How to make risotto rice

Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called Arborio rice. A properly cooked risotto should form a soft, creamy mound on a dinner plate—it shouldn’t run across the plate, nor should it be stiff or gluey. While not difficult, some essential tips will help you make restaurant-worthy risotto at home.

Ingredients needed

4 cups (1 quart) chicken stock

1 tablespoon vegetable oil

3 tablespoons butter, divided

1 medium shallot, chopped (about 1/2 cup; or 1/2 small onion, chopped)

1 1/2 cups Arborio rice

1/2 cup dry vermouth (or dry white wine)

1/4 cup grated Parmesan cheese

1 tablespoon Italian parsley, chopped

Kosher salt, to taste

Freshly ground black pepper, to taste

Mushroom,peas, shrimps


Place stock on fire, season to taste and allow to boil

in a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. simmer for 2 to 3 minutes or until slightly translucent.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown. 

Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. 

Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy .

Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.

Finish with mushrooms, peas and shrimps

Mould risotto with dariole mould use skin of tomatoes to make rose place on top

You may add toppings like cucumbers and carrots


Timing is key to making a perfect risotto. When you add a ladle of broth or wine to the risotto, make sure that you wait until the risotto has almost completely absorbed the liquid and the rice is nearly dry before you add the next portion of broth. Rushing the process will result in rice that may be mushy on the outside and crunchy on the inside.
Although many risotto recipes say to stir constantly, this can change the texture of the rice and make it gluey. After adding a ladle of hot stock, stir every once in a while to incorporate the liquid and keep the rice from sticking to the pot and scorching.
If you run out of stock and the risotto is still crunchy or marshy, finish cooking it with hot water. Add the water a ladle at a time, stirring often until it’s absorbed.

Now tomorrow is the last day of rice week so stay tuned for the exiting rice dish

How to make nasi goreng(Indonesia stir fried rice)

Nasi goreng is a Southeast Asian fried rice dish usually made with pieces of meat and vegetable. It originated from Indonesia. The main ingredients of fried rice and/or vegetable and assorted seasonings like sweet soy sauce. This program dish with chicken prawns and scrambled eggs is the ultimate comfort food for spice lovers.

Prep:25 mins Cook:25 mins


300g long-grain rice(could be leftovers)

3 tbsp vegetable oil or margarine

4 large eggs, beaten

100g fine green beans, cut in half(optional)

2 chicken breasts, cut into small even chunks or fried chicken (sliced)

180g pack large raw peeled prawns or shrimp, cut in half

20g garlic, finely chopped

1 tbsp tomato purée

2 medium red pepper, deseeded and finely chopped

1 medium carrot, thinly sliced

Fried bacon

1 white pepper deseeded and chopped

1 tbsp kecap manis (Indonesian sweet soy sauce)

1 tbsp light soy sauce

Curry, seasoning and gravy

8 spring onions, thinly sliced

To serve

½ cucumber , sliced

2 medium tomatoes , sliced

4 tbsp crispy fried onions


Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.

Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.

Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.

Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the curry and gravy and stir-fry for 1 min more. Add the tomato purée, kecap manis, white pepper cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.

Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions

What makes it nasi goreng and not fried rice is that it contains soy sauce, bacon and chicken.

Perfect Nasi goreng


Lychee & ginger sorbet

Fragrant courgette & prawn curry

Basa gede (Balinese spice paste)

Stay tuned for more exciting dishes thank you proudly chef Maggie 🍚 signing out.🧑‍🍳🧑‍🍳🧑‍🍳🧑‍🍳

Chef Meggie’s blog

Hey guys it’s chef Maggie here. Good day so this blog is going to be running on mostly Thursdays Fridays and Saturdays and I’m going to pick up article or food item and discuss it and various ways it can be prepared now this week is about rice.

Rice is a very popular food used for different purposes Rice is such an important food in some countries that “to eat” means “to eat rice.”The Latin name for rice is Oryza sativa. There are many varieties of rice, such as arborio, jasmine, and basmati. It also comes in red, black, and purple, with the colors coming from pigments in the bran layer

Health benefits of rice

It can stabilize your blood sugar

It is gluten free

It’s aids heart health

Brown rice protect against chronic diseases etc

On my next post were going to be learning how to cook nasi goreng (a type of rice dish)

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