Jamie Oliver's Pea and Herb Risotto from Jamie Does was on the menu for tonights dinner for two.
I always get such a satisfyingly domestic feeling when making risotto, maybe its because it needs constant caring and attention. Its a dish when you feel like pottering about in the kitchen but not slaving away. A labour of love...
Sounds romantic doesn't it?
Before serving, stir some crumbled goats cheese and parmesan through it so it starts to melt. I served a large bowl each with a simple rocket salad dressed in olive oil and lemon juice.
...I do have to admit a few things though... there was no wine in our house (we drunk it on the weekend) so I used dry vermouth instead. I'd read a Nigella Lawson risotto recipe a while ago and she uses vermouth instead of opening a bottle of wine some of the time so I thought that was an easy substitute and I used stock powder... I had planned on buying some good quality stock during shopping but I blame the mince saga and was off my game. Even with my substitutes the rice still had a pleasant bite, the peas weren't over cooked and still popped in your mouth like flavour pockets, the goats cheese had started to melt and you got salty chunks every now and then and the mint and parsley livened up the dish making me think of Spring and not being in the mid of winter wearing a thousand layers with the heating on.
The only comment I had is that it needed meat (although he thinks everything veggie needs meat)...I thought it was delicious and perfect as it was.
Jamie Oliver's Pea and Herb Risotto from Jamie Does.
1 litre of vegetable stock
1 tbs olive oil
1 brown onion, finely diced
1 garlic clove, crushed
300g risotto rice
125mL White wine (or vermouth)
a couple of knobs of butter
a small handful of parmesan cheese
300g frozen peas
handful of fresh mint, chopped
handful of flat leaf parsley, chopped
100g goats cheese, crumbled leaving some bits in chunks
- Saute the onion, garlic and olive oil until onion is translucent but not coloured then add the rice. Cook the rice until it is covered in the oil and onion juice and starts to crackle. You want to almost toast the rice grains.
- Add the wine (or vermouth) and stir. Simmer until there is no liquid left then start adding your stock a ladle at a time stirring each addition and making sure the rice has soaked up the previous ladle of stock before adding more. This will give you a silky, creamy risotto.
- When you have added about three quarters of your stock to the rice, start on the herby peas.
- For the herby peas: Melt some butter in a small saucepan and add the peas and cook for a couple of minutes. Add the herbs and a splash of hot water and cook for another couple of minutes.
- Once you have added all the stock to the rice, taste the rice to see if is properly cooked, It should have a slight bite and still look saucy. Add the peas to the rice mixture and stir through. Finally add the knobs of butter and parmesan, turn the heat off, put a lid on it and let it all come together.
- Before serving, stir through the crumbles goats cheese and top with some freshly cracked pepper. Then dig in and enjoy!