Kasi Halwa (Kassi Halwaa)

Ingredients

2 cup white pumpkin (kadhu) (grated)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)

How to make kasi halwa:

• Peel, deseed and cut the pumpkin into very small cubes.
• Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.
• Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.
• Heat 4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron and the milk.
• Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
• Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.
• Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.

Daal Pakwan (dal Pakwan)

INGREDIENTS

• For the dal:
• Split Bengal gram (chana dal) 1 1/4 cups
• Onions(peeled and finely chopped) 1/2 cup
• Cumin seeds (jeera) 1 tsp
• Green chillies(slit) 2
• Turmeric powder (haldi) 1/2 tsp
• Tomato(finely chopped) 1 large
• Chopped coriander 2 tbsp
• Coriander-cumin seed powder 1 tsp
• Chilli powder 1/2 tsp
• Garam masala 1/4 tsp
• Ghee or oil 2 tbsp
• Salt to taste
• 
  
• For the pakwans:
• 
  
• Plain flour (maida) 2 cups
• Whole wheat flour (gehun ka atta) 1 cup
• Cumin seeds (jeera) 1 tsp
• Salt to taste
• Oil for deep frying
• 
  
• For serving:
• 
  
• Chopped onions 6 tbsp
• Green chutney 6 tbsp

2 COOKING DIRECTIONS

1. For the dal:

2. Clean, wash and soak the chana dal in enough water for 3 to 4 hours.
3. Drain and keep aside.
4. Heat the ghee in a deep pan and add the cumin seeds.
5. When the seeds crackle, add the onions and chillies and saute till the onions turn light brown in colour.
6. Add the chana dal, turmeric powder, salt and 1/2 cup of water and cover and cook on a slow flame for 15 to 20 minutes or till the dal is soft.
7. Add the tomatoes, coriander cumin seed powder, chilli powder and coriander and cook for 1 minute.
8. Sprinkle the garam masala on top and keep aside.

9. For the pakwans:

10. Combine the plain flour, wheat flour, cumin seeds and salt and knead into a stiff dough using enough water.
11. Divide the dough into 18 equal portions and roll each portion into 125 mm. 5" diameter circle.
12. Prick each circle with a fork.
13. Heat the oil in a kadhai and deep fry the pakwans, one at a time, till they are golden brown in colour.
14. Drain on absorbent paper and keep aside.

15. How to proceed:

16. Serve the hot dal with the pakwans, onions and chutney.

Kerala Mutton in Coconut Milk (Karailay Muton In Cokonat Millk )

INGREDIENTS

• Chops or tender mutton 1 1/2 lb
• Green chillies 12
• Coconut 1
• Sprig curry leaves 1
• Cloves 6
• Ginger 2 inch piece
• Lemon 1
• Ghee 1 tbsp
• Cardamoms 6
• Butter 1 tbsp
• Cinnamon 1 stick
• Onions 4 large
• Flour 1 tbsp
• Very small potatoes 1/2 lb
• Salt to taste

2 COOKING DIRECTIONS

1. Grate the coconut finely.
2. Add 1/2 pint hot water to the gratings, mix well and squeeze out the coconut milk.
3. When the gratings have been squeezed dry, add 2 pins hot water, mix and let cool.
4. When cool, strain and squeeze out the liquid into a separate bowl.
5. Now slice 1 onion finely.
6. Heat ghee in a large saucepan and fry the sliced onion, cloves cardamoms and cinnamon till brown.
7. Add the second extraction of coconut milk and set to boil.
8. Wash the meat and cut into 1 1/2 inch pieces.
9. Add it to the boiling coconut milk.
10. Add salt to taste, cover the saucepan and let the contents simmer on a low heat.
11. Meanwhile, boil and peel the potatoes.
12. Split chilies lengthwise.
13. Divide the remaining onions into fours and grate ginger finely.
14. When the meat is almost tender, add quartered onions, chilies and ginger and cook till tender. Add boiled potatoes.
15. Mix the flour into the thick coconut milk (first extraction) and add the mixture to the curry.
16. As soon as the gravy thickens, remove from heat.
17. Add butter, the juice of a lemon and curry leaves.
18. Mix gently and serve ho with dosais or idlies.

Kacche Kele Ki Chaat (Kachy Kailay Ki Chat)

Ingredients

4 raw banana (katche kele)
4 tblsp each of chilly sauce and meethi chutney
1 tsp chat masala
oil for frying
1 tsp chopped coriander

How to make kachhe kele ki chaat:

• Peel banana and cut fine slices of it like that of chips.
• Dip them in cold water for at least 30 minutes.
• Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
• Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
• Garnish with coriander and sev.
• Sprinkle some chat masala on the top and serve.

Kaddu ka Raita (Kadu ka Reta)

Ingredients

1/2 cup pumpkin (kashiphal)
2 cup curd (dahi)
1/4 tsp salt (namak)
1/4 tsp rock salt (kala namak)
1/2 tsp mustard (raai) powder
1/2 tsp cumin powder (jeera)

How to make kaddu ka raita:

• Grate kashiphal (kaddu) and boil in 1/4 cup water at low flame.
• When water dries remove it from the gas and let it cool.
• Beat curd and mix all the ingredients along with kaddu (pumpkin).
• Serve it chilled.

Kele ki Barfi (Kaile Ki Barfe)

Ingredients

4 large ripe banana (pake kele)
11/2 cup milk (doodh)
2 cup sugar
2 tblsp clarified butter (ghee)
75 gm coconut (nariyal)
1/2 cup crushed walnut (akhrot)

How to make kaddu ka raita:

• Peel banana and mash them.
• Now cook mashed banana along with milk in a pan until milk dries up.
• Now add butter and stir continuously till it turns brown in colour.
• Now add sugar, grated coconut and walnut and stir.
• Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
• Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
• Garnish with dry fruits and serve.

Dutch Sauce (Duch Sas)

Ingredients

5 level teaspoons flour
3 teaspoons butter
4 cups milk
1 teaspoon onion, chopped
1/4 teaspoon Sugar (Cheeni)
2 pieces bay leaf
10 peppercorns
pinch of Red chili pepper (Lal Mirchi)
pinch of grated nutmeg
2 Cloves (Lavang)
Salt (Namak) to taste
4 to 6 teaspoons Lemon (Nimbu) juice
4 to 5 teaspoons Vinegar (Sirka)
1/2 teaspoon mustard powder
2 teaspoons chopped green Coriander Leaves (Dhania Patta)

How to make dutch sauce:

• Put the milk to boil with chopped onion, green Coriander leaves, bay leaf, peppercorns and cloves.
• Cool the milk and strain.
• Melt the butter, stir in the flour on fire, fry a little without browning it.
• Add the milk, whisk over the fire until it boils and let it simmer for a few minutes.
• Add a pinch of red chilli and grated nutmeg and 1 teaspoon salt.
• When cold, add vinegar, lemon juice and mustard powder and mix it.
• Check for salt.
• Serve with cutlets.

Chicken Cordon Bleu II (Chikin Cordan Blu II)

INGREDIENTS (Nutrition)

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Lemon Punch (Lemmon Punchh)

INGREDIENTS

• 1 (6 ounce) can frozen pink lemonade concentrate
• 1 (10 ounce) jar maraschino cherries
• 2 (6 ounce) cans frozen pink lemonade concentrate
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage
• 1 (750 milliliter) bottle red wine
• 1 orange, sliced
• 1 lemon, sliced

DIRECTIONS

1. In a pitcher, mix together 1 can lemonade with 1 can of water. Pour mixture into an ice cube tray, and place a cherry in each cube. Freeze until solid.
2. In a punch bowl, combine 2 cans lemonade concentrate, lemon-lime soda and red wine. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices.

Cucumber Lemonade (Cucambar Lemonad)

INGREDIENTS (Nutrition)

• 1 cucumber, thinly sliced
• 1 (12 ounce) can frozen lemonade concentrate
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage

DIRECTIONS

1. Place the cucumber slices into a large pitcher. Pour the lemonade concentrate over the cucumber and let stand for 10 minutes. Pour in the lemon-lime soda and pour into glasses to serve.

Watermelon and Strawberry Lemonade (Watermelan and Strawbery Lemonad)

INGREDIENTS (Nutrition)

• 8 cups cubed seeded watermelon
• 1 cup fresh strawberries, halved
• 1/2 cup fresh lemon juice
• 1 cup white sugar
• 2 cups water

DIRECTIONS

1. Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.

Spinach Lasagna III (Spinaich Lasaagna)

INGREDIENTS (Nutrition)

• 20 lasagna noodles
• 2 tablespoons olive oil
• 1 cup chopped fresh mushrooms
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups fresh spinach
• 3 cups ricotta cheese
• 2/3 cup grated Romano cheese
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• 1/2 teaspoon ground black pepper
• 1 egg
• 3 cups shredded mozzarella cheese
• 3 cups tomato pasta sauce
• 1 cup grated Parmesan chees

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Chicken Wing Dip (Chikin Wingg Dipp)

NGREDIENTS (Nutrition)

• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup pepper sauce (such as Frank's Red Hot®)
• 1 cup Ranch-style salad dressing
• 2 cups diced cooked chicken
• 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
3. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

Cheesy Buffalo Chicken Dip (Chesy Bufalo Chikin Dipp)

INGREDIENTS (Nutrition)

• 2 bone-in chicken breast halves
• 1 teaspoon olive oil
• 1 stalk celery, finely diced
• 1 (8 ounce) package reduced-fat cream cheese
• 3/4 cup blue cheese dressing
• 3/4 cup ranch dressing
• 1/3 cup hot pepper sauce (such as Frank's RedHot®)
• 1 cup shredded Cheddar cheese

DIRECTIONS

1. Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.
4. Bake in preheated oven until golden and bubbly, about 30 minutes.

Chocolate Cherry Biscotti (Choklate Chairy Bisciti)

INGREDIENTS (Nutrition)

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 3 eggs
• 2 teaspoons almond extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup chopped candied cherries
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup chopped white chocolate

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
3. With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
4. Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
5. Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

Spring Biscitti (Sprring Biskoti)

INGREDIENTS (Nutrition)

• 1/4 cup butter
• 3/4 cup white sugar
• 1 tablespoon orange zest
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 ounces white chocolate, chopped
• 1/2 cup dried cranberries
• 1 1/4 cups pistachio nuts

DIRECTIONS

1. In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
2. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
3. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
4. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
5. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Amaretti (Amareti)

INGREDIENTS (Nutrition)

• 3 cups blanched slivered almonds
• 1 1/2 cups white sugar
• 3 egg whites
• 1 teaspoon almond extract

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
2. In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
3. Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Mashrooms Risotto (Mashrums Risoto)

Ingredients:

• 350-400 g (12-14 oz) Carnaroli rice (alternatively Arborio rice)
• 60 ml (2 fl oz) Extra virgin olive oil
• 2 Knobs of butter
• 50 g (2 oz) Dried porcini mushrooms (a.k.a. penny bun/cep)
• 1 Large shallot (finely chopped)
• 100 ml (3 ½ fl oz) White wine
• 1 Litre (1 ¾ pints) of hot chicken or vegetable stock (I have to say that you often need more than 1 litre so have some extra stock handy).
• 25 g (1 oz) grated Parmesan cheese
• Salt for seasoning
• Ground black pepper (only on the table for those who wish to season)

First and foremost, before you start cooking, be sure that the first thing you do is prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.

Directions:

Rinse the dried mushrooms under fresh running water to eliminate impurities like sand, small pieces of wood etc.

Next, soak the mushrooms in a bowl filled with 600 ml (1 pint) of tepid water for 20-30 minutes. A couple of ladles of this water will be used at a later stage.

Take the dried mushrooms from the bowl and squeeze them to eliminate excess water. Then, cut some of these mashrooms into small pieces (but not too small).

Heat the extra virgin olive oil in a large pan with one knob of butter. Add the finely chopped shallot and sweat over a medium heat for about 3-5 minutes or until the shallot is soft.

Add all the mushrooms to the pan and stir thorougly for 1 minute.

Add the rice and stir until the rice is completely coated with the oil. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.

Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).

Next, add a couple of ladles of water you used to soak the mushrooms in earlier. Stir gently until you see that you need to add more liquid. This time add the stock and turn the heat to medium/low.

The stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and regularly stir (gently).


After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked “al dente” (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.

In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.

When the rice is perfectly cooked ”al dente”, add the Parmesan cheese and stir for few seconds.

Then remove the pan from the cooker, add the remaining knob of butter and gently stir until completely melted. Cover the pan with a lid for about 1 minute allowing the risotto to rest before serving it.

Pea Risotto (Pee Risoto

Ingredients for the risotto:

• 350-400 g (12- 14 oz) Carnaroli rice (alternatively Arborio rice)
• 50 g (2 oz) Butter
• 1 Shallot (finely chopped)
• 100 ml ( 3½ fl oz) White wine
• 1 Litre ( 1 ¾ pints) of hot vegetable stock (I have to say that you often need more than 1 litre so have some extra stock handy)
• 75 g (3 oz) Frozen peas
• A blend of peas and mushrooms (see below)
• 50 g (2 oz) Grated Parmesan cheese
• Salt for seasoning
  

Ingredients for the pea and mushroom blend:

• 50 g (2 oz) Butter
• 1 Shallot (finely chopped)
• 20 g (¾ oz) Dried porcini mushrooms (a.k.a. Penny bun/Cep)
• 100 g (4 oz) Frozen peas
• 1 Ladleful of stock

First and foremost, before you start cooking, be sure that the first thing you do is prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.

Directions:

We start with the preparation of the pea and mushroom blend. Soak the mushrooms in a small bowl filled with hot water for 10 minutes. Then, drain the mushrooms and pat them dry with kitchen paper.

Chop the mushrooms finely and set them aside.

Take 100 g (4 oz) of frozen peas, put them in boiling water, bring to the boil and cook for about 2-3 minutes. Then, drain them and set aside.

Take 50 g (2 oz) of butter and melt it in a frying pan. Immediately after, add one shallot, finely chopped.

Sweat over a medium heat for about 3 minutes.

Then, add the mushrooms and...

...stir. Continue cooking for about 4-5 minutes.

Then, add the peas you set aside earlier.

Stir and continue cooking for about 5 minutes.

After, put the contents of the pan in the blender.

Add a ladleful of hot stock.

Blitz until you get a nice green velvety cream (mushrooms have not to be seen).

Now, we prepare the risotto. Put 50 g (2 oz) of the butter in a large pan and melt the butter. Add the finely chopped shallot and...

...sweat over a medium heat for about 3-5 minutes or until the shallot is soft.

Add the rice and...

...stir until the rice is completely coated with the butter. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.

Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).

Now, add the stock and turn the heat to medium/low. The stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).

After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked “al dente” (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.

In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.

Now, at this 15 minutes deadline, add 75 g (3 oz) of frozen peas and turn the heat up for few seconds and then bring the heat back to medium/low again.

Stir and continue cooking as required.

About 2 minutes before the end, add the pea and mushroom blend.

Gently stir and...

...make sure that the risotto is evenly green.

When the rice is perfectly cooked "al dente", add the Parmesan cheese.

Stir for few seconds and then, put the cooker off. This time I did not add any further butter (as usually I do) because the pea and mushroom blend already contains 50 g of butter itself. This time Parmesan cheese is the only thing you need to complete the recipe.

Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.