JULIA SPENCER-FLEMING: I'm in New York today, enjoying my Christmas present from my girls: tickets for the Tony--award-winning revival of OKLAHOMA. But don't worry, you're in better hands than mine when it come to cooking: here's Celia Wakefield with another amazing recipe.
With the New Year, JRW resolve rather than resolution, plus Saturday's real resolutions; it is time for comfort food. There is nothing more comforting (well maybe soup and grilled cheese), than a delicious risotto. I wanted to try very slow cooked onion, which is great, but there's no need to cook the onions quite as slowly as I did. Just don't let them brown. In addition, no need to sauté the fennel separately; just add it to the onion mix. There is always risotto rice my store cupboard. I'll use bought stock if I have to. But if you have time, this is a gentle delicious dish,
Veggie Risotto feeds 2-3 people
Prepare;
1 large / 2 small - medium onions, chopped finely
1/2 stick unsalted butter
1 Leek, cleaned and chopped finely, (optional)
1-2 fennel bulbs, chopped finely, to give at least 1 1/2 cups
2 tblsp. olive oil
3 large cloves of garlic, chopped
Approximately 2+ tblsp. Fresh Rosemary and Thyme
Method:
Melt the butter over low heat in a heavy pan. Add the onions, keep heat low, no browning preferably, and cook, stirring every 5-10 minutes. The idea is to get onions to a jammy consistency. Add leek and mix in once the onions turn translucent. Add garlic with everything on a low heat.
In a second pan, large enough to cook the risotto, heat the olive oil and gently sauté the fennel till part cooked and then remove from pan, saving the olive oil for the rice
This can all be done in advance. While the onion mixture is cooking, chop the herbs as finely as you can
No prep needed here:
1 cup risotto rice
1/3 cup Marsala or white wine
3+ cups good Chicken / Turkey stock, warmed
1/2 - cup grated Parmesan
Olive oil if needed
Salt and pepper to taste
Heat your oven to 325 degreesF
Heat the the pan in which the fennel was cooked, adding a little more olive oil if necessary.
Add the dry rice and spread.
Cook the rice, stirring as necessary until it becomes cloudy. Try not to brown it.
Pour in the wine, bring to the boil
Add the onions, leek, fennel and garlic, mix in
Add approximately half the warmed stock, mix well in including any rice stuck to the side
Bring to the boil, stir, then put the pan in the heated oven
Set your timer for 15+ minutes and return to your book
When the timer goes, add at least half of the remaining stock and the herbs, reset timer
Risotto rice takes approximately 25-40 minutes to cook. Test a grain by breaking it in half, or tasting it. If wished some of the cheese and a small amount of heavy cream can be added here as cooking finishes to add an extra creamy taste.
Serve from the pan and offer the remaining parmigiana to taste.
JULIA: Celia made this for me and Youngest and I can attest 1) that it's care-free enough to make while having a drink and chatting with friends and 2) it's ridiculously tasty and perfect for a cold night. Celia and I agreed it could be made vegetarian by substituting vegetable stock for chicken stock.
