| Serves: 4
Cooking time (approx.): minutes
Style: Italian Vegetarian
2 tablespoon(s) olive oil
2 teaspoon(s) finely chopped or grated garlic
2 cups(s) sliced mushrooms
1 eggplant diced
1 zucchini sliced
½ teaspoon(s) mixed herbs
2 tablespoon(s) butter
1 medium onion(s) finely chopped
1 cup(s) uncooked arborio rice
4 cups vegetable stock
½ cup(s) dry white wine
½ cup(s) grated parmesan cheese
2 eggs lightly beaten
2 tablespoon(s) fresh basil chopped
salt, and freshly milled black pepper to taste
4 tablespoon(s) breadcrumbs
- Heat the olive oil in a pan and fry the garlic along with the mushrooms, eggplant dices and zucchini slices for about 4 minutes or till the vegetables are just tender crisp.
- Melt the butter in a heavy-bottomed pan and fry the remaining garlic and onions for about 5 minutes or till soft taking care it does not turn brown. Mix in the rice slowly and stir till well coated.
- Add half the boiling vegetable stock and mix well. Cook on low heat for about 10 minutes or till all the stock is absorbed and the rice is just tender. Pour in the white wine and boil till it completely evaporates.
- Add the remaining stock and mixed herbs. Mix well gently and cook on low heat for about 10 minutes or till the rice is done. Mix in the parmesan cheese, eggs and the fresh basil.
- Transfer the risotto into a well buttered deep 8" loose bottomed flan tin after sprinkling breadcrumbs on the base and sides whilst pressing down the top well. Cover with a tin foil and bake in a preheated oven at 180oC / 350oF for about 40 minutes or till firm and set. Let it stand covered for about 10-15 minutes. Turn out onto a serving dish and cut into slices.
TIPS: - Arborio or carnaroli rice varieties are best suited for making risottos.
Serve hot garnished with: fresh basil |
