Wednesday, February 16, 2005

Last night I made a muchroom rissotto from the ground up.

First - make a vegeatable stock :

(all very roughly chopped)
2 x carrots
1 x bunch of celery
1 x parsnip
1 x baby turnip
1 x clump fresh thyme
3 x bay leaves
1 x large leak
1 x bunch green beans
1 x red onion
3 x litres water

reduce down to 1 litre over 2 hours simmering - add more water when needed

for the rissotto :

2 x chalottes, finely chopped
2 x celery stalks finely chopped
12 closed cap muchrooms
mustard seed
red pepercorns
3 x bay leaves
1 x bouquet garni
best olive oil

soften all together and then add 250g risotto rice. Add 200 ml stock and stir. Simmer gently for 30-40 minutes stirring continuously. When the rice is perfectly cooked add 50-100g finely grated parmedan and stir in.

Result : Fucking boring. Tasted vaguely of celery and turnips.

Tonight I'm going out for Japanese, lager and fags instead.

And a loud hussah for that.

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