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.
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.
