My husband sends me a text on the 16th of every month at 3pm saying 'happy anniversary'. He's much better than me - in fact this month he was double sneaky and got in well before me by sending it in the morning because he was in a meeting in the afternoon.
Even better, he celebrated in the evening by cooking me a risotto. I've heard a lot of people say that risotto is hard to get right but he gets it bang on - unctuous without being gloopy and packed full of flavours. This was a new variation and so delicious I successfully got to eat the rest of his (after I'd finished mine) by shooting his dish longing looks.
Even better, he celebrated in the evening by cooking me a risotto. I've heard a lot of people say that risotto is hard to get right but he gets it bang on - unctuous without being gloopy and packed full of flavours. This was a new variation and so delicious I successfully got to eat the rest of his (after I'd finished mine) by shooting his dish longing looks.
Ingredients:
750ml vegetable stock
70g butter
Half an onion finely chopped
4 rashers of pancetta
Thyme to taste
200g risotto rice
A small glass of marsala
200g frozen broad beans
100g feta, cubed
100g coooked ham hock [Sainsburys]
Generous sprinkle of shaved parmesan
How to make it:
1. Heat the stock in a saucepan.
2. In a seperate saucepan heat a knob of the butter, then add the onion and thyme and fry for about 8 minutes until the onion is soft but not coloured.
3. Add the rice and turn up the heat so that it almost fries. After a minute the rice will look almost translucent. Add the marsala and keep stirring.
4. Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer.
5. Keep adding ladlefuls of stock, stirring constantly and allowing each to be completely absorbed before adding the next.
6. Add the broad beans to the stock when there are still about 4 ladles left. Add with the stock to the rice.
7. Add the ham hock and stir through until the rice is soft but still has a slight bite. Season if needed.
8. At the last minute, lightly stir through the cubed feta and the rest of the butter.
9. When served, top with some rashers of crispy pancetta (see Bruschetta recipe) and the shaved parmesan.
Recipe adapted from Jamie Oliver
1. Heat the stock in a saucepan.
2. In a seperate saucepan heat a knob of the butter, then add the onion and thyme and fry for about 8 minutes until the onion is soft but not coloured.
3. Add the rice and turn up the heat so that it almost fries. After a minute the rice will look almost translucent. Add the marsala and keep stirring.
4. Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer.
5. Keep adding ladlefuls of stock, stirring constantly and allowing each to be completely absorbed before adding the next.
6. Add the broad beans to the stock when there are still about 4 ladles left. Add with the stock to the rice.
7. Add the ham hock and stir through until the rice is soft but still has a slight bite. Season if needed.
8. At the last minute, lightly stir through the cubed feta and the rest of the butter.
9. When served, top with some rashers of crispy pancetta (see Bruschetta recipe) and the shaved parmesan.
Recipe adapted from Jamie Oliver
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