Well if you live in England winter doesn’t seem to be coming but no doubt I will be proved horribly wrong at some point. Probably around a week from now. But what the hell. Risotto certainly ticks all the boxes when it comes to providing a nice warm, fluffy, happy feeling (or is that the wine?) while the wind blows, the rain falls and the rush hour traffic becomes unbearably tedious. But this recipe has a twist – here there are two meals out of one! (see the end of this post for more).
The first part of this epic involves creating the risotto.
- Risotto rice
- Olive oil
- Parmesan, grated
Lets get straight to the point. If you don’t like butter look away now. This thing is all butter, oil and…wine. Always wine! Melt some butter and olive oil in a big flat pan:
Homer would wrap this in bacon (not the Greek guy)
Then chop some garlic and shallots and add to the pan and fry till soft. Then add the rice and fry a bit until it goes translucent.
Now add wine. Yes for once we are going to actually use wine in the food rather than just drink it whilst cooking (although obviously we are drinking wine at this time – that goes without saying…doesn’t it?)
Now stir regularly over a low heat until the wine is absorbed, then add vegetable stock a half pint at a time until the liquid is absorbed. The rice should be tender, but not soggy after about 20 mins. Add a few nobs of butter and some chopped dill and chives and a big handful of parmesan cheese (grated):
Put a lid on the pan, turn off the heat and let it all rest for a bit so any liquid absorbs. Then serve it up nice and simple. You can add all sorts to risotto – mushrooms, peppers (ie capsicum, bell whichever term you use), prawns, scallops, chicken, lardons etc – but this dish does like simple so we serve it thus:
BUT what do you do with all the remaining risotto that you didn’t eat? The answer is Arancini di riso