Published at 11:09, Thursday, 03 May 2012

RICE is grown all over the world as a staple food and an important part of the diet.

HEALTHY AND TASTY: You can't beat a well made Risotto, and this one uses fresh springtime produce

In many countries, such as China and Indonesia, it is more than just a food but also part of their culture and civilisation. Not only is it eaten widely but it is also used to make vinegar, wine and spirits.

Italy is the largest producer of rice in Europe and, not surprisingly, is a fundamental ingredient in Italian cooking. Risotto is one of the great Italian dishes and there are many, many different dishes ranging from simple risottos with creamy cheeses, added flavourings such as mushrooms or asparagus and more luxurious ones with seafood or other fish such as salmon etc.

It is important to use the special Arborio or Carnaroli rices for this – they have big fat grains that are rich in starch and result in the typical creamy taste of the risotto.

The key is to cook the rice until just ready but not to overcook it and make it sticky. This is achieved by constantly stirring the rice and adding hot stock a ladle at a time. It won’t be rushed so you do need to take your time over this!

Risottos are very versatile so ideal for a quick supper and for using up (for example) leftover cooked chicken or ham or using simple ingredients that you may already have in the kitchen such as tomatoes.

You can bring the dish to life by adding some freshly torn basil or sage leaves or why not add the peppery flavour of rocket leaves?

With spring pretty much here I have chosen to make a Risotto Primavera, or Springtime risotto. The key to this simple dish is the quality and freshness of the tender new vegetables that are now available.

SERVES 4

INGREDIENTS:

2 spring onions, peeled and chopped into fine rounds

Handful of fine green beans, topped and tailed, chopped small

2/3 baby carrots, scraped and chopped small

2/3 baby courgettes, chopped small

3/4 tablespoons fresh peas, podded

2/3 florets of purple sprouting broccoli, chopped small

50g butter

350 g Risotto rice eg Carnaroli or Arborio

1.2 litres chicken stock (or vegetable), kept simmering

Sea salt and freshly ground black pepper

3 heaped tbsp grated Parmesan or Grana Padano cheese

METHOD:

1. Saute the onions, beans, carrots, courgettes and broccoli very gently with about half the butter for about 10 minutes

2. Add the rice and stir until all the grains are glistening.

3. Add a little seasoning (be careful with salt if you are using a stock cube as some are quite salty).

4. Add a ladle of hot stock and stir constantly to avoid the rice sticking. Continue to do this one ladle at a time, waiting until all the stock is absorbed into the rice before you add the next one. (You may not need all the liquid, depending on the quality of the rice). The rice will take approximately 20 minutes to cook from when you begin adding the liquid.

5. Remove from the heat, taste and adjust the seasoning to taste. Stir in the rest of the butter and the Grana Padano.

6. Cover and rest for 2 minutes. Stir again and serve. Sprinkle with more cheese if you prefer.

7. Serve with some crisp salad leaves including the peppery rocket leaves and a vinegar and oil dressing.

Rice is a cereal made up of starch and is essentially a carbohydrate. Each little plant contains up to 200 grains of rice.

It is very nourishing and packed with proteins, vitamins, minerals and fibre making it an ideal food which is relatively cheap.

As it contains no gluten it is suitable for those who have an intolerance to wheat.

There are many thousand types of rice! The most common long grain rices are ‘white’ and ‘brown’ rice. Brown rice still has the fibre that is milled out of the white rice and is a healthier optionwith a distinct nutty flavour. Basmati rice is a superior white or brown rice and is consequently more expensive. When cooked it is less prone to sticking together and has a distinctive flavour. The special short grain rices, Arborio and Carnarloi are used for risottos. Simple short grain rice is also used for sweet puddings.

To get in touch with Grainne contact her:

BY POST: Grainne Jakobson, Woodend Cookery, Woodend House, Woodend, Egremont, Cumbria CA22 2TA

BY PHONE: 01946 813017

EMAIL: gmjakobson@sky.com

ONLINE: www.woodendcookery.co.uk

Published by http://www.whitehavennews.co.uk