I love risotto. I love making chicken stock. But when a student texts you for an immediate recipe as I always want to encourage their cooking. Especially as risotto is one of the key dishes in any students repertoire. Here's a conversation I had by text last week
Question - how do I make leek & cheese student friendly risotto again ie I'm not standing around making stock from
Chicken bones. I want it I want it now.
My answer -
purists don't hate me -
Make chicken stock with stock cubes & hot water about 4-5
cubes per bag of rice. Put in saucepan & simmer for entire process.
In another pan
Heat olive oil medium fry three cloves crushed garlic stirring, add finely chopped and washed leek. Fry until
Leek is soft about five minutes. Add another dash of oil pour in rice. Cook rice for 4mins stirring while time until it starts to go clear. You can add a slice of butter here and fry rice if you want a creamy flavour.
Add one ladleful of stock at a time stirring & cooking until it is dissolved. Over high heat. keep stirring aways or rice will stick to pan. About 15-17 minutes adding stock & stirring. Rice should have a little vote in the middle when ready. Once done
Take off heat add three cubes butter mix hard into rice (optional) then add preferably grate from wedge of parmesan to taste about a cupful or otherwise one tub of Parmesan cheese fresh pre grated stuff - you may want to add more cheese. Add freshly ground pepper. Enjoy.
So how would you tell a student to make a risotto?
That's it for now ...
Salt & Sparkle = Life Remarkable