I think i’ve had my fill of cake…
… I know some of you make think this is a sin but if I see another slice of banana walnut loaf I may throw up… although saying that, when The Viking asked me what was for pudding the other day, like some scary Stepford Wife, I got up from the table, got out the scales, flour, eggs, sugar and bananas and made a loaf cake without even batting an eyelid… what’s wrong with me…? how come my leisure outfit of choice is an apron…?
mum came up for the Bank Holiday weekend and she brought a chicken for roasting with her (god bless… many peoples mothers bring chocolate or flowers… my mum comes with a chicken, two bottles of champagne and a quiche…) but we couldn’t get through it all and I knew, whilst wrapping it in foil for the fridge, exactly what I was going to do with it the next day… there’s something just so satisfying about a good, hearty, risotto… it fills you up with goodness and for me it filled a gap that has been gunked up with a lot of cake of late…
left-over champagne risotto
by the way, it’s the chicken that’s left-over, not the champagne… just ask mum who should know better… mother!
1 medium onion – finely chopped
half a leek – finely chopped
1 stalk of celery – finely chopped
5 or 6 chestnut mushrooms
2 cloves of garlic
400g of arborio risotto rice (roughly 100g per person)
1 glass of champagne (wine can be used but it’s not as fabulously decadent)
left over chicken – shredded
a handful of peas
2 pints of veg stock
some grated cheese – i used a strong cheddar, traditionally you would use Parmesan
– saute the onions, leeks and celery in butter and oil until tender, add the mushrooms and garlic and saute again until cooked, season.
– add the rice and shimmy it around the pan so that it soaks up the juices, pour in the champagne and let it soak into the rice.
– pour in the stock a little at a time, stirring until the stock is soaked up into the rice, keep going till the rice is tender and the stock is used up
– add the chicken and peas towards the end of the process, allowing enough time for the chicken to flavour the risotto slightly.
– grate in some strong cheese and the end
eat and of course, enjoy!