Carrot risotto
I have somehow managed to have this blog for about six months without a food section. No more: to rectify that, and because I’m feeling in a peculiarly wintery mood today, here is one of my favourite recipes for this time of year.
- A cup of risotto rice
- Two large carrots
- About two pints of stock (probably chicken or vegetable would be best)
- A large clove of garlic
- A generous teaspoon of five-spice powder
- Two bay leaves
- A large knob of butter
- Olive oil
- Parmesan
Chop the carrots into fairly small pieces, or grate them. Fry the carrots slowly in the olive oil until slightly browned. Add the garlic and continue frying. Add the rice and stir to coat with the oil. Put in the five-spice powder and bay leaves, and salt (depending on how salty your stock is). Add stock a ladle-full at a time, stiring continuously in the approved manner. When the rice is cooked (you might not need all two pints of stock. Or you might need to add some more water), add a final ladle full of stock, the parmesan (lots of it) and the butter, stir, cover and leave for a few minutes until the stock is absorbed.
Add the black pepper and serve, either on its own, or with some form of stew, probably involving chicken livers, allspice and oranges. Other good winter risottos are pea and taleggio or leek, sausage and tarragon. I once made a ‘scottish’ risotto with lamb mince and scottish cheddar, which was surprisingly nice, served with a parsnip salad.
Obviously, I wouldn’t recommend actually following my instructions; I’m not Delia Smith. But hopefully this recipe will suggest interesting things for you to cook.
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