A Simple Spring Risotto

While risotto is nice with a load of different things thrown into it, red pepper, butternut squash, bacon and goat’s cheese being a favourite over-pimped version of mine, there is something even better about a plain, simple version, made with good cheese and just one, or even no vegetables added. Obv I’m not laying claim to some ground-breaking culinary news or anything, I’m simply reiterating what the Italians have been banging on about forever.

I got some pretty immense cheese at Blackheath farmer’s market this weekend called Fiery Fred’s Crazy Cheddar (that you can buy here, good ol’ internet) which is matured for such a long time it tastes almost blue, whilst retaining a proper Cheddar taste. Being the star of a simple risotto seemed like a pretty good use for it, and stirred into the creamy rice with some finely sliced flat beans and spring onion did indeed make for a delicious spring dinner.

It would  have been even better if I’d splashed a bit of white wine or vermouth into the rice before adding stock, but I didn’t have any so a little grating of Embriago just about gave it the booze flavour it needed.

Recipe after the jump…

Ingredients – serves 2

100g of risotto rice

500mls of hot chicken/vegetable stock

2cm wide slice (probs about 50g – it’s strong shit, you don’t need much) of Fiery Fred’s or other strong cheddar

1 handful of finely sliced flat beans

1 spring onion, finely sliced

1/2 a white onion, finely sliced

1 clove of garlic, crushed

1 teaspoon of butter

a splash of white wine

a drizzle of extra virgin olive oil

black pepper

Directions

Melt the butter in a frying pan and slowly fry the onion and garlic until soft and translucent. Add the rice and stir for a couple of mins.

Splash in about half a glass of wine and allow to bubble fiercely for a minute to burn of the alcohol. Add the stock a ladle at a time, allowing each to absorb before adding the next, until rice is tender. For a clearer explanation of the whole stock to rice shebang, check out this video.

Before the last couple of ladles full are absorbed, add the sliced beans and spring onion.

When rice is tender, turn off the heat, season with pepper (stock will have already made it salty) and stir in the cheese until melted.

Divide between bowls, drizzle with olive oil and serve.

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4 Responses to “A Simple Spring Risotto”

  1. lisandtonyblog Says:

    sounds wonderful! my own version of much loved rissotto is made with beetroot…rich beautiful reds…thanks

  2. Full Beard Says:

    Looks very tasty, though it leaves me feeling a little peeved that an extra large portion wasn’t made for me to fill my face with when I got home 😐

  3. Judith Says:

    We are so glad that you liked our fiery freds crazy cheddar. The reason it is so strong is because it has matured for up to 2 years.

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