Tuesday, September 9, 2008

Quick Risotto

This is rather a cheats Italian risotto as it defies all the rules that insist the stock is added gradually. Instead, the rice is cooked quickly in a conventional way, and the other ingredients are simply thrown in at the last minute. It tastes good for all that. Recipe serves 3-4.


1 1/2 cups risotto rice
1 3/4 pints (1 litre) simmering chicken stock
1 cup Mozzarella cheese, cut into small cubes
2 egg yolks
2 tablespoons freshly grated Parmesan cheese
3 ounces (75 g) cooked ham, cut into small cubes
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Fresh parsley sprigs, to garnish
Freshly grated Parmesan cheese, to serve


1. Put the rice in a pan. Pour in the stock, bring to the boil and then cover and simmer for about 18-20 minutes until the rice is tender.
2. Remove the pan from the heat and quickly stir in the Mozzarella cheese, egg yolks, Parmesan cheese, ham and parsley. Season well with salt and pepper.
3. Cover the pan and stand for 2-3 minutes to allow the cheese to melt, then stir again. Pile into warmed serving bowls and serve immediately, with extra Parmesan cheese.

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