After an incredibly long day, all fresh and provoked from the brilliant Invictus, nothing beats a home cooked risotto. I've been cooking this basic risotto recipe for years, but this time I had some new ingredients in the fridge and it's a surprising hit. Originally, I used prosciutto and celery, then branched out to chicken, mushroom and peas. Tonight, it's chicken, sun-dried tomatoes and green pitted olives. It was oilier and full of flavour. Use what ever combination you choose following these simple steps.
1) Start by cooking the chicken in a non-stick fry pan, then add the sun-dried tomatoes once chicken is browned.
2) Add 2 cups of aborio rice and cook until translucent.
3) Add 1 cup dry white wine and stir through until cooked off.
4) Ladle vegetable or chicken stock into a well in the middle of the rice mixture and stir to bring out the starch until cooked off. Continue to do this until 1L of stock is completely used.
5) At the very end, add the green olives, take off the heat and cover for 2 minutes. It will thicken during this time. Stir before serving.
Dig in, don't wait.
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