Hi Chillers,
I often hear perfectly respectable people say they can’t seem to look in their fridge and find inspiration for meals. But this isn’t a talent, my dear Chiller, since that’s what you’ve chosen to call yourself, it’s a habit. Repetition is what makes a good cook, and how you learn what goes with what. Mustard-broccoli-chocolate, not good; leek-carrot-turnip, good, and so on.
And when you’re dealing with a fridge full of odds and ends, this becomes even more useful, because you have to make something good with very little. So, since you liked this little article, which is already five years old, here’s a new recipe for a “fridge-fresh” risotto, to inspire you to try new things, but also to recreate this one, which was really great.
RISOTTO OF RESOURCEFULNESS
For two servings
1/2 cup of Arborio rice
The green part of a leek (1/2 a leek total)
2 chicken cutlets
2 shallots
A small punnet of button mushrooms
1 garlic clove
2 tbsp Parmesan cheese
Chopped parsley
You would definitely have these in your pantry:
1 organic vegetable stock cube
1 tbsp olive oil
Salt, Madagascar pepper
Recipe
Wash the green part of the leek and remove any tough or old pieces.
Halve the leeks lengthwise and slice them thinly. Wash and slice the mushrooms.
Cut the chicken cutlets into cubes. In a wok, sauté them over low heat with a tablespoon of olive oil for 5-7 minutes on medium-high heat. Add the shallots, leeks, and mushrooms and continue cooking for another 5 minutes.
Meanwhile, heat 750 ml of water using a kettle or a saucepan (you won’t need all of it, but more is better…).
Add the rice, stir again, and cook for 2-3 minutes. When the rice starts to become translucent, cover it with boiling water. Be careful not to submerge it; just cover it. Add the crumbled vegetable stock cube, stir once, and cook over medium-low heat.
After 5-7 minutes, stir gently so the rice cooks evenly. Then, as you approach the cooking time indicated on your rice package, which is usually between 15 and 20 minutes total (mine is 18!), check regularly to see if it needs a little more hot water. If so, don’t cover everything, just moisten the bottom of the wok and stir regularly.
Turn off the heat when the rice is al dente (it shouldn’t be mushy, as mushy means overcooked). Add a little Parmesan cheese, pepper, taste, and add salt if needed (be careful with the vegetable stock cube, as it’s already salty). Add the parsley and stir one last time.
Presentation
In your prettiest bowls, arrange a few spoonfuls of this sublime risotto.
You can pair it with a good, characterful white Burgundy, such as Pouilly-Fuissé, which will add a touch of sophistication.
All that remains is for me to wish you a wonderful weekend, and I’ll see you next Thursday for more adventures.
XO 🇮🇹
