For 6 people, you will need:
How long does it take?
Preparation Cooking Start to finish 1 hour 5 min. 44 min. 1 hour 49 min. Keeping:
Several days in the fridge, in a closed jar.
At what time? When will I finish if I start the recipe at a certain time? When should I start for the recipe to be ready at a certain time? Work this out...
Step by step recipe
This recipe in GIF
Stage 1 -
Peel, wash and cut into dice 3
and 3 turnips.
Stage 2 -
Stage 3 -
Heat 4 tablespoons
in a large pan on moderate heat. When hot, add shallot, salt, pepper and cook for 1 or 2 minutes.
Stage 4 -
Add diced vegetables, mix well, cover and cook for 4 to 5 minutes until vegetables are tender.
Tip them into a bowl.
hot 450 ml
chicken stock cube
to make a chicken stock.
Stage 5 -
Pour 4 tablespoons
into the same pan, when oil is hot add onion, salt, pepper and cook for 1 to 2 minutes.
Stage 6 -
Pour in 300 ml rice and stir with a wooden spoon or spatula, until rice is translucent (French chefs talk of "pearled" rice).
Stage 7 -
Pour in 100 ml
dry white wine
, and stir continuously until all is absorbed by rice.
Stage 8 -
Stage 9 -
...and stir continuously until it is all absorbed by rice.
Stage 10 -
Do this 3 more again, until all chicken stock is used up, always stirring continuously.
It's a bit boring, but this is the secret of risotto, and that's the difference with other methods of cooking rice like
Stage 11 -
Stage 12 -
Discard bouquet-garni, add diced vegetables, mix well, turn down heat to low, and allow to heat through for a few minutes.
Stage 13 -
Meanwhile, pour 40 g linseed into a frying pan without fat, and cook for a few minutes while shaking the pan from time to time.
Flax seeds are done when the first ones jump like pop corn. At this point cover (otherwise you will lost most of them) and take off the heat.
Stage 14 -
Finish by adding flax seed, mix well, it's ready.
Serve by putting the pan in the centre table so that all the guests can serve themselves. Note: Risotto can keep a little while covered on low heat, stirring from time to time. Remarks
Golden rule for risotto is: chicken stock volume = 1.5 X rice volume.
Normally you should use a special Italian risotto rice, the most suitable for this recipe, but if you don't have any, don't worry: use what you have. Don't hesitate to use vegetables other than carrots and turnips. Some home tested suggestions: courgettes, fresh broad beans, green peas, mushrooms, ... Nutritional information
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost?
For 6 people : 22.24 € Per person : 3.71 € Note : These prices are only approximate
Source Home made. More recipes?This recipe uses (among others)
Water: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Choux pastry (pâte à choux), Fillet of beef in a rosemary crust, Pumpkin (or potimarron) soup, Du Barry soup, ... All Rice: You can check-out other recipes which use it, like for example: Mussels with arroz negro, How to cook rice in rice-cooker, Creamy risotto with vegetables , Sushi, Rice pudding with fruit and nuts, ... All Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur complet, Vegetable rosette tart, Endive and beer soup, Flaked almond tart, Involtinis, ... All Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Rabbit with mustard, Pea risotto "mantecare", Express sauerkraut, Fish in white wine, Cured Pork Belly With Lentils, ... All News list of cooking-ez.com
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