Being able to cook risotto is something that any budding chef should know like the back of their hand but as easy as it is to prepare any kind of risotto, it can take a bit of time and attention. toasting the risotto rice and adding the stock, one ladle at a time. Half an hour cooking isn't really a lot of time but whatever risotto dish you decide to prepare will satisfy to no ends if the easy steps are known. The world is your oyster. (Now there's another idea for a main course; risotto with oysters (time to look through that Jamie Oliver cook book, I think)
Prior to the stock addition of course, one must gently toast the rice, avoid burning as this will produce a bitter flavor, not to mention crunchy rice grains which can be rather unpleasant. Cooking the rice before the stock and other additions only takes about 3 minutes.
So, all in all,, there are only 5 steps to remember; fewer here in fact because there is no wine or cheese, , add the arborio rice and cook until opaque in color, add wine(if required), add the stock, a ladle at a time (stirring one ladle at a time until each has been absorbed), followed by Parmesan (if required)
What it all boils down to really here, is that timing is of the essence.
Prep Time: 10 minutes
Cook Time: 40 minutes
2 tsp vegetable oil
1 onion, diced
1 green pepper, deseeded and diced
125 g sweetcorn
300 g arborio rice
900 ml vegetable stock
1 tbsp soy sauce
125 g cashew nuts
1. Heat the oil and gently sauté onion and green pepper for 5 minutes.
2. Add the sweetcorn and then the arborio rice and cook until opaque in color
3. Add the vegetable stock, one ladle at a time making sure the liquid has been absorbed before you add the next one.
I may not have mentioned before on any previous risotto recipe, that density is the first sure sign of a winning plate of arborio rice. The smoothness is subject to the amount of stock and if one uses too much liquid, it will result in a watery mess.Stir continuously, not vigorously after each ladle of stock has been applied. This method adds a creamy texture to the risotto. This will take approximately 30 minutes.
4. Add the soy sauce and cashew nuts and cook for ten minutes until the stock has been fully absorbed.