Cheers mate
All I know is I want to do risotto. She bloody loves risotto. Any great ideas will be appreciated
(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 8 Feb 2011, 14:38, 3 replies, latest was 15 years ago)

RIsotto is easy
but you need good quality stock.
(Bazongaloid, Tue 8 Feb 2011, 14:43, Reply)

He's covered on laughing stock, if that's any help.

(wellgroomedwookiee is a filthy-minded hobgoblin, Tue 8 Feb 2011, 14:46, Reply)

^this, the knorr stock pot jelly things work ok
ignore what the haters are about to say about the oven-baked version though. I've had many people complimenting it and saying it is just as good as a the normal method.
( Vipros. clever got me this far, then tricky got me in, Tue 8 Feb 2011, 14:46, Reply)

Those stock pots are really good.
Well I've only had the veggie one and it's very tasty.
( girlinthehole, Tue 8 Feb 2011, 14:52, Reply)

they are all pretty good
better than most cubes anyway

only trouble is I tend to only use about half of one most of the time so they aren't cost effective.

I've been using concentrated liquid stock which is also quite good
( Vipros. clever got me this far, then tricky got me in, Tue 8 Feb 2011, 14:55, Reply)

Why can't you just keep the other half in the fridge?

( girlinthehole, Tue 8 Feb 2011, 15:10, Reply)

She'd get cold, Blousie.
That's just mean. And it doesn't even start to address the leftover stock problem.
(wellgroomedwookiee is a filthy-minded hobgoblin, Tue 8 Feb 2011, 15:11, Reply)

Bad 70's joke reply is bad

( Naked Ape call me Caitlyn, Tue 8 Feb 2011, 15:15, Reply)

every day you reaffirm your place as best value b3tan

( Vipros. clever got me this far, then tricky got me in, Tue 8 Feb 2011, 15:16, Reply)

Risotto is easier than people say, however it needs your attention - here is an impressive and easy recipe
Serves 6 so maybe halve the amounts

Ingredients: king prawn, courgette and prosciutto ham risotto
king prawn(s) : 12 Whole Shallot(s) : 2 Whole
Raw Italian ham : 120 gram(s) Garlic clove(s) : 2 Whole
Parmesan : 100 gram(s) Salted butter : 100 gram(s)
Dry white wine : 125 Millilitres Arborio rice : 300 gram(s)
Fish stock : 1000 Millilitres Basil : .5 bunch(es)
Courgette(s) : 3 Whole





Recipe: King prawn, courgette and prosciutto ham risotto
Preheat the oven to 200 degrees celcius.

Place the ham onto a baking tray lined with greaseproof paper and cook in the oven for 10 – 15 minutes until crispy. Add to the risotto at the last minute.

Peel the prawns by removing the heads and then peeling away the shells. Then make a small incision along the back of each prawn and remove the vein. Keep the heads for the stock.

Finely dice the shallot and garlic and cut the courgettes into small cubes. Shred the basil and grate the parmesan cheese. Cut the butter into small cubes.

Fry the prawn heads in a little hot oil until they start to change colour, then add the stock and bring to the boil.

In the meantime, heat some oil in a large pan and add the shallot. Cook for 5 minutes until soft and add the garlic, then cook for a further 30 seconds. Add the rice and cook for 1 minute until transluscent. Add the wine and stir until the wine is absorbed by the rice. Start adding the stock ladle by ladle whilst constantly stirring the risotto.After 10 minutes add the prawns and then the remaining stock. Stir until the risotto rice is cooked.

Stir in the butter and add the parmesan cheese. Season with the basil and a few pinches of salt and pepper to taste.

Serve immediately by standing the prawns upright with the prosciutto inbetween
( Naked Ape call me Caitlyn, Tue 8 Feb 2011, 14:44, Reply)

I really appreciate the thought mate
but she's a fucking vegematarian
(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 8 Feb 2011, 14:56, Reply)

That explains the mental deficiency.

( Agnostic Antichrist Baltimora, Tue 8 Feb 2011, 14:57, Reply)

Prawns aren't meat and you can leave out the ham...

( Naked Ape call me Caitlyn, Tue 8 Feb 2011, 15:11, Reply)

I can heartily recommend the oven-baked risotto on the bbcgoodfood website
it's a piece of piss, comes out basically the same as one cooked on the hob and you don't need to fuck about standing over it.

www.bbcgoodfood.com/recipes/2818/ovenbaked-risotto-

if she doesn't dig meat (which I seem to recall) then leave the bacon out. I tend to roast cubes of butternut squash and add those at the same time as the parmesan.

if I'm wrong and she does eat meat, then use cubed pancetta or chorizo.
( Vipros. clever got me this far, then tricky got me in, Tue 8 Feb 2011, 14:44, Reply)

Good tip with the butternut squash
Thank you sir
(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 8 Feb 2011, 14:56, Reply)

most welcome.
the recipe is so tasty you can easily get by with no meat. might need to add a little salt to season if you aren't using bacon or something though.
( Vipros. clever got me this far, then tricky got me in, Tue 8 Feb 2011, 14:58, Reply)

Cheers mate
You're alright, you are. I don't care what everyone else says.

*flees*
(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 8 Feb 2011, 15:05, Reply)

pfft
I'm everybody's favourite and you all know it.
( Vipros. clever got me this far, then tricky got me in, Tue 8 Feb 2011, 15:08, Reply)

I often find taht teh parmesan you add brings alot of the required saltiness
if you do over salt it or another dish, then simply add a couple of thick slices of raw potatoe, they help to soak up the salt.

Remove before serving...
( Naked Ape call me Caitlyn, Tue 8 Feb 2011, 15:13, Reply)

good tips there

( Vipros. clever got me this far, then tricky got me in, Tue 8 Feb 2011, 15:15, Reply)

I'm really getting into my cooking and baking
I find it immersly satisfying, and nyomilicious
( Naked Ape call me Caitlyn, Tue 8 Feb 2011, 15:18, Reply)

I do too
I made the pizza from Jamie's 30 minute meals thing the other day. Base is made of self-raising flour and water and you start off cooking it in a big frying pan and finish it under the grill. Was fucking awesome.
( Vipros. clever got me this far, then tricky got me in, Tue 8 Feb 2011, 15:20, Reply)