Monday, 10 November 2008

risotto

this is a bit bland, but sort of creamy and comforting for a winter supper, it's based on a Nigel Slater recipe, but he's not writing diet food, so he has butter and frying of the garlic, rice and leeks, which I cut out
and much more cheese, like 4 oz of camembert

.. for extra flavour I've added saffron and used a little parmesan

boil two or three finely chopped leeks in a little stock (I use organic chicken but veggies wouldn't care for it!)
at the same time- start cooking 4-6 ounces of arborio (risotto) rice in a wok with three ladles of (more) stock
add three cloves finely chopped garlic and a good glug of white wine to the rice
stir occasionally as the stock incorporates
meanwhile put a generous pinch of saffron strands in an egg cup of hot water to release the aromas

when the leeks are tender fish them out of its stock and add to the rice
reserve the stock and use it to add to the rice
contiune to add the stock to the rice, as it absorbs the moisture ..

the finished dish should be slightly moist, but not at all soupy

takes up to 45 mins to cook the rice properly, keep testing it, and don't over-add stock towards the end.

Stir in the saffron and grate in an ounce of two of parmesan

serve with dark green salad (spinach, waercress, rocket) or tomato-based salad.

2 comments:

suze said...

this really reminded me of the taste of dad's welsh rarebit on toast, actually ...

Mark said...

Blimey, it's been a while since we had any of that. I still remember the first time. It was good.