Tuesday, 22 May 2012

Risotto

We don't make this often enough.

We use Delia's recpe for oven baked risotto, which eliminates the need for constantly adding a ladleful of stock, stirring, then another ladleful, etc.

Every time I make it, I wonder why we don't make it more often.


Yesterday I made it to use up some ham.  I remembered to defrost some home made chicken stock,  and this made it a really deeply flavoured risotto.  

http://www.deliaonline.com/recipes/cuisine/european/italian/oven-baked-risotto-carbonara.html   When we want to add something additional (like leftover chicken or ham), we cut it up small, and then stir it in for the final 5 minutes of cooking.

I must make this more often.

1 comment:

Followers