PEAS AND RICE

This warm weather really does call for a different style of eating - barbecues are perfect, as are salads.  This soup/risotto also hits the spot, it doesn't call for standing over the stove stirring (no hardship in the winter, but just too hot at the moment) but feels more of a meal than a bowl of soup.

Risi e bisi (from Nigella Summer) is the basis for this dish, I had intended on using the bunch of peas that came in this week's vegetable box - but (confession time) they didn't last until dinner, actually they didn't last an hour, I ate them all while planning what to cook with them!!!!!!  But I have to say they were delicious, I don't regret a single pod ;-)

I turned to the ever ready frozen peas (the friend of every cook) and even the veg phobic one enjoyed this.  I did blitz the peas before adding the rice, so the texture suited him - the taste would have to please anyone, it was sweet, savoury and really, really fresh.

This is my version:

Pea and Rice Soup

3/4 litre      hot chicken stock
200g          frozen peas
1 tbsp        butter
2 tbsp        grated parmesan cheese + the cheese rind (if you have one handy)*
1 tbsp        olive oil
1               shallot
1 tbsp       chopped mint
110g         risotto rice (best quality you can get)


Gently fry the shallot in the butter and oil until soft and translucent.
Add the peas and mint and stir in the buttery oil for a few minutes.
Add some of the stock and blitz this mixture until smooth.
Add the rice and coat in the pea mixture.
Add the stock and the cheese rind (if available).
Simmer for about 15 minutes or until the rice is cooked.
Pour into bowls and sprinkle over the grated parmesan cheese.
Serve and enjoy.

*I always save my parmesan rinds, and keep them in the freezer to use in soups and risottos.

EASY RISOTTO

Firstly apologies for the photo,  I am such a piggie that I had already dived in when I realized that I'd forgotten to take a photo!!!

Despite the shameful photo, I really had to blog about my mushroom risotto.  I don't think it's any better than anyone else's risotto, it's just that it is so handy.

Shameful admission number two, they are really building up today!  I was watching "Come Dine With Me" recently, (I know, I know, but I love the voice over guy) and they mentioned the old restaurateurs trick of par cooking risotto, then finishing the dish to order.  There are times when I feel like a short order cook, everyone coming home at different times etc. etc. - so I decided to give this "trick" a try, and it worked, it worked really well.  You should try it too!

You just make your risotto as usual, sweat off the onion in butter and olive oil until translucent, then add your main flavouring, next add the rice, then the alcohol and finally work in half of your stock.  Remove from the heat.  You then finish off each portion as needed with more hot stock.  It does mean you have to taste as you go (no bad thing) as you may need less stock than usual.  Finish with your cheese of choice and serve.


Mushroom and Cheese Risotto

1 tsp    butter
1 tsp    olive oil  (you may need more, but I was trying to be goodish!)
1         small onion
300g   risotto rice
125ml alcohol (white wine is probably best, I used Marsala)
250g   mushrooms (I used chestnut)
1 tbsp  porcini mushrooms (reconstituted - keep the water and add to your stock)
1 litre   hot chicken stock
20g      low fat cream cheese per portion (or any cheese you like)


Gently fry the onions in the butter and oil, until translucent.  Add the fresh mushrooms and the drained and squeezed dry porcini mushrooms, continue frying until these are cooked too.  Add the risotto rice and make sure it is well coated in oil, then add the white wine and still until absorbed.

Add the stock, one ladle at a time, making sure it is absorbed before adding more.

When the rice is half cooked, remove pan from the heat.

As needed take a portion of the risotto to a new pan bring up to bubbling and add more hot stock until cooked.  Add your cheese and serve.

Enjoy.