Risotto never looks overly pretty unless you put it in one of those weird small bowls with huge risen plate surroundings. But much look a book should not be judged by its cover the taste of food should not be judged by the chefs presentation skills.
We rarely have actual risotto rice in and instead just use some long grain rice, like many people do with a paella, but this time we did and it was a real rare treat as it cooks so much better in the risotto style.
But despite the luxury of real risotto rice we had a few other things to use up, including chicken slices that would normally be used in sandwiches, so I went about whipping up a slightly unusual risotto.
- Risotto rice (long grain can be used but it will take longer to cook)
- Chicken slices (or leftover roast chicken)
- Mushrooms (sliced)
- Onion (diced)
- Sweetcorn (frozen or tinned)
- Soft cheese (plain or with herbs)
- Rosemary (optional, dried or fresh)
- Boiled water (preferably chicken or vegetable stock but if these are unavailable just pop some dried herbs into the water)
- Fry the onion and mushroom in a saucepan. I like to use a metal pan but a good non-stick one should be fine.
- Add the rice to the pan and a small amount of the stock/water. Give it a good mix and as the rice seems to have soaked it all up add a small amount more. If you want to make the dish a little fancier you can add wine in at this stage.
- Add the rosemary and the sweetcorn as well as any seasoning. Giving it a good mix.
- This is not a dish you can just walk away from. You need to keep an eye on it, give it the odd stir and add more stock/water when required.
- When the rice seems cooked and the water has all been soaked up or boiled away add the chicken in and give it a good mix with the heat on low.
- Add the soft cheese in. This will make it liquidy so best to add a tbsp at a time and give it a good mix before deciding if more needs to be added. Alternatively you can add a bit of butter in for a creamy taste but without an added liquidy texture.
- Serve. Any leftovers can be made into risotto balls tomorrow.