Recipe 135: This week for my vegetarian guest i decided to cook a nice risotto my mum used to do often. I will translate it in English as “farmer’s risotto” or “countryside risotto” for the simple recipe and the basic ingredients.
Here are the ingredients for 4 people: 1 carrot- 1 celery – 1 onion – 50gr of butter – 300/350gr of rice (not basmati but long grains if you can) – half glass of white wine – 1 vegetable stock – 100gr of peas (also frozen) – 1 big courgette – 150ml single cream – salt – pepper – Parmesan.
Cut the carrot, the celery and the onion in very little pieces and cook them in a sauce pan with 50gr of butter. In the mean time put a vegetable stock in another little sauce pan with boiling water and leave it there until the stock is totally dissolved. This is called “brodo” in Italian.
When the ingredients in the first pan are cooked, put the rice and mix a bit, then add the white wine until it evaporates all. Keep on mixing all the ingredients without let the rice stick on the pan and add the 100gr of peas. If they were frozen, put them a bit under the water before. Add some brodo and mix again.
At this point, cut the courgette in little slices (also said julienne) and add it to the rice with some other brodo. You will keep on adding brodo as soon as won’t be any liquid in the pan: in fact it helps the rice and the other ingredients to cook without stick on the pan. Have a bit of rice to see if it’s missing salt and add some pepper too to give more taste.
When you think the rice and the vegetable are almost ready, put the single cream and mix it all again for a last time. When the rice and the cream will be thicker the risotto is ready!
Serve it with a good quantity of Parmesan and enjoy!
PS. Mamy, questo risotto semplice semplice non delude mai. Anche a Benedetta e’ piaciuto tanto. A dire il vero penso che fosse un pochino sciapo, ma con un po’ piu di sale aggiunto alla fine, non era male per niente… e oggi Nat se l’e’ pure portato al lavoro! Successone!
PS 2. Quasi dimenticavo… Buon Onomastico!