RECIPE: Italian vegetable rice
Rice is a staple food in most Kenyan homes. Some of the most popular ways of preparing this versatile dish is by frying it or cooking it. Rice can be pared with vegetables, beef and other meats.
Today we show you how to add a new twist to the traditional way of preparing rice that will wow your family and guests this festive season.
400 GMS medium-grained rice
40 GMS Butter
1 LT Vegetable Soup
25 GMS Porcini Mushrooms
150 GMS Taleggio (soft cheese)
100 GMS Asparagus
50 GMS Parmigiano (Parmesan cheese)
100 GMS Onions
1 Garlic Clove
Prepare a vegetable stock by dissolving the cubes in boiling water and keep it hot on the side.
Soak the dry porcini mushrooms in warm water for 20 minutes. Remove it from the water and chop it fine.
In a pan fry on a low flame the whole garlic clove (that will be removed) with the oil and the butter, add the mushrooms and let cook for 5 minutes.
Combine the risotto rice and let toast for few seconds and simmer with white wine until reduced
Reduce the flame and keep, add the warm stock stirring continuously.
It is important to always stir and add the stock slowly without covering completely with liquid
After 15 minutes the rice will be ready, add the soft cheese and stir until melted.
Finish with grated Parmesan cheese and let rest for two minutes before serving.
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