September 2, 2017

Mussel & Basil Risotto Using FishandMeat Product


Risotto is an Italian rice dish prepared using Arborio rice and cooked in a stock to get a creamy dish. Though the rice takes a while to cook properly, the taste of the final dish will be delicious. The cooking of risotto needs lot of attention and time as we have to add the stock little at a time till the stock gets absorbed. This technique helps the rice to release the starch which in turn gives a creamy and tasty dish. The water or stock should be hot while adding it to the rice which helps to maintain the cooking process and in addition, it saves time. A high starch and low amylose short grain rice is used for Risotto. The variety of rice used in Risotto are Arborio, Cornaroli, Roma etc. Nowadays, Arborio rice is easily available in most of the gourmet shops compared to the other variety of rice. Different varieties of Risotto can be prepared using different ingredients. White wine is traditionally used in the Risotto but it can also be omitted, if not available. My today's post is one of the variety using Mussels and dried basil leaves. When I received the mussels from FishandMeat, I was excited and Risotto was the first dish flashed on my mind. Though I had tasted Mussels in Restaurants, this was my first trail in my kitchen using it. Being a FishandMeat customer, I love their quality of the product which gives me confident and motivation to try their different varieties of product. 

Click HERE to know more about the products available in FishandMeat !

Click the link below to view few of my interesting seafood recipes prepared using FishandMeat products. 









Here comes the recipe of the creamy and delicious Risotto using Mussels and Basil...


Ingredients :

1 1/2 Cups Arborio Rice (Washed)
3 Tbsp Butter + 4 Tbsp Butter
3 - 4 Garlic pods, Finely chopped
1 Onion, Finely chopped
1/2 Cup White Wine
5 Cups Hot Water or Stock 
250 gms Mussels
2 Tbsp Basil, dried
1 Tsp Freshly ground Pepper
Salt to taste
1/2 Cup Parmeson cheese
Few Coriander leaves for Garnishing

Method :

Heat 3 Tbsp butter in a pan and add finely chopped garlic pods .

Fry it for half a minute and add finely chopped onion.

Saute till it turns translucent and add dried basil leaves followed by mussels.

Saute and add the washed Arborio rice.

Add white wine and cook till the wine gets absorbed.

Then add 1/2 cup hot water at a time allowing the water to get absorbed between each addition.

Cook the Arborio rice for 20- 25 minutes.

The texture of rice will be tender yet creamy.

Add the remaining butter, pepper powder and parmesan cheese to the risotto.

Mix well and garnish with coriander leaves.

Serve hot.


Pizza Pull Apart Pumpkin Bread


Being Baking as the Theme in Shhh Secretly Cooking Challenge, two delicious ingredients (Pumpkin and Cinnamon) were given as secret ingredients to me by a wonderful blogger Avin S Kohli who blogs at "theyellowdaal.com". And using the ingredients, tried my hands on an easy and yummy tea time snack using Pizza dough. Pizza dough is rolled into a rectangle shape and topped with pumpkin puree, sugar and cinnamon. The pumpkin puree is prepared by roasting the pumpkin in the oven and made into smooth puree but it can also be substituted with a canned ones. Adjust the quantity of sugar according to sweet tooth. Brown sugar can also be added instead of the granulated sugar.


Are you interested in knowing the secret ingredients given by me to Avin S Kohli ? Then click HERE to check out her page now.... She has prepared a lovely and delicious dish which is loved by everyone :)


Ingredients :

1 1/2 Cup All purpose flour / Maida 
1 Tsp Instant Yeast 
1 Tsp Sugar 
1 Tsp Salt 
1/2 Cup Warm water 
1 Tbsp Oil 
1/2 Cup Pumpkin Puree 
5 - 6 Tbsp Granulated sugar 
1 Tbsp Cinnamon powder 
1 Tbsp Butter for brushing 

Method :

Take all purpose flour in a bowl along with an instant yeast, sugar and salt.

Add warm water to the flour along with oil and combine well to form a soft dough.

Once done, place the dough in a greased bowl and keep it aside in a warm place till it gets double its size.

When the size gets doubled, remove from the bowl and knead it again for 10 minutes. ( use all purpose flour for dusting )

Now roll the pizza dough into a rectangle shape sheet with 1/2 inch thickness.

Spread the pumpkin puree on the pizza sheet and sprinkle granulated sugar evenly followed by cinnamon powder.

Now gently roll the pizza sheet and cut into small pieces using knife.

Take a greased baking tray or line it with a baking sheet and place the pizza bread pieces evenly and stack the remaining pieces.

Bake it for 20 - 25 minutes at 180 degree C in a pre heated oven.

Once done, remove from the oven, brush it with a butter and cool it on the rack.

Serve.


Serving Options :

Serve it with Tea / Coffee. 


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