Risotto is my second youngest sister's favourite Italian dish that I cook for her. The first risotto dish I cooked for her was mushroom and spinach risotto, which is also my favourite. The recipe for that risotto is below:
However, I am curious about the other risotto flavours out there and want to cook them just to give my sister something else to try.
In addition, there is a creamy texture that comes from a puréed pea dip used in the risotto rice to make it taste great and emphasise that pea flavour. It is a slow process to 'get the risotto right' but the results are well worth it.
Risotto can be eaten on its own as it is quite filling. However, if you are someone that like to eat protein with a carb that can work. I personally feel that fish is a great meat to use because it is light in comparison to other meats. The salmon went so well not just because of it's lightness but also it's flavour and texture. A great evening meal to have.
I will be making other risotto dishes so watch this space.
Cooking time: 1 hour and 15mins
-1 Tbsp olive oil
-1 Tsp chopped garlic paste
-1 Tsp parsley
-1 Tsp mint
-1 Tsp coriander
-300g risotto rice
-600ml vegetable stock
-200g frozen peas
-a knob of butter
-2 Salmon Fillet
Heat the oil in a large and fry the onion, peppers and garlic until soft.
Put some oil in a large saucepan and coat the risotto.
Once the risotto is coated, add some vegetable stock.
Add the peas.
Add some more stock until the rice is soft
Add peppers and onions
Serve with parmesan cheese (optional)