Rice - Rough Weather Risotto
Bliss in a bowl bestowed upon you with basic ingredients that warm and soothe away the aches and melancholy induced by the foul ferocious weather of ferrel February.
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Ingredients
- 1 onion finely chopped
- 75 gm unsalted butter
- 400 gm arborio rice
- 1 glass of white wine
- 1.5 litres of chicken stock
- salt and pepper
- A handy hatful of spinach washed and chopped roughly
- 60 gm parmesan cheese grated
- 100 gm toasted pine nuts
Details
servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Fry the onion in half the butter until soft and transparent. I use a large stainless steel sauté pan. Add the rice and stir until the rice is coated with the butter and onions. Add the wine and stir well. After 1 minute stir in a ladleful of stock.. Stir gently then add more stock. Continue like this for about 20 minutes – put some good music on and open a bottle of red to see you through. The rice will become soft and tender but the grains will remain firm – perfect. Season with a grind or two of sea salt and black pepper.
Step 2
Remove from the heat and stir in the rest of the butter, the spinach and the parmesan. Stir thoroughly and cover. Leave it to rest for two minutes, then serve in warmed bowls – top with the toasted pine nuts.
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