Monday nights are for making rich, rib-sticking risotto, using up the
lovely fresh chicken stock I made on a Sunday from the roast chicken & whipping up a lazy dinner. Most people think risotto is fiddly, difficult & a bit boring (it depends what you put into it, as with most things in life!).
For me, risotto is a versatile & comforting food – once you master the basic recipe, you can add a variety of flavoursome ingredients & toppings. Mine is just chopped celery, smoked pancetta pieces (streaky bacon works really well), chopped spring onions, fried in a tablespoon of extra virgin olive oil. Then I add a couple of heaped handfuls of Arborio rice (you can use Carnaroli if you like), coating the grains well in the oil, then add a good glug of dry white wine (always use the wine you would drink & absolutely never anything marked “cooking wine”!) & a ladle of hot, fresh chicken stock from a pan warming on the stove. Give it a good stir & once the fragrant liquid has been absorbed by the rice, add another ladleful & repeat. It takes about 20 minutes to cook – just give it a taste & the rice should be al dente (yes, like pasta). Then turn off the heat, add a generous grating of Parmesan or Grana Padana cheese (I like to mix the two, because I’m a bit of a rebel when it comes to cheese), a couple of small chunks of butter dotted around the pan & cover. Give it five minutes to rest, then slowly stir in the puddles of butter & melted cheese, spoon onto a plate & eat! That’s it – no fuss, just a bit of chopping & stirring.
Due to my lack of portion control, there are always plenty of leftovers & that’s great for lunches, but
there are other options! Like scooping little heaps of cold risotto into balls, rolling them around in a little flour, egg & some breadcrumbs. After that, gently shallow frying them until crispy & golden (actually, very shallow because it’s easier & you don’t need that much oil, just keep moving them about). Put them on kitchen paper to dry the excess oil & then perch them on some watercress salad. Give them a little drizzle of beautiful, dark balsamic vinegar, a squeeze of lemon juice & a dusting of black pepper. My homemade tomato sauce goes very well with these – the richness of the risotto is cut by the sweet, but tart tomato.
So stop throwing away that chicken carcass – make yourself some stock & rustle up a risotto! A x