Food blogging is really a multiple part process. You have to make the recipes, take photos while cooking, write the text and then put it all together. Many of us do one or more of these things well, but Angela from Madame Croquette has mastered them all. She has such a beautiful presentation of her food and her pictures just jump off the page. I am so happy to have Angela guest blog today. Check out Madame Croquette and I guarantee it will quickly become one of your favorites. Welcome Angela…
- 1 quart vegetable stock
- 3/4 stick unsalted butter
- 4 garlic cloves, minced
- ½ cup of white onion, chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- Dash bay leaf
- Dash cumin
- Dash coriander
- 2 tablespoon of lime juice
Heat vegetable stock in a saucepan until it reaches a simmer. Set aside in low to medium heat.
In a heavy-bottomed pot, add butter, sauté onion and garlic until translucent, but not browned.
Add spices—coriander, cumin, bay leaf, saffron- and rice. Stir until all the grains are coated with butter and sauté for 3 minutes.
On a simmer, add 1 cup of stock at the time and stir until the stock is absorbed.
Repeat process until rice is cooked through, but still al dente about 30-40 minutes total. At the end, add wine and lime juice and stir until it is absorbed.
Remove from heat, add the Parmesan cheese, and mix well. Season with salt and pepper to taste and enjoy!
- I stir in the shape of an 8 because it helps to bring out the natural starches from the rice. Notice that I didn’t use cream because if you follow this method, the starches from the rice will make the risotto smooth and creamy!
- If you pealed the prawns, keep shells and add them to the stock. It will make it very flavorful!
- 1 bunch coarsely chopped fresh cilantro leaves
- 1 cup olive oil
- 1 green onion, chopped
- 2 garlic cloves, chopped
- 1/3 cup lime and lemon juice
- Salt and pepper to taste
Sauté garlic and green onion in a pan in medium heat with some oil.
Combine all ingredients in food processor and puree until smooth. Season with salt and pepper to taste.
3 tiger prawns with head on
Salt and pepper to taste
Heat some oil with the chopped garlic. Sauté 3 tiger prawns until done about 2-3 minutes per side or until they turn pink. Don’t over cook them because it makes them rubbery. Season with salt and pepper to taste.
Tip: If you do end up overcooking them, don’t throw them away!! Throw them in a stew because they will soften up again if you cook them for a longer time.
Squeeze bottle, Spoon, Plate, Large pastry ring
Spoon the risotto inside the pastry ring
Pack in all the risotto until it feels solid
Place the prawns in the middle of the risotto with the heads facing upwards and fill in squeeze bottle with oil.
Make circles starting with the biggest one and ending with the smallest one.
Carefully remove pastry ring.
Thanks so much to the Rantings of an Amateur Chef for letting me do a guest blog post! It was a wonderful opportunity to be showcased by such an influential blogger!
With all my heart, I hope that all of you enjoyed and learned from my guest blog post. I would love to see you pop by my blog Madame Croquette! Happy blogging everyone!