Without a good stock we’d be nowhere in the kitchen; a proper stock adds body, depth and flavouring, it is the cornerstone to many a recipe. Where would we be without a stock? No gravies, no risottos, no consommes…
Ps check out the website for lots of interesting recipes.
EV olive oil for finishing
- Make up the stock in a small pan on the stove – you need to keep the stock warm so keep it on a low heat whilst you cook your risotto.
- Pop some olive oil (or butter) in a heavy based frying pan and put it on a low-middle heat, sweat the onions for about five minutes till soft. Do not brown them.
- Add the garlic and cook for another couple of minutes – do not catch or brown.
- Add the rice to the pan and cook for a few minutes until the grains are coated with the oil and a bit translucent. Keep on a medium heat.
- Add the wine (if using) and stir in to absorb – I just used an extra ladle of stock as I’d forgotten to get some wine in.
- Keep adding stock a ladle at a time and stirring in until all the stock is absorbed.
- Keep tasting the risotto and stop when there’s a little bite in the rice (al dente) and there’s a creamy texture to the whole thing.
- Take the risotto off the heat and grate in some cheese, stir, then pop a lid on and put to one side.
- Heat up your tomato sauce and while this is going on fry up your squid in a frying pan, don’t add too much to the pan or you won’t fry it, it’ll steam!
- Add your tentacles first as they take a little more time to cook, then add the squid and cook for about 1-2 mins each side. Make sure you keep cooking time short, but with the tentacles, get them to brown slightly as it adds a really good flavour.
- Taste the risotto and season as necessary (the cheese and the stock should be salty enough, but you might like to check). Add salt if needed.
- Assemble your risotto on a plate, tomato sauce on top and around, squid on top, then topped off with basil leaves and some extra virgin oil.
- Get a container you can put all the ingredients in AND pour hot water in – we save the plastic soup cartons and use those.
- In each container add the stock and paprika, add the smallest dash of salt and a good grind of pepper.
- Add the noodles and break them up fine as you’ll need them to get soft with out stirring them up.
- Layer up the veg in each pot – I tend to put the denser things nearer the noodles (pepper, pak choi stems) and the more delicate stuff at the top ie parsley leaves and the tops of the pak choi.
- Add your butter beans, chorizo and lemon and pop the lid on.
- When you want it, add hot water to the top, put the lid on, leave for five mins, stir, squeeze in the lemon and then eat.
- Be careful of the chilli when you’re chomping down and take out if needed!