Risotto alla Paesana

There is something therapeutic about making a risotto at the end of a stressfull day. Chopping up the veges and then cooking the soffritto, coating the rice in the buttery oily mix and then gradually adding the steaming stock is a process I find relaxing. I admit I don’t stir it constantly but after watching Gabrielle Ferron prepare a risotto a number of years ago at a Food and Wine show without stirring at all, well I think I can get away with it (I got the impression there were members of the audience ill at ease with this heresy).

Risotto is also a good way to use up things in the fridge that need using up and that was also my motivation today. I followed a recipe from Anna del Conte’s Gastonomy of Italy which is part cookbook, part reference book but all useful. A simple, satisfying and relatively healthy way to start the working week.

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8 Responses to Risotto alla Paesana

  1. Your risotto looks wonderfully creamy!

  2. Lincoln says:

    Indeed it does. Is it carrot, celery and pea only?

  3. Campbell says:

    Looks awesome.

  4. Lincoln says:

    Arborio or Vialone Nano. Or something else? Like Calasparra and Bomba?

    • David says:

      Vialone Nano. Its all I had anyway. We usually also have carnaroli on hand as well but we are a bit light in the larder at the moment after a recent weevil episode.

  5. Lincoln says:

    A cheese question: are you fussy about your parmesan? Reggiano? or is Grano Padano okay?

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