To Risotto and beyond

Pearls of Arborio transform,
Like shifting sands,
Soaked with stock.
Twirled by hands and
Simmered simply.
Spooned gently, energy giving
And cooked with love. . . . .
Ah risotto. The Italians,  patriots of romance, fine food extraordinaires and beautiful people, bring a dish that is chameleon like, in essence. Risotto’s many guises are too many to name, my favourite versions include porcini mushrooms with  truffle, unctuousness personified, and then simply, Parmesan with sweet red peppers.
Christmas is soon upon us. A chance meeting got me thinking, hold that thought, is anything chance?
The words shared can be summarised in three, “WAIT,” – “BE PATIENT.”
Now we’re not talking life-changing decisions here. We’re talking when to put up the Christmas tree? When is the right time? Well, it’s going to be different for us all, if you have children then Christmas comes early, if not?
 I have a request, compare Christmas preparations to a special Sunday roast, where your favourite people will be present, the best presents! Imagine you’re roasting a joint in the oven, if you start too early you’re left with dry meat, to late and stress sinks her slippery grip tightly around the temples. We definitely don’t want that. I guess trust that the right time will become clear.
One question I’m often asked, what to do with Turkey leftovers? Traditionally sandwiches are the obvious solution – though cold and often dry, despite copious amounts of mayo, sandwiches are hard to make with love! Risotto however, wahoo, there’s a delight!
Creamiliciously good, paired with sweet, sweet corn, and a bejeweled bowl of beauty awaits, all golden and white, totally festive and unbelievably simple to make. No stock cube required either!

Special tip – Smile while you stir your risotto! I promise it will taste better while also setting off an emotional chain reaction of positivity. This blog isn’t called Feeling Food for nothing!! ;-)) Oh, and run these pearls of loveliness under fresh running water in a sieve. It makes a difference.

Sending you warm weekend hugs.
Cooked Turkey meet, 300g shredded
corncob, 4
Onion 1, finely chopped
Olive oil, 2 tbsp
Spring onions 1 bunch finely chopped
Arborio rice, 400g
White wine vinegar, 2 tbsp
Flat leaf parsley, 1 bunch roughly chopped
Celery salt, 1 tsp (this is a magical ingredient)
Butter, 25g
Black pepper, a generous scratch
Parmesan, freshly grated 3 tbsp
Try slicing husks in a pot to avoid flying kernels!

CAREFULLY slice husks away from the cob.

As shown in photo above.

POUR 2 litres of water into a large pot, along with cobs and onions, leave the kernels to one side.
BRING to the boil, then simmer for 20 minutes.
ADD husks and season generously, simmer for a further five minutes.
STRAIN liquid, reserving the stock.
I place another pot in the sink with a colander over the top, keep the kernels and strained onions to use later .
TAKE care it’s very hot.
Now for the risotto… the step above gives you the most delicious base stock, which I believe is the key to an unforgettable risotto.
HEAT a large pan for a minute and pour in olive oil.
STIR in onion and fry briefly, before adding vinegar/ wine.
POUR in the rice and give a good stir.
LADLE one spoon of the stock into the rice and stir until absorbed.
REPEAT this process, smiling all the while!
MANY happy thoughts later, 20 minutes to be exact, add the cooked turkey, corn kernels, parsley, butter, celery salt, pepper and Parmesan.
MOMENTS later, having given a few more special stirs to heat everything through, serve lovingly and enjoy the special times to come.

3 thoughts on “To Risotto and beyond

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