Ingredient and Portion
Seafood Risotto with Porchini
Submit Recipe
0
744
0
From Jon Lee Submit
In making risotto, key thing is to stir. Keep stirring and you will get it. Risotto rice (arborio here is used in this recipe) has the ability to absorb liquid and release starch, hence making them more sticky compared to long grained rice. The constant stirring of the rice also works to speed up the reaction between rice and liquid in the heated environment.
2 cups of arborio rice (about 200g)
half cup of diced onions
3 cloves of minced garlic
10 pieces of dried porchini mushrooms (soak them in a bowl of hot water)
300ml of chicken stock
quarter cup of grated parmesan off a block
salt and pepper
olive oil
1 squid (cut into small pieces)
4 scallops
half cup of diced onions
3 cloves of minced garlic
10 pieces of dried porchini mushrooms (soak them in a bowl of hot water)
300ml of chicken stock
quarter cup of grated parmesan off a block
salt and pepper
olive oil
1 squid (cut into small pieces)
4 scallops
Method
Recommend
You might be also interested in...
Top