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Italian Platter recipe by Radhicka Agarwal
Ingredients:
3 tbsp: Olive oil
4-5 cloves: Garlic cloves (finely chopped)
250 gm: Arborio rice
100 ml: White wine
To taste: Salt
500 ml: Vegetable stock
Few sprigs: Fresh basil (finely chopped)
8-10 nos. Mushrooms (quartered)
1 nos. Onion (chopped)
200 ml: Amul Fresh Cream
1 nos. Red pepper (finely chopped)
1 nos. Yellow pepper (finely chopped)
1 nos. Green capsicum (finely chopped)
To taste: Ramdev Black Pepper powder
1 nos. Green zucchini (cut into batons)
1 nos. Yellow zucchini (cut into batons)
8-10 nos. Baby corns (cut into batons)
2 sprigs: Fresh parsley (minced)
250 gm: Amul Mozzarella cheese (sliced thinly)
½ tsp: Thyme
3-4 tbsp: Amul Butter (melted)
3-4 nos. Wonton wrappers
2 tbsp: Balsamic and white wine reduction
Method:
1. Take 1 tsp olive oil in a pan, add chopped garlic and sauté.
2. Add in the Arborio rice and sauté. Pour in the white wine, let it get absorbed.
3. Add salt and keep adding vegetable stock slowly. Add chopped basil leaves and mushrooms.
4. Saute onions in a tsp of olive oil, add garlic and fresh cream and red, yellow and green capsicum. Season with salt and pepper.
5. Sauté zucchini and baby corn in olive oil with fresh parsley and salt.
6. Heat a tsp of olive oil and put slices of mozzarella sprinkled over with thyme. Cook on both sides.
7. Preheat oven to 120*C. Brush butter on wonton wrappers and fold. Again brush with butter, fold and bake till crisp and golden.
8. On a plate, place the sauteed vegetables in a pile, a mound of risotto on the other side. Using a ring mould, place the creamed vegetables and baked wonton crisp on it and the pan-fried cheese on the side with a drizzle of balsamic reduction.
Ingredients:
3 tbsp: Olive oil
4-5 cloves: Garlic cloves (finely chopped)
250 gm: Arborio rice
100 ml: White wine
To taste: Salt
500 ml: Vegetable stock
Few sprigs: Fresh basil (finely chopped)
8-10 nos. Mushrooms (quartered)
1 nos. Onion (chopped)
200 ml: Amul Fresh Cream
1 nos. Red pepper (finely chopped)
1 nos. Yellow pepper (finely chopped)
1 nos. Green capsicum (finely chopped)
To taste: Ramdev Black Pepper powder
1 nos. Green zucchini (cut into batons)
1 nos. Yellow zucchini (cut into batons)
8-10 nos. Baby corns (cut into batons)
2 sprigs: Fresh parsley (minced)
250 gm: Amul Mozzarella cheese (sliced thinly)
½ tsp: Thyme
3-4 tbsp: Amul Butter (melted)
3-4 nos. Wonton wrappers
2 tbsp: Balsamic and white wine reduction
Method:
1. Take 1 tsp olive oil in a pan, add chopped garlic and sauté.
2. Add in the Arborio rice and sauté. Pour in the white wine, let it get absorbed.
3. Add salt and keep adding vegetable stock slowly. Add chopped basil leaves and mushrooms.
4. Saute onions in a tsp of olive oil, add garlic and fresh cream and red, yellow and green capsicum. Season with salt and pepper.
5. Sauté zucchini and baby corn in olive oil with fresh parsley and salt.
6. Heat a tsp of olive oil and put slices of mozzarella sprinkled over with thyme. Cook on both sides.
7. Preheat oven to 120*C. Brush butter on wonton wrappers and fold. Again brush with butter, fold and bake till crisp and golden.
8. On a plate, place the sauteed vegetables in a pile, a mound of risotto on the other side. Using a ring mould, place the creamed vegetables and baked wonton crisp on it and the pan-fried cheese on the side with a drizzle of balsamic reduction.
