Food ‘n Drink

Despite talking about it a few times I realised I haven’t posted up my own recipe/method for Risotto. The following great for using up any left over meat from a roast dinner, or using raw meat cooked up. I also find it’s great for padding out with vegetables as you can add in so much easily.

So you need (this is designed for 2 people, you may have to vary things a little for more)
2 flozs of uncooked long grain white rice or basmati rice (or proper risotto rice I guess!), per person.
3/4 pint of boiling water
1 knorr chicken stock cube or beef stock cube
Diced cooked meat – roast chicken left over from sunday roast, beef, pork, lamb (again from sunday roast), or quickly fried chicken breast
handful of peas
other veg you want – leek, spring onion, fine beans, courgette, green pepper – all chopped small(ish)
1 medium onion, diced

Optional
1 dsp of cream or sour cream if you’re not concerned about calories
Grated Parmesan cheese
Pinch of Saffron infused in a small amount of hot water

Method
Melt a little butter or heat a bit of olive oil in a hot frying pan, add onions and fry until softened. Add the rice and stir occasionally until all the butter/oil is absorbed.
In the mean time disolve the stock cube in the 3/4 pint of water. Also infuse the saffron in a little additional water and leave to one side.
Add the stock to the rice, put on a low heat and cover. Leave for 10-15 minutes (perfect time to now chop the veg!)
Add meat and vegetables, stir in, leave for another 5 minutes.
Once the stock has almost been absorbed by the rice and veg it’s finished unless you want any of the following in it

Stir in your cream if you’re using it.
Stir in saffron infusion (strands ‘n all) if you’re using it. Should go a nice yellow colour now!
Stir in grated parmesan for a slightly stronger taste.

Of course you can also throw in prawns, smoked ham, chorizo (can’t spell that) sausage etc. just add it when the meat and veg go in. I know saffron doesn’t strictly go in Risotto as that’s more Paella, but it gives it a nice yellow colour and does add to the flavour a little, however it’s not necessary. The parmesan cheese in it is very nice though! I know the true way to do risotto is to just add a little bit of stock, allow it to be absorbed and keep doing it that way. However that’s too faffy! This comes out pretty okay I think. Once you try it once I’m sure you’ll alter things to suit your own taste!

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