Watch the ‘how-to-video’ below…Print
Risotto made easy. Serves 4 for $14.50… tonight’s Dinner Cracked!
- 25g butter
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed and chopped
- 300g Swiss brown or button mushrooms, sliced
- 150g stick Chorizo*, sliced
- 2 cups Arborio or short grain rice
- 6 cups chicken stock, heated
- 1 cup (100g) grated Parmesan cheese
- 4 eggs
- 2 tablespoons chopped parsley
- Gently melt the butter with the oil in a large saucepan over a low-medium heat.
- Add the onion and garlic and cook for 10 minutes or until the onion is just tender.
- Add the mushrooms and chorizo to the pan, increase the heat and cook, stirring at times for a further 2 minutes.
- Pour the rice into the pan and stir to coat the grains with the mixture for minute or so before adding a ladle of stock.
- Gently stir and allow the stock to bubble and redue before adding another ladle. Continue to cook, adding stock as needed, until the rice is tender to the bite, this will take around 20 minutes.
- Stir the Parmesan cheese through the risotto and then remove it from the heat.
- During the last few minutes of risotto cooking, heat a film of oil in a large frying pan over a medium heat and when hot quickly fry the eggs until the whites are opaque.
- Serve the risotto in bowls topped with a fried egg and a scattering of parsley leaves.
Tips and Hints
- * Chorizo can be exchanged for salami or even some chopped bacon.
- Arborio rice is traditionally used for risotto as it is able to absorb lots of liquid without the grains splitting. It is available in all supermarkets and delis. If you need to use a different rice then use a short grain rice.
- Chicken stock can be made fresh, or use store bought tetra packs eg; Campbell’s Real Stock, or some stock powder added to water. If you are using powder be careful about adding additional salt as this could make the risotto too salty.
- If using crushed garlic out of a jar then use 2-3 teaspoons.
- Serving Size: 4