Risotto
I have to confess that I was at a friends house and while they were in the other room, I had a peak at their cook book selection. There were only five on the shelf (I personally need a storage unit to house my collection) and I was instantly drawn to the one that featured hundreds of dishes made with only 3 or 4 ingredients. I realize that I get too caught up sometimes in over complicated dishes and decided that I would turn over a new leaf and look at cooking recipes that featured a single, excellent ingredient instead of a lot of fussing and faffing over too many. Risotto is a great way to start as it takes humble rice, flavours it and then features some luxurious ingredients. I popped into the shop and was struck by the pea shoots and the pancetta. This recipe has a few more than 4 ingredients, but it is a simple and elegant dinner for family or friends.
- 1 litre stock
- 400 grams rice
- 2 glasses of white wine
- butter or oil
- savoury vegetables (including onion, garlic, celery)
- additional delicious bits (these are the pricey additions and include pancetta and pea shoots for my dish, but it can be sea food, wild mushrooms, the original usually contains some very fine Italian cheese like parmigiana)
Sauté the vegetables in the butter or oil as they soften add the rice and cook until it is transparent, quickly tip in the wine and stir until it is absorbed, then add the hot stock one ladle at a time until it is all absorbed and the rice is al dente.
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