I always thought of risotto as a fussy, difficult to make dish. It was Jamie Oliver, eventually, who persuaded me to give it a go, thanks to the effortless way he makes everything seem so do-able. And he was right. The only real skill you need for risotto is patience. It’s going to take a half an hour of your time while you sit over the pan stirring, and everything else will be fine. Don’t think you can quickly do this or that while it cooks. Now I love making risotto. It’s a dish that can be both fresh and comforting. For this one I used the ingredients I’d bought earlier that day at the Organic Farmers Market at the park: peas still in the pod and two plump, shiny marrows, one yellow, one green and a very fragrant bunch of sage.
The other things I picked up were a fresh tomato, which tasted nothing like any watery, tasteless tomato I’ve ever bought here in Canada. This one was so enticingly fragrant, so delicately flavoured and sweet, that putting a slice in your mouth made you close your eyes and savour every little morsel. Then I found a quart of wild blueberries, which again are nothing like their mass grown, store bought counterparts. Like fat and pimply troll next to a delicate, pretty elf. I’ve made a blueberry pie for the weekend in the country!
1 – 2 marrows cut into thin strips
1Tbsp extra virgin olive oil
1 tsp butter
Handful fresh sage, chopped
1 brown onion, finely chopped
1 shallot, finely chopped
1 clove garlic, minced
5 or 6 sun dried tomatoes
1½ cups Arborio rice
1 Tbsp white wine vinegar in ± 80 ml of water
4 cups fresh chicken stock, warmed
about 1 cup fresh peas
180 – 125ml grated Parmegiano cheese
S + P
– heat oil and butter in a large, heavy based pan. Sauté marrows with sage until tender. Remove from pan and keep warm.
– sauté onion, shallot and garlic until translucent. Add more olive oil if needed but don’t let the garlic brown (it turns bitter)
– add rice and tomato to pan and cook, stirring continuously until rice begins to turn translucent at the edges.
– add vinegar water and stir until it’s all been absored.
– add ½ cup warm stock and stir until absorbed. Keep adding stock in quantities of about 1 cup, stirring, and only adding more once the previous has been absorbed. About half an hour. Add peas with last bit of liquid.
– when all liquid has been absorbed stir in cheese, leaving some for a garnish.