Welcome to the Workshop

Welcome to the Workshop

Wednesday, December 21, 2011

In Search Of Cooking...

Well, it's time for another recipe. It's been a mad week, as it always is just before Christmas, so I decided to go with ingredients I have on hand. The recipe which best fit last night's fridge contents was Broccoli and Lemon Risotto.
I'm certainly NOT the Queen of Risotto, tending to opt for the lazier rice-cooker option I used to have down patt. But a new country means a new type of rice cooker and that recipe just doesn't fly anymore. Sniff.
This recipe wasn't quite right, IMO, so here is how I would cook it next time...

Broccoli and Lemon Risotto
Ingredients

6 cups vegetable stock (the recipe called for 4 cups but this was nowhere near enough, guess it depends upon your rice?)
1 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed (chopped mine, keep forgetting to buy a garlic crusher)
1 1/2 cups Arborio rice
1 cup dry white wine
125g broccoli florets
1/2 bunch fresh parsley, chopped (didn't have any parsley and couldn't find it in the shops either)
finely grated zest and juice of half a lemon (chopped my lemon peel as i keep forgetting to buy any type of grater, let alone a zester!)
freshly grated parmesan to taste (this wasn't in the original recipe, but i don't think risotto tastes right without it. however we had to use cheddar because of the whole grater issue, bought one today!)
freshly ground black pepper




1. Place stock in a saucepan and bring to a boil. Leave simmering. In a large skillet, heat oil over medium heat, add onions and garlic. Cook, stirring, until translucent, about 2 mins.




2. Stir in rice. Cook for 1 minute. Add wine. Cook, stirring, until liquid is absorbed. Add 1 ladle of stock and cook, stirring occasionally until liquid is absorbed. Continue until all the stock is used and the rice is tender (this is where i needed more liquid). Add broccoli 2-3 minutes before end of cooking time.

3. Stir in parsley (if you have it), lemon zest and juice and pepper to taste. Remove from heat. Stand for 3 minutes then serve. I certainly think this recipe needed parmesan as well!




So, there you have it. A perfectly respectable first attempt at 'real' risotto. I will continue to try other risotto recipes until I land on a favourite. I hear the Jamie Oliver one is pretty good.




Daddy kindly kept Poppet busy whilst I was cooking. This meant I could enjoy a glass of wine and listen to the latest 'Wittertainment' podcast. If you're not familiar with it and you like a good movie review radio show, click here to download it. You won't be disappointed.
Tonight is hotdogs a la Daddy. I'm off to yoga.
Hope your Christmas prep is going ok. Feel free to tell me about your favourite risotto recipe if you have time!


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