Thursday, August 15, 2013

Man can cook


Ram's signature risotto. It's become a popular dish at our place, especially when we have guests over, Ram loves to show off his chef skills. Although technically, he instructs me to do most of the prep, - yes I am usually given the responsibility of painfully chopping the 8 large onions, making the stock, grating cheese, and of course the constant stirring of rice, and not burning it. And Mr chef comes in to inspect and add his little touches of seasoning and making sure the rice is al dente.

One of our friends Shipra wanted to feature Ram in her blog- eatopia.in, for a section on 'Men who cook' So we invited her over for dinner the other night, and Ram was to make his famous risotto. I made my poached pear salad to go along with it. The party was a success, good wine and good food with good friends!

Here's the recipe: Serves - 2
  • Ingredients : 3 Large Onions 1/2 cup chopped porcini mushrooms 4-5 cloves of garlic Olive Oil Butter Dry White wine 1/2 cup Rissoto rice ( Arborio ) 500 ml Vegetable stock 1/2 cup grated parmesan cheese.
    Directions : 1. Lightly saute the chopped mushrooms in 1 tablespoon of olive oil and keep aside.
    2. In a large pan Chop the garlic and fry in olive oil until golden.
    3. Add chopped onions and fry until transluscent.
    4. Add rice to the pan. Add olive oil until the rice is coated in oil. Add 100 grams of butter. Cook until rice takes on a golden color. Keep stirring to ensure rice doesnt stick to the pan.
    5. Add 1/2 cup white wine. Cook the alcohol out. The rice should begin to expand now, having absorbed the wine.
    6. add boiling vegetable stock to the rice mix - one ladle at a time - stirring until rice completely absorbs the stock each time. The whole process should take 20 - 25 mins for the rice to be fully cooked.
    7. Taste the rice to make sure it is al dente but not raw on the inside.
    8. When the rice is cooked. Stir in 1/2 cup grated parmesan cheese until a creamy texture is obtained. Add the cooked mushrooms. Season to taste and serve.
    9. Flat parsley can be added as garnish.
    * Key is to keep stirring the rice and add the stock a ladle at a time to get the rice cooked uniformly and just right.
    If you can't find Arborio rice, you can use Kolam rice (short and fat rice)