serves 6 Parmesan cheese extra virgin olive oil

Transcription

1 serves 6 Without sounding too soppy, a well-made risotto is like a big cuddle from your mum: it just makes you feel good. Life is far too short not to know how to nail it properly, so I really want you to use these versions of risotto to help you get your head around the principles. Master the mother recipe, then create your own take on it. I ve given you a few of my favourite flavours to get you started. 1 litre organic vegetable stock ½ an onion 1 stick of celery olive oil 300g risotto rice sea salt and freshly ground black pepper 125ml white wine 1 knob of unsalted butter 1 large handful of freshly grated Parmesan cheese for pea and herb risotto ½ a bunch of fresh mint ½ a bunch of fresh flat-leaf parsley 1 knob of butter 300g fresh or frozen peas optional: 100g soft goat s cheese Parmesan cheese extra virgin olive oil for tomato and basil risotto olive oil 2 cloves of garlic 300g cherry tomatoes a couple of sprigs of fresh basil Parmesan cheese extra virgin olive oil To make your basic risotto Pour the stock into a pan and leave on a low heat Peel and finely chop the onion Trim and finely chop the celery Place a high-sided pot on a low heat Add 1 tablespoon of oil and the onion and celery Cook for around 10 minutes, or until soft but not coloured, stirring occasionally Turn the heat up to medium, add the rice and stir for 2 minutes, so it sucks up all the lovely flavour Pour in the wine and stir until absorbed Add a ladleful of hot stock, stir, and wait until it s been fully absorbed before adding more.

2 Cook for 16 to 17 minutes, adding more stock every minute or so and stirring regularly, until the rice is al dente this means it should be soft and a pleasure to eat, but still holding its shape At this stage the risotto should be slightly looser than you want it to be, as it will thicken as it sits Take the pan off the heat, stir or beat in the butter and Parmesan, then season to taste At this point you ve got an absolutely delicious risotto bianco, which is simple, lovely comfort food you can either tuck in, or you can take it a few steps further by adding different cheeses or vegetables (see below) Once you ve taken it as far as you want, pop the lid on and let it sit for 2 minutes before serving the most important thing is that risotto must always be oozy To flavour your basic risotto, make one of the following while your rice is cooking To make tomato and basil risotto Heat 1 tablespoon of oil in a pan on a medium heat Peel, finely chop and add the garlic until lightly coloured Halve and add the tomatoes Pick and add and most of the basil leaves Season lightly with sea salt and black pepper Cook for 3 minutes, or until the tomatoes are soft but holding their shape As you re finishing the risotto with the butter and Parmesan, stir in the lovely tomatoes, then pop the lid on for 2 minutes Divide between your plates and serve with some grated Parmesan and a drizzle of extra virgin olive oil on top Scatter over the reserved basil leaves, then serve To make pea and herb risotto Pick and chop the mint and parsley leaves Melt the butter in a pan on a medium heat Add the peas, chopped herbs and a splash of hot water Cook for 4 minutes with the lid on As you re finishing the risotto with butter and Parmesan, stir in the herby peas, then pop the lid back on for 2 minutes Divide between your plates and pop a slice of goat s cheese in the centre of each portion Serve with some grated Parmesan and a drizzle of extra virgin olive oil on top Adapted from Jamie Does.

3

4

5

6