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Saturday, December 15, 2012,12:49 AM by
Ponmathi Srilekha.S

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SPANISH RISOTTO

Serves :
4

Preparation Time :
45 minutes

Preparation Method :

  • Heat the oil in a heavy-based frying pan (skillet) and gently fry the onion and garlic until soft but not brown, stirring constantly.
  • Add the unwashed rice and continue cooking and stirring over a medium heat until the grains are coated. Add the stock and tomato juice and cook, stirring, until the liquid begins to boil.
  • Reduce the heat and simmer the mixture for 20 minutes. The liquid should then have been absorbed; if it is too wet, raise the heat a little and cook until the liquid has evaporated.
  • Remove the pan from the heat and add the herbs, cheese, lemon juice or vinegar and salt and pepper to taste.
  • Serve as an accompaniment to jacket baked potatoes and cold meats, or add one of the flavorings below, heat through, and serve.

INGREDIENTS

  • 8 tablespoons Cooking oil
  • 2 small onion, sliced
  • 2 clove garlic, crushed
  • 300 grams long-grain rice
  • 600 ml chicken or beef stock
  • 600 ml tomato juice
  • 1 teaspoon dried thyme or oregano
  • 1 teaspoon ground mace 
  • 100 grams mature cheese, grated
  • 2 tablespoons lemon juice or cider vinegar
  • Salt and freshly ground pepper
  • Flavoring of choice

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