I find risottos very comforting and really easy to make. They are a good, cheap source of carbohydrate and you can flavour them with almost anything from vegetables to shellfish.
Ingredients
- 00g / 1lb 2oz fresh broad beans (out of their pods)
- 55g / 2oz unsalted butter2 small shallots, finely chopped
- 1 glass dry white wine
- 700-850ml / 1½ - 1½ pints fish stock (organic bouillon cubes are good)
- 140g / 5oz Arborio rice
- 115-175g / 4-6oz slices smoked salmon, cut into strips
- 2 tbsp chopped fresh parsley
- 25g / 1oz grated fresh parmesan
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
Method
- Bring a pan of cold salted water to the boil, add the broad beans and bring back to the boil.
- Pour into a colander and run under cold water to cool.
- Now for the tricky bit, pop out the beautiful green insides and throw away the tough bitter skins (now you can see why you need 500g!)
- Meanwhile, heat 25g / 1oz butter in a shallow pan, and then add the shallots.
- Cook over a low heat for 2-3 minutes then add the white wine and a pinch of salt and pepper.
- Cook until almost all the wine has evaporated. Pour the stock into a separate pan and keep at gentle boil.
- Add the rice to the wine and shallots and cook for 1-2 minutes. Add the boiling fish stock one ladleful at a time and stir continually until it has been absorbed over a medium heat before adding another ladleful.
- Repeat this process so the rice cooks and swells - keep tasting to make sure you do not overcook it.
- When properly cooked the rice should be still slightly undercooked and looks slightly runny. At this point take off the heat, cover and leave for 2-3 minutes - after this time the mixture will have thickened.
- Stir well then add the beans, smoked salmon, 25g / 1oz butter and the parsley and stir well off the heat, the salmon will turn opaque and cook slightly.
- Finally add the parmesan and spoon into bowls then drizzle over a little olive oil.
