Milanese Sun-dried Tomato Risotto
by Tarla Dalal
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The mention of milan produces immediate thoughts of the wonderful risotto named after the city. Risottos are best made using a special kind of italian rice called “arborio” which is cooked with stock, garlic and a wide variety of other ingredients. The trick to prepare a perfect risotto is slow cooking of rice and judicious stirring. The risotto must be prepared as close to serving time as possible as it is best when freshly prepared.
- Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
- Heat 2 tbsp of butter in a pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
- Add the rice and sauté for a further 1 minute.
- Add the seasoning cube and salt and cook for 1 minute.
- Add 2 ½ cups of hot water, cover and cook on a slow flame for about 8 to 10 minutes.
- Simmer till all the moisture has evaporated and the rice has cooked. Keep aside.
- Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the blanched broccoli , sun-dried tomatoes, cheese, cream, cheese, milk , salt and pepper and cook on a medium flame for 2 minutes.
- Add the prepared rice, mix well and cook on a medium flame for 2 minutes.
- Serve immediately.
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