Text 5313, 69 rader
Skriven 2013-10-02 08:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: trip 251
================
 NB> Other starch possibilities having been rice - which Richard had,
 NB> apparently ok, as he ate it all - and baked potato, which I had, and
 NB> which was also good, but large, and the leftover half provided the
 NB> rest of the basis for our next day's hash.  I think the other choices
 NB> were the usual mash or fries...

They're not my focus - I often don't mention the starches that
I eat, much less the ones that I don't eat, much less the ones
that didn't appear on the table. The risottogoo was worth a
mention for its gooiness and cheesiness. The term is used
various inauthentic ways, see below.

 ML> There was enough meat leftover to provide the basis of a hash
 ML> dinner for 3 later.
 NB> And that was just from your portion..  :)

Sizable servings. Perhaps worth a trip back; though the food
wasn't life-changingly inspired, the value was good. The
Sicilian calamari was especially tasty and would have fed two
slavering wolves.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Best Risotto
 Categories: Main dish, Grains
      Yield: 2 servings

      1 lg Onion; finely chopped
      3 tb Vegetable oil
    150 g  Basmati rice; washed
      1 tb Mixed dried herbs
    300 ml Stock
     75 g  Mushrooms, sliced
     50 g  Peas, cooked
     75 g  French beans; steamed and
           - cut into short lengths
     40 g  Cheddar, grated
           Salt
           Pepper
           Ground mace
           Grated Parmesan, to garnish

  Serves 2-3

  Risottos make some of the best supper dishes of all - satisfying, tasty
  food that you can make all the year round using whatever are the best
  vegetables in season. Serve this risotto with a crisp tossed salad and
  some warm granary bread.

  Soften the chopped onion in the oil for 5 minutes, then stir in the rice
  and mix until well coated with the oil. Stir in the herbs. Then add the
  stock gradually, stirring until the rice absorbs the liquid, and then
  adding more as required. When it has all been absorbed, mix in all the
  prepared vegetables and cook gently, stirring, until they are hot and
  cooked through.

  Season to taste and stir in the cheese. When it has melted, serve the
  risotto on hot plates, with grated Parmesan to sprinkle on top.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----


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