Well as we all now that Risotto is suppose to be made with arborio rice as i was not able to find them i thought of trying with the rice which we use for kheer...n it came out so good it was yummy..So here is the recipe.
Ingredients
1/2 cup rice
1/2 cup peas cooked
750 ml of chicken stock
10 sprig of mint
1 small onion
1/2 tsp garlic crushed
1 tsp olive oil
3 tbsp butter
1 tbsp grated parmesan
Salt n pepper to taste.
Method
Roast rice for 8-10 mins remove from fire and keep aside.
Heat the stock add mint leaves bring it to boil then let to simmer on very low heat.
Put a flat pan on low heat add oil n 1 tbsp of butter then add onion and garlic saute it for 3 -4 mins do not brown the onions.
Now add rice with 100 ml of stock at a time let it cook then gradually keep on adding 100ml of stock and stiring it very gently..make sure that ur risotto is not dry at any time..keep tasting as go to make sure that ur rice does not get mushy.
When rice is done add peas and remaining butter,mix it well.
Season it with salt and pepper.
Finally add grated parmesan.Serve hot.
Ingredients
1/2 cup rice
1/2 cup peas cooked
750 ml of chicken stock
10 sprig of mint
1 small onion
1/2 tsp garlic crushed
1 tsp olive oil
3 tbsp butter
1 tbsp grated parmesan
Salt n pepper to taste.
Method
Roast rice for 8-10 mins remove from fire and keep aside.
Heat the stock add mint leaves bring it to boil then let to simmer on very low heat.
Put a flat pan on low heat add oil n 1 tbsp of butter then add onion and garlic saute it for 3 -4 mins do not brown the onions.
Now add rice with 100 ml of stock at a time let it cook then gradually keep on adding 100ml of stock and stiring it very gently..make sure that ur risotto is not dry at any time..keep tasting as go to make sure that ur rice does not get mushy.
When rice is done add peas and remaining butter,mix it well.
Season it with salt and pepper.
Finally add grated parmesan.Serve hot.
