The last piece of the tasty cheese was on the menu today. Risotto is a go to dish for me when I am looking for a hassle free cooking. I used up some frozen chicken stock for it.
The preparation is easy, just use the right kind of rice, a good amount of wine and some good stock. The only other thing is time and some stirring. When the risotto is still a bit al dente in the middle, get it off the heat and stir the cheese in. It will melt cery quickly. Either mix the top green chiffonade in now or serve it on thr side.
The bok choy was left over in a pack of two. The other went into the Japchae.
The green top was shredded very fine and mixed raw into the finished risotto. The other part of the bok choy was cut up in bite size chunks. Added a large shallot and some stock and keep the veggie crunchy.
Recipe for 2:
180 g Carneroli rice, 1 shallot, 2 tbsp butter, 150 ml rosé wine, 500 ml chicken stock
50 g Brillat savarin.
1 large bok choy, 1 large shallot, 1 tbsp olive oil
Since I used my basic risotto recipe, there is no detailed way how to cook it.
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