This week YOU rustles up delicious dishes with rice as the main ingredient including this baked risotto.
INGREDIENTS: 30 ml butter; 30 ml olive oil; 10 small pickling onions, halved; 2 cloves garlic, crushed; 5 ml turmeric; 5 ml curry powder; 2 ml paprika; salt and freshly ground black pepper; 250 ml uncooked arborio rice; 300 g pork mince; 250 g cherry tomatoes; 125 ml dry white wine; 60 ml finely chopped fresh coriander; 500 ml vegetable stock; extra fresh coriander to garnish.
METHOD: Preheat the oven to 180 C. Grease 3 small ovenproof dishes with a little of the butter and set aside. Heat the olive oil and remaining butter in a saucepan and stir-fry the onions until soft and fragrant. Stir in the garlic and fry for 1 minute. Add the turmeric, curry powder, paprika, salt and pepper and stir-fry for a few minutes longer.
Add the rice and stir-fry until coated with the spices. Add the mince and stir-fry until done. Season with salt and pepper. Add half the tomatoes, the wine and coriander and heat until most of the liquid has been absorbed. Stir in the stock and divide the mixture among the prepared ovenproof dishes. Bake for 25-30 minutes or until most of the liquid has evaporated. Meanwhile stir-fry the remaining tomatoes until they burst. Serve the risotto with the tomatoes and a scattering of fresh coriander leaves. Serves 2-4.
QUICK TIPS WITH COOKED RICE
- Fry cooked rice in a little butter with a chopped garlic clove and/or finely grated fresh ginger. Add chopped spring onions and chopped chillies to taste and sprinkle over a little soy sauce. Add vegetables such as spinach, cabbage or carrot strips, mushrooms, sweet peppers and baby marrows.
- Mix crumbled feta cheese, finely chopped nuts and a little finely chopped onion. Stir into 250 ml cooked rice. Stuff calamari tubes with the mixture, secure with cocktail sticks and fry rapidly in heated butter until the calamari is just done. Season with fresh lemon juice.
