It’s distinctly wintry in south eastern Australia this week. Snow fell in Orange (about 3 and a half hours away over the Blue Mountains) on Monday – rather early as it was still April. Time for warming comfort food! I made this healthy but satisfying risotto last night. Risotto is almost nursery food. It’s sophisticated but there is something very satisfying about bowl and spoon food (which is the kind I mostly cook!) Kerri asked me on Twitter for my risotto recipe. So here it is – it’s not really a recipe – more a method.
Saute 1 small chopped onion and 1 sliced leek in 1 TBS olive oil and 1 TBS butter. Add 1 small sweet potato, quite finely diced (sweet potato needs a fair bit of cooking so it needs to be finely diced, or you can precook it in the microwave) or butternut pumpkin. Stir in 200g arborio rice and stir for a minute or so until all the grains are glistening.
Have about 750ml of hot stock ready. I used home made vege stock but I usually use Plantaforce (an organic vege concentrate). Add about 2 cups and stir cook it on a medium heat, stirring frequently. When the stock is almost absorbed, add more, about a cup at a time. Keep taste-testing the rice to see when it’s done. There should be a bit of a bite left in the grain – you don’t want mushy risotto. You probably won’t need all the stock. Season with freshly ground black pepper and salt. You may not need salt if your stock is salty (and most bought stocks have salt as a main ingredient – read the label!)
Stir in about 1/3 cup of freshly grated Parmesan cheese and serve with extra Parmesan at the table.
We can’t eat risotto morning, noon and night. Or chocolate. But we are promised a continual Comforter who will never leave us.
What is your favourite comfort food?