Post by suethejam on Dec 14, 2011 17:31:43 GMT
I should say at the start that Lou, Lynx and Ty are not spoilt, no siree, what was that Lynx? Your pillow needs plumping - oh, so sorry, be there right away.....
As requested - Recipe for offal risotto.....
Offal - around 1kg finely chopped - I use hearts, lver and kidney - heart is ridiculously cheap at the moment.
Risotto or paella rice - 500g (you could use ordinary rice but risotto rice takes up a greater amount of liquid and bulks up better) - buy own brand rice from the supermarket - the branded stuff costs about three times more
Boil the offal in a generous amount of water - should be enough to cover the meat
Allow to boil for 20 minutes or so until the meat has started to cook and the water is starting to get some colour from the meat
Pour in the rice and stir well
Put into a pre-heated over-proof dish and place in an oven at 160 - 170 degrees centigrade
Allow to cook for 30 - 40 minutes or until the rice is soft (the liquid will be absorbed by the rice but it doesn't matter if it ends up a bit sloppy for the hounds).
You can also make the risotto on the stove top - make as above but instead of putting it in the oven let is simmer gently on the stove - you will need to keep an eye on it and top up the stock every now and then - don't let it boil dry - the finished mixture should still be a little runny.
Enjoy!
As requested - Recipe for offal risotto.....
Offal - around 1kg finely chopped - I use hearts, lver and kidney - heart is ridiculously cheap at the moment.
Risotto or paella rice - 500g (you could use ordinary rice but risotto rice takes up a greater amount of liquid and bulks up better) - buy own brand rice from the supermarket - the branded stuff costs about three times more
Boil the offal in a generous amount of water - should be enough to cover the meat
Allow to boil for 20 minutes or so until the meat has started to cook and the water is starting to get some colour from the meat
Pour in the rice and stir well
Put into a pre-heated over-proof dish and place in an oven at 160 - 170 degrees centigrade
Allow to cook for 30 - 40 minutes or until the rice is soft (the liquid will be absorbed by the rice but it doesn't matter if it ends up a bit sloppy for the hounds).
You can also make the risotto on the stove top - make as above but instead of putting it in the oven let is simmer gently on the stove - you will need to keep an eye on it and top up the stock every now and then - don't let it boil dry - the finished mixture should still be a little runny.
Enjoy!
