Well, if my last entry gave the impression that I am perhaps a distinctly less than accomplished cook, then please let me put that notion to rest with a run down of my best risotto recipes (my personal speciality).
Basically each of the below variants starts off with the same base (quantities serve 2):
Olive oil
1 small onion
1 garlic clove
2 glasses white wine
4oz (100g) arborio rice
Hot water
Heat the oil in a large pan and sauté the onion and garlic till tender. Add in the risotto rice and stir, then add the first glass of white wine to the pan. At this point commence personal consumption of second glass. Once the wine has been absorbed, start adding hot water bit by bit, stirring constantly until the water is absorbed each time. Continue until the rice is soft and tender and your arm is aching. Turn off the heat and add the additional ingredients as below:
Butternut Squash and Goat’s Cheese Risotto
On his last visit to the UK, Mr K was instructed on pain of pain to bring back a butternut squash (occasionally available in Tescos here, but not lately). While the risotto was cooking, I sautéed half the squash in butter with a handful of fresh thyme. Once the risotto base was ready, I basically just added the tender squash to the risotto, threw in a handful of soft goat’s cheese and pancetta, and served topped with parmesan and pine nuts (or at least would have done if I could have found any in Albert that day). Seriously yum.
Pesto and Goat’s Cheese Risotto
This is basically a variant of the similar pasta dish of the last entry. Basically it is just a case of bunging in a bunch of soft goat’s cheese and sun-dried tomatoes to the risotto at the last minute, stirring, and again serving topped with parmesan and pine nuts. Couldn’t be easier...
Salmon and Goat’s Cheese Risotto
Yes I know, I do put goat’s cheese in pretty much everything – it’s just that I really, really like it. For this risotto, I baked a large salmon fillet in tin foil in the oven for 20 minutes, then mashed it into the finished risotto with a handful of soft goat’s cheese. I also added a bit of stock and leek to the risotto while cooking for flavor. Serve with parmesan, pine nuts etc… I know it does look a bit suspiciously vomit-like this time, but trust me - it tastes nicer than it looks!
Mr K now declares himself officially sick of being used as a risotto guinea pig for blogging purposes, so next time I think it’s definitely his turn to cook (spag bog or chilli con carne it is then... ;-)) ).
looks delightful!
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