Some risottos are dry. They sit in a neat mound on the plate. Other risottos are wet and settle into the plate. There's no rule on what's right. If I'd cooked this a bit longer, more liquid would have evaporated and it would sit up. I didn't do that because I wanted to keep the bright green colour and this would have dulled with extended heating. The great thing about a green risotto is that you can pretty much put any green vegetables into it. In this case there are diced zucchinis & Brussels sprouts. The stock is chicken (home made, of course). At the end of the cooking process, I added a couple of cups of snow peas, beans & green onions which had been blended smooth with some chicken stock. Other vegetable that I'd consider would be broccoli & broccolini, rape, kale, silverbeet, spinach and cavolo nero. Some freshly grated grana padana was stirred through before serving, along with some good butter - Lurpak. A great way to get people who won't eat vegetables to eat vegetables.
RISOTTO VERDE
No comments:
Post a Comment