Baked Risotto With Mushroom And Leek - My Recipe Book With Tarika Singh
- 9 years ago
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Food blogger Tarika Singh brings to your table a very popular north Italian rice dish called Risotto. This creamy comfort food has endless variations. Check out Tarika's take on this popular Italian dish.
Ingredients:
butter for greasing the pan
1 tbsp olive oil
1 gralic finely minced
1/3 cup of leeks
150 gms of mushrooms
1 tsp of dried tyme
1/2 tsp chilli flakes
3/4 cup of arborio rice
pepper to taste
1 pinch of salt
30 gms of parmesan cheese
3 cups of vegitable stock ( chicken stock optional)
parmesan cheese, pepper and tyme for garnish
Method:
- Grease the baking pan with butter and keep it aside.
- Heat olive oil in a pan.
- Add the finely minced garlic to the pan.
- Add the leek (cut into half-moon shape). Saute the leeks so that they soften slightly.
- Once the leek starts softening, add the mushrooms.
- Cook the mushrooms until they release some water.
- Add the dried thyme and chilli flakes and saute well.
- Add the arborio rice to the pan and mix well with the mushrooms and leek.
- Add the cracked pepper and sea salt and mix well.
- Turn off the flame and let the rice cool down slightly.
- Once it cools down, add the rice to the greased baking pan.
- Add the Parmesan cheese and stir well.
- Add the vegetable stock.
- Place the baking tray in the pre-heated oven at 180 Degrees Celsius. Let it bake for about 45-60 minutes.
- After about 20-25 minutes, pull the pan out of the oven and give it a nice stir. Then place it back into the oven for the remaining baking part.
- Once baked, take it out of the oven and plate it immediately.
- Garnish with grated Parmesan cheese, cracked pepper and dried thyme.
- The delicious risotto is ready to be served.
Host: Tarika Singh
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Ravi Varma
VFX - Kushal Ramdas Bhujbal
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited.
Tweet about this - http://goo.gl/BwXehV
Share on g+ - http://goo.gl/IAIjLU
Food blogger Tarika Singh brings to your table a very popular north Italian rice dish called Risotto. This creamy comfort food has endless variations. Check out Tarika's take on this popular Italian dish.
Ingredients:
butter for greasing the pan
1 tbsp olive oil
1 gralic finely minced
1/3 cup of leeks
150 gms of mushrooms
1 tsp of dried tyme
1/2 tsp chilli flakes
3/4 cup of arborio rice
pepper to taste
1 pinch of salt
30 gms of parmesan cheese
3 cups of vegitable stock ( chicken stock optional)
parmesan cheese, pepper and tyme for garnish
Method:
- Grease the baking pan with butter and keep it aside.
- Heat olive oil in a pan.
- Add the finely minced garlic to the pan.
- Add the leek (cut into half-moon shape). Saute the leeks so that they soften slightly.
- Once the leek starts softening, add the mushrooms.
- Cook the mushrooms until they release some water.
- Add the dried thyme and chilli flakes and saute well.
- Add the arborio rice to the pan and mix well with the mushrooms and leek.
- Add the cracked pepper and sea salt and mix well.
- Turn off the flame and let the rice cool down slightly.
- Once it cools down, add the rice to the greased baking pan.
- Add the Parmesan cheese and stir well.
- Add the vegetable stock.
- Place the baking tray in the pre-heated oven at 180 Degrees Celsius. Let it bake for about 45-60 minutes.
- After about 20-25 minutes, pull the pan out of the oven and give it a nice stir. Then place it back into the oven for the remaining baking part.
- Once baked, take it out of the oven and plate it immediately.
- Garnish with grated Parmesan cheese, cracked pepper and dried thyme.
- The delicious risotto is ready to be served.
Host: Tarika Singh
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Ravi Varma
VFX - Kushal Ramdas Bhujbal
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited.