Risotto or Pilaf ... who cares ... as long as it's yummy

I have made several reference to risotto/pilaf (a bit confused as what I should be calling it, picture can be found here) in my previous posts and thought that maybe this deserve a mention. The inspiration came from a few sources, and most of the credit must go to Patrick of the sadly missed Azhang restaurant.

Recipe for Pilaf/Risotto or maybe let's call it MaPazzion Rice Delight
(to serve 4)

Base Ingredients

• 2 cups basmati rice
• 1 tablespoon cooking oil such as canola
• 4 tablespoon olive oil
• 1 large onion, finely diced
• 4 cloves of garlic, minced
• 2 tablespoon white wine vinegar, can replace with 1 tablespoon water + 1 tablespoon fresh lemon juice but it won't be the same
  
• 1 bay leaf
  
• 500ml stock, warmed prior to preparation and preferably home made chicken stock (recipe can be found here).
  

Optional Ingredients (for tumeric "infusion")

• 1 tablespoon of tumeric powder

Directions

1. In a medium size pot, preferably cast iron if available, cook the onion in the cooking oil till soft
2. Add the garlic and cook until fragrance, do not brown it. Turn down the flame to low once it's ready
   
3. Add the olive oil followed by the basmatic rice, stir with a wooden spoon until the rice is well coated with the olive oil
4. Add the tumeric powder, if using, until combined
5. Add a ladle of stock and stir the rice until absorbed, keep adding until the rice is just covered with stock
6. Add the white wine vinegar and insert the bay leaf into the middle of the rice
7. Stir the rice occasionally to avoid the rice from sticking onto the pot
8. Continue adding the stock until the liquid are fully absorbed. Test for "doneness", that is the rice must not be too soggy but has a nice bite to it. Add hot water if still not ready.
9. Serve immediately once done
   

Now to think of it, this is more pilaf than risotto since there's no butter/cream or cheese. Aiyah .. yummy can already lah.

Voila! Bon Appetit!