Risotto - the first post

Please welcome my blog as I welcome You, Dear Reader! Take a seat and enjoy the food and photos.

As first post, I decided to choose one of my favourite dish: the risotto. At first sight it seems a bit complicated and time-consuming, bur trust me! It's worth to give it a try!

Risotto for 6

Ingredients:

1 l chicken or vegetable broth
1 tbs of vegetable oil
3 onions - finely chopped
3 big cloves of garlic - roughly chopped (perhaps it's just me, but I like to feel the garlic pieces)
300 g celeriac - finely chopped
500 g risotto rice
300 ml dry white vine
salt, pepper freshley grounded
100 g butter
150 g parmesan
100 g roasted hazelnut -  roughly chopped
6 tbsp mascarpone cheese

The most important part in the risotto making process is to never leave the rice unattended. You have to stir it continually.

First of all heat the broth. In an other pot heat the oil.  Add the onion, garlic and celeriac and cook for 5 min. When the vegetables are soft add the rice. Turn up the heat.

From this point don't move just stir. When rice become glassy add the vine. After the vine evaporated You can add one ladle of broth and 1 pinch of salt. Turn down the heat. While You're stirring You have to add more and more broth. All the process takes 15 mins or so.

Taste the rice if it's soft enough. If it is not continue stirring. Season it with pepper and more salt if it's needed.

Remove the pot from heat and add the butter. Put a lid on it and set aside for 3 min.

What You  have to do now is serving. Put 1 tbsp of mascarpone on top of each portion and sprinkle it with the roasted haselnut.

Now, You're really done. Enjoy!

Comments, e-mails are welcome!