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Monday 18 April 2011
Fresh Herb and Lemon Risotto
18:56 | 
Posted by
Unknown |
This dish has been requested, so here it is.
Fresh herb and Lemon Risotto
Serves 4
100g unsalted butter
A small onion, chopped finely.
1 Clove garlic, crushed
200g Arborio rice (I use Ferrons Vialone Nano)
250ml white wine
1 litre chicken stock or Vegetable Stock, hot. (I used Sabato stock)
1Tbsp chopped fresh flat leaf parsley
1Tbsp chopped Chives
1 lemon, zest and juice (you can add more to taste)
2 tbsp grated Parmesan
Salt and freshly ground black pepper
Melt the butter in a deep saucepan over a low heat.
Add the onion and garlic and soften it in the butter but do not colour it.
Stir in the rice, cook for two minutes and then add the white wine and let it bubble away until it has nearly gone.
Pour the hot stock onto the rice a ladle at a time letting the rice absorb each ladle before you add the rest.
Keep adding stock until the rice is lovely and creamy but still retains a slight bite.
Stir in the lemon zest, juice and Parmesan.
Season and eat.
Can serve with any fish fillets and Asparagus or add prawns and seafood to risotto before the last ladle of stock, just simmer through for 10 minute at the end.
Fresh herb and Lemon Risotto
Serves 4
100g unsalted butter
A small onion, chopped finely.
1 Clove garlic, crushed
200g Arborio rice (I use Ferrons Vialone Nano)
250ml white wine
1 litre chicken stock or Vegetable Stock, hot. (I used Sabato stock)
1Tbsp chopped fresh flat leaf parsley
1Tbsp chopped Chives
1 lemon, zest and juice (you can add more to taste)
2 tbsp grated Parmesan
Salt and freshly ground black pepper
Melt the butter in a deep saucepan over a low heat.
Add the onion and garlic and soften it in the butter but do not colour it.
Stir in the rice, cook for two minutes and then add the white wine and let it bubble away until it has nearly gone.
Pour the hot stock onto the rice a ladle at a time letting the rice absorb each ladle before you add the rest.
Keep adding stock until the rice is lovely and creamy but still retains a slight bite.
Stir in the lemon zest, juice and Parmesan.
Season and eat.
Can serve with any fish fillets and Asparagus or add prawns and seafood to risotto before the last ladle of stock, just simmer through for 10 minute at the end.
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A Birthday 3 course dinner party in a garden Marquee for 22
You and your team did a fantastic job on Sat night!!!
From transforming our small kitchen into a restaurant style production line and back again (cleaner than when you started). Not to mention your friendly professional manner asking all the right questions which meant the night flowed effortlessly. And your team superseded our expectations providing service to the highest level, taking photos for us, reading the night beautifully and they made us feel like guests at our own party. Oh, how could I forget that amazing food, superbly presented and tasted even better …what an “out of this world” dessert. All guests were also very complimentary and very excited with each pre-meal commentary.
I have no problem giving verbal references should prospective customers require.
Gary & Liz
From transforming our small kitchen into a restaurant style production line and back again (cleaner than when you started). Not to mention your friendly professional manner asking all the right questions which meant the night flowed effortlessly. And your team superseded our expectations providing service to the highest level, taking photos for us, reading the night beautifully and they made us feel like guests at our own party. Oh, how could I forget that amazing food, superbly presented and tasted even better …what an “out of this world” dessert. All guests were also very complimentary and very excited with each pre-meal commentary.
I have no problem giving verbal references should prospective customers require.
Gary & Liz
Cooking Lesson and dinner for six on Waiheke
I thought Stephen was fantastic. He had the right combination of being really personable and producing amazingly delicious food. I was impressed with the amount of thought he’d put into our cooking session – preparing parts in advance meant we didn’t feel totally out of our depth and still had time to enjoy the evening.
Olivia Prentice.
Olivia Prentice.
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