... or so I thought
The excitement of my first ever blog was followed by a purchase of a Canon 450D to take the amazing photos of my work. The guy at the camera shop said that there was enough battery to play around and take some photos. Well I should have asked for a definition of 'some'... because after about 10 shots the LOW BATTERY sign was up, soon followed by shut down. CRAP!!
One more thing, who knew taking photos of food was so hard?!?! The angle, the lighting... zoom or not to zoom. I might have to convince the hubby to be my photographer.
Anyway my first official, yet not so official entry is:
Leek and Mushroom Risotto
1 tbspn butter
2 tbspn extra virgin olive oil
1 medium sized leek (sliced thinly)
1 - 2 cloves of garlic (chopped)
6 large button mushrooms approx. (sliced)
2 cup Arborio rice
4 cups (1L) of chicken stock
The excitement of my first ever blog was followed by a purchase of a Canon 450D to take the amazing photos of my work. The guy at the camera shop said that there was enough battery to play around and take some photos. Well I should have asked for a definition of 'some'... because after about 10 shots the LOW BATTERY sign was up, soon followed by shut down. CRAP!!
One more thing, who knew taking photos of food was so hard?!?! The angle, the lighting... zoom or not to zoom. I might have to convince the hubby to be my photographer.
Anyway my first official, yet not so official entry is:
Leek and Mushroom Risotto
1 tbspn butter
2 tbspn extra virgin olive oil
1 medium sized leek (sliced thinly)
1 - 2 cloves of garlic (chopped)
6 large button mushrooms approx. (sliced)
2 cup Arborio rice
4 cups (1L) of chicken stock
Start by melting the butter with the olive oil in a heavy based pan. In a different pot add the stock (I usually use a store bought stock, saves a lot of time and makes the recipe even easier) on medium until it's hot but not quite boiling.
Once the pan is hot enough add the leek and garlic, cook until soft. Add the Arborio rice and cook with the leek and garlic until the rice becomes translucent. Then add the hot stock about 1 cup at a time. Then it's time for a little elbow grease~! Keep stirring until all of the stock has been absorbed. Reap the process until you have only one cup of stock left. Add the mushrooms and stir. Then add the remainder of the stock and keep stirring until the rice is al dente.
*optional: you can add a little butter once the risotto is cooked to give it a more creamy texture and flavor
**variation: you can make this risotto with a selection of wild mushroom (like enoki, brown etc) I find that if you add about a third of the mushroom whilst the rice is cooking (follow the recipe) and in a separate pan stir-fry the remaining 2/3 of the mushroom in a little oil (or butter) and a clove of crushed garlic, the mushrooms tend to hold their shape better and dont lose their delicate flavor. Once the risotto is cook you can serve the stir-fried mushrooms and garlic on top with the juices from the pan.
Once the pan is hot enough add the leek and garlic, cook until soft. Add the Arborio rice and cook with the leek and garlic until the rice becomes translucent. Then add the hot stock about 1 cup at a time. Then it's time for a little elbow grease~! Keep stirring until all of the stock has been absorbed. Reap the process until you have only one cup of stock left. Add the mushrooms and stir. Then add the remainder of the stock and keep stirring until the rice is al dente.
*optional: you can add a little butter once the risotto is cooked to give it a more creamy texture and flavor
**variation: you can make this risotto with a selection of wild mushroom (like enoki, brown etc) I find that if you add about a third of the mushroom whilst the rice is cooking (follow the recipe) and in a separate pan stir-fry the remaining 2/3 of the mushroom in a little oil (or butter) and a clove of crushed garlic, the mushrooms tend to hold their shape better and dont lose their delicate flavor. Once the risotto is cook you can serve the stir-fried mushrooms and garlic on top with the juices from the pan.
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