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Tomato
and Lentil Risotto
Really
wholesome and comforting recipe, serve with toast. The
different textures are really something special.
You
need - for 3 as a main course:
6 large handfuls of Arborio or Carnaroli rice
400g of lentils try to boil them yourself because you
can then use the water as stock (keep your stock hot if
you can)
stock (if you are using canned lentils).
75g speck, panchetta, or smokey bacon chopped.
8 tomatoes chopped and skinned
1 large clove of garlic crushed
half a red onion finely chopped
1 stick of celery finely chopped
red wine vinegar
red wine
rosemary
25g butter
parmesan
salt and pepper
olive oil
Fry
the speck, onion, and celery in just a little olive oil
as the speck fat will be released into the pan. When
done add the rice and stir (see
the mushroom risotto recipe for the key to a good
risotto).
When the rice has reached the semi translucent stage tip
in 1/3of a glass red wine and a couple of tablespoons
red wine vinegar. Allow the rice to absorb this, then
add a ladle full of the stock. Let the rice take it in.
Continue this process for 10 mins. By which time the
risotto will be half cooked.
Add the tomatoes and
lentils and let the rice soak up the liquid. Continue to
add stock little at a time for another 10 mins. It
should now be done. Test, if it isn't continue until it
is. When done turn off the heat stir in the rosemary,
and butter. Top with parmesan and serve. A hearty meal.
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