Risotto Night

Last night we held our Cooking Enrichment activity at Jackie's house. Our guest chef was Toni and she was demonstrating a RISOTTO. Yumo!!

She took us through each stage and I can tell you this much it involves a lot of stirring. It took about 30 minutes to cook and we all got to try it. It was divine.

Toni told us about a few different varieties but tonight she made roasted pumpkin with spinach and pine nuts.

This is how your risotto should first look.

This should be your end result... all creamy.

Sister Doig with Lil, Kit, Jackie, Sister Jorgensen and Phyllis

The beauty of these cooking nights is you get to see a dish done step by step and can ask questions along the way and we know our chefs. So if things go wrong we can always ring and ask for help. Its not some old cookbook with jazzed up photos. These are simple but impressive dishes that incorproate food from your cupboard and your food storage.

After Toni's risotto, Mel told us about all the different desserts you can get out of using tinned fruit from your storage. She made a wonderful fruit crumble out of tinned pears and peaches. It went down nicely after the risotto.

Just a warning if you have not been before and want to come next time. Don't eat tea!!

Our next cooking experience is on Wednesday November 7 at 7pm at Jackie's house.


RISOTTO RECIPE (just double click on it - this will make it bigger so you can read it)

FRUIT CRUMBLE

NB - Pate Brisee is just a fancy term for short crust pastry.