I love risotto, but I haven’t always. Before my first real taste of risotto, I thought it was ‘that stuff those posh people ate’. Now however, I realise it’s just a slightly nicer and more expensive rice. Oh the joys of an inexperienced eater. It was never on our Kwik Save shopping list, that’s for sure.
My first taste of risotto was at my friend Zuzanna’s house one night. She cooked an amazing risotto – although I can’t remember what else was in it, I do however remember washing it down with polish vodka. The smell and the taste was delicious. She told me it was easy to make, I should have listened made some myself soon after… I didn’t.
The second time I had risotto was in Barcelona two years ago. Dan took my for a meal down on the beach near Port Olympic for my birthday. It was pea and ham. I barely said a word through the whole meal, aside from the odd ‘this is delicious’ comment every so often. It was hot, we could hear the sea lapping against the beach and we were in one of the most beautiful cities in the World. It was one of those I’ll-never-forget kinda meals.
After reading through a few recipes, I wondered why I hadn’t been making risotto all my life! I’ve made mushroom, chicken and mushroom and chorizo and everything risotto. Tonight, I though I’d try something different and more colourful. I like my risotto with mushroom, some meat but nothing too heavy and some greens to stop it tasting too heavy… and, I came up with mushroom, courgette and ham risotto. I’d recommend it. From fridge to plate it take about 20 mins to make. Easy!
To make it you’ll need:
- 1 shallot onion
- 1 clove of garlic
- 2-3 chestnut mushrooms
- 2-3 closed cup mushrooms
- 1/2 courgette
- 8 slices of sandwich ham
- 175-200g aborio rice
- 300ml chicken stock
- Pinch of paprika
- Salt and pepper
- Heat up oil in a pan and add chopped onions and crushed garlic. Leave to simmer for 2 minutes on a medium heat.
- Add chopped mushrooms and courgettes, stir and continue to cook on a medium heat for 2-3 minutes.
- Add in your aborio rice, stir and leave for 1 minute. Add your chicken stock and leave to simmer on a medium heat, returning to stir regularly. At this point add your paprika and seasoning.
- Once the water has been absorbed, taste and grain of rice a see if it has cooked/how cooked it is. If it’s not ready, add a cup of boiling water until it has absorbed again. Keep repeating until the rice is nearly cooked through. On the final time you add water, or when it is a few minutes away from being ready to serve, cut your ham into strips and stir into your risotto.
- When all the stock is absorbed, simply serve and enjoy. No fuss.
You can add anything and everything to risotto – what your favourite risotto recipe?
Hayley Jayne xx