Actually, that’s unfair, because we haven’t had a risotto in ages. But we did last night.
We bought a pack of chicken thighs in Aldi last week. Pete manfully skinned and filleted them on Saturday, and they’ve been stowed in the freezer (yes, for this was just *before* PumpkinGate) for stir fries or whatever; the cats had the skin, with much enjoyment but no gratitude *at all*, and I slung the bones in the baby slow cooker with some water, with a view to soup making. But then, after the Graet Pumpkin War of 2014, soup was already well over-catered, and I couldn’t freeze this stock either.
I reboiled the bones yesterday, and it made a lovely gelatinous stock. Which seemed absolutely ideal for a risotto, especially as there were little shreds of chicken as well. So I strained the bones out, and rinsed them off with boiling water, to get every drop of chickeny goodness from them, and then topped that up to a pint*.
Sliced a leek and a red pepper, and set them to saute off in a little olive oil and butter. Then added 5oz of Arborio rice and stirred it round to coat it, and then started adding the stock bit by bit, stirring all the time. During the process, I discovered that making risotto is yet another thing that doesn’t go with watching Borgen with subtitles; no wonder it’s taking me so long to get through it. I digress.
When about 75% of the stock was added, I seasoned with salt and black pepper, and when all the stock was absorbed, I added half a block of feta cheese and stirred until it was melted.
And I can tell you that, although a bowl of risotto in those quantities (we halved it, obviously) doesn’t look much, it’s plenty, and it was delicious.
*This is one of the few recipes I still cook in imperial – easier to remember the mantra of 1 pint / 5 oz.
Mirrored from Reactive Cooking.