Making Risotto

I have been making risotto much more often now, as you might expect, the more you cook it, the easier it is and also becomes less daunting. What I like about risotto is how easy it is to add different flavours and make something different each time. The key of course is to use the right kind of rice; I have started to experiment with different kinds of risotto rice. As well as the usual suspect, arborio, I have also been using carnaroli. The end results are very similar, the creamy consistency is what makes a risotto a risotto.

The process I use is as follows.

In a large frying pan, place some olive oil. Then add some finely chopped onion.

Soften the onions.

Bring up the heat.

Add the risotto rice and ensure that the rice is coated in the oil
and mixed in with the onion.

Now add some stock. I either use chicken stock or vegetable stock. If it’s in the fridge I also occassionally use some white wine.

Keep topping up with stock to ensure that the rice doesn’t dry out.

Stir on a regular basis. This will help create a creamy texture.

Once the rice is virtually cooked, add a large handful of grated parmesan and some freshly ground black pepper.

Serve.

For flavours I will either add the ingredients in with the onions, or cook them separately. With some ingredients such as mushrooms I may do both!

Lemon and Rocket Risotto

I am going through a risotto phase at the moment.

This is my original lemon risotto recipe.

Lemon and Rocket Risotto

In a large frying pan, place some olive oil and butter. Then add some finely chopped onion and the zest of two lemons.

Soften the onions.

Bring up the heat.

Add the risotto rice and ensure that the rice is coated in the oil and butter.

Add a splash of white wine.

Now add some chicken stock.

Keep topping up with stock to ensure that the rice doesn’t dry out.

Once the rice is virtually cooked, add the juice of the lemons, a large handful of grated parmesan, some roughly chopped rocket and some freshly ground black pepper.

Serve, garnish with a few slices of lemon.

Paella

Tonight I cooked (my version of) paella.

In a large frying pan, add some olive oil and butter.

Soften some onion (I used a normal and a red onion) and some red pepper. I also added some lemon zest.

Arborio Risotto RiceAdd some arborio risotto rice.

Ensure that the rice is coated in the oil, butter, onion and peppers.

At this point add some white wine, however I didn’t do this as I had no white wine.

Add some saffron, this will add colour and flavour.

Now add some chicken stock to cover the rice.

Stir.

As the rice cooks, add more chicken stock to ensure that it doesn’t dry out. The rice will take about fifteen to twenty minutes to cook.

A few minutes before serving, add the raw prawns and squid. They will cook quite quickly in the hot pan.

Before serving add the cooked lobster and wedges of lemon.

Obviously you could use alternative ingredients, such as chicken or mussels. I used lobster as I had got one from a local supermarket for just £2.99, it’s normally a lot more expensive!