Monday, 14 November 2011

Salty, Cheesy Comfort

Chicken Risotto

It's something I spend AGES dreaming about and looking forward to. I love the warm, salty, gooey comfort it provides. I feel like there's nothing it can't fix with its dreamy hugs..

There's a terrible secret about Ralph, a dark mystery that threatens our relationship every day. He passionately and unapologetically doesn't like risotto. So.. When he goes away I make a giant batch of risotto and just wallow in it.

When I was still at varsity I think there were only 2 things I knew how to cook: brownies and risotto (there was this packet cheese sauce mix I used to add cheese and bacon to, but I don't think it counts). I would make GIANT batches of it, and my mom and I would eat it for like a week.. I LOVED it. When studying, I would just eat bowlful after bowlful. It always brings back the best memories. 

Chicken Risotto

4 large leeks
4 chicken breasts
1 - 1.5 liters chicken stock
1 cup Arborio rice
1 cup white wine (I used Splattered Toad)
1 1/2 cups grated pecorino cheese
salt and pepper

1) Chop the leek into small pieces, and the chicken into bite size pieces (I like to make the chicken pieces quite small).
2) Take a non stick frying pan and fry the leeks in olive oil until soft. Add the chicken and fry until it's cooked and browning. Turn off the heat and set aside.
3) Get a medium pot out (the one in which you make the non-huge soups), and put a good couple of glugs of olive oil in. Set on a medium heat.
4) Add the rice, and stir until it is well coated.
5) Add the wine to the rice, and stir until it gets absorbed.
6) Add about a cup of chicken stock, and let the rice cook, while stirring occasionally, until the stock gets absorbed. Add another cup, and once that's absorbed, add the leeks and chicken.
7) Keep adding stock and waiting for it to be absorbed until the rice is soft and the sauce is gooey.
8) Add the pecorino cheese and stir through.
9) Add salt and pepper to taste.
10) Serve on cold winter nights, or just sad or anxious nights to make yourself feel warm and hopeful.

So it turned out I made too little.. I had Tessa and Andrew (Ralph's neighbors) over. Two lessons I learned here: Firstly, not everyone likes chicken risotto as much as I do (while I was licking my lips, Andrew was trying his best to get through a couple of mouthfuls) and, if you're going to have people over for supper, there won't be as much risotto leftover! I had to make a whole other batch to have for lunch this week :-).

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