice grains are firm but not hard to eat, and the liquid is fully absorbed to a porridge-like consistency, not runny.
  10. In the last 5 mins of cooking, add half of the grated parmesan.

Vegetarian risotto with kumquats and side serve of fried zucchini
Variations
  • Vegetarians – leave out the sausage, add more mushrooms and olive oil with the rice.
  • Add a side dish of roasted or fried zucchini.

Serve
Traditionally on flat plates with block of parmesan on table and eaten in chunks (not grated).

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes


Prawn Risotto

Ingredients
  • Dash of olive oil
  • 1/2 onion diced
  • 1 clove of garlic chopped
  • 2 chicken stock cubes
  • 1 tblsp mixed herbs
  • 1/2 lime, diced
  • 100g frozen peas (optional)
  • Pinch of saffron - filaments or powder
  • 800 ml water
  • 1 cup white wine
  • 8 small fresh mushrooms
  • 16-20 raw peeled prawns (175g)
  • 300g arborio rice (or 70gm per person)
  • 1/2 cup grated Parmesan
Cooking
  1. Fry onions and garlic in large saucepan with some oil (just enough) on medium heat.
  2. When onions are clear or browned slightly, 
  3. Add the rice and mixed in well then add the cup white wine.
  4. Stir in 1-2 cups of the stock and add the mushrooms, lime pieces and peas. 
  5. Cover pan and turn down to simmer. The rice shouldn't stick to the bottom.
  6. Add stock slowly as it is absorbed by the rice, stir regularly, keep it moist.
  7. Add mixed herbs, pepper and/or salt to taste.
  8.  If you use all the liquid and the rice is still not cooked, add small amounts of hot water until cooked.
  9. In the last 5 mins of cooking, add the prawns and half of the grated Parmesan
  10. Cook on low until the prawns are cooked.
Yield: 4 servings