I made this dish last monday and I think its a really versatile dish that can be eaten any day of the week. If youre feeling really unhealthy after a weekend of... well whatever, substitute the butter for olive oil.
Serves 4
Butter (100g)
Large onion (diced)
Fennel (diced)
2 garlic cloves (diced)
Chicken stock (1pint)
Vermouth (about 300ml)
Peas
Ham (parma or other good quality)
1/2 Lemon
Parsley (chopped)
Arborio rice (250g)
Parmesan
Pour the vermouth and chicken stock in a pan and simmer on a low heat for 5-10 mins whilst you prepare the other ingredients.
Heat 3/4 of the butter in a big pan and fry the onion for five minutes over a medium heat. Cook the onion but do not brown.
Next, chuck in the fennel and garlic. Cook for 1 minute.
Pour in the rice and coat with the butter, stir it around for a minute or two so that you gently toast the rice. This is important so the rice has a nice texture later on. Now season as this is when the rice will best pick up the flavour. If the mixture is too dry add the remainding butter. You must stir the rice all the time throughout this recipe to prevent sticking to the pan.
Once the rice is coated pour a ladle of the stock and vermouth into the pan and bring to a fast simmer.
Once it has evaporated pour in another ladle of stock so that it just covers the rice. Simmer.
Continue this process of pouring in stock a ladle at a time once it is evaporated until the rice is cooked but still has a little bite to it (al dente). This will take about 20 minutes. If you run out of stock you can use boiling water... or make some more!
Five minutes from the end chuck in the peas and 1 minute from the end put in the ham. Good quality parma ham is best with a nice smoky flavour.
Once the rice is nearly cooked but still has a little bite take the pot off the heat put a lid on and leave to stand for two minutes. this gets the rice all creamy and luxurious.
To finish: drizzle the juice of half a lemon, chopped parsley, grated parmesan and sprinkle of black pepper. Drink a light medium red with this dish such as a Romy beaujolais or a spanish tempranillo.
Serves 4
Butter (100g)
Large onion (diced)
Fennel (diced)
2 garlic cloves (diced)
Chicken stock (1pint)
Vermouth (about 300ml)
Peas
Ham (parma or other good quality)
1/2 Lemon
Parsley (chopped)
Arborio rice (250g)
Parmesan
Pour the vermouth and chicken stock in a pan and simmer on a low heat for 5-10 mins whilst you prepare the other ingredients.
Heat 3/4 of the butter in a big pan and fry the onion for five minutes over a medium heat. Cook the onion but do not brown.
Next, chuck in the fennel and garlic. Cook for 1 minute.
Pour in the rice and coat with the butter, stir it around for a minute or two so that you gently toast the rice. This is important so the rice has a nice texture later on. Now season as this is when the rice will best pick up the flavour. If the mixture is too dry add the remainding butter. You must stir the rice all the time throughout this recipe to prevent sticking to the pan.
Once the rice is coated pour a ladle of the stock and vermouth into the pan and bring to a fast simmer.
Once it has evaporated pour in another ladle of stock so that it just covers the rice. Simmer.
Continue this process of pouring in stock a ladle at a time once it is evaporated until the rice is cooked but still has a little bite to it (al dente). This will take about 20 minutes. If you run out of stock you can use boiling water... or make some more!
Five minutes from the end chuck in the peas and 1 minute from the end put in the ham. Good quality parma ham is best with a nice smoky flavour.
Once the rice is nearly cooked but still has a little bite take the pot off the heat put a lid on and leave to stand for two minutes. this gets the rice all creamy and luxurious.
To finish: drizzle the juice of half a lemon, chopped parsley, grated parmesan and sprinkle of black pepper. Drink a light medium red with this dish such as a Romy beaujolais or a spanish tempranillo.
No comments:
Post a Comment