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Post by chief_cook2 on Jan 12, 2003 18:59:54 GMT -6
6 Roma tomatoes, halved 20g (1 tbsp. + 1 tsp.) butter, melted 1 tsp. balsamic vinegar 100g (7 tbsp.)butter, extra 2 zucchini, sliced 1 leek, finely sliced 1 clove garlic, crushed 2 1/2 cups arborio rice 3/4 cup dry white wine 6 cups (1.5L) boiling chicken stock 3/4 cup grated parmesan cheese 1/3 cup mascarpone 1/4 cup chopped fresh parsley
Place tomatoes on baking tray, cut-side up. Drizzle with butter and balsamic vinegar. Season. Bake at 180°C for 15 minutes or until tomatoes are tender.
In a heavy-based saucepan, heat extra butter, add zucchini and cook for 2 minutes or until just tender.
Remove from the pan with a slotted spoon. Add leek and garlic and cook for 3-4 minutes without browning. Add rice and stir for 1 - 2 minutes until well coated.
Add wine and continue to cook, stirring until wine has been absorbed.
Add 1/2 cup of stock, stirring constantly over low heat until all the liquid is absorbed. Repeat until all the stock is absorbed and rice is tender.
This will take 25 - 30 minutes, requiring constant stirring.
Add tomatoes, zucchini and Parmesan and gently fold in mascarpone and parsley. Garnish with extra parsley.
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