Quick Yellow Risotto
Risotto • Italian
Description
Serve, perhaps, with white wine?:)
Ingredients
- Rice 5 oz
- Butter 5 tablespoons
- 10% cream 5 fl oz
- Turmeric a pinch
- Soy Sauce to taste
- "Vegetta seasoning" to taste
- Gruyère cheese 0 oz
Step-by-Step Guide
Step 1
Rinse the rice, cover with cold water (2:1 water to rice), bring to a boil, then simmer on low heat with the lid on. Let it 'cook' for about 15–20 minutes — this depends on the rice and your stove. The rice should NOT be overcooked, but rather slightly firm.
Step 2
Let it cool.
Step 3
If the rice has 'dried out', add a little water and place it back on the heat. As soon as it starts to boil, add 3–4 tablespoons of butter (not melted, but at room temperature!), 50 grams of cheese, and season to taste with spices, herbs, and you can add basil and Provençal herbs, salt, and freshly ground pepper. It’s very tasty if you add just a little Vegetta (remember that the soy sauce will also add salt at the end!).
Step 4
Cook, stirring constantly, on low heat. If it starts to stick, add a little water or 10% cream.
Step 5
Add turmeric on the tip of a knife (about 0.5 teaspoon), mix thoroughly but gently. Remove from heat.
Step 6
Add a little more butter and more cheese. Drizzle with soy sauce (but taste first to avoid it being too salty). Mix thoroughly without breaking the rice grains.
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