Wednesday, 30 April 2008

Belmont Chicken Risotto

What the blazes! If you can't share some of your favourite recipes with your cyber-pals, je ne sais quoi.

Here's a Belmont Special: Rich Chicken Risotto.

Firstly, assemble the ingredients. This serves two. Chop half an onion and a clove of garlic. Whack 'em into a hot saucepan with some cooking oil. Fry them till going brownish. Sprinkle on some brown sugar (if, like me, you've a sweet tooth); add sultanas to taste; chopped mushrooms, which you can get frozen, in packets, from Tesco; then add your rice - we use Basmati, a small cupful. Squeeze in a dollop of tomato purée and a teaspoonful of Dijon mustard. After that, add the stock - Bouillon Swiss Vegetable is good.

Simmer the lot for perhaps ten minutes or so. Add the chicken. It's almost ready! Let the chicken heat up in the mixture on the hob. Now, most importantly, add a few tablespoonfuls of French mayonnaise. This makes it rich and creamy.

Finally, dole it on to your plate with a knob of butter. Hey Presto!

Bon Appetit.

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