murphyscreek
Veteran
For when you've just had dental work and need something softer to eat but still delicious.....
Ingredients:
1 3/4 cups arborio rice
120gms goats cheese, cut/crumbled in to chunks
1 bunch asparagus, stalks chopped, tips reserved
1 handful roughly sliced basil leaves
150mls Tanqueray Gin
1 litre chicken stock, simmering
100gms finely grated grana padano
1/2 onion chopped
1 large knob butter
Method:
Have your stock keeping warm on stove top. In another pot, melt 2/3 butter and saute onion and asparagus stems a minute or two. Add in rice and stir to coat all the individual grains with the butter. Tip in gin, and boil another minute or two. Begin adding stock 1-2 ladles at a time, stirring, and adding more stock as it absorbs/evaporates. When adding last of stock also add reserved asparagus tips. When that's absorbed turn off heat. Stir in goats cheese, grated grana padano, reserved butter, and fresh basil. Leave to sit for 5 minutes. Serve with some extra grated grana padano, and fresh basil leaves.
View: https://youtu.be/-D8CzuafgJc
Ingredients:
1 3/4 cups arborio rice
120gms goats cheese, cut/crumbled in to chunks
1 bunch asparagus, stalks chopped, tips reserved
1 handful roughly sliced basil leaves
150mls Tanqueray Gin
1 litre chicken stock, simmering
100gms finely grated grana padano
1/2 onion chopped
1 large knob butter
Method:
Have your stock keeping warm on stove top. In another pot, melt 2/3 butter and saute onion and asparagus stems a minute or two. Add in rice and stir to coat all the individual grains with the butter. Tip in gin, and boil another minute or two. Begin adding stock 1-2 ladles at a time, stirring, and adding more stock as it absorbs/evaporates. When adding last of stock also add reserved asparagus tips. When that's absorbed turn off heat. Stir in goats cheese, grated grana padano, reserved butter, and fresh basil. Leave to sit for 5 minutes. Serve with some extra grated grana padano, and fresh basil leaves.
