Mm. A recipe to start early, it doesn’t take 20 minutes, more like 3 to 4 hours. It involves making a mega rich stock, and then adding the rice. This is from one of my favourite recipe books, ‘Risotto Risotto’ by Valentia Harris.
- 40g pork fat or lard
- 40g prosciutto crudo
- 1 onion, chopped
- 1 carrot, finely sliced
- 1 celery stick chopped well
- 400g beef offcuts or skirt
- 1.5 litres boiling water
- salt and peppper
- 400g risotto rice
- 75g butter (
- 75g grated parmesan
- white truffles, preferably fresh, but can be bought as a paste or in oil
- Put the pork fat, onion and prosciutto in a blender and whiz to make a thick paste.
- Put the paste in a large and heavy pan, and fry until soft and golden, at least five minutes, then add the carrot and celery and fry for another five minutes.
- Add the beef and brown on all sides. Cover with the boiling water, season with salt and pepper and put a lid over the pot. Simmer for three hours.
- Remove the meat and set aside. If you have used a very rough cut like the skirt, then discard this. We used left-overs, which we shredded and added back later.
- Put the remaining stock through the food processer so that it is really smooth, and add boiling water to make up to 1.2 litres.
- Bring the smooth stock to the boil, add all the rice and simmer for 20 minutes, stirring occasionally, until there is no free fluid
- Add the butter and cheese and any reserved beef that is tender enough to eat. Stir and leave to relax for five minutes.
- Cover the risotto with shaved truffles, or stir in the white truffle paste, and serve.