Chef Helena’s Sweet Spring Risotto: Kids Cook

On Wednesday, May 20th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page.

Chef Helena will take you through her recipe: Sweet Spring Risotto. We hope you can join us!!

Chef Helena’s Sweet Spring Risotto

This recipe serves 4 people & it should take you about 20-25 minutes to prepare.

Be sure to wash your hands and measure out your ingredients before we begin!

Get ready by getting out a:

• cutting board/ wet towel
• Chef knife
• Pot for stock
• Frying pan for Risotto
• 1 wooden spoon
• 2 tasting spoons
• Measuring spoons
• Bowls 4 ingredients
• 4 dinner plates
• Ladle to serve

Ingredients:

• 4 tablespoon butter oil
• 2 onions diced
• 2 cups risotto
• 12 cups stock
• salt and pepper
• 8 tablespoons cream, optional
• 1 c. peas and/or corn
• 4 tablespoons butter, optional

Instructions:

1. Sauté onions in frying pan till tender but not brown.
2. In another pot bring the stock to a simmer.
3. Add raw risotto to pan and fry one minute
4. Add stock into hot rice, ½ cup at time. Cook for 18-22 minutes, taste the rice @ about 18 minutes and then every minute after to get the right tenderness you desire. Season with salt & pepper. Add in Peas and/or corn.
5. Add the cream at the end if you like a creamy risotto.
6. Finish with adding butter by stirring it in at the end.

NOTE: You may not use up all the stock, you may even need more. I cook the risotto at a medium high heat.