On with the cooking. I've made risotto before, but only by baking it in the oven - no stirring stock in ladle-by-ladle for this girl..... Until now. I was in cruise-mode, wanted to take my time, make it last. I There was a little bit of fantasy involved too - I imagined myself doing this from a farm-house in Tuscany. I would love to live that kind of simple life, but here in NZ - I would love to visit Italy, but NZ is home.
Of course I understand that the simple life is hard, hard work. But so is this life - not mine - I'm a stay-at-home mother of two cats for heaven's sake, but I'm married to a man who is married to his job. This has its advantages - it meant, when I was made redundant, that I didn't have to get another job - and as my job had taken its toll on me (especially in the lead-up to redundancy), I chose not to.
I keep house for us, I do his paperwork, I try to make his life run as smooth as possible. But I worry about him. He works long hours. Even when he gets home he is still thinking about work. He works part of most weekend. When he's not working, he sleeps (it's called watching sport on tv). Last winter he had something of a melt-down. It was nearly the end for us, we survived, but I can see the pressure building up again and it worries me. It's not good enough. I want more for him. I want different for him.
And since he doesn't listen to me, the only thing I can do for him is cook something nice. He likes to eat nice food. This was nice.
Zucchini Risotto with Prawns
the white part of 1 leek - finely sliced
3 cloves garlic - finely chopped
300g arborio rice
1 wine-glass of dry white wine
1.5 litres of gluten free stock - I use the Massel brand - heated in a separate pot
1 medium-ish zucchini - thinly sliced into batons
80g parmesan, plus extra to serve - grated
Heat some oil (about 1/3 cup of extra virgin olive oil) in a large pan.
Add the leek, garlic and rice and cook a couple of minutes, stirring to coat all the rice with oil
Add the glass of wine and stir until absorbed
Add the stock a ladleful at a time, allowing each to be absorbed before adding the next.
Continue, stirring until almost all the stock is gone.
With a couple of ladlesful to go, add the zucchini
Stir to combine and continue adding the stock until it is gone. This should all take between 15 and 20 minutes.
Add the butter and then the cheese.
Cover and keep warm
Stir fry some prawns in a non-stick pan over medium heat until opaque 3-4 minutes.
Serve the risotto topped with prawns and sprinkled with some extra parmesan.