Thursday, 11 April 2013

It Is Risotto O'Clock

Risotto was one of the first things I cooked at home independently. Mum doesn't have the patience for it so I'd only ever had it in restaurants, but it became something of a tradition that when Fraser came to stay, that was what we made. We even had a song (can you guess from the post title?).

In some ways this is an adaptation of a couple of my other recipes - the roasted butternut squash from one and all the leeky goodness from another, but in my opinion this just makes it the best of everything.

Ingredients: (serves 5)
- 1 medium/large butternut squash
- 50g butter
- 1 large onion
- 2 medium leeks
- 4 big cloves garlic
- 375g/15oz arborio rice
- 2 glasses white wine
- 1.5 litres vegetable stock
- between 50g-100g parmesan, to taste
- handful fresh parsley
- generous sprinkle dried rosemary
- salt and pepper, to taste

1. Peel, chop and de-seed the butternut squash (if anyone has a method of doing this that takes less than half an hour then for the love of god please share it), and cut into rough cubes before placing in a baking dish.
2. Drizzle over some olive oil, then add the rosemary, some salt and pepper and one of the cloves of garlic (finely chopped). Give it a good stir and put into the oven at 220°C. You'll need to take it out and stir every 15 minutes or so, but it should take about the same time as the risotto. Awesomeness.

3. Chop the onion and leeks, and add to a large pan or wok along with half the butter. Then, grate the rest of the garlic and add that too. I don't know why but grating releases double the flavour and is sooooo good. Cook for about 10 minutes, 'til it's all soft and lovely and has shrunk down a bit.
4. Add the rice and cook for a couple more minutes, then tip in the wine and simmer. Once that's been absorbed, you can begin to add the stock, a ladle-full at a time, stirring continuously. The whole stock-adding process should take about 45 minutes with this amount.
5. Once all that's done, add the butternut squash (which should be done by then), the parmesan, the parsley and the rest of the butter. Season to taste, serve with plenty of garlic bread and ENJOY.

Also, do this with the leftovers. You're welcome.

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