“Leek and Pea Risotto” from “Food”

Maureen: Ah. Another risotto. We could become a risotto test kitchen. I think we’ve got the experience. [Note: We’ve tested risotto in January 2011, May 2011, August 2011, February 2012 and July 2012.]   What do you think?

Tim: It’s fine.

Andrew (12): It’s OK, but it’s not as good as our usual risotto.

Maureen: Do you mean the one with lashings of butter and cheese?

Andrew: Yes, that’s the one.

Nicholas (9): I agree with Andrew. The other one is better.

Maureen: This one is much healthier, though. There’s not nearly as much butter and cheese as I usually put in. In fact, if you were a vegan, you could probably take out the butter and the cheese and it wouldn’t taste hugely different from this.

Tim: Maybe that’s the problem. Maybe for a good risotto you need butter and cheese.

Maureen: Could be. So should I make this version again?

Andrew: No. Please make the one you usually do.

Nicholas: I’m with Andrew on this one.

Maureen: It seems to me that we still haven’t found a risotto recipe that is better than the Giorgio Locatelli one. But we will keep trying!

Cook’s Notes: Sorry, this recipe can’t be found on the Internet anywhere, but that’s OK, because I think there’s better risotto recipes out there. The biggest problem was the amount of rice it called for– only a measly 250 grams– which she said would serve four people. Let me assure you that 62.5 grams of risotto per person wouldn’t do it in this house. So I increased it to 400 grams, which was sufficient. Beyond that, there’s not much to distinguish this recipe from any other risotto recipe, other than the reduced amount of cheese and butter used. Like I said, it would be a good recipe for a vegan, because I think they could omit them and it would still be fine. But for this family, we won’t be using this recipe again.

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“Leek and Pea Risotto” from “Food”

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