Made a damn tasty risotto today and thought I’d share with you the surprisingly simple process involved. Until a few months ago I imagined risotto to be an impossibly complicated and pretentious meal to prepare and no doubt I am not alone in having this opinion. However, I am here to help everyone see the light!
(NB: measurements- weights and times- quoted here are not 100% reliable as I didn’t actually measure anything when I made this)
1 small celeriac
1l chicken stock
200g rice (I used normal white rice, but splash out on fancy rice if you feel like it)
1/2 red pepper
salt and pepper to taste
1. Top and tail the celeriac, then remove the skin. Dice finely, then sweat over a low heat in the butter for 10 minutes.
2. Add 2/3 – 3/4 of the stock, bring to the boil and then add the rice. Simmer for 10 minutes.
3. While the rice is cooking, roughly chop the leek and then add this and the herbs to the pan. Keep the pan on a low heat until almost all of the liquid has been absorbed.
4. Cut the pepper into strips and then add this and the remaining stock , heating until a thick, creamy consistency is achieved.
5. Serve topped with a little extra pepper and, if you like that kind of thing, a little grated mild cheese.