A simple meal that will appeal to younger diners.
- 300 g arborio rice
- 500 ml good quality stock, keep heated on the hob
- 50 g butter
- 4 finely chopped shallots
- dash white wine
- parmesan (grated)
- blue cheese (crumbled)
- 200 g purple sprouting broccoli
- olive oil
- Melt butter in a heavy based frying pan.
- Cook off the shallots over a medium heat, do not colour.
- Add Arborio rice (roughly one hand full of per person).
- Stir for a minute, allowing the rice to absorb the flavour from the shallots.
- Add a ladle of heated stock stirring constantly.
- Add a dash of wine for flavour.
- As the rice cooks it will absorb the stock.
- Add heated stock a ladle at a time. As the stock evaporates and is absorbed by the rice add the next ladle of stock.
- Continue this for about 20 minutes; it may take 25 minutes.
- When the risotto is cooked, take it off the heat and stir some grated parmesan through the risotto.
- Drizzle a little oil over the risotto. Richard uses Rapeseed oil.
- Purple sprouting broccoli: In another pan have boiling salted water rolling over. Add the sprouting broccoli to the pan for a couple of minutes until cooked. The broccoli should have a little bite in it. Do not overcook!
- To serve: When serving crumble some blue cheese on top of the risotto, lay the cooked purple sprouting broccoli on top of the risotto and blue cheese. For a finishing touch grate a little more parmesan over the top!
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips