Always have to use frozen Spinach in dishes. Buy it then always forget, ends up rotting in fridge, 100 times better with fresh
never had in risottos before. Maybe will get some fresh and add next time. Was it sweet with the peas and corn?
Probably needed another couple of minutes and another ladle full of stock, looks under and, to be very critical, a bit dry tbh. The rice needs to be a bit fluffier. Any parsley to finish?
Was actually nice. Fresh sweetcorn sliced off the cob, frozen peas. Left over chicken. I even flavoured the stock as I was making it with fresh bay leaves and thyme.
I love a risotto. Did you do the sofrito first? Should then be knob of butter to get the rice translucent, glass of dry white wine or vermouth to get the rice started and, once that's gone, start ladling the stock in. Slowly. Grated parmesan or pecorino in at the end then rest. Then some parsley. That's a basic base, you can anything you want to that; chicken, fish, chorizo, veg, peas
Didn’t use wine, olive oil and butter, fried off onion then added the rice, stirred for about 3-4 mins when the edges of the rice started to go translucent then started adding the stock. Then when it was nearly done lobbed in the chicken and veg few mins like that then Parmesan and gran padano. Then rested it while the garlic bread was baking, which was made out of a sourdough breadstick.
Finely chopped onion, celery and garlic in a glug of olive oil to start. Soften that lot, then add knob of butter and stir in the rice. Good glass of wine, reduce to nothing, then the stock. Trust.
