Wednesday, December 06, 2006

Risotto Tricolore

This is a simple risotto, with the colours of the italian flag, hence the cheesy name ;-). You can make the base for the risotto with celery, which is more authentic, but i didn't have any last night...The basic risotto recipe is Jamie's but the additions are made up by me!

Feeds 2
500ml chicken or vegetable stock
1 onion
150g risotto rice
oliver oil
10 cherry tomatoes ( I used the baby plum ones)
1 glass of white wine
1/2 packet of watercress, rocket, and spinach salad
a few sprigs thyme
100g taleggio cheese ( you could try brie or camembert)
50g grated parmesan

Make the stock up with boiling water , or heat up ready made stock
Heat the olive oil in a pan. Add the onion, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of pepper and the thyme leaves. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.

While you are doing this, fry the cut in half tomatoes and 1 crushed clove of garlic together until the tomatoes are soft and brown.

Cut up the salad and when the risotto is ready stir in until wilted. Add the tomatoes and taleggio, and stir until you see the taleggio start to melt. Serve in bowls, with the parmesan sprinkled on top...

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