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Really into cooking
started by Sinje (22 August 2008)
2 April 2009
hi, here’s my risotto recipe:-
1 stock cube dissolved in a pint of boiling water.
1 cup of white wine (optional) + 1 to drink
an onion roughly chopped
a clove of garlic or garlic puree
oregano ( dried will do)
1 cup of rice (basmati will do OK)
a cup of frozen peas
250g of mushrooms (preferably field ie. the big ones)roughly chopped
whatever veg you like eg. peppers / sweetcorn / broccoli
pre-cooked chicken or prawns
salt and black pepper
grated parmisan cheese
put the wine and stock in a small pan.
gently fry the chopped onion in a large heavy based frying pan in olive
oil until translucent.
put the stock on to simmer.
add the rice and stir gently until it is coated with oil.
add a cup of the wine/stock mixture and the oregano, and continue to stir gently.
add the frozen peas and any other vegetables, well chopped up.
season to taste.
continue stirring until the liquid is almost absorbed, then add another
cup. go on in the same way until the last cup of stock is left.
stir in the chicken or prawns, then add the last of the stock.
when it is about half absorbed add the chopped mushrooms.
either stir in a generous amount of parmisan just before serving or put
it on the table so that people can help themselves.
serve whilst the risotto is creamy rather than dry.
Burnus edited this post 2 April 2009
18 May 2009
hey guys please add to this guide and let all of Qype know about the fun cooking venues!
27 May 2010
A tip given to me by a Malay lady was to cook the spices 3 times for a good curry. Add a bit of water and letit cook dry, careful not to let the spices burn then add more water then add more and so on. After the 3rd time carry on as normal. It works. Also don't let the crushed garlic, if you use garlic, cook for more than 5 mins, it looses flavour if it goes too long.