Always reliable in this house, risotto... I won't lie and say that it's not one of my most regular go-tos for dinner. Over the years, I've mentioned risotto numerous times on the blog, but tonight's was a goodie. I try, every week, to cook at least one meat-free meal (though this one ultimately failed when I used some homemade chicken stock that I had in the 'fridge, oops) and it seems to have paid off because my boys are huge fans of vegetables (although, as I've written before, they fall on most foods as though ravening beasts, so they're possibly not the best examples to give).
Anyway, here's a good recipe for a vegetarian risotto (if you use vegetable stock). Saying that though, frankly, water spiked with a bit more of the same white wine would serve admirably...
large lump of butter4 leeks, halved and sliced
200g chestnut mushrooms, quartered
2 cloves garlic, minced
300g arborio rice
glass of white wine
1 litre hot stock
chopped parsley
grated parmesan
Melt most of the butter in a large, heavy pan. Fry the leeks and mushrooms until soft. Add the garlic and then the rice, stirring well. Pour in the wine and stir well until absorbed. Add the stock a cupful at a time, stirring often and waiting until each batch of stock is absorbed before adding the next. When the rice is tender, stir in the remaining butter, diced, along with the chopped parsley and the parmesan. Stir vigorously and then leave the pan, covered and off the heat, for five minutes or so.
Serve with crisp green salad leaves.
Cath xx
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