Sunday, September 14, 2008
Half omelet, half risotto, this Italian dish makes a delightful light lunch or supper. If possible, cook each frittata separately, and preferably in a small, cast iron pan, so that the eggs cook quickly underneath but stay moist on top. Recipe serves 4.
2-3 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 large red pepper, seeded and cut into thin strips
3/4 cup risotto rice
1 2/3-2 cups simmering chicken stock
2-3 tablespoons butter
2 1/2 cups button mushrooms, finely sliced
4 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
1. Heat 1 tablespoon oil in a large frying pan and fry the onion and garlic over a gentle heat for 2-3 minutes until the onion begins to soften but does not brown. Add the pepper and cook, stirring, for 4-5 minutes, until soft.
2. Stir in the rice and cook gently for 2-3 minutes, stirring all the time, until the grains are evenly coated with oil.
3. Add a quarter of the chicken stock and season. Stir over a low heat until the stock has been absorbed. Continue to add more stock, a little at a time, allowing the rice to absorb the liquid before adding more. Continue cooking in this way until the rice is al dente.
4. In a separate small pan, heat a little of the remaining oil and some butter and quickly fry the mushrooms until golden. Transfer to a plate.
5. When the rice is tender, remove from the heat and stir in the mushrooms and Parmesan cheese.
6. Beat together the eggs with 8 teaspoons cold water and season well. Heat the remaining oil and butter in an omelet pan and add the risotto mixture. Spread the mixture out in the pan, then immediately add the beaten egg, tilting the pan so that the omelet cooks evenly. Fry over a moderately high heat for 1-2 minutes, then transfer to a warmed plate and serve.
Tip: This will make a more substantial dish for two, using five or six eggs. If preferred, the frittata could be cooked as individual portions.