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| >CAULIFLOWER & BACON RISOTTO |
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| Demo 1 |
1 tablespoon olive oil
Knob butter
1 onion, finely chopped
6 rashers Denhay or local, streaky bacon, diced
1 large clove garlic, crushed
150mls (1/4 pint) dry white wine
280g (10oz) risotto rice
900mls (1 1/2 pints) hot vegetable stock
1 medium cauliflower, broken into small bite sized florets
1 quantity cheddar pesto ( see below )
Freshly ground black pepper
In a large pan, heat the oil and butter. Add the onion and bacon to the pan and gently fry for 10 minutes until the onion is soft but not coloured. Stir in the rice, garlic and cook for 2-3 minutes until the rice is opaque.
Turn up the heat and add the wine to the pan. Stir until the wine is absorbed then add 150mls (1/4 pint) hot stock and stir again until the liquid is absorbed.
Add the cauliflower and a further 150mls (1/4 pint stock), reduce the heat slightly and cook again until the liquid has been absorbed, occasionally gently stirring.
Continue adding the remaining stock, a ladleful at a time, until the rice is cooked and the cauliflower just tender. Allow each amount of stock to be absorbed before adding the next, and stir gently as you go.
To serve, stir in the pesto and season to taste with freshly ground black pepper.
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This gutsy, tasty risotto is best cooked in a large heavy based pan or wok.
Serves 4 |
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