|The red meat on top is panchetta |
- it just looks odd in the picture!
It seems to turn out well with different flavorings - we especially like mushroom or seafood with chili. Its a good use for left over white wine. Serves 4 or 3 hungry people.
50g dried mushrooms or some seafood
1 vegetable stock cube
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g pack chestnut mushrooms, sliced and washed or seafood or vegetables
300g risotto rice,
1 x 175ml glass white wine
Handful parsley leaves, chopped - lovely but not essential
50g Parmesan or grana padano - grated. The dried version would be fine too
- Fry the onion until soft but not brown and set one side
- Coat the rice in olive oil and toast in the warmed pan until its translucent
- Add the wine and leave it to absorb into the rice on a medium heat
- In the meantime soak the dried mushrooms in hot water / steam your vegetables / cook your seafood
- Add the stock cube to the cooking liquor
- Add the cooking liquor to the rice a few ladles at a time and let it absorb - sort of in quarters of the liquid. Keep stirring the rice to encourage it to release the starch.
- When the rice is cooked but firm add the onions and main flavoring and mix and continue to cook until its a consistency you are happy with
- Turn off the heat, sprinkle a little cheese on the top and let sit for a few minutes
- Serve and top with fresh parsely and the grana padano cheese