Risotto is the perfect TV dinner – easy to make and easy to eat!
Cook the peas in lots of salted boiling water for 30 seconds (you want them to still have a bit of crunch to then) then refresh under cold water or into ice slurry then drain off excess water.
Blend ½ the peas with the cream and season with a bit of salt & pepper, reserve the other half for later.
Heat a wide based saucepan with oil and butter and fry off onion and garlic until soft (no colour)
Add in the rice and cook for a few minutes making sure all the rice grains are coated with the oil and butter (make sure it doesn’t burn)
Add in the wine and stir until almost evaporated.
Add in enough hot stock to just cover the rice and stir constantly, turn the heat down to a medium heat now as well.
Once almost all absorbed add in another cup of stock, once that is almost absorbed add another cup and so on until all the stock is gone.
The rice should firm but not hard and creamy (aldente – which means to the tooth in Italian), fold in the reserved peas, the blended peas, the Parmesan the rest of the butter, the herbs, the lemon juice and season with salt & pepper and place in the centre of a plate.
Spoon some of the tomato dressing around the plate (all it is, is the tomato, balsamic, olive oil, dill and seasoning heated up a touch in a pan)
Garnish with a sprig of dill and some salmon roe.
Great with a glass of Chardonnay.
Heat a pan or grill a few minutes before the rice is finished cooking and cook the seasoned fish on the skin side until crisp but not burnt, turn over and cook for 15-20 seconds on the flesh then remove and serve on the rice.
You want to serve the fish rare to medium rare to have a beautifully moist melt in the mouth fish fillet, if you cook it any further it will become dry and make you sticky in your teeth
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» 19m ago
Step 6: Conclusions Now you're finished! A professional looking canvas at a very low cost. Here's a few notes that might help as well. If you are stretching a lot of paintings at once, it might be easier to cut all the wood at once but just make sure to keep the pieces together. If your painting is especially large then a cross brace or two may be necessary to create a strong frame. It is a matter of preference but generally if the painting is larger than 3 feet across then a cross brace would be a good idea. For this simply use a 1” x 2” strip cut square and staple it (on both sides of the frame) in the center. The should not be used for the brace pieces. Good luck with framing!
» 4h ago
Step 5: Stretch the Canvas Now you are finally ready to stretch the canvas. To do this lay a piece of paper down on a clean surface, and then the painting face down. Line up the frame so that the molding is against the canvas. To stretch this pull one side of the canvas up and around and staple it in the center of that side. Next take the canvas pliers, stretch the canvas on the opposite side and staple in the center. Although this can be done alone, a second pair of hands might make this step a little easier. Flip the painting over and make sure that it lines up properly with the frame. If it does you can begin stapling the rest of these sides. On the one side of the sides with a staple in it, place two staples, approximately 2”-3” on either side of the center staple while stretching the canvas. Do the same on the opposite side of the painting. Continue to work your way outwards towards the corners, until there you are about 1” from the corner. Next repeat this process along the other two sides of the painting, stretching the canvas tight. When you have completed this you can fold the corners of the painting as you would a present and staple them to the strip in the back. It is a matter of preference if you want the folds on the top and bottom or sides of you painting but being consistent will make them look better.
» 4h ago