2 (white) onions
3 large leeks
300g arborio rice
glass of wine or glug of cinzano
1 veggie stock cube amde up as stock
grated pecorino to taste
grated parmesan to taste
Dice the onion and leeks. Heat a glug of olive oil in a pan and slowly soften the onions and leeks. You want them to be soft and transluscent, without browning them
Remove one quarter of the leek mix to a bowl - season generously
Add rice to the remaining leek mix, stir and fry for a little while to coat in oil
Add the wine and stir while it evaporates.
Once the wine has evaporated, add stock a ladle at a time, stirring between times as the stock is absorbed.
Keep adding stock until the rice is al-dente
Add grated cheese and mix thoroughly
Serve with the reserved leek mix spooned on the top and a drizzle of olive oil
A second dish from the MOB kitchen veggie book. This time a risotto, which I was a little sceptical about as I thought it would be a little too onion-y. However, it worked and was delicious - even if a bit too heavy on the cheese! I would probably dial this back when i do it again.
As ever with risotto, I substitute a glug of martini for a glass of wine - primarily cos it means I can use an open bottle rather than open one. Here they suggest you buy a single serve bottle of wine, which again is sensible if you happen to have one.
They are frustratingly unspecific about how much stock to use, and I forgot to measure it (actually the Eldest did the cooking because I had to go do taxi service), but its about half a litre - we did half quantities as there were only 2.5 of us eating (the youngest eats like a bird). That was fine for us.