Last Sunday we went for lunch at Andrew and Joel’s Godmum’s house. She cooked us a very yummy risotto with leek and Parmesan. Andrew was very keen on it, and gave it the sign of approval ‘ “Yummy yummy!” This inspired me to do a risotto for my slow cooking this week. We didn’t get leeks in the veg box this week, but we did get a Savoy cabbage, so I used that instead, but still paired it with Parmesan because I thought it would go just as well. And the amount of Parmesan I used made a really cheesy dish – I believe that if you’re going to have cheese in something, you need to be able to taste it and taste it well!
Although I like the texture of risotto rice, I don’t normally buy it (unless it’s a special occasion) because it’s so expensive compared to the basics/value stuff; instead I use ordinary long grain rice and add some cornflour to give it a bit of creaminess like risotto rice gives. Recently I haven’t put wine in risottos because I haven’t been drinking it myself for ages (pregnancy, breastfeeding and generally not being up in the evenings!). But the risotto that we had cooked for us last Sunday reminded me that it really does add something to the taste – not in a very strong alcoholic way, but in a subtle way. So I decided to open the one bottle of wine we had in the flat and add some of it to this meal.
Here’s the recipe (again a very easy one)….
Ingredients – serves 3-4
- 250g rice (either risotto or long grain – add 2 tbsp cornflour for long grain)
- 1 litre hot stock (I use low salt)
- 150ml white wine
- half a medium savoy cabbage
- 5 mushrooms
- 2 cloves garlic
- 80g grated parmesan
- Shred the cabbage finely, chop the mushrooms into quarters, and crush the garlic cloves.
- Put all the ingredients except the cheese into the slow cooker pot and stir.
- Cook on low for 2 hours.
- Add the cheese and stir well.
- Cook for a further half hour on low.
- Serve immediately with a good grind of black pepper; leave any leftovers to cool and freeze for future meals.
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