Ravishing Risotto (Recipe by Annabel Karmel)
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To make a traditional risotto is very time-consuming as the liquid is added to the rice about four times during the cooking period. Anyone with children to look after will know that cooking something which involves a lot of attention and precise timing can quickly result in a very burnt saucepan. With this recipe the liquid is added all at once and the rice can be left to simmer in a covered saucepan for 40 minutes quite happily. You can add all kinds of vegetables to this basic risotto – just lightly sauté leeks, mushrooms, red peppers, courgettes or your child’s favourite vegetable and add with the Parmesan.
Ingredients:
- 1 large onion, peeled and finely chopped
- 40g butter or margarine
- 225g brown rice
- 1.2 litres chicken or vegetable stock
- 175g frozen peas
- 65g freshly grated Parmesan cheese
- ¼ teaspoon freshly grated nutmeg
- Freshly ground black pepper
Sauté the onion in the butter or margarine over a medium heat in a heavy-bottomed casserole until soft (about five minutes). Rinse the rice thoroughly under cold running water, add to the onion and stir with a wooden spoon until well-coated with butter. Pour over the chicken or vegetable stock, bring to the boil, then cover and leave to simmer over a low heat for about 45 minutes (check from time to time and extra stock if necessary). Add the frozen peas five minutes before the end. At the end of the cooking time there will still be some liquid left in the rice. Add the Parmesan, nutmeg and a little pepper and stir very well for a couple of minutes. If left to stand the excess liquid will soon be absorbed by the warm rice. Sprinkle with extra Parmesan if desired. Makes five portions.