Quick Risotto

[inwe-saralonde.livejournal.com]

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.

Comments

[luin77.livejournal.com]

I love a good risotto. I so have to try this one! :)

[inwe-saralonde.livejournal.com]

As I said, I love this one because it's so quick to do. I hope you enjoy it!