Garlic Wine Risotto

So after making my chicken stock yesterday I decided to make some risotto for dinner. I quite like risotto and so does the rest of the family and is a very filling dish.

Ingredients:

5 x cups of chicken stock

1 x cup dry white wine

3 x cloves of garlic (crushed)

1 x cup of arborio rice

1 x tablespoon of extra virgin olive oil

Method:

Fry the garlic in the oil for a minute. Add the rice and continue frying whilst stirring until the rice starts to pop. This means that the rice has cracked open and it helps the risotto become creamy. Add the wine and continue stirring until the rice has absorbed the wine. Add the stock a 1/2 cup at a time and continue stirring until it is absorbed and the rice is cooked.

Risotto is such a versatile dish and can be adapted quite well to match whatever you are serving it with. I like this recipe with tiger prawns cooked in sweet chilli sauce, honey and cream. You could also try adding a half cup of mushroom soup and serving it with a nice piece of steak.