Rebel Risotto

It’s a rebel because this is not cooked in the traditional way. All the stock is put in at the same time, a lid is popped on the top and it’s left to it’s own devices. Thing is, this was developed in a campervan situation where water and gas were more limited than in a domestic setting. This is zesty and lovely and for me and my gut, I find it very easy to digest. A special dinner or a weekday meal, your choice. Enjoy!

By making this dish, you will acquire and practice the following skills:

• Cook onion slowly until sweet and translucent for risotto base.
• Toast rice in butter before adding liquid to coat grains.
• Break tradition: add all stock at once and cook under lid, stirring occasionally.
• Use celery to add lightness and crunch to otherwise creamy dish.
• Grate garlic at finishing stage for fresh infusion.
• Judge rice doneness by “bite” at the centre, avoiding “blown” rice.
• Top with balsamic-roasted cherry tomatoes for acidity and depth.
• Make a simple red wine vinaigrette for accompanying salad.
• Finish with lemon juice, zest, and herbs for freshness.

Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.

#rebelrisotto

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