You will need;

Risotto rice (Amount depending on how many people you are feeding)

Cooked meat of some sort (Chicken/ham)

Onions

Worcestershire Sauce

Tomato Puree

Garlic Puree

Butter

Parsley

Stock cubes

Garlic

Olive oil

Tomato Sauce

  • Fry your onions off in a little olive oil and some crushed garlic in a large sauce pan
  • Once soft then add your rice, a large knob of butter and a good squeeze of garlic puree
  • Let the butter melt with the rice on a low heat (if you have it on too high the butter will burn and the rice will stick
  • Whilst that is happening, make your stock. Make a pint at a time, depending on how much rice you have and how soft you like the rice.
  • After you have finished adding each pint, check the texture of the rice, if it is to your liking then it is ready – you may even need up to 4 pints of stock.
  • So boil a kettle of water and to a jug add your a stock cube, some Worcestershire Sauce, parsley, tomato puree, tomato sauce (if desired) and some salt and pepper
  • Add the first of your stock, a little at a time to the rice. The key is not to add too much at once or the rice with become stodgy on the outside and will remain hard on the inside.
  • Once the stock you have added has been absorbed, add the next lot.
  • Do this until you have run out of stock and repeat the process until your risotto is the texture you desire
  • Add your cooked meat, whatever it is to your risotto
  • Then add 1/4 of a pint of stock and another knob of butter before you serve, just to make it that little extra bit creamy.

Risotto is an extremely versatile dish and can be made with almost any meat or veg to make it a different meal each time. I often add mushrooms to mine. To make it even more tomatoey, you could add some fresh tomatoes (make sure they are peeled or you will get bits of skin in it) or a can of chopped tomatoes. You could also make a broccoli and cheese risotto using the same recipe and using smoked ham. There aren’t really many things you can’t add to a risotto so have fun experimenting!
Enjoy!

Dee

Share on Facebook

« »