basics

Posted by trish on Oct 22, 2011 in Eat | 0 comments

When the weather is a bit cooler we have risotto a couple of times each month. When the weather starts to warm up we have it less frequently, but with spring vegetables.  Asparagus is perfect for risotto.

I always use the bones from a roast chicken to make stock which I then freeze, ready to use for risotto.  I’ve been using the same basic recipe for risotto for years but changing the ingredients I add to it.  I’m sure this method would horrify some risotto purists but it works for us so I continue to do it this way.  One day I might branch out and make a different basic risotto, but we all love this one so much I can’t really see the point.

My risotto is basically made with rice and chicken stock, with other stuff added.  The kids’ favourite is leek, chicken and roast pumpkin.  I recently made this version (pictured) with asparagus and fetta.  Peas and prawns are delicious.  There are a million combinations, just think about what pasta ingredients or pizza toppings you like and thrown them in (though less is more… two or three flavour combinations should suffice).  You can cook the meat and vegetables separately beforehand then add them when the rice is almost cooked to reheat them through.

RISOTTO WITH ASPARAGUS & FETTA

At least 4 cups homemade chicken or vegetable stock, simmering on the stove

2 cups Arborio rice

2 leeks, finely sliced (or one brown onion if that’s all you have)

2 garlic cloves, crushed

one bunch of asparagus spears, stalks finely sliced.   If you prefer larger pieces, pre-cook them and set aside.

100g crumbled fetta + extra for garnishing.

60g butter

1 tablespoon olive oil

Heat the stock in a pot on the stove and allow to simmer.  Put the kettle on to boil as well so you have some more hot liquid ready if you need it later.

Heat the olive oil and butter in a heavy based saucepan over medium heat.  Add the leeks and garlic and stir with a wooden spoon until softened.

Add the rice and stir to coat in buttery goodness.  Stir for 1-2 minutes.(You could add a glass of white wine at this point if you like, then keep going with the recipe after the liquid has been absorbed).

Add the stock to the rice about 1 cup at a time, stirring well after each edition.  The heat should be not so high that the liquid quickly bubbles up and evaporates; you want the rice to absorb it.  Aim for what looks like a gentle simmer.

When all the stock has been used up, taste a couple of grains of rice and see if they’re cooked yet.  They should be al dente, with a bit of bite.  If not, add hot water from the kettle half a cup at a time until the rice is cooked.

Add the fetta and stir through to melt.  Taste for seasoning.

Add the asparagus and stir.  Divide onto plates, sprinkle with the remaining fetta and asparagus spear tops if you’ve got them set aside.  Drizzle with a little olive oil if you like.