October 9, 2012
Many of you probably know how to make risotto… I never really made it before. Its my husbands thing, he does it so well I never tried.
So when I went to the Square Food Foundation and learnt how to make it from a top chef… It was a surprise how easy it was… I know I know everyone says this.
They taught us little chef tricks; how to slice an onion really small and tips on how to make a risotto really great, and how important it is not to brown your onions.
So for a really amazing mushroom risotto you need;
2 pints stock (chicken, or vegetable) note that if you don’t have fresh buy the best cubes you can find
2 tbsp olive oil
knob of butter
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
½ head celery, trimmed and finely chopped
400g risotto rice
2 wine glasses dry white wine
100g sliced mushrooms – I used a mix of exotic mushrooms but chestnut would also work
salt and freshly ground black pepper
115g freshly grated Parmesan cheese
Heat the stock.
Melt a knob of butter in a pan and add the mushrooms and the leaves from a couple of sprigs of thyme. Cook over a gentle heat, stirring until the mushrooms soften and turn golden. Stir in 1 chopped clove of garlic and cook for a further minute and put to one side.
Put the oil and butter in a saucepan, add the onion, garlic and celery and cook very slowly for about 15 minutes without colouring… This is called a soffrito. You want everything to go translucent.
Then add the rice and very briefly lightly fry until the edges go a little translucent. Add the wine and keep stirring – it will smell fantastic.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside.
Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite.
When the rice is nearly cooked, and just before you add the final ladleful of stock, stir in the mushrooms. Remove from the heat and add the butter, parmesan and 1 tbsp of mascapone if you like.
Season now to your taste…
Put a lid on the pan and allow to sit for 2 minutes so it gets all creamy. Then eat!
This is now my favourite thing to make and I have already made a few different risottos, and I am now going to make sure I always have risotto rice in the house.
October 2, 2012
I now know how to make pasta.
This is a dangerous skill, for my waistline I mean. Especially when I make pasta and then serve it with butter over the top.
Hop on over to You Make Me Swoon for todays recipe.
It is really very good and I learnt it at The Square Food Foundation which is also very good and doing great things for food in Bristol. Go check them out.
September 18, 2012
So I have some news…
I have decided to consolidate my blogs, I am moving Full as an Egg over to Swoon as a regular blog post.
I have not decided what to do with this address so for now I am going to re-post while I decide as I have quite a few subscribers here, any suggestions?
Pop over to Swoon today for a great quick and easy spaghetti recipe…
September 6, 2012
Everything has been moved out, my Father in Law the painting machine has come to stay and by Friday we should be able to cook.
Hmmmm I think next year it’s the poor neglected gardens turn. Like our new shed?
Monday was all about the preparation…
Then we painted like crazy!
I have no idea how we would have got this done without him…
This was last night… the kitchen and dining room are done.
And I was able to get the new toaster and kettle out…
Which I was way too excited about.
It’s all looking a bit too tasteful right now though so I am looking forward to getting our things in there and art on the walls so it’s more ‘us’ and lived in.
Still a way to go but at least we can use it now, I have loved cooking up a storm this week; A Mexican feast, steak and chips, omelette’s plus an amazing breakfast idea I’ll share with you tomorrow…
Biggie is slowly coming to terms with it all.
August 27, 2012
August 24, 2012
Friday is here!
It’s been a whirlwind week… I have no idea where it’s gone.
Tonight I have a Pilates class and a bit of admin work for my wedding job to do but as it’s Friday night I need to make that okay so I am thinking Mexican food, wine and a movie I had seen a hundred times so I am not too distracted…
Maybe a recipe from Liberty London Girl who has a couple of Mexican type bowls on her blog I have been wanting to make for ever, and neither require much work, which is good as my kitchen is a building site!
Bring on 5pm.
I’ll be back next week with my LAST TWO honeymoon recommendations from San Francisco and then hopefully it won’t be long until the kitchen is finished and apart from painting and decorating I’ll be free to cook again.