I LOVE risottos. They're so versatile, tasty and most of all gluten free! You can make them vegetarian, vegan or a meat feast, whatever floats your boat. The main thing you need to check when making a risotto for a coeliac is to ensure the stock cubes are gluten free. The main ones I use are by Kallo and you can buy them from most health food shops and supermarkets.
I get mine from Sainsburys – see picture below.
I get mine from Sainsburys – see picture below.
This particular risotto is a favourite of mine. Perhaps not the healthiest, but certainly packed with lots of yummy goodness! The principle for cooking will be the same, so substitute any ingredients you fancy. This recipe should feed 4 people and you will need 2 pans: 1 for stock and 1 frying pan.
Risotto rice (1 box for 4 people)
Celery (few sticks)
4 Red or white onions
Unsalted butter
2 stock cubes (pick your fav flavour, for meat risottos I tend to use chicken)
1x pack bacon
1x pack chestnut mushrooms (or whatever is on offer!)
Blue cheese (Stilton, St Agur, Gorgonzola etc)
White wine (optional)
Boil the kettle & crumble 2 stock cubes into a pan. Keep on a low heat throughout cooking. Start chopping the celery and onions and brown them in the frying pan. Meanwhile chop the mushrooms and add to the onions when brown. After a few mins chop up the bacon and fry until cooked. Once everything is browned nicely, make a well in the middle and add a knob of butter. When the butter has melted pour in the risotto rice in and stir (if adding wine to the mix, add one glass now and wait for it to reduce before adding the stock). Once mixed add enough stock to the main pan to cover the rice. Keep on a medium heat and let it bubble away, stir occasionally. Once the first lot of stock has been absorbed, add some more to cover it again. Keep stirring. Once absorbed try the rice to check the consistency, if it’s soft enough then it’s ready to serve, alternatively if chewy then add more stock until absorbed and it should be done. At this point if it needs any seasoning (salt, pepper, chilli, italian herbs etc) pop them in now. Turn off the heat and flake in some blue cheese and stir it through, serve and enjoy!
Celery (few sticks)
4 Red or white onions
Unsalted butter
2 stock cubes (pick your fav flavour, for meat risottos I tend to use chicken)
1x pack bacon
1x pack chestnut mushrooms (or whatever is on offer!)
Blue cheese (Stilton, St Agur, Gorgonzola etc)
White wine (optional)
Boil the kettle & crumble 2 stock cubes into a pan. Keep on a low heat throughout cooking. Start chopping the celery and onions and brown them in the frying pan. Meanwhile chop the mushrooms and add to the onions when brown. After a few mins chop up the bacon and fry until cooked. Once everything is browned nicely, make a well in the middle and add a knob of butter. When the butter has melted pour in the risotto rice in and stir (if adding wine to the mix, add one glass now and wait for it to reduce before adding the stock). Once mixed add enough stock to the main pan to cover the rice. Keep on a medium heat and let it bubble away, stir occasionally. Once the first lot of stock has been absorbed, add some more to cover it again. Keep stirring. Once absorbed try the rice to check the consistency, if it’s soft enough then it’s ready to serve, alternatively if chewy then add more stock until absorbed and it should be done. At this point if it needs any seasoning (salt, pepper, chilli, italian herbs etc) pop them in now. Turn off the heat and flake in some blue cheese and stir it through, serve and enjoy!
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