This time, it is the turn of….
I know everyone says making risotto is a faff. But I will let you into a little secret, I never stand there stirring it constantly, and I never have a saucepan of stock on the heat next to it. And we’ve survived. And the risotto has been yummy.
This is the way I make the basic base.
- Gently fry a chopped onion in a good knob of butter for about 5 minutes
- While that is cooking, boil the kettle, and make up your vegetable/chicken stock (about 1 litre)
- Then add your risotto rice (about 250g should do 4 of you if you bulk it up with some veg)to the pan and stir it well so that it coated with the butter and lovely and shiny
- Add a good splash of white wine (or I keep a bottle of vermouth to cook with, and save the wine for drinking..) and stir well, then start adding your stock. I just add a good glug each time, turn the heat down low, and give it a stir. Then I potter about the kitchen, wipe noses, dry tears,
shout atplay with Small children, empty the dishwasher, load the dishwasher etc etc while I am doing the rest. Keep an eye on it, and give it the odd stir to stop it sticking to the bottom, then add another glug when the previous lot is nearly all absorbed .Continue until it is cooked! It may need slightly more or slightly less stock, depending on what we are not sure
Then you can add whatever you like to flavour it:
- Roasted veg (again)
- Leftover meat from a roast (make sure you heat it through well!)-chicken works well, with some dried or fresh tarragon
- You can add a tin of tomatoes at the start, or some passata and then use less stock. This is nice with peas and bacon added at the end
- Leek and bacon
- Tinned beans/pulses, cream cheese, grated cheese, ham
- Roasted butternut squash is especially yum-cut your unpeeled squash into quarters lengthways and remove the seeds. Plonk in a roasting tin, drizzle with oil, salt and pepper and a tsp or 2 of dried cinnamon. Roast in the oven at about 200C for about 40mins until tender. Scoop out the flesh and stir it through your risotto
- Top with grated (or shaved if you are feeling posh) parmesan and tuck in
We have risotto at least once a fortnight. Anyone else a fan?