Prep Time 10 minutes - Total Time 40 minutes - Serves 2
Risotto is such a simple dish that carries flavour so well and like pizzas, I think less is more. Just a couple of good quality ingredients and you will have a fantastic meal.
Give me a big bowl of risotto, some beautiful bread and a glass of wine and I’m a happy boy.
(You will also find this recipe on page 90 of my book Richard’s Family Favourites click here)
Ingredients
150 g risotto rice such as Arborio.
1 small onion, finely diced.
1 garlic cloves, chopped.
Half a small stick of celery, finely sliced.
2 roasted red peppers, from a jar.
500 ml of chicken or veg stock.
1 small glass of white wine.
25 g of Parmesan, grated.
250 g vine cherry tomatoes.
1 tsp dried oregano.
2 knobs of butter.
3 tbsps of olive oil.
1 tbsp of balsamic vinegar.
Pesto.
Method
First get the stock on over a medium heat. Then into a separate pan add a the 2 tbsp of olive oil and 1 knob of butter. Add the onions, garlic, celery, and season. Slowly fry the veg for 7-10 minutes or till soft.
While the veg is softening take the peppers and pop them into a food blender and whiz to a purée.
Turn up the heat to high and add the rice. Make sure you keep stirring and after a minute or so the rice will start to go a little translucent. At that point, it’s time to add the wine. Keep stirring until the wine has almost gone.
Reduce the heat to low and add the pepper purée and cookout for a couple of minutes or so. Now it’s time to add your first ladle of stock. Only add one ladle at a time and continue stirring allowing the rice to absorb the stock before adding the next one. This will take around 20 minutes to cook, you want the rice to have a very slight bite to it, or of course if you prefer the rice more well done just keep cooking and adding the stock. You may need a little more or little less stock so just keep checking the rice; if you run out of stock and need more just add boiling water.
While the rice is cooking place the cherry tomatoes in a roasting tray and sprinkle with the oregano, the remaining 2 tbsp of olive oil and the balsamic vinegar, season and roast at 200℃ for 10 minutes.
To finish the risotto take the pan off the heat, add the last knob of butter, Parmesan mix well and allow to just sit there for a minute. Check for seasoning and pop the roasted cherry tomatoes on top along with a good dollop of pesto.
A good risotto should oozy like lava on the plate so if it’s a bit stodgy add a little stock or water to the pan to loosen it up.
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