The Basic Risotto, with Tomatoes
Soften 2 diced shallots in butter, then add 250g of Arborio Rice. Move the rice to cook it evenly until it becomes translucent, then add 2 tsp of Stokes Dijon or Classic English Mustard and 100ml of a crisp, dry white wine.
Gradually add up to 1 L of chicken or vegetable stock, just a little at a time stirring constantly. The rice will absorb the liquid until you have a creamy finish with just a little crunch left in the grain. Season and stir in the juice of half a lemon to finish.
You can cook the rice and tomatoes together – or, start the rice in one pan and the tomatoes in another. Fry sliced tomatoes, a handful of chopped basil and parsley for 3 minutes, then add 1 grated clove of garlic and 2 or 3 good shakes of our Tomato or Bloody Mary Ketchup and simmer for 3 minutes more.
Finally, fold the ketchup-enriched tomatoes into the finished rice, letting the risotto absorb the tomatoes and their juices before serving.
Earthy Mushroom Risotto
Follow the basic risotto recipe (above) but add 1 or 2 more grated cloves of garlic to balance the earthy mushrooms. For the mushrooms, use about 250g of as varied a mixture as you can get.
To give them additional woodland essence, we will add dried porcini mushrooms too, just 2 tablespoons soaked in warm water for 10 minutes will do.
While they soak, soften 2 diced shallots in butter for 7 minutes. Stir 1 tbsp of our spicy Brown Sauce and 4 of our thick Tomato Ketchup into the pan. Add the assorted chopped or torn mushrooms, letting the flavours develop as they cook for 3 or 4 minutes. Add the chopped porcini mushrooms, before folding them all into the finishing risotto.
Parmesan shavings and a good twist of pepper complete the dish.
Spicy Summer Risotto
Again, kick the risotto off as per the basic recipe. This time though we’ll add the spicy Mediterranean flavours sooner, so the rice takes on the rich colour and taste.
Slice an onion, skinned chorizo and olives while the first phases of the risotto unfold.
Soften the onion for a few minutes before adding the chorizo. As it starts to release its peppery paprika juices into the pan, flambée the pan in a firestorm of brandy. When the flames pass, add 6 chopped cherry tomatoes, the sliced olives, 1 tsp of ras el hanout and a few good shakes of Tomato or Bloody Mary Ketchup before folding it into the rice.
Keep adding stock to the risotto until it reaches its creamy conclusion, infused with the amazing flavours of the tomatoes and chorizo.
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