Winter Risotto

‘The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.’ - Julia Child

I read recently that over 70% of New Year’s resolutions are broken by the end of January which doesn’t instill me with high hopes of keeping mine but I’m going to give it my best shot including my nouveau resolution to embrace the cold and not whine about it (being antipodean this isn’t easy). In my efforts to embrace winter and with Julia Child as my inspiration I’ve been cooking hearty winter comfort meals to enjoy at home. I love cooking but don’t profess to be a chef by any stretch of the imagination. I like simple recipes that don’t involve too much preparation because like most people I’m time poor. I’ve tried several risotto recipes that end up gluggy and gluey but this one is so simple and doesn’t involve standing and stirring. Here is my fool proof pancetta risotto recipe for two hungry adults:

Ingredients:

- 1 cup Arborio rice

- 100g of Pancetta Cubes (available readily at Waitrose or Sainsburys)

- 2 cups of Chicken Stock (chicken stock readymade liquid at Waitrose is easy peesy)

- 1 leek finely sliced

- 1 large mushroom chopped roughly

- Basil and oregano (optional)

- 1 handful of grated parmesan cheese

Method:

1. Fry pancetta until crispy and cooked through. Set aside.

2. Fry thinly sliced leek in olive oil for 2 minutes and then add cup of rice and fry until the rice becomes translucent (ie you can see through it)

3. Add chicken stock and bring to the boil and as soon as it boils, reduce the heat to the lowest setting, place lid on the pan and leave for 14 minutes.

4. Add chopped mushrooms, crispy pancetta, herbs and mix through the risotto. Then add parmesan cheese on top and a dollup of butter before putting lid back on.

5. Cook for a further 4 minutes at moderate heat.

6. Lift lid, stir and serve garnished with basil leaves or extra grated parmesan.

You can also substitute mushroom with peas or asparagus if they take your fancy.

Let me know how you go. If you have any comments or would like to share your recipes please send them through and I can try them for our readers.

Bon Appétit