Risottos

[Rouge]

Chicken, spinach & mushroom (baby spinach)

Chicken, leek & asparagus

Bacon, Pea & Mushroom (with truffle oil if you have it)

Duck & asparagus

We have a basic stock/rice ration I think its 2 cups of rice to 6 cups of stock or 8 cups depending on how creamy you want it...

You can always add soft cheese, cream cheese etc at the end too...

ETA: OH also basic risotto instructions:

Fry up onion/leeks (whatever) salt & pepper, add rice and cook off until almost clear (or they are clear), add a cup of white wine (if you like optional) and then start with first ladle of stock, I heat up my stock and put in a ladle at a time. Once its been absorbed add another ladle full. Some risottos require you to stir constantly (usually the ones that use more stock) and others require not so much stirring (those more clear and less creamy). Its a personal thing when it comes to risotto. I normally brown other meats in a pan, or brown the meats in the pan I'm using for the risotto first (so to transfer flavours). Add the meats half way through cooking the risotto along with the peas/asparagus/mushrooms if its spinach because it cooks quickly you can add it towards the end. You can also add garlic at the start and lemon rind at the end... play with the tastes to get what you want. Once you have a base recipe you can play with it as much as you like. Using different stocks, flavours etc

*hugs*
Cailin