We enjoyed that TV program on SBS and I was chasing a different type of recipe for my husband when I borrowed the book. I haven't made that one yet - but thought I'd try making the pumpkin risotto - Risotto alla zucca.
Risotto was one of those things I thought was really difficult to cook. I don't know why, because of course it is dead easy. I have cooked pilaffs before, which are similar, but a bit simpler in that you just jam the lid on and let the stock evaporate into the rice whereas with the risotto you have to stay by the stove and only add liquid ladle by ladle slowly over about 20 minutes letting each evaporate in turn before adding the next.
The recipe isn't posted anywhere so I won't steal it from Carluccio and Contaldo, but if you search there are similar risottos on various cooking websites.This Italian one has wine, though, and I put in peas rather than the dull old celery which is in the original recipe. I can't believe I've never made risotto before this but if anyone reading this is similarly hesitant: don't be. Do use the correct rice though - arborio - not long grain.
Husband and I were home alone for dinner, so didn't get the teen tick of approval, but we both loved it, anyway.
and if there is some left you can make it into fritters!
ReplyDeleteLeek risotto is a fortnightly staple around here. I add a handful of frozen peas at the end, and some chopped tomato and parsley too. Simple, delicious, vegetarian and everyone in our house eats it. There's usually enough leftover for me to take to work for a lunch too. Win.
ReplyDeleteLittle known fact, but your littlest brother is the king of risotto. I think the base is from Stephanie Alexander and he adds his own little touches - mostly pumpkin. Delicious! N.
ReplyDelete