While I nurse my massive hangover from yesterday’s ‘Caves Ouvertes’, let me tell you about a little risotto from last week. Risotto is one of my favourite things – it’s so incredibly easy and is just about the most comforting dinner ever. To make the risotto below you need just a few things: risotto rice, glass of white wine, chicken stock, few handfuls of peas, onions, garlic, parmesan and some pancetta.
In a heavy pot, brown some onions and garlic with little cubes of pancetta in some olive oil. Throw in a few handfuls of risotto rice (about one and a half per person) and cook the rice for a few minutes until the edges go transparent. Add a glug of white wine ad reduce down. Then, add in some chicken stock and the peas and turn down the heat. Let the rice absorb the stock, adding more as necessary. When the rice is cooked through, take it off the heat and stir in a few mountains of parmesan and a dollop of cream.
Serve it with a few leaves and a drizzle of balsamic vinegar. Nice!
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