Tuesday, 5 January 2010

Cooking: Goats Cheese and Pea Risotto

As part of my new years resolution for cooking, I started off the year with Goats Cheese and Pea Risotto. I ended up cooking for 5 and a half (my nephew who, although this may spoil the story, hated it). The recipe, which I am going to semi take credit for, was as follows:


500g Risotto Rice
2 Glasses of Dry White Vermouth
115g Parmesan Cheese
200g Goats Cheese
2 Celery Sticks
2 Cloves Garlic
1 Onion
2 Pints of Chicken Stock (2 Cubes)
70g Butter
100g Peas

1) Make the chicken stock.

2) Gently cook the onion, garlic and celery in olive oil and butter for 15 mins. Don't let it brown.

3) Put all risotto into the pan, pour in 2 glasses of vermouth. Raise temperature, cook till vermouth has evaporated.

4) Stir in the chicken stock, one ladel at a time. Make sure it has absorbed before putting in another. Repeat until all is gone, or rice has absorbed enough. Ensure the rise doesn't go too sloppy.

5) Stir in 100g parmesan, 150g goats cheese, and pour enough peas so they are throughout. Stir until it is quite clumpy. It shouldn't be sloppy.

6) Serve with garlic bread. Sprinkle more parmesan on top.

Verdict: Was quite a success. Next time I would swap the vermouth with a dry white wine, as the flavour overpowered the chicken stock. I would probably just use one glass, or maybe one and a half.

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