I am off again to yet another November gathering to celebrate a friends birthday. But Our Boy needs to be fed, of course, so I made Risotto for him - a very tasty, comfort food on a cold day which can be varied in many ways and also satisfies a growing boy's bottomless hunger... at least for a while
;-)
;-)
I had never cooked risotto before until a few years ago when I was given Jamie Oliver's book "Jamie's Italy".
I have a lot of time for his no-nonsense tasty cooking. And it also helps that he is very charming
;-)
Anyway, I now often cook this risotto, so it is truly "Tried and Tested":
Heat about 1 l stock (chicken, fish or vegetable)
(I used ready stock which I mixed with boiling water)
Clean, chop and fry slowly (don't burn it) in some olive oil
1 large onion or 4 spring onions
2 cloves of garlic
1/2 head of celery
Increase the heat and add 400 grams of risotto rice and stir till translucent for about 1 min.
Add 2 wineglasses of dry white vermouth/Martini or white wine
Keep stirring. The alcohol will evaporate but will give the risotto a lovely flavour.
Once this has cooked in add the stock, ladle by ladle. Let each ladle be absorbed before adding the next and keep stirring to massage out the rich, creamy starch.
This takes about 15 mins and is really worth the effort.
Check seasoning (salt, perhaps) and
add 70 grams of butter and
50-100 grams of grated Parmesan cheese.
I like to add some chopped up parsley or basil to it before serving.
If you like - a good dollop of Pesto along with some toasted pine nuts is also very tasty.
I have a lot of time for his no-nonsense tasty cooking. And it also helps that he is very charming
;-)
Anyway, I now often cook this risotto, so it is truly "Tried and Tested":
Heat about 1 l stock (chicken, fish or vegetable)
(I used ready stock which I mixed with boiling water)
Clean, chop and fry slowly (don't burn it) in some olive oil
1 large onion or 4 spring onions
2 cloves of garlic
1/2 head of celery
Increase the heat and add 400 grams of risotto rice and stir till translucent for about 1 min.
Add 2 wineglasses of dry white vermouth/Martini or white wine
Keep stirring. The alcohol will evaporate but will give the risotto a lovely flavour.
Once this has cooked in add the stock, ladle by ladle. Let each ladle be absorbed before adding the next and keep stirring to massage out the rich, creamy starch.
This takes about 15 mins and is really worth the effort.
Check seasoning (salt, perhaps) and
add 70 grams of butter and
50-100 grams of grated Parmesan cheese.
I like to add some chopped up parsley or basil to it before serving.
If you like - a good dollop of Pesto along with some toasted pine nuts is also very tasty.
Vi elsker risotto hos oss, både små og store..
ReplyDeleteGod ide med pesto og ristede pinjekjerner.
Kjekt med variasjoner så det skal nå introduseres hos oss også :)
Takk for inspirasjon!
Ha en flott novemberkveld!
Klem fra Tove
Du den boken har vi også og jeg har laget Minestronesuppen mange ganger. Den er kjempegod. Ellers så er det min mann som står for de meste av kokelering hos oss når det kommer til Middelhavsmat,og også han som kjøper og leser alle kokebøker og vinanmeldelser.
ReplyDeleteHa en fin høstkveld.
Hei Mette!
ReplyDeleteJeg eeelsker risotto, men ungene liker ikke noe som er blandet, så da blir dette en rett jeg kun lager til oss voksne.
I morgen har vi inset day så jeg er i helgemodus nå og ønsker deg en riktig god helg.
Klem
Hei, det ser jo godt ut. Jeg har jo vært i London og kikket på alle de fine matbutikkene, ååå jeg blir så misunnelig, den som bare hadde hatt slik her hjemme, lei av Rimi og Rema jeg nå...heldige deg som bor i UK. Ha en fin helg, klem fra W.
ReplyDeleteMette, jeg vil helt sikkert komme pesto i min naeste risotto - en rigtig god ide! Man kan ogsaa komme spinat i og lidt hvidloeg - den groenne farve er populaer! Mette Hinton x
ReplyDelete