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Empty Cupboards Full Freezer Risotto

A community recipe by samd

Not tested or verified by Nigella.com

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Introduction

This is a risotto made out of things I hoard in my freezer - like herbs,stock, good bacon and parmesan cheese

Ingredients

Serves: 4

½ finely chopped onion
1 stick diced celery
1 diced carrot
1 diced green bell pepper
2 rashers unsmoked bacon
1 cup risotto rice
1 clove garlic
1 sprig fresh rosemary
4 sage leaves
1 sprig marjoram
1 sprig thyme
20 sprigs fresh chives
½ cup vermouth
6 cups chicken broth (or vegetable stock)
1 pinch of sea salt
1 pinch of freshly ground pepper
grated Parmesan

Method

Empty Cupboards Full Freezer Risotto is a community recipe submitted by samd and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

1/2 onion, finely chopped 1 stalk of celery, diced 1 carrot, diced 1 green bell pepper, diced 2 rashers of meaty bacon, preferably unsmoked or very lightly smokey Saute the above in olive oil for 5 minutes

Add 1 cup risotto rice - I used regular Arborio Add 1 large clove of garlic

Finely chop the following fresh or frozen herbs 1 stalk rosemary 3 or 4 leaves of sage 1 sprig marjoram 1 sprig thyme 20 chive stalks, give or take - please don't count them Add to the rice mixture

Then add 1/2 cup dry vermouth and cook until absorbed. Then add veal stock, 1/2 cup at a time until the rice is tender but 'bites back' as they say. (I only used veal stock because I had some left over in the freezer) Once its fully cooked then season with sea salt and ground pepper and add freshly grated parmesan cheese.

I always add my salt to risotto at the beginning with the rice and I pound peppercorns with my pestle and mortar and add them halfway.