16 November 2007

YUM = ???

Risotto!! And it's yummy!

I like wine. I like wine a whole lot. A way to ceremoniously offer some wine to the little liver god is to make risotto. Risotto is a good guest to have for dinner, as he only wants one glass of white wine. Cheap date, even cheaper dinner.

Risotto takes about 30 minutes. I know some people can do it quicker, but this is how long it takes me. And this recipe is for 2.

Best to start with some unsalted butter. You're wanting to slowly fry up some thinly chopped onions, and the unsalted butter means:

  1. You can raise it to a higher temp w/o burning
  2. You have more control over the salt content, which will become important in a minute
Once the onions are soft [5 min] add a coffee mug's worth of Risotto Rice. [This rice tends to have a high starch content, hence the creamy texture at the end.] Stir all this together to coat the rice with butter [another 3 min]

Okay, if you haven't popped the cork yet, now's the time. You want a glass of white wine in with the rice. You can pour it in slowly, or all at once. Whatever way you want to make the offering. Once this starts to cook and soak into the rice, you'll recognise that smell which gives Risotto it's distinct flavour.

Alternate letting this simmer and stirring until it both evaporates and soaks into the rice. Then you'll want about 2 pints of chicken or vegetable stock. Here's where the salt bit comes in. Most stock has lots of sodium in it. Unless you've just boiled a chicken yourself, or even if you had, salt will be in there somewhere. So just watch out. You can always add more.

This continues for another 20 minutes or so, until all the stock is gone. Then add whatever you want. Chopped tommies, peppers, broccoli, frozen veg, PEAS PEAS PEAS are a must. Little Parmesan to finish [again, salty!!] and season to taste.

Good winter fair. Good hangover food. Good with a salad when you wanna stuff your face.


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