Summer Risotto

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I like to make my risotto in a large frying pan. You will need to add the liquid to the rice little by little, waiting to add more until all the liquid has been absorbed and stirring frequently. It usually takes about 30 minutes to prepare, depending on your pan and stove. Stir in a little extra stock if you need to re-heat the risotto. If you have any left over wine, its nice to add. All the alcohol will evaporate in the cooking but it adds a nice flavour. If not you can simply increase the stock instead.
 

Family Recipes - Summer Risotto

 

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Ingredients

900 ml (1 ½ pints) vegetable stock or chicken stock
4 large shallots or one onion, finely chopped
1 garlic clove, crushed
40 g (1 ½ oz) butter
1 tablespoon olive oil
50 g (2 oz) red pepper, chopped
200 g (7 oz) arborio (risotto) rice
75 g (3 oz) courgette, diced
2 medium tomatoes, skinned, de-seeded and chopped (approx. 225 g/8 oz)
4 tablespoons white wine
40 g (1 ½ oz) Parmesan cheese, grated

 

Method:

Bring the stock to the boil and allow to simmer. Heat the oil and butter in a large frying pan and sauté the shallots and garlic for 1 minute.

Add the red pepper and cooked for 5 minutes, stirring occasionally until softened. Add the rice and make sure that it is well coated. Stir for 1 minute.

Add 1 or 2 ladlefuls of hot stock and simmer, stirring, until it has been absorbed, then add another ladleful of stock.

Continue adding the stock a little at a time and simmer until the rice absorbs the liquid before adding more, stirring frequently. After 10 minutes, add the diced courgette and tomato.

After about 8 minutes add the white wine. When all the stock has been added and the rice is cooked (it will probably take about 20 minutes for the rice to cook through), stir in the Parmesan cheese until melted and season to taste.

 

Information:

Makes 4-6 portions