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recipecommunity2008-07-26 11:46 pm
Quick Risotto
My first contribution...
I love this recipe in that it’s done in less than half an hour, as it’s not your traditional risotto where you gradually add in the stock. This is taken from a book called ‘Risotto’, by Christine Ingram, and is the exact recipe, but I make the following changes to give it my personal twist: Instead of chicken stock, I use salt-reduced vegetable. The other thing I do is that I substitute the mozzarella for grated vintage cheddar cheese – and I *love* lots of cheese, so I end up putting in more than the recipe says (I have also used blue cheese instead of mozzarella, but I do go easy with that one). I’m also not a fan of adding extra salt; I find with all the cheese (especially parmesan) that there is already enough, but I do add pepper. Another thing that I have done is added in some cooked vegetables.
Quick Risotto
275g/10oz/1½ cups risotto rice
1 litre/1¾ pints/4 cups simmering chicken stock
115g/4oz/1 cup mozzarella cheese, cut into small cubes
2 egg yolks
30ml/2 tbsp freshly grated parmesan cheese
75g/3oz cooked ham, cut into small cubes
30ml/2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Freshly grated parmesan cheese to serve
Put the rice in a saucepan. Pour in the stock, bring to the boil and then cover and simmer for about 18-20 minutes until the rice is tender.
Remove the pan from the heat and quickly stir in the mozzarella, egg yolks, parmesan, ham and parsley. Season well with salt and pepper.
Cover the pan and stand for 2-3 minutes to allow the cheese to melt, then stir again. Pile into warmed serving bowls and serve immediately with extra parmesan cheese.
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