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chicken stock and chestnut risotto
Dec. 2nd, 2010 10:09 pmWell, I *think* it was chicken stock I pulled out of the freezer in a bid to clear down some space. It could conceivably have been pork. However, after I threw in a commercial chicken stock cube and some extra water to bulk it up to a litre, it was definitely chicken flavoured...
So, followed my standard recipe for risotto, with one difference -- while the rice and initial cup of boiling stock got to know each other, I grabbed half a dozen fresh chestnuts out of the bag I bought from the barrowman earlier in the week and then completely forgot to do anything with. Pricked them and put them in the microwave for a couple of minutes, which was 30s longer than they needed, as they announced by starting to explode. :-/ Cleaned the chestnut flour out of the microwave and tipped that into the frying pan along with the next cup of stock, and halved and peeled the ones that didn't go bang, adding those to the pan once they were clean of inner skin.
And in the other frying pan, butter, sliced mushrooms, and some julienned carrots on top. Lid on to let the veg steam in the mushrooms' own juice for a while. Once they were cooked through, tipped the remaining juices into the rice, and put the lid back on to keep the veg moist. A couple of minutes before the rice was ready, lid off the veg to let the mushrooms fry down a little.
Rice and veg on plate, added some hot garden peas and some cold cubed red Leicester cheese. It worked rather well. Will have to try that again (possibly with vegetable stock if there are vegetarians to be fed).
So, followed my standard recipe for risotto, with one difference -- while the rice and initial cup of boiling stock got to know each other, I grabbed half a dozen fresh chestnuts out of the bag I bought from the barrowman earlier in the week and then completely forgot to do anything with. Pricked them and put them in the microwave for a couple of minutes, which was 30s longer than they needed, as they announced by starting to explode. :-/ Cleaned the chestnut flour out of the microwave and tipped that into the frying pan along with the next cup of stock, and halved and peeled the ones that didn't go bang, adding those to the pan once they were clean of inner skin.
And in the other frying pan, butter, sliced mushrooms, and some julienned carrots on top. Lid on to let the veg steam in the mushrooms' own juice for a while. Once they were cooked through, tipped the remaining juices into the rice, and put the lid back on to keep the veg moist. A couple of minutes before the rice was ready, lid off the veg to let the mushrooms fry down a little.
Rice and veg on plate, added some hot garden peas and some cold cubed red Leicester cheese. It worked rather well. Will have to try that again (possibly with vegetable stock if there are vegetarians to be fed).