Bored of eating British fare after the royal celebrations? Wondering what to do with the remaining red wine you purchased for guests or for that Easter roast lamb, which you yourself do not drink? Then use it to fortify and give a twist to this traditional Italian dish.
Serves 3
1 tbsp. olive oil
1 red onion, finely chopped
1 clove of garlic, crushed
¼ head of celery, finely chopped
200g risotto rice
1 ½ glasses of red wine
1 pint/568ml of hot vegetable stock
175g mushrooms, sliced
250g chestnuts (vac-packed are adequate), chopped in half
Small bunch thyme, leaves picked
Salt and pepper
Butter, knob
Fresh Parmesan grated, a couple of handfuls
1. Heat the olive oil in a large non-stick frying pan. Add the onions, celery, mushrooms and thyme (reserving a handful of the thyme). Fry gently for approx four minutes, until the vegetables have softened.
2. Add the rice and turn up the heat. Fry, while constantly stirring, and after about a minute it will look a little translucent.
3. Add the red wine and stock, and bring to the boil. Reduce the heat and simmer, stirring frequently, for about 15-20 minutes until the rice is tender. The rice should not just be soft on the outside but the grain inside also. If it is still not cooked once the liquid is absorbed, keep adding small amounts of boiling water until it is done so.
4. Once the rice is cooked remove from the heat. Stir in the chestnuts, half of the Parmesan, the butter and a little seasoning. Divide between plates and sprinkle over the remaining thyme and Parmesan.
Copyright © 2011 Rebecca Legg
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