Monday, 5 March 2012

A very british risotto

Ricey stuff was the plea - so ricey stuff was found.  but I tried to up its ante a bit.  We didn't have anything exotic in the fridge - it's not asparagus season after all - so - "a very british risotto" came to be.  I used olive oil - it could have easily been rape seed oil.  I used italian wine, because it was open - it could have been from the UK, or even cider if you had some.  But, is there any rice grown in the UK?  I don't know of any - I suppose you could use barley to make it totally domestic, but I had rice in the cupboard so used that.  However, the other ingredients - leek, celery, bacon, mushrooms, peas and cheese were all sourced locally. So - sauteed chopped leeks and celery for about 5 minutes in olive oil - stirring to prevent sticking.  When a bit soft add rice and turn until every grain is covered in a film of oil.  Add a glass of white wine.  Then stir in 2 good handfuls of chopped mushrooms and a handful (4 decent rashers) of chopped bacon - add some mixed herbs.  When wine has almost all been incorporated add a cup of chicken stock.  The risotto will probably take about 2 pints of stock in about 5 stages - keep stirring, let it absorb and taste.  Season and taste as you go through - I added a teaspoon or so of mushroom ketchup (available in Sainsbugs and other supermarkets) - but you could add marmite,  and salt and pepper - add good handful of frozen peas.  When the rice is just soft (no chalky bite, but not soggy) take it off the heat and stir in a handful of grated cheddar.  Leave to sit for 5 minutes.  Serve with grated cheddar on top.  Victim gave it 12/10 .. after STEALING mine when I went to get seconds.

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