Here is a gorgeous chicken and tomato risotto recipe ala big brother, Richard. When I was in Wgtn recently, he made this and omitted the dead bird bits on my behalf so it became a vegetarian risotto just like that .. And it was still super delicious! We ate the entire wok-ful between 3 of us .. oink! Well hey we needed our energy, we were wii’ing hard 😉
2T olive oil
1 red onion
1 clove garlic
1 & 1/2c arborio rice – you must use the right rice for risotto!
5c fresh chicken stock – we used vegetable stock so it was a vege friendly risotto!
2 tomatoes – chopped
1T chopped basil
½c freshly grated parmesan cheese
freshly ground black pepper
Melt butter and heat oil in wok on high setting (12). (I will make this tomorrow in my NON-fancy wok and see if it needs any variations!)
Stir fry onion and garlic until softened.
Add rice; stir through until butter has covered all grains.
Stir through stock. Bring to the boil stirring continually.*
Reduce to simmer on low setting (3-4) until rice is creamy, not gluggy but cooked.
Stir through remaining ingredients.
* see my risotto recipe for how to make this without a wok – i.e. the technique required to get the risotto creamy and perfect. The entire time my brother was making this I was banging on about how it wouldn’t work, it wouldn’t be cooked properly etc. But the electric wok seemed to nail it – most unusual!