Risotto, mon amour.
Fall's kicking in and I just can't help but think of confort food: creamy and hot dishes suddenly fill my mind and the cooler air makes me long for cooking again.
Here's a great recipe for both children and grown-ups.
Serves 4:
350 g arborio rice
1 thick slice of emmenthal cheese - about 250 g
50 ml of fresh cream, 1/2 litre of milk and 1/2 vegetable stock, 4 tablespoons of extra virgin olive oil
half a glass of white wine, 6 medium size carrots, a tablespoon of butter, salt and white pepper
Peel the carrots and blend them with the white wine. Pour this cream in a large pan with the olive oil, cook for 5 minutes than add your rice. Stir and allow the rice to get all the flavours. Now start adding milk and stock little by little and one after the other, always stirring in order to avoid that rice sticks to the bottom of the pan. Add salt, freshly ground white pepper, the fresh cream and the butter. Add the diced emmenthal cheese just 5 minutes before you turn the heat off. Allow the risotto to stand for another 5 minutes before serving and finish with a nice handful of freshly grated parmesan cheese.
