Risotto is my ultimate comfort food. Carb heavy and Parmesan heavy… the two best combinations in my opinion!
I always make this after I’ve slow cooked some Gammon as it’s perfect for the leftovers and to use the stock up too!
On this occasion though I used chicken stock as someone (Kieran) disposed of the stock whilst washing up! 🙄 Chicken Stock is fine though and still makes a banging Risotto.
For 2 people you will need
- 80g Risotto Rice
- 80g Peas
- 1 Onion diced
- 8 Mushrooms sliced
- 1ltr Stock
- 1 tsp Lazy Garlic
- 30g Parmesan
First thing I do is sweat the onion for about 10 minutes with a pinch of salt
Add the mushrooms and garlic then fry for a few minutes
Add the Risotto Rice and fry gently for a minute or so, then start adding the stock. I add a ladle at a time and cook on a low heat, stirring whilst cooking
After approximately 15 minutes, add in the Gammon, then continue to add the stock till the Rice is nearly cooked through (you won’t need all the stock!), the best way to tell if it’s nearly done is keep trying it… you want it to have a bite to it or it will just be mushy and stodgy
Hope you enjoy it!