August 4, 2015 — Italian
‘…anything’s possible. I bet it’s pretty tasty too.’
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16 violetta artichokes or two small jars of preserved artichokes or two tins of artichoke hearts.
400g Vialone Nano rice – or Carnaroli or Arborio
1 litre chicken stock – or vegetable stock (v)
1 large onion chopped finely
1 stick of celery chopped very finely
125ml white wine
Small handful grated Parmesan cheese
25g extra butter – cold
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The ebbs and flows of a larder…
There are always a few simple, unstressed meals put together from what is available in the kitchen and fridge during the week. I have leftover artichokes from the artichoke pasta I made the other night. This was deliberate – I knew I might use them in a frittata or risotto. Mrs WDC has several bean plants in pots around the garden. Each evening a pile of fresh beans appear on the kitchen counter; and each evening the pile disappears into my cooking. The beans are incredibly tender and compliment the artichokes.
The basic principle of flavouring risotto…
Making this risotto follows the same methodology. The critical factor is judging when to put ingredients into the rice and whether to pre-cook the ingredients before putting into the rice. If they are pre-cooked and put in too early they might break-up from the vigorous stirring; or if pre-cooked and added too late, they may not lend any flavour to the rice. Conversely, if they are uncooked and added too late they may not cook through. Pre-cooking will be safer, but if possible try using some part of the ingredient to flavour the stock, such as the base of asparagus spears for asparagus risotto. With this risotto, I had the tomato sauce the artichokes were cooked in, which I added to the stock. I precooked the beans in the stock – set them aside and then added them to the risotto toward the end of cooking. Always hold back some part of the main ingredient to add to the risotto as a garnish.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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