Apr 26 2009
Like my Mummy makes.
On the way home on Sunday evening (from a bit of shopping in town with D) I could not be bothered cooking. This was evident, D said, by the way I suggested we just got tea from each and every takeaway (of quality) that we passed…’Ooh, we could get fish & chips from The Tailend‘…..’Pizza would be nice’…. you get the idea.
But that seemed a bit lame, and you know, I’m trying to save money at the moment. So I had a wee think about what was in the house and what I might put together for tea.
And I made a risotto. Just like my mum does, a bits and pieces from the fridge, farmhousey risotto, not a fancy single varietal with butter and parmesan or shavings of anything or jus du otherthing. In fact, it’s the only kind of risotto (made by me) that Dougal will eat- he doesn’t like my mushroom, lemon and parsely one at all :o(
This started off with a base of sautéed red onion, (giving the rice a slightly dirty grey colour above!) carrot and celery, with red and yellow peppers, courgette, half moons of chorizo*, prawns (quite big ones for risotto but I had them in the freezer) and mushrooms. Sadly no peas! It was rich but not too creamy or buttery, just full of veggie flavours with the occasional injection of salami or prawn. Brill.
*We have discovered we really like the chorizo sold in Lidl- the sausage shaped salami rather than indivual slice style. I’m not sure it tastes of authentic chorizo but if you just consider it as a nice meaty salami to slice into things or just eat straight from the knife then it is a complete bargain, for the price. Scrummy.
These posts are coming in clusters again.
Risotto *should* be a slightly dirty grey colour. This is traditional, though it can be tinted with all of the above.
I think you will find, though it will go back before your memory was accurate ( ie birth), that it was your father who started the old Southfield Farm Risotto thingy… but I’m not bitter (well, ok, sometimes) x