Spring Risotto to Warm the Toes

I promised a risotto recipe about a month ago I think when the temperatures were barmy and there were thoughts that Summer must be just around the corner. Well that all changed about 48 hours ago when an arctic front swept across the country just in time for Child 1’s birthday Camp Out. I am typing today in a sleep deprived state, (so apologies if I lose my train of thought or this piece is peppered with worse than usual spelling) as the Camp Out turned into a Camp In. We live in a cottage and consequently ceilings are low, noise travels well and despite the ripe old age my elder son has reached it appears that if you administer food there is still a requirement to ‘let off steam’ immediately afterwards else furniture and/or breakables will be broken. Thankfully I spotted the cabin fever early, sent everyone to bounce on the trampoline and my meager collection of knick-knacks lives on. So with all that out the way, the cake pops issued as take home gifts and guitar cake consumed (not my finest creation for some reason), I have the Easter Weekend to look forward to.

Generally leg of Lamb is popular at such moments and, as I have mentioned before, Greek cooking springs (!) to mind at this time. One of my favourite roasts would be Lamb with Orzo pasta. This pasta is rice shaped, so the dish comprises of a kind of tomato-y risotto with caramelised onions, carrots and slices of delicious garlic studded roast lamb on top. Fantastic. The Orzo pasta can be a little tricky to get hold of and I have no idea how the origins of this Greek dish has pasta at the heart of it, but the Venetians invaded Crete at some point so maybe that fact is relevant. I’ve had a surf about and can’t find the exact recipe (I need to have a search through my Mother’s recipe book shelves to offer something here) but greek lamb with orzo from the bbc/food website will provide something similar.

So authentic risotto it is instead. The whole point of this dish is to use up leftovers. I love this type of cooking. The Italians have lots of dishes which have origins addressing this domestic issue. Salads, pasta sauces, pizza and risottos merely scratch the surface. I am assuming you have some left over roast lamb lying around for this.

  • Pick off some of the meat, to be honest you don’t need loads as the flavour is strong, and shred/chop into bite size pieces or smaller.
  • If you have any lamb gravy left over, pour/spoon into a saucepan and top up with water to give 600ml or 1 pint of stock. A vegetable stock cube will work here too. Get the stock simmering gently on the back of the hob.
  • In a large, heavy bottomed saucepan, fry a chopped onion in a slug of olive oil. Cook gently to the transparent stage and then add a finely chopped stick of celery and included some chopped leafy parts too, cook that for a minute or two and add a crushed clove of garlic.
  • Then add 200g of risotto rice, Arborio or Carnaroli and stir continuously until the rice is coated well with the oil. Now you can add a slug of white wine or Vermouth at this stage or just start adding the simmering stock, a couple of ladles full at a time. Stir continuously and once the liquid has been absorbed, add a couple more, stir continuously and continue in this fashion for about 10 minutes or so.
  • Add your lamb, a good handful of frozen peas or so and a grating of parmesan, continue cooking in the gently simmering state for another 5 minutes or so until the rice, when sampled still has a little bite but appears to be almost done, the lamb is piping hot and the peas are tender.
  • At this point check for seasoning and add salt and pepper  to taste, a knob of unsalted butter, a good grating of parmesan if you wish, and a good tablespoon of fresh and finely chopped mint. Stir all that round for a minute or two and then ladle into bowls. This serves 2 adults.
  • Present the bowls with a little more grated parmesan and black pepper.

If you run out of stock before the rice is cooked just continue with recently boiled water from the kettle. This would also be good with ham from the Ham up and try it post! I will post more risotto recipes soon as I still haven’t brought you ‘Running Buddy 2 s’ ‘ yet.

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