Monday, 16 August 2010
Ham, Leek and Courgette Risotto
I love making risotto, although I know a lot of people panic about it. I actually find the process of stirring for 20 minutes or so to be therapeutic - you can veg out and stare into space, waking up in time to add the next ladle-full of stock. No surprises in this recipe - sweat finely chopped leeks in butter, add your rice and fry gently for a few minutes. Add a good splosh of white wine or (my favourite) white vermouth. Now add some finely chopped courgettes and start adding hot vegetable stock, stirring whilst it is absorbed. At the end, I stirred in a little chopped cooked ham, a little more butter and some grated Parmesan - what the Italians call mantecare or mounting the risotto. Put a lid on, and allow to settle for a minute or two. The final texture is your choice - again, the Italians have a word - all'onda or with waves, so it should have some moisture to it.