Risking A Risotto

In research for this column, I discovered that a main suggestion for the ultimate Valentine's meal, for some reason, was lobster risotto. This provided me with a challenge, as I have never made any sort of risotto, and it is only recently that I have come to appreciate the delicate flavours, the moistness of the creamy rice and the wide variety of ingredients which can be used.

Intrigued, I set about reading everything I could find about making the perfect risotto . . . and learned that it is all about the type of rice, the timing of cooking and the correct amount of liquid, although why anyone would want to be stuck to the stove cooking and stirring on Valentine's night is beyond me.

For risotto, Italian short grained rice, such as Arborio, must be used. Long grain rice does not work, as the grains will stay separate. Some chefs add a little cream to make it richer tasting; however, then it becomes mantecato, instead of risotto. The creaminess should come from the combination of the starch from the rice plus olive oil and perhaps some grated parmesan.

Any liquids will become more intense as they evaporate, so, use only a mild one; i.e. for seafood risottos, use the liquid from cooking the ingredients.  

Also, the liquid must be hot, but not boiling; if it is boiling, the outside of the rice will cook and the stock will evaporate too quickly, leaving the middle of the rice hard. Since the amounts of liquid given in recipes are approximate, do not worry if you have not added it all; on the other hand, if you require additional liquid, just use some hot water.

For my first attempt at risotto, I was not about to waste perfectly good (and expensive) lobster if it failed (I have been known to have had some rice-cooking "nightmares" in the past!)  After deciding on a chicken, bacon and pea risotto, I went to work in my test kitchen.

For two people you will need:

150g bacon, cut into small pieces
150g cooked chicken, cut into small pieces
1 large onion, finely chopped
750 ml hot chicken stock.
(I actually used homemade turkey stock which really added to the flavour)
2 cloves garlic, crushed
240g risotto rice
160ml white wine, warmed
150g frozen peas, thawed
Parmesan, grated
1 tbsp parsley, chopped
4 tbsp olive oil
1 tbsp butter

1. Put the stock into a saucepan and have it gently simmering, ready to use later.

2. Heat two tablespoons of the olive oil in a sauté pan, add the bacon and fry until cooked and remove from the pan and drain on kitchen towel.

3. Add another tablespoon of olive oil and the onion, cook until softened, add the garlic and continue for another minute.

4. Add the last tablespoon of oil and the butter, cook gently until melted. Add the rice and stir until coated with the oil and butter.

5. Add the warm wine, stir and cook gently until nearly all the wine has evaporated.

6. Begin to add the stock, one ladle at a time and let the rice absorb the stock before adding more but do not let the rice dry out. Stir often as this keeps the grains in contact with the broth, prevents it sticking to the pan and helps to produce a creamy risotto. This process takes about 30 to 45 minutes depending on the heat.

7. Halfway through this stage add the chicken, bacon, peas and parsley

8. When cooked, turn off the heat and stir in some Parmesan and salt and pepper to taste.

9. Sprinkle some more Parmesan on top and serve with a salad and crusty bread.

Note: I was so pleased with the way this turned out, next time I will definitely use seafood – maybe even lobster!

COOKING TIPS OF THE MONTH

To get rid of that annoying burnt-on food in pots, pans and crock pots, simply fill the pan with water and place a capful of fabric softener in the water. Allow the pan to soak overnight, and the food will wipe right out.

What to do when you get your eggs mixed up? Spin them! A hard boiled egg will spin smoothly and a raw egg will wobble.

To make your pastry a bit flakier substitute one teaspoon of vinegar for one of cold water called for in the recipe.

To crush garlic with a knife, first lightly chop it, sprinkle on a big pinch of salt (which releases the garlic juices) and then rub the flat of your knife back and forth over it  to make a paste.

ΟΙ ΣΥΜΒΟΥΛΕΣ ΜΑΓΕΙΡΙΚΗΣ
ΤΟΥ ΜΗΝΑ

Για να γλυτώσετε από τα ενοχλητικά υπολείμματα τροφής στα σκεύη οικιακής χρήσης, απλώς να τα γεμίσετε με νερό και ρίξτε μια μεζούρα μαλακτικό. Να τα αφήσετε να μουλιάσουν κατά τη διάρκεια της νύχτας, και η τροφή με το τρίψιμο, θα χαθεί στο λεπτό.

 Τι να κάνετε όταν έχετε ανακατέψει τα αυγά σας; Στριφογυρίστε τα! Ένα αυγό βραστό  θα στριφογυρίσει ήρεμα και ένα ωμό θα κουνηθεί πέρα δώθε.

 Για να κάνετε τη σφολιάτα σας πιο αφράτη αντικαταστήσατε ένα κουταλάκι του γλυκού κρύο νερό με ένα ξύδι όπου το απαιτεί η συνταγή.

Για να θρυμματίσουμε το σκόρδο με ένα μαχαίρι, πρώτα κόψτε το ελαφρά, σκορπίστε πάνω του μια πρέζα αλάτι (ελευθερώνει τους χυμούς του σκόρδου) και μετά πιάνοντας το πλατύ μέρος του μαχαιριού πιέστε πάνω του.