If you've been reading this blog for more than five minutes, you'll know that Zosia and I have quite a thing for risotto, and we also like playing with recipes. Therefore we have posh risotto, gin risotto, red wine risotto and pink risotto among other things - and this is another new one.
It embodies everything you could want as the weather starts to get colder: it's smokey and warm and comforting, and fills your kitchen with the sweet scent of spice. I'll also be using it in future as a way of getting Zosia round for tea, because it's very odd not living with her this year and I miss her.
Ingredients (serves 6):
- 2 red onions, chopped
- 2 cloves garlic, crushed
- 2tsp dried basil
- 1tbsp smoked paprika
- 400g arborio rice
- 1 ½ tins chopped tomatoes
- 400ml red wine
- 1000ml vegetable stock
- 6 sun-dried tomatoes, chopped
- bunch fresh basil, torn
- salt and pepper
- soft goats cheese, to serve
1. In a large pan or wok, cook the red onion and garlic with a knob of butter for about 8 minutes, until starting to colour. Add the dried basil and paprika and cook for another minute or so before adding the rice.
2. After another minute, add the chopped tomatoes, the red wine and a ladle-full of the stock and stir in. Bring to a simmer, and add more stock as the liquid is absorbed by the rice - this should take about half an hour. Stir it as often as you can.
|Stirring fun: the reunited cookers|
Awesome. Also I should say that term has started again and the current amount of business is unreal. Seriously - yesterday I threw some pasta together and had to put it in a tupperware box to eat while I ran/was on campus. Also I have freshers' flu. So bear with us for a little while, while we find our feet again!