Pea, parmesan and saffron risotto with thyme mushrooms

I have said 4 serves but is it very filling if you have lots of veg with it so you could serve 6 with this. You can also use white wine as the first bit of liquid you cook with your rice, but i have left it out.

Have you made risotto before? how did it turn out?

Now if you watch masterchef this is apparently the dish that everyone seems to fail, I have never understood why! lol

You need a lot of liquid, the consistency of risotto should be sloppy like a thick soup, you will need a ladle. The rice shouldn't be crunchy if it is add more liquid. If you overcook it the rice will be mushy it needs to have a little texture still!

Rice is generally quite bland so loves flavors like onion, garlic, cheese, salt, pepper, saffron, things like that.

Serves 4

Ingredients

1 ½ cup of Arborio rice

Approx. 1- 1.2 litre of chicken stock or vegetable stock if vegetarian

300g peas, defrosted (2 cups)

1 cup of parmesan cheese, or to taste

1 brown onion, fine dice

2 cloves of garlic, finely chopped

A pinch of saffron threads. If you don’t have it you can just leave it out

500g mixed mushrooms, I used button and swiss brown, sliced, but you can use whatever mix you like

½ a 10g pack of thyme, chopped

Method

Heat your stock, this needs to be hot when you use it.

In a large pot heat about 2 tsp olive oil and 2 tsp butter. Put in your onion and garlic and cook for one minute, you don’t want it browning so turn the heat down if you need to. Then add your rice and stir for one minute to coat the rice in the oil.

Add a couple ladles of hot stock and stir. Add in your saffron if using.

You basically keep adding ladlefuls of stock stirring with each addition. When you have a couple of ladles of stock left check your rice to see how cooked it is, it shouldn’t be crunchy, should be nearly there at this stage, if it’s still really crunchy you need to keep adding liquid, if you run out of stock you can use a little water. When you get down to your last bit of stock add in your defrosted peas. Add your last bit of stock and heat through the peas. Again check your rice. The consistency should be a really thick soup, you should need a ladle to serve your risotto. The longer it stands through the more the liquid is absorbed.

Add in a knob of butter and your cheese. Check your seasonings and add salt and pepper if needed.

While your rice is cooking cook your mushrooms with a little olive oil and butter, add your thyme in and cook until the mushrooms have wilted and start releasing juices and start to get some caramelisation. Season well with salt and pepper.

You can also cook extra veg at this stage to serve, I had with steamed asparagus and broccoli.

To serve place your mushrooms at the bottom, then your risotto and whatever vegetables you are using to serve with. You can garnish with some extra shaved parmesan cheese if you like.

Chicken and chorizo paella

When I make it I only use a small amount of rice and more veg, just 1 cup of rice in this.
I use the term paella very loosely here, there was no crusty butt or sofrito to be seen! Sofrito is a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes, including paella.

You know I love to know about the history of food therefore I will tell you all about it! There are a couple of different versions, which version do you think is right?

Paella comes from the Latin 'patella' The Latin word 'patella' means 'pan' and it is from this word that the Valencian word 'paella', which also means 'pan', is derived.

Paella comes from the Arabic 'baqiyah' Baqiyah (sometimes spelt 'baqiya') is Arabic for 'leftovers'. It is said that paella was originally a poor man's dish and was a way of using up leftovers from the previous week

Paella comes from the Spanish 'por ella' The Spanish 'por ella' means 'for her' and is said to come from the fact that the first paella was made by a man for his fiancée.

This is more of a cheats version

Serve 4-6

Ingredients
300g chicken thighs, diced
1 chorizo, diced
1 red and 1 green capsicum, diced
4 cloves garlic, crushed
1 brown onion, diced
A pinch of saffron threads
2 tsp smoked paprika
1 cup basmati rice
1 cup of chicken broth
2 cups of peas-defrosted.
5 tomatoes, chopped or 1 can tinned tomatoes

Method
In a pot heat your broth and saffron threads, turn off and leave to infuse.
In a large pan – I have used a 32cm pan, heat some oil and panfry your chicken and chorizo for 2 minutes, then add your capsicum, tomatoes,(if using tinned tomatoes add the same time as your broth) onion, garlic and smoked paprika, stir-fry a further 1-2 minutes. Then add your rice and broth. Once you stir the rice in do no stir again, you are meant to get a nice crusty butt on the bottom, but mine never do!
Simmer for 8 minutes and then add your peas. Check your liquid, if you need more add some water or extra broth. Simmer for another 3-4 minutes or until your rice is tender and peas are cooked. If you wanted to you could add some prawn at the same time you add your peas. Serve with lemon wedges and chopped parsley.

Chicken, Vegetable & Saffron Pilaf

The smell from this cooking was so good! Even the smell can start your digestion, your mouth may water and begin the process!
What I like about cooking in the oven as opposed to on the stove, is that while its cooking you can go and do whatever you want to do and you don't risk burning it! You only need to stir once (if you remember!) This is a pretty cheap, easy and also very tasty dish!

This can be made vegetarian by omitting the chicken and using 1 x 400g can chickpeas.

Serves 4-6

Ingredients

350g chicken thighs, 1.5cm dice

1 cup of white basmati rice

1 brown onion, diced

3 cloves garlic, crushed

500ml chicken broth or other broth to suit

2 carrots, small dice, about 1cm

2-3 stalks of celery, sliced small

½ small cauliflower, chopped small

2 tsp dried thyme or a few sprigs of fresh thyme

1 big pinch saffron threads

2 tsp smoked paprika or sweet paprika

Method

In a large pan or pot put a knob of butter/olive oil and fry off your onion, garlic, carrot, cauli, celery and chicken, until the chicken is just browned, about 3-4 minutes. Add your spices and toss through. Then add your broth and rice, season with salt and pepper, heat your broth in the pan/pot and then transfer it all to an oven proof baking dish. Cover tightly with foil or a lid (I use another tray). Bake at 200c for 35-40 minutes, check it half way and stir. The rice should be tender. I like to serve this by putting a handful of baby spinach on each plate, the heat from the pilaf will wilt it. I also served with sour cream and chopped parsley.