One more stir! Come on Ma eat your greens!
Spring is in the air, a few wild greens making a welcome sight. A nice risotto of spring leaves and goat’s cheese was made. My camera is crap, the risotto was nice.
Ingredients were Waitrose Risotto Rice, Vermouth, homemade vegetable stock, Pennywort, goose grass and wild garlic. This was finished with goat’s cheese, butter, Rosemary flowers, Maldon sea salt and pepper.
Do use Noilly Prat, not the cheap supermarket vermouth. I regret not paying the extra.
Follow Jamie Oliver’s Risotto basics. He is the Risotto King.
Make your own stock, if you know what it is for you can adapt it a little.
Try a small adding amount of star anise to a stock for prawn or Morecombe Bay potted shrimp and pea risotto. Classic Vegetable Nage has Star Anise. Gordon Ramsay is the man for that recipe.
I have in the past added some Borage to a stock destined for a summer vegetable risotto.