Posts Tagged ‘ risotto ’

Squid Ink Risotto with Vanilla Salted Scallops

January 8, 2013
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Squid Ink Risotto with Vanilla Salted Scallops

A little while ago, I was lucky enough to be given some Heilala Vanilla products to try. Heilala – pronounced hey-la-la – is 100% pure vanilla and direct from the plantations. This is the good stuff people! In all honesty, I have had this little sample for a wee while. When you have something special in your hot little hands, you want to make something special with it. I didn’t want to do the normal cupcakes or custard, or something you would traditionally use vanilla for. I wanted to do something savoury. Actually, I originally had my eye on a beef dish (I told  you it had been a while), but with the recent diet changes, I thought I would try my hand at a seafood that’s renowned for its sweetness, and give it the Heilala touch 🙂 Although not massively prominent, you do get the aftertaste of the...

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Chestnut, Pumpkin and Prosciutto Risotto

May 16, 2012
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Chestnut, Pumpkin and Prosciutto Risotto

Yesterday I looked at my “Sleeps til Xmas” app and it told me I had to go to sleep 224 more times until it was Christmas. That made me sad. What do I do when I’m missing Christmas and the joy it brings? I bring Christmas to meeeeee! Thankfully, a gorgeous little box of Chestnuts arrived at my door thanks to Chestnuts Australia. Well I was thankful, but honestly I was a little scared. Last time I had tried to cook chestnuts I ended up with scarred thumbs and pretty awful tasting nuggets. This time, cooking instructions followed the box and after chatting with a chestnut expert over at Impact, I was a lot more confident and ready to go. I still ended up with pretty sore thumbs and some broken nails (sob :() but I had conquered the conkers (conkers is what Stud calls them – must be...

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Japanese mushroom risotto

November 28, 2011
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Japanese mushroom risotto

What’s your sure-fire hangover cure? Bacon and eggs? A run along the beach? More booze? Mine is avocado. “Avocado????” Avocado. A beautiful sourdough bread toasted in the oven and then coated in fork mashed avocado, topped with sea salt and freshly cracked black pepper. My new thing however is said cure, topped with some pan fried (in butter of course) mushrooms. I can’t seem to get enough of mushrooms these days and even if we don’t have avocado (*sadface*), I’ll top my sourdough in mushrooms and either some pecorino or fresh herbs, you know, depending on my mood, or how hungover I am….. I love trying as many new mushrooms as I can but tried to do a stir-fry with a few Asian mushrooms and in my naivety, chucked them all in at once :/ Stud definitely wasn’t a fan. Like a mother with a funny looking child, I...

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Every Day by Bill Granger

August 4, 2010
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Every Day by Bill Granger

Oven Baked Chicken & Asparagus Risotto A lazy Sunday night dinner called for Bill Granger. His meals are so simple yet packed with flavour. I would really suggest everyone – even those culinary challenged – try this recipe as you just chop, fry, and bake. All in the one heavy based pan. Done! Ingredients 2 tbs olive oil 500g chicken breast cut into thin strips 1 finely chopped onion 1 garlic clove crushed 1 tsp finely grated lemon zest 250g arborio rice 750ml chicken stock 175g asparagus sliced diagonally 1/3 cup grated Parmesan, extra to serve Salt and pepper to season Method Preheat oven to 180°C. Heat half the olive oil in a large flameproof casserole dish on a high heat. Add chicken and cook until golden. Remove and set aside. Add remaining olive oil to the casserole and cook onion until soft. Add the garlic and lemon zest and...

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These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.