Rinky-Dink Pink Risotto
Back in the summer we went to Down Hall and ate the most fantastic chicken and beetroot risotto. I had forgotten completely until checking risotto recipes before publishing this post, but by complete coincidence this week I made a risotto almost exactly the same! I didn't have much in the fridge, so grabbed the chorizo left over from last week's chowder, the fresh beetroot Mum gave me from her garden and the left over chicken from the roast on Sunday.
Risotto is such a relaxing dish to make, and one which gives you time to mull over the days events (or completely forget them and drift off somewhere else, if you need to!). In my case, it was exploring words that rhyme with pink...
Do you remember the 'Pink Panther'? Whilst making this dish, I was trawling my brain for a 'pink' recipe name because of the colour of the final dish. "Rinky pink" came to mind, and I suddenly remembered those words being part of the Pink Panther theme tune (check out You Tube to see the trailer http://www.youtube.com/watch?v=bii-PIGprv8) - the things that take you back to childhood, eh? Well, this risotto is rinky-dink pink and in honour of those great Saturday evenings watching the sneaky panther doing his stuff I am naming it just that -
Rinky-Dink Pink Risotto!
(Chicken, chorizo and beetroot risotto).
1 tbsp olive oil
1 oz butter
1 red onion, chopped finely
1 fresh beetroot, peeled and diced into small cubes
A handful of small button mushrooms, halved
A portion of risotto rice for each person
1 pint hot chicken stock.
cooked chicken, diced or shredded.
black pepper.
Slices of chorizo for each person. I used the half a sausage I had left, but only two of us were eating it. I cook mine in a separate pan and serve it as a garnish.
Heat a small frying pan and add the chorizo (I don't use oil - there is enough in the sausage). Leave it to fry gently over a low heat. Mine sits like this for up to 20 mins, and I only turn once. Most of the fat will melt and leave you with a delicious spicy oil to drizzle over the risotto.
Heat oil and butter in another pan before adding the onion, mushroom and beetroot and frying gently until the onion and mushroom soften.
Add the rice, stirring to coat in oil and butter for about a minute.
Now begin to add the stock, a ladle at a time. Stir continuously until the stock has disappeared, then add another ladle.
Continue to do this until most of the stock has been used and the rice is becoming creamy.
Stir in the cooked chicken before the final ladle of stock, giving it time to heat through thoroughly.
Season the rice dish.
To serve, garnish the risotto with the slices of chorizo and drizzle with the oil. Enjoy!
Risotto is such a relaxing dish to make, and one which gives you time to mull over the days events (or completely forget them and drift off somewhere else, if you need to!). In my case, it was exploring words that rhyme with pink...
Do you remember the 'Pink Panther'? Whilst making this dish, I was trawling my brain for a 'pink' recipe name because of the colour of the final dish. "Rinky pink" came to mind, and I suddenly remembered those words being part of the Pink Panther theme tune (check out You Tube to see the trailer http://www.youtube.com/watch?v=bii-PIGprv8) - the things that take you back to childhood, eh? Well, this risotto is rinky-dink pink and in honour of those great Saturday evenings watching the sneaky panther doing his stuff I am naming it just that -
Rinky-Dink Pink Risotto!
(Chicken, chorizo and beetroot risotto).
1 tbsp olive oil
1 oz butter
1 red onion, chopped finely
1 fresh beetroot, peeled and diced into small cubes
A handful of small button mushrooms, halved
A portion of risotto rice for each person
1 pint hot chicken stock.
cooked chicken, diced or shredded.
black pepper.
Slices of chorizo for each person. I used the half a sausage I had left, but only two of us were eating it. I cook mine in a separate pan and serve it as a garnish.
Heat a small frying pan and add the chorizo (I don't use oil - there is enough in the sausage). Leave it to fry gently over a low heat. Mine sits like this for up to 20 mins, and I only turn once. Most of the fat will melt and leave you with a delicious spicy oil to drizzle over the risotto.
 |
| Sizzling chorizo |
Heat oil and butter in another pan before adding the onion, mushroom and beetroot and frying gently until the onion and mushroom soften.
Add the rice, stirring to coat in oil and butter for about a minute.
 |
| Frying the pink rice... |
Now begin to add the stock, a ladle at a time. Stir continuously until the stock has disappeared, then add another ladle.
Continue to do this until most of the stock has been used and the rice is becoming creamy.
Stir in the cooked chicken before the final ladle of stock, giving it time to heat through thoroughly.
Season the rice dish.
To serve, garnish the risotto with the slices of chorizo and drizzle with the oil. Enjoy!
 |
| The final 'pink' dish with added chorizo. |
Comments
Post a Comment