Another Monday has come and this time it’s November’s first (not sure how that happened) and another simple supper beckons.
Risotto is one of those quintessential comfort suppers. Moreish, comforting and completely adaptable to what you have on hand.
This time I had some Gubbeen chorizo and some gorgeous tomatoes lurking in the fridge. A little fresh basil & parmesan, both of which tend to be staples on my shopping list. Pretty useful ingredients if you ask me & alongside some Arbutus sourdough stashed in my freezer, I’m pretty set come doomsday.
(As an aside have you seen the baby sourdoughs that Arbutus are doing these days? Just the right size for 1 or 2 person households and only €1.50! One fiddy!! Go get one…)
So back to the risotto, I roasted the tomatoes whole with a little olive oil, a splash of balsamic, s & p. Oven 180 for 15 mins.
Slice 1 whole chorizo into thick or thin slices. However you like it. Fry in dry pan over a medium heat until it crisps a little & releases its oil. Remove with slotted spoon leaving oil.
Boil the kettle and make up 1L of veg stock. Put into a pan and keep hot on a low heat. I like the Marigold bouillon stock that comes in the big tub. You can buy it in any good health food shop. Saves me wondering whether or not I have stock cubes in the house. Or make your own by all means and shame the rest of us mere mortals.
Add 1 finely chopped onion to chorizo oil in pan. Season and fry until soft and translucent. Add 1 cup risotto rice and stir well to coat the grains in oil. Add 1/2 glass of white wine. Rose would also do.
Stir until liquid has been absorbed. Add 1 ladleful of hot stock to rice and again stir until absorbed. Keep adding ladlefuls of stock and stirring between until the grains of rice become tender but not mushy. Be gentle stirring it. Risotto will always look wetter in the pan than it will be on the plate.
Add back in the chorizo and the tomatoes together with any juices from roasting them.
Add a grating of parmesan, a spoonful of mascarpone if you want to be indulgent and some shredded basil. Leave the risotto to sit for 5 mins before plating up.
Et voila. A hug in a bowl.