May 22, 2011 § Leave a Comment
I have a theory about risotto which I’m going to share with you, and it’s that people are far more afraid of it than they should be. All this jibber jabber on cookery programmes about ‘The Perfect Risotto’, as if it’s some elusive secret thing that if you don’t get right the sky will fall in… while really, unless you’re expecting the risotto police [or Gordon Ramsay] round for dinner, risotto is a very forgiving and simple thing to make. Risotto purists would probably lambast me for using arborio rice instead of the traditional carnaroli, and indeed serving this as a main course instead of a starter… but hey… that’s a risk I’m willing to take
Once you have the base, there are loads of ingredients that will happily make themselves at home amongst the creamy ricey goodness. My favourite would be chicken and mushroom, but husband wanted to incorporate smoked pancetta into todays dinner in any way he could so I tweaked my usual asparagus and pea risotto, and here’s what I did…..