I have a risotto recipe. It’s amazing and I’m kind of reluctant to share it…though I’m not sure why. Maybe because it is so bloody good and I want to give the impression that I can make gourmet risotto without breaking a sweat? I used to struggle to make risotto, while stirring resentfully for half an hour and sweating. It never worked out. It was always too salty and the rice wasn’t cooked enough and I gave up. Then I came across this recipe and it changed everything.
Disclaimer – Risotto is not a dish that is wonderful in terms of hormone balancing. It is predominantly rice, which breaks down fast into sugar, so does impact your blood sugar levels rather dramatically. If you are struggling with PCOS or Endometriosis, I would give this a miss, or perhaps have a very small portion and serve it with fish, meat or beans.
Right Every Time Risotto – Serves 2 generously
Start by making your own chicken broth. It transforms anything you make with it, including this risotto. I’d suggest using a whole chicken to make your broth and using the meat from your chicken in the risotto, in salads, on fresh sourdough bread…I’m drooling already.
The secret to this risotto is cooking it in the oven. Yes! Who knew that you didn’t need to stand over a pot and stir like a maniac? Well, now you know. I’ve amped up the protein & fat quotient with chicken and cheese, but keep portions small all the same.
You will need:
2tbsps butter (reserve 1tbsp for serving)
Splash of olive oil
1 leek, sliced into rounds and washed thoroughly
1 cup arborio (risotto) rice
Zest of half a lemon
1pint/600ml home made chicken stock
Generous handful of shitake or porcini mushrooms
Generous handful of cooked chicken (from the stock you’ve made)
Juice of half a lemon
2oz/50g raw parmigiano regiano (parmesan) finely grated
Freshly chopped basil & mint
Turn on the oven to 395F/200C
In a large oven safe saucepan (that has a lid) heat 1tbsp of butter and the olive oil. Add the leek & lemon zest and cook gently until just soft.
Add the rice and stir until the grains are coated in butter & oil.
Add the stock and stir to mix.
Cover with the lid and put the saucepan in the oven for 15 minutes. Go have a power nap, or prepare a fresh salad.
Remove from the oven and add the mushrooms and chicken. Put the saucepan, lid on, back int he oven for another 15 minutes.
Remove from the oven, stir in 1tbsp butter, parmesan and lemon juice. Stir well until creamy.
Sprinkle with chopped herbs and a final grating of parmesan.
Luxuriate in the decadence and savour each mouthful.
Let me know if you try this! I’d love to hear reports, or ideas for alternative fillings. You can use whatever veggies you like, but I find leek or at least red onion is necessary to provide a flavour base and lemon works wonders at providing some zing. Please feel free to share this recipe with your online buddies and comment below with your thoughts!