Category : Cooking - Risotto, The Cookbook Challenge
Week 19
Theme: Rice
Cookbook Used: 5 Nights A Week
Author: Valli Little
So last week was just absolutely bonkers, I didn’t end up having time to do the cookbook challenge. So this week I’m making up for it.
I had a quick flick through some cookbooks on Monday night, and came across the recipe for BLT risotto.
Mum and Dad liked the risotto, Hamsley said it wasn't his favourite dish I've cooked him, and I'm still on the fence about it. Maybe I should have cut the leeks finer than I did, maybe I should have read the recipe and stirred the parmesan cheese.... I don't know. If you make it, let me know what you think about it.
BLT Risotto
Valli Little
Get your hands on:
8 bacon rashers
1L (4 cups) vegetable or chicken stock
1 tablespoon olive oil, plus extra to drizzle
1 leek (white part only), finely chopped
2 garlic cloves, crushed
1 1/2 cups (300g) arborio rice
1/4 cup (60ml) dry white wine
400g vine-ripened cherry tomatoes
80g grated parmesan, plus shaved parmesan to serve
1 tablespoon finely chopped flat-leaf parsely
40g unsalted butter, cut into 4 pieces
1. Remove the tail ends of the bacon rashers, roll up and secure with a toothpick. Place in the fridge until needed. Dice the remaining bacon.
2.Preheat the oven to 200°C.
3. Place the stock in a pan over a medium-high heat and bring to the boil. Reduce the heat to low and simmer.
4. Heat the oil in a pan over a medium heat. Stir in the leek and diced bacon for 2-3 minutes, or until the leek and bacon starts to colour. Add the garlic and rice, and stir for 2 minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time, stirring until absorbed between additions, until the rice is cooked but still firm to the bite(this should take about 15-20 minutes).
5. Meanwhile, place the tomatoes and bacon curls on a baking tray, drizzle with oil and season the tomatoes. Roast for 10 minutes, or until the tomatoes are just soft and the bacon is crisp. Set a few tomatoes aside. Remove the stalks from the remaining tomatoes and stir into the risotto with grated parmesan and parsley, then season. Serve the risotto topped with butter and garnish with the tomatoes, bacon curls and shaved parmesan.
Serves 4.
I'm curious to know - what was it you didn't like exactly? Was it the texture? (I'm guessing because you alluded to your leeks being too chunky!)