Learn how to make Quick and Easy to make Risotto Recipe by Tarika Singh.
Food blogger Tarika Singh brings to your table a very popular north Italian rice dish called Risotto. This creamy comfort food has endless variations. Check out Tarika’s take on this popular Italian Main Course.
Ingredients:
butter for greasing the pan
1 tbsp olive oil
1 gralic finely minced
1/3 cup of leeks
150 gms of mushrooms
1 tsp of dried tyme
1/2 tsp chilli flakes
3/4 cup of arborio rice
pepper to taste
1 pinch of salt
30 gms of parmesan cheese
3 cups of vegitable stock ( chicken stock optional)
parmesan cheese, pepper and tyme for garnish
Method:
– Grease the baking pan with butter and keep it aside.
– Heat olive oil in a pan.
– Add the finely minced garlic to the pan.
– Add the leek (cut into half-moon shape). Saute the leeks so that they soften slightly.
– Once the leek starts softening, add the mushrooms.
– Cook the mushrooms until they release some water.
– Add the dried thyme and chilli flakes and saute well.
– Add the arborio rice to the pan and mix well with the mushrooms and leek.
– Add the cracked pepper and sea salt and mix well.
– Turn off the flame and let the rice cool down slightly.
– Once it cools down, add the rice to the greased baking pan.
– Add the Parmesan cheese and stir well.
– Add the vegetable stock.
– Place the baking tray in the pre-heated oven at 180 Degrees Celsius. Let it bake for about 45-60 minutes.
– After about 20-25 minutes, pull the pan out of the oven and give it a nice stir. Then place it back into the oven for the remaining baking part.
– Once baked, take it out of the oven and plate it immediately.
– Garnish with grated Parmesan cheese, cracked pepper and dried thyme.
– The delicious risotto is ready to be served.
Host: Tarika Singh ( www.tarikasingh.com )
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Ravi Varma
VFX – Kushal Ramdas Bhujbal
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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