Though I have bought the Lidl Fritto Misto from their Italy week quite a few times, the reality is that it’s okay, but not good. It’s mainly squid, in a crispy batter.
It can be quite challenging to cook, as some of the pieces are stuck together, making them quite large chunks and these are difficult to cook as they are large. If you try and break them apart then the batter breaks which means the pieces also don’t cook properly.
Having said that, I quite like the taste and texture.
I do quite enjoy the way that Lidl does themed flavour weeks, and I often visit just to see what they have and get a few things.
This week is French week.
I enjoyed the Rosette Air-Dried Salami, so much so, that I went back a day later to get some more, but my local branch had sold out. It was tasty salami.
The Laiterie de la Montagne Tomme de Montagne was a delicious cheese. Soft and mild flavoured, I really liked it.
I also got some Pommes Noisettes from the freezer, these are tastier than the potato pots we get from Tesco. The last time Lidl did a French week, they did some Pommes Rissolées, however this time these were absent from the promotion.
I got a few other things as well and we have had some nice meals with the different things I bought.
Having thought for many years that risotto was a complex dish to cook I now find it one of my go to recipes when we want something tastier than plain rice to go with a meal. Sometimes we just have the risotto.
One of the key ingredients for this is the rice.
For this recipe I used:
250g of Gallo Traditional Risotto Rice
1 clove of garlic
1 red pepper
1/4 of a butternut squash
4 chestnut mushrooms
20g of butter
Dried Italian herbs
Splash of olive oil
1 Knorr Chicken Stock Pot
15g of dried porcini mushrooms (rehydrated)
50g parmesan cheese
Dice the onion, pepper and butternut squash.
Cut the chestnut mushrooms into chunks.
Rehydrate the porcini mushrooms by placing in container and covering in boiling water, and set aside to hydrate. I used some from Lidl.
In a large hot frying pan add the olive oil and the butter. When the butter has melted and is sizzling, add the garlic, diced onion, pepper and butternut squash.
When these are softened add the chestnut mushrooms.
The add the Gallo Traditional Risotto Rice and stir into the mushroom, onion and pepper mixture, until the rice is coated and well stirred in the pan.
Add the Knorr Chicken Stock Pot and water to cover the rice. Stir well.
As the water and stock is absorbed, add more water and continue to stir.
Cook the rice for 16-18 minutes until the rice is soft tender and creamy, but the grains are still firm.
Stir in the chopped rehydrated porcini mushrooms as well as the parmesan cheese and finely chopped parsley.