Risotto is the perfect dish to use up anything that’s lingering in your fridge. Any vegetable can be added, you can use up cheese leftovers and sprinkle the finished risotto with all kinds of herbs. Be creative and add anything you fancy to my basic risotto recipe.
This recipe was created as part of my “Recipes for Staying Home” show. You can watch the episode here.
This is a recipe from my cookbook ‘Flavours of Home’.
Basic risotto recipe:
½ onion
15g + 20g butter
½ tbsp olive oil
200g risotto rice
100ml white wine
500ml chicken stock
40g parmesan
salt + pepper
For this risotto version:
100g frozen peas
65g sliced chorizo
Serves 2
Peel and finely chop the onion.
Heat 15g butter with the olive oil in a saucepan, fry the onion with a pinch of salt for 5 minutes until soft.
Add the rice and fry for another minute while stirring. Deglaze with the white wine.
Once the risotto rice has absorbed all the wine, add the stock and gradually add the stock to the rice – a ladle at a time, stirring between each addition and only adding more liquid once all the liquid has been absorbed.
While the rice is cooking, cook the peas in salted boiling water for a few minutes until soft. Drain and set aside. Cut the chorizo into small pieces.
Once the risotto is done, add the parmesan, 20g butter and pepper and stir through with the peas and chorizo.
Leftover tip: If you made too much risotto you can make aranchini the next day. Shape the cold risotto into balls (if you have any mozzarella in your fridge you can stick a piece into the centre of each ball). Dip each ball into flour, then into beaten egg, then into breadcrumbs. Deep-fry in oil at 180°C until browned.
Other nice risotto ideas:
– mushrooms + garlic
– Wäinzoossiss sausage
– Saffron + mozzarella
– Shrimps + garlic + leek
