Sunday, 7 January 2018

Roasted Veg Risotto

My very first signature dish, at the age of 8, was something we called "risotto" but was in fact, looking back, a rather embarrassing affair of mixing tomato paste and canned frankfurters, mushrooms, peas into cooked rice. When I got back into cooking as an adult, it never occured to me to attempt it again, just like it would never occur to me to eat pasta with ketchup again (ugh!)
Last summer, I visited my brother and sister-in-law, and offered to cook for them. Was there anything particular they would like? To my amazement, his answer was, "There's that risotto you used to make..."
This recipe, then, is a grown-up version of that childhood favourite. A few notes:
- I made this recipe both with risotto (arborio) rice, the "proper" way, and with basmati rice. To my taste, the difference was not worth making a fuss about, and it tastes just as good. Therefore, if you don't fancy standing over the stove stirring for 20 minutes, then use regular rice and in step 6 just pour all the stock in there, cover and let absorb.
- The wine gives a real depth to the taste, but if you object to it, replace with more vegetable stock.
- Omit the optional chorizo to make this dish vegetarian. Omit the parmesan to make it dairy-free and vegan.


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