The dos and don'ts of cookery for the visually impaired
Visually impaired Richard Lane is hoping to compile a book of recipes for other visually impaired people who fancy themselves as masters of cuisine. He'd like to create the perfect guide to tasty eating combining imagination and safety.
with Peter White
Wild mushroom risotto
serves 4 ingredients:
1 medium onion, finely chopped
1 large clove garlic, finely chopped
50g butter (one quarter to be added at end of cooking)
300g risotto rice (eg, Alborio rice)
20g dried porcini mushrooms soaked in warm water for 20 mins (optional)
3 tbsps olive oil
200g roughly chopped wild mushrooms
1 litre hot vegetable stock
1 large glass dry white wine
50g grated Parmesan cheese
20g finely chopped flat parsley leaves
Prep time: 20 mins
Cooking time: 25 mins Method:
Melt three-quarters of the butter in a large pan, add the chopped onion, fry forÌýfive mins on medium heat
Add rice, stir for few mins until it is coated in the butter
Add white wine (wonderful sounds/smell!), keep stirring for couple of mins until alcohol has evaporated
Add porcini mushrooms and stir for couple of mins
Then add stock, continuously stirring the pan, topping up the rice with stock when the rice sounds sticky - probably around 10 times for the next 15-20 mins.
When half stock is in pan, heat oil in saucepan and gently sweat the garlic and chopped mushrooms, be careful not to burn the garlic!
Back in the main pan, taste the risotto when all the stock has been added, it should be light on outside but al dente in the middle
Add the mushrooms/garlic to the main rice pan and stir together
Finally, add one-quarter of the butter, parmesan cheese, and stir vigorously for a minute, this will help give the risotto a creamy texture
Season with black pepper (I doubt additional salt will be required)
Put lid on pan, and leave with heat off for 2-3 mins
Serve with flat serving spoon and add green salad leaves and dressing as accompaniment
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