Tuesday, October 21, 2008


Not just a good book by Benjamin Kunkle but a great way to cook. That coupled with procrastination makes for a great meal. Assuming that you have read the lead up to this, what I have just cooked really makes me happy that Spring is here.

Yes, that is right, vegetables have personalities, and I am not the only one who thinks that.

I would have taken a photo, but my camera privileges have been revoked.

Broad bean, leek and lemon risotto

Serves at least 4

1 onion, diced
1 clove garlic, minced
1 large leek, sliced, whites only
20g butter, unsalted
extra virgin olive oil
1 cup of carnaroli rice
white wine
zest and juice of 1 lemon
3-4 cups of hot vegetable stock
1 heaped teaspoon of seeded mustard (that's right)
200g double podded broad beans
30g grated parmesan
1/3 barrel of Holy Goat La Luna cheese, diced

Sweat off the onion, garlic and leek in butter and and oil. When it has become translucent, turn the heat up to medium and add the rice. Coat in oil and wait till it also becomes translucent and add around half a cup of white wine. Add the zest. Allow the alcohol to cook off for a minute and add the hot stock, half a cup at a time and stir the rice each time till you need to add more. When the rice is almost al dente, add the juice of the lemon as well as the mustard and mix through. Add the broad beans when it is a minute from being done, just to warm through as they are already cooked. When it is al dente, add the cheeses and stir through. Check for seasoning (I just needed to add pepper because the cheese is quite salty).
Eat very slowly so you don't have to start on that essay of yours.

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